Brown butter elevates this loaf noticeably. The nutty, toasty depth it adds works well with cinnamon and maple syrup, creating a more complex flavor in every slice.

What Makes This Maple Cinnamon Banana Bread Different?

This Maple Cinnamon Banana Bread uses three elements that most maple banana bread recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like depth. Second, vanilla Greek yogurt replaces oil or sour cream, adding protein and a creamier crumb.

Third, one and a half teaspoons of cinnamon makes the spice genuinely prominent rather than just a background note. The result is a more complex, deeply flavored loaf that needs no glaze or topping to feel finished.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon

What Each Ingredient Does

Brown butter

Browning the butter produces nutty, toasty flavor compounds that plain butter does not contain. Those compounds combine with cinnamon and maple syrup to create a more layered, complex loaf. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt adds moisture, protein, and a gentle tang that balances the sweetness of the maple and banana. Vanilla yogurt adds a subtle depth on top of the extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety.

Maple syrup or honey

Pure maple syrup sweetens with no refined sugar and a warm, earthy flavor that pairs naturally with cinnamon and brown butter. Honey substitutes at 1:1 for a more floral sweetness with the same texture effect.

Why more cinnamon works here

One and a half teaspoons is more than most banana bread recipes use. Maple syrup’s earthy, subtly bitter quality provides contrast that keeps the extra cinnamon from reading as overwhelming. The result is a loaf where cinnamon comes forward rather than sitting quietly in the background.

Ripe bananas and gluten free flour

Use bananas with visible brown spots. As they ripen, starch converts to sugar, producing a sweeter, more intensely banana-flavored mash. One and a half cups of a 1:1 gluten free baking blend provides structure without making the crumb dense. All-purpose flour substitutes at the same amount.

How to make Maple Cinnamon Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Pour this batter into the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes in 40 to 45 Minutes

Most maple cinnamon banana bread recipes bake for 50 to 65 minutes. This one finishes in 40 to 45 minutes because the Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust sooner. Start checking at 40 minutes and pull the loaf when the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most naturally sweet loaf. If yours are still yellow, leave them at room temperature for a few more days or place unpeeled bananas in a 300-degree oven for 15 minutes.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Do not overmix and start checking early

Stir until no dry streaks remain, then stop. Begin testing at 40 minutes since the yogurt and maple syrup keep the center moist and this loaf bakes faster than a standard banana bread.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The yogurt and maple syrup keep this loaf moist.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Cinnamon Crunch Banana Bread
• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Eggless Banana Bread

If you make this Maple Cinnamon Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Maple Cinnamon Banana Bread

This Maple Cinnamon Banana Bread is soft, warmly spiced, and deeply flavorful with brown butter and vanilla Greek yogurt in every slice. Maple syrup sweetens it naturally, and 1.5 teaspoons of cinnamon make the spice a forward, noticeable note in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 281kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Pour this batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 163mg | Fiber: 3g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

The post Maple Cinnamon Banana Bread appeared first on Organically Addison.

Brown butter is the defining element. Cooking the butter until golden and nutty adds a toffee-like depth that plain melted butter cannot replicate. If time is short, plain melted butter works perfectly, but the browned version produces a noticeably more complex and satisfying loaf!

What Does Greek Yogurt Do in Banana Bread?

Greek yogurt adds moisture, protein, and a subtle tang to banana bread batter without contributing any noticeable yogurt flavor. The fat and protein in the yogurt produce a more tender crumb than oil or butter alone, and the slight acidity reacts with the baking soda to create a gentle lift. The result is a soft, moist loaf that holds together cleanly when sliced and stays fresh longer than a standard banana bread.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain butter does not contain. Cook over medium heat, stirring occasionally, until golden and hazelnut-scented, about 5 to 7 minutes. Cool slightly before adding so it does not scramble the eggs. Plain melted butter works as a substitute and still produces a delicious loaf.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt provides moisture, protein, and gentle tang. Vanilla yogurt adds a subtle depth on top of the vanilla extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety like Oikos Triple Zero or Fage Total.

Maple syrup or honey

Half a cup of maple syrup sweetens with no refined sugar, adding warm, earthy depth that complements the brown butter and cinnamon. Honey substitutes at 1:1 for a slightly more floral sweetness with the same effect on moisture.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starch converts to sugar, making it sweeter and more intensely banana-flavored. About two to three medium bananas provides the sweetness, moisture, and body that holds the loaf together.

