High-Protein Cream Cheese Stuffed Brookie Bars

Thick, gluten-free brookie bars with a fudgy brownie base, creamy protein cheesecake layer, and chewy cookie dough topping.

Course Dessert

Cuisine American

Keyword cream cheese stuffed brownies, gluten-free brookies, high-protein brookie bars, layered dessert bars, protein dessert bars

Prep Time 20

Cook Time 27

Cool Time 1

Servings bars

Preheat the oven to 350°F. Line an 8 by 8 inch pan with parchment paper.
Make the brownie batter. In a bowl, mash the banana. Whisk in the eggs, Greek yogurt, and maple syrup. Stir in cocoa powder, almond flour, and baking powder until smooth.
Make the protein cream cheese filling. Beat the cream cheese and Greek yogurt until smooth. Add the protein powder and maple syrup and whip until light and creamy.
Make the cookie batter. In a separate bowl, whisk the eggs and maple syrup. Fold in almond flour, baking powder, vanilla, and chocolate chips. The batter should be thick and scoopable.
Assemble the bars. Drop alternating spoonfuls of brownie and cookie batter into the pan and gently spread to create a marbled base layer.
Spread the cream cheese mixture evenly over the base layer.
Drop spoonfuls of the remaining brownie and cookie batter on top and gently spread into an even layer.
Bake for 28 to 32 minutes, until the top is set and a toothpick inserted comes out with moist crumbs but no raw batter.
Cool completely before slicing for clean layers and the best texture.

These slice best once fully cooled. If you rush it, the layers will smear and you’ll miss the drama.
You can chill the bars before slicing if you want ultra-clean edges.
These keep well in the fridge and are even better the next day once the layers fully settle.