• Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour
  • 1 scoop Lovella Nutrition Chocolate Protein Powder
  • 3 tbsp. baking stevia or coconut sugar
  • 3 tbsp. unsweetened cocoa powder
  • 2 tbsp. coconut oil, melted
  • 1/4 c pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • Cookie Dough Layer
  • 1/2 c brown rice flour
  • 1 scoop vanilla protein powder
  • 2 tbsp. baking stevia or coconut sugar
  • 2 tbsp. light butter, melted
  • 1 tsp. vanilla extract
  • 2-3 tbsp. water
  • 2 tbsp. mini chocolate chips



  1. Pre-heat oven to 325F and prepare an 8×8 square baking dish with parchment paper or non-stick spray.
  2. Stir together ground flax and water then set a side.
  3. For the brownie layer, place the flours, protein, cocoa powder, baking stevia, baking soda and powder in a mixer and stir until combined. Add pumpkin, melted oil and flax mixture and beat until a thick batter forms. Press batter evenly into the bottom of the prepared baking dish using your fingertips. If you wet your fingers first, the batter won’t stick to them as much. Bake for 7-9 minutes. Remove from oven and let cool completely.
  4. Once cooled, stir together all cookie dough ingredients (except chocolate chips) until a dough forms. Fold in chips. Spread cookie dough evenly over brownie layer. Place brownies in the refrigerator for 1 hour to chill before serving. *For a more aesthetically pleasing brownie, cut off all the edges before cutting into squares and serving.