In Bowl 1, mix together peanut butter, honey, and vanilla extract to create the cookie dough base.

In Bowl 2, repeat the same process to create the brownie dough base.

Blend old-fashioned oats until they turn into a fine powder. Divide the blended oats evenly between both bowls.

Add protein powder to both mixtures.

In Bowl 2, also add cocoa powder. Mix each bowl until thick, dry doughs form.

(PS: Highly recommend KOIA Protein Powder — use my 20% off discount code!)

Slowly add milk to both bowls until the doughs become soft and workable.

Gently fold mini chocolate chips into the cookie dough mixture only.

Using a 1-tablespoon cookie scooper, scoop one portion of cookie dough and one portion of brownie dough. Roll them together in your hands until smooth to create a “brookie” ball.

Place the brookie balls in the freezer for 30–45 minutes to firm up.

Melt semi-sweet chocolate until smooth. Dip each brookie ball into the chocolate and return to the fridge for about 15 minutes to set.

Eat fresh or store in a chilled environment for up to 14 days!