If you’ve ever found yourself torn between a brownie and a cookie, then this Brookie Dough Protein Bark is about to become your new favorite treat. This no-bake bark is part brownie, part cookie dough, layered together and topped with melted chocolate and a sprinkle of flaky salt — and it comes together with just a handful of simple ingredients. Plus, with the addition of collagen powder (or your favorite protein powder), it’s a sweet treat that gives you a little protein boost!
Friends, you may have seen this recipe pop up on my Instagram as a collab with my friend Hunter from @healthwithhunter, and I am SO excited to finally bring it to the blog. If you loved my Cookie Dough Bark, then you are going to be absolutely obsessed with this brookie version. We took everything that makes the original bark so good and gave it a major upgrade by swirling in a rich, chocolatey brownie layer. The result is this dreamy, fudgy, chocolatey bark that tastes like pure indulgence — but is made with wholesome ingredients.
The “brookie” concept is simple: you take the same base dough and split it in half. One half stays as the classic cookie dough. The other half gets a generous addition of unsweetened cocoa powder, which transforms it into a rich brownie batter. You press both batters together onto a parchment-lined baking sheet, pour melted chocolate over the top, sprinkle with flaky salt, freeze, and break into pieces.
I also love how easy this recipe is to customize. I used collagen powder here, which blends in seamlessly and adds a protein boost without changing the flavor or texture. But if you prefer a vanilla protein powder, that works just as well. And if you’d rather skip the protein powder altogether, you can absolutely do that — just leave it out and the recipe still comes together perfectly.
What You Need to Make This Brookie Dough Protein Bark
- Almond Flour: Almond flour is the base of both the cookie dough and brownie layers. It gives the bark a soft, slightly dense texture that holds together once frozen. Make sure you’re using blanched almond flour (not almond meal) for the best results!
- Collagen Powder or Protein Powder: This is what gives the bark its protein boost! I used collagen powder, which is flavorless and blends right in. You can also swap it for your favorite vanilla protein powder, or skip it entirely — the recipe works either way.
- Unsweetened Cocoa Powder: The cocoa powder is what transforms half of the dough into the brownie layer. It adds a rich, deep chocolate flavor that balances perfectly with the sweetness of the maple syrup and chocolate chips.
- Maple Syrup: Maple syrup naturally sweetens both layers without the need for any refined sugar. It also helps bind the dough together.
- Coconut Oil: Melted coconut oil helps bring the dough together and gives the bark a perfectly fudgy texture once it’s set in the freezer. Make sure it’s fully melted before mixing it in.
- Vanilla Extract: A generous amount of vanilla extract adds warmth and depth of flavor to the cookie dough layer.
- Chocolate Chips: You’ll need two cups of chocolate chips for this recipe — some get mixed directly into the dough, and the rest get melted and poured over the top of the bark for that gorgeous, glossy chocolate layer.
- Flaky Salt: Never underestimate the power of flaky salt on a chocolate dessert. It balances the sweetness and makes every bite so much more interesting.
How to Make This No-Bake Brookie Dough Bark
To make this bark, start by adding the almond flour, collagen powder (or protein powder), maple syrup, melted coconut oil, and vanilla extract to a large bowl. Mix everything together until fully combined. The mixture will look crumbly at first — that’s totally normal! Keep mixing, and it will come together into a dough. Fold in ¾ cup of the chocolate chips and mix to combine.
Next, divide the dough in half. Transfer one half to a separate bowl and add the cocoa powder to it. Mix well until the cocoa powder is fully incorporated and the dough turns into a rich brownie batter. Now you have your two layers: the cookie dough and the brownie batter!
Line a baking sheet with parchment paper. Add dollops of both the cookie dough and the brownie batter onto the parchment and press them down into one flat, even layer, swirling the two together as you go for that classic brookie look. Finally, melt the remaining chocolate chips. Add them to a small, microwave-safe bowl and microwave in 30-second increments, stirring between each one, until fully melted and smooth — this usually takes 2–3 rounds. Pour the melted chocolate over the top of the bark and spread it into an even layer.
Sprinkle generously with flaky salt, then transfer the baking sheet to the freezer. Allow the bark to freeze for at least one hour, or until fully set. Once it’s done, break it into pieces and enjoy! Store any leftovers in an airtight container in the freezer for up to two weeks.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 ¼ Cups Almond Flour
- ½ Cup Collagen Powder, or vanilla protein powder of choice
- ¼ Cup Unsweetened Cocoa Powder
- ½ Cup Maple Syrup
- ½ Cup Coconut Oil, melted
- 2 Tablespoons Vanilla Extract
- 2 Cups Chocolate Chips, divided
- Flaky Salt
Instructions
- To make this bark, start by adding the almond flour, collagen powder (or protein powder), maple syrup, melted coconut oil, and vanilla extract to a large bowl. Mix everything together until fully combined.
- The mixture will look crumbly at first — that's totally normal! Keep mixing, and it will come together into a dough. Fold in ¾ cup of the chocolate chips and mix to combine.
- Next, divide the dough in half. Transfer one half to a separate bowl and add the cocoa powder to it. Mix well until the cocoa powder is fully incorporated and the dough turns into a rich brownie batter.
- Line a baking sheet with parchment paper. Add dollops of both the cookie dough and the brownie batter onto the parchment and press them down into one flat, even layer, swirling the two together as you go for that classic brookie look.
- Finally, melt the remaining chocolate chips. Add them to a small, microwave-safe bowl and microwave in 30-second increments, stirring between each one, until fully melted and smooth — this usually takes 2–3 rounds. Pour the melted chocolate over the top of the bark and spread it into an even layer.
- Sprinkle generously with flaky salt, then transfer the baking sheet to the freezer. Allow the bark to freeze for at least one hour, or until fully set.
- Once it's done, break it into pieces and enjoy! Store any leftovers in an airtight container in the freezer for up to two weeks.
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