Healthy chocolate chip cookie dough fudge layered brownies made gluten-free, vegan, and high in protein! They're made from a blend of brown rice flour and almost flour with a big scoop of plant-based vanilla protein powder. Then, it's topped with a layer of fudge frosting made from pumpkin purée and protein-packed "cookie dough" balls. Healthy treats never looked so good!
Preheat oven to 325°F and prepare an 8×8-inch baking pan with parchment paper.
In a small bowl, stir together the flax meal and water and then set aside.
Place all dry brownie layer ingredients into a mixer and stir until combined. Add the pumpkin puree and stir using a paddle attachment. Add the flax/water mix and continue mixing until a dough forms. If brownie dough is too dry, add another tablespoon of pumpkin puree.
Press the brownie dough evenly into the bottom of the prepared baking pan. Bake for 7 minutes. Don’t over bake and let cool.
While brownies are cooling, stir together all cookie dough ingredients (besides chocolate chips) until a dough forms. If dough is too dry and crumbly, add another tablespoon of water.
Separate cookie dough into 24 evenly sized balls and set them aside.
In a microwave safe bowl, melt the chocolate chips. Once melted, stir in sugar-free maple syrup and confectioner’s sugar replacement. Chocolate will be very sticky at this point. Spread chocolate evenly over the brownie layer then top with cookie dough balls.
Place brownies into the freezer for 20 minutes before cutting into squares and serving.