Gluten free flour and dark chocolate chips

One and a half cups of a 1:1 gluten free baking blend provides structure without making the loaf dense. All-purpose flour substitutes at the same amount. Dark chocolate chips fold in as a core ingredient, giving every slice a rich hit of chocolate.

How to make Greek Yogurt Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Fold in the chocolate chips.

Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes Faster Than Most

This loaf bakes in 40 to 45 minutes rather than the 50 to 60 minutes typical of banana bread recipes. The Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust earlier. Start checking at 40 minutes and pull the loaf as soon as the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most flavorful, naturally sweet loaf. If yours are not ripe yet, place unpeeled bananas in a 300-degree oven for 15 to 20 minutes to speed up the process.

Do not overmix once the flour goes in

Overmixing produces a tough, dense crumb. Stir until no dry streaks remain and stop. A few lumps are fine.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding it to the bowl.

Use a thick Greek yogurt

Thin yogurt adds more liquid than the batter needs. Choose a thick, strained variety like Oikos Triple Zero or Fage Total.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Banana Bread Bars
• Cheesecake Banana Bread
• Protein Banana Bread
• Greek Yogurt Brownies
• Greek Yogurt Cookies

If you make this Greek Yogurt Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with nutty brown butter running through every slice and dark chocolate chips in every bite! Vanilla Greek yogurt keeps the crumb tender, and maple syrup sweetens it without any refined sugar.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 385kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Fold in the chocolate chips.
• Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 162mg | Fiber: 4g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Greek Yogurt Banana Bread appeared first on Organically Addison.

Whisking the eggs and sugar vigorously for 2 to 3 minutes produces the crinkly, shiny top crust that most zucchini brownie recipes miss entirely. The salted butter seasons the brownie from within, so no additional salt is needed. These zucchini brownies are ultra fudgy, gooey, and delicious!

Do Zucchini Brownies taste like zucchini?

No. Zucchini Brownies do not taste like zucchini at all. Grated zucchini has almost no flavor of its own, and the moisture it releases during baking integrates completely into the batter. What you taste is only dark chocolate, cocoa, and the subtle caramel depth of coconut sugar.

The zucchini simply acts as a moisture source, keeping the brownies fudgy without adding any vegetable taste.

Ingredients

• 3/4 cup grated zucchini, with moisture squeezed out
• 1/2 cup salted butter, melted
• 1 cup dark chocolate chips (melted into butter)
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• 1/4 cup gluten free flour
• 1/2 cup dark chocolate chips (folded into batter)

What Each Ingredient Does

Grated zucchini, squeezed

Squeezing the grated zucchini before measuring is the most important prep step. Zucchini holds a significant amount of water, and if you skip this, that excess water enters the batter and produces gummy brownies. Squeeze in paper towels until no more liquid comes out, then measure the three-quarters cup from what remains.

Salted butter and dark chocolate chips

Salted butter seasons the brownie from within, which is why no additional salt appears in the ingredient list. Combined with the first cup of dark chocolate chips, it creates the glossy, dense chocolate base. Both must melt together completely before going into the batter.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the foam that produces the crinkly, shiny top crust. Coconut sugar adds a natural caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1.

Gluten free flour, dark cocoa, and folded chocolate chips

One quarter cup of gluten free flour holds the batter together. All-purpose flour substitutes at the same amount. Dark cocoa deepens the chocolate flavor. The second half cup of dark chocolate chips folds into the batter to create melted pockets throughout every brownie. Sugar-free dark chips work but produce a less shiny top crust.

How to make Zucchini Brownies, step by step

First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the 3/4 cup. Set aside.

Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in the grated zucchini and the chocolate chips.

Pour batter into the lined pan. Smooth out into one even layer.

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why Squeezing the Zucchini Matters

Zucchini is about 95 percent water by weight. When grated and added without squeezing, that water releases during baking and saturates the batter, producing gummy brownies that never firm up. Squeezing removes enough moisture for the zucchini to still contribute its fudgy benefits without flooding the batter.

Measure after squeezing, not before. A cup of grated zucchini before squeezing is significantly more than three-quarters cup after, and too much zucchini produces gummy brownies even when squeezed.

