Preheat the oven to 175°C (345°F) on convection setting.
Prepare the cookie dough by mixing together 80g low-fat quark, 40g light butter, 150g erythritol-stevia mix, 4g baking powder, 1 egg, 6g vanilla flavor powder, 100g spelt flour, 40g baking protein powder, and a pinch of salt. Set the mixture aside.
In a separate bowl, mix the brownie dough ingredients until creamy: 175g low-fat quark, 50g butter, 60g cocoa powder, 100g erythritol-stevia mix, 50g spelt flour, 40g baking protein powder, 5g baking powder, 1 scoop chocolate fudge flavor powder, 3 eggs, 50ml almond milk, and a pinch of salt. If desired, fold in some sugar-free chocolate drops.
Pour half of the brownie batter into a silicone baking pan or a lined dish. Drop dollops of half the cookie dough on top, then cover evenly with the remaining brownie batter.
Top the batter with dollops of the remaining cookie dough and sprinkle additional sugar-free chocolate drops over the surface.
Bake at 175°C for approximately 45-50 minutes. If the top begins to brown too quickly, cover it with aluminum foil halfway through the baking process.
Allow the brookies to cool completely before cutting into pieces to ensure they are fully set.
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