Tips for the Best Result

Squeeze the zucchini and measure after

Squeeze until no more liquid comes out, then measure the three-quarters cup. Measuring after squeezing, not before, is essential for the right texture.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top comes from vigorous whisking. Cutting this step short produces flat, matte brownies with less visual appeal and less structure.

Use high-quality dark chocolate chips

The chips melt into the butter base and fold into the batter, contributing to the entire chocolate flavor. A good dark chip makes a noticeable difference. Sugar-free chips work but produce a less shiny crust.

Do not overbake

The toothpick should come out mostly clean. The zucchini moisture keeps these brownies wetter than a standard brownie right out of the oven. They firm up significantly as they cool.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The zucchini keeps these brownies moist longer than a standard brownie.

Refrigerator: Refrigerate for up to 5 days for a firmer texture and cleaner slices.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Healthy Zucchini Bread
• Vegan Zucchini Muffins
• Vegan Zucchini Fries
• Gluten Free Chocolate Zucchini Bread
• Gluten Free Chocolate Zucchini Muffins

If you make this Zucchini Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Zucchini Brownies

Thick, fudgy brownies made with grated zucchini that vanishes completely into the batter. What stays behind is a dense, deeply chocolatey square with melted dark chocolate throughout, a shiny crinkled top, and a soft, gooey center that holds together cleanly when sliced.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 282kcal

Author Addison LaBonte

Ingredients

• ¾ cup grated zucchini with moisture squeezed out
• ½ cup melted salted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see note
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the ¾ cup. Set aside.
• Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in the grated zucchini and the chocolate chips.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• If you are not gluten free, you can use all purpose flour.
• Grate the zucchini. Then use paper towels to squeeze out the excess moisture. Then, measure out the 3/4 cup.
• For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Regular cocoa powder can be used if needed.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 15mg | Potassium: 58mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg

The post Zucchini Brownies appeared first on Organically Addison.

This gluten free quick bread is great for an easy dessert! It tastes like brownies but in bread form. The loaf pan and longer bake time do all the work!

What is Brownie Bread?

Brownie Bread is a fudgy chocolate quick bread baked in a loaf pan that tastes like a brownie in every slice. The batter uses the same components as a brownie: melted chocolate, cocoa powder, eggs, butter, and sugar. The loaf pan format and a 50-plus minute bake time create a taller, more structured result that holds together when sliced without losing any of the dense, fudgy texture that makes a brownie so satisfying.

Ingredients

• 1 cup dark chocolate chips, melted
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 1 cup gluten free flour (see notes)
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ⅔ cup milk of choice
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 cup mini chocolate chips, optional

What Each Ingredient Does

Melted dark chocolate chips and butter

Melted dark chocolate chips combined with melted butter create the glossy, dense chocolate base that gives the loaf its fudgy crumb. The chocolate must melt completely into the butter before mixing. Microwave in 10 second intervals if lumps remain.

Coconut sugar

Coconut sugar sweetens the batter with a subtle caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1 for a more neutral sweetness.

Dark cocoa powder

Half a cup of dark cocoa deepens the chocolate flavor beyond what the chips alone provide. Dark cocoa produces a richer, more intensely chocolatey result. Regular cocoa works as a substitute with a lighter, milder flavor.

Milk and baking soda

Two-thirds cup of milk provides the moisture this batter needs to bake into a structurally sound loaf rather than a dense brick. Any milk works: dairy, oat, almond, or coconut milk all produce an excellent result, making this easily dairy free. The baking soda provides gentle lift without making the loaf cakey.

Gluten free flour and mini chocolate chips

One cup of a 1:1 gluten free baking blend holds the loaf together through the longer bake time. All-purpose flour substitutes directly. The optional cup of mini chocolate chips folds into the batter to create melted chocolate pockets throughout every slice. Mini chips distribute more evenly and melt more fully during the longer bake than standard chips.

How to make Brownie Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.

In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.

Then, pour in the melted chocolate mixture.

Stir to combine.

Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.

If desired, add in the mini chocolate chips.

Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing into.

Why brownie bread works in a loaf pan

A standard brownie baked in a square pan is about one inch tall. The same batter in a loaf pan reaches three to four inches, requiring a longer bake time for the heat to reach the center. That depth is what makes this a different eating experience: each slice has a higher ratio of fudgy interior to crinkled crust, so it tastes denser and more intensely chocolatey in every bite.

The milk in the batter helps the taller loaf bake evenly without drying at the edges before the center finishes.

Tips for the best result

Do not overbake

Begin checking at 50 minutes. The toothpick should come out with a few moist crumbs, not completely clean. The center continues to set as the loaf cools.

Use dark cocoa for maximum intensity

Dark cocoa produces a richer, more intensely chocolatey loaf. Regular cocoa works and produces a lighter, milder result.

Cool completely before slicing

The chocolate and sugar need to set fully as the loaf cools. Slicing too early produces gummy, crumbling cuts. An hour at room temperature is the minimum. Refrigerating for 20 to 30 minutes after that produces the cleanest slices.

Fold mini chips into the batter, press standard chips on top

Mini chips distribute evenly and melt well during the long bake. Standard chips hold their shape better when pressed onto the surface before baking.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Brownies
• Brownie Banana Bread
• Walnut Banana Bars
• Banana Bread Brookies
• Small Batch Brownies

If you make this Brownie Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brownie Bread

This Brownie Bread is rich, deeply chocolatey, and fudgy in every slice. Melted dark chocolate, dark cocoa powder, and coconut sugar bake into a tall, dense loaf that tastes exactly like a brownie and slices just like a quick bread. Mini chocolate chips throughout make every bite even better.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 411kcal

Author Addison LaBonte

Ingredients

• 1 cup dark chocolate chips melted
• ½ cup unsalted butter melted
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 1 cup gluten free flour see note
• ½ cup dark cocoa powder
• 1 tsp baking soda
• ⅔ cup milk
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 cup mini chocolate chips optional

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a microwave safe bowl, combine the melted chocolate chips and melted butter. Stir together. If needed, microwave for 10 seconds to allow it to fully melt. Set aside to cool.
• In a large mixing bowl, add the eggs and sugar. Stir vigorously for 2 minutes, until light and frothy.
• Then, pour in the melted chocolate mixture.
• Stir to combine.
• Then, add in the gluten free flour, cocoa powder, baking soda, milk, vanilla, and sea salt. Stir together.
• If desired, add in the mini chocolate chips.
• Pour into the lined loaf pan. Bake for 50 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I prefer dark cocoa powder, but you can use regular cocoa powder.
• The batter will resemble traditional brownie batter.
• Feel free to use regular dairy milk or dairy free milk.
• Fully cool before slicing into.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 411kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 469mg | Potassium: 132mg | Fiber: 6g | Sugar: 16g | Vitamin A: 497IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

The post Brownie Bread appeared first on Organically Addison.

The key to the center layer staying defined rather than mixing into the batter is freezing it solid first. A full hour in the freezer produces a firm slab that holds its shape when placed between the two brownie layers and bakes into a gooey, molten middle that holds together cleanly when sliced. Try my Brownie Bread too!

What Makes These Nutella Brownies Different?

These Nutella Brownies freeze the chocolate hazelnut spread into a full solid slab rather than swirling it or adding blobs throughout the batter. That frozen slab becomes a distinct, gooey center layer when baked, so every slice contains a clean band of pure chocolate hazelnut surrounded by fudgy dark chocolate brownie.

The batter uses coconut sugar and gluten free flour, making the whole recipe naturally grain-friendly and refined-sugar-reduced.

Ingredients

• 1 ½ cups chocolate hazelnut spread (Artisana or Nutella)
• ½ cup unsalted butter, melted
• 1 cup dark chocolate chips (melted into butter)
• 2 large eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour (see notes)
• ½ cup dark chocolate chips (folded in)

What Each Ingredient Does

Chocolate hazelnut spread

Artisana chocolate hazelnut spread uses cleaner ingredients and less refined sugar than standard Nutella and works well here. Standard Nutella produces identical results. Either way, the spread must freeze solid for at least one hour before assembly so it holds its shape between the brownie layers during baking.

Melted butter and dark chocolate chips

Melting butter with dark chocolate chips creates the glossy, dense base that produces a fudgy crumb. The chips must melt completely with no lumps. High-quality dark chips make the biggest flavor difference since they provide the entire chocolate base surrounding the hazelnut center.

Sugar-free dark chocolate chips work but produce a less shiny top crust, because the sugar-egg interaction that creates the crinkled surface needs enough dissolved sugar in the batter.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the foam that produces the shiny, crinkled top crust. Coconut sugar adds a subtle caramel depth that pairs well with the chocolate hazelnut center. Granulated sugar works as a direct 1:1 substitute.

Gluten free flour and cocoa powder

One quarter cup of gluten free flour holds the dense batter together. All-purpose flour substitutes at the same amount. Cornstarch also works as a flour-free alternative at the same quantity. Two tablespoons of dark cocoa powder deepen the brownie base flavor.

How to make Nutella Brownies, step by step

First, line an 8 inch square pan with parchment paper. Pour the chocolate hazelnut spread into an even layer into the pan. Place in the freezer for at least 1 hour.

Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

Pour half of the batter into the lined pan. Smooth out into one even layer.

Then, remove the frozen chocolate spread layer from the freezer. Remove from the parchment paper and place it on top of the brownie batter. Then, pour the remaining brownie batter on top.

Bake for 33 to 36 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why Freezing the Spread Makes the Center Layer Work

Chocolate hazelnut spread at room temperature is too soft and fluid to stay as a separate layer. Poured onto wet brownie batter, it sinks and mixes in. Freezing it solid gives the spread enough firmness to sit on top of the first brownie layer without sinking and to resist the weight of the second layer poured over it.

During baking, the frozen slab thaws into a gooey center while the brownie batter sets around it, producing a clean, defined band of chocolate hazelnut in every slice.

Tips for the Best Result

Freeze for the full hour

A partially frozen slab will not hold its shape during assembly. If the spread still feels soft, return it to the freezer for another 15 to 20 minutes.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny crust comes from the foam created by vigorous whisking. Cutting this step short produces a flat, matte surface.

Do not overbake

Pull the brownies when the toothpick comes out mostly clean. The layers continue to set as they cool. A completely clean toothpick means overbaked, dry brownies.

Use high-quality dark chocolate chips

The dark chips form the entire flavor base surrounding the hazelnut center. A good-quality chip produces a bolder, more complex result. Sugar-free chips work but produce a less shiny top crust due to the reduced sugar-egg interaction.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The chocolate hazelnut center stays soft and gooey at room temperature.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 30 to 45 minutes before eating.

Frequently Asked Questions

You May Also Like

• Ube Brownies
• Oreo Brownies
• Cosmic Brownies
• Strawberry Brownies
• Reese’s Brownies

If you make this Nutella Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Nutella Brownies

These Nutella Brownies are rich, fudgy, and deeply chocolatey with a thick, gooey layer of chocolate hazelnut spread frozen solid and baked right into the center. Every slice gives you pure chocolate hazelnut in the middle surrounded by dense, dark brownie on all sides.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 9 brownies

Calories 402kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups chocolate hazelnut spread see note
• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see note
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, line an 8 inch square pan with parchment paper. Pour the chocolate hazelnut spread into an even layer into the pan. Place in the freezer for at least 1 hour.
• Then, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour half of the batter into the lined pan. Smooth out into one even layer.
• Then, remove the frozen chocolate spread layer from the freezer. Remove from the parchment paper and place it on top of the brownie batter. Then, pour the remaining brownie batter on top.
• Bake for 33 to 36 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I like using Artisana chocolate hazelnut spread for a healthier version of Nutella.
• Nutella also works well.
• For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Regular cocoa powder can be used if needed.
• Both regular all purpose flour and gluten free 1 to 1 flour can be used. This recipe also works with cornstarch.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow the brownies to cool before slicing.
• Store at room temperature for up to 3 days.
• Brownies freeze well.

Nutrition

Calories: 402kcal | Carbohydrates: 68g | Protein: 5g | Fat: 35g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 151mg | Potassium: 238mg | Fiber: 5g | Sugar: 39g | Vitamin A: 369IU | Calcium: 66mg | Iron: 4mg

The post Nutella Brownies appeared first on Organically Addison.

Half the peaches sauté into the filling. The second half waits to be sautéed fresh right before serving, keeping the topping bright and vibrant instead of dull and overcooked.

What is Peach Cobbler Cheesecake?

Peach Cobbler Cheesecake is a baked cheesecake that combines the creamy richness of classic cheesecake with the warm, spiced peach flavor of a cobbler. Sautéed cinnamon peaches bake into the center of a smooth cheesecake filling set over a graham cracker crust, then more fresh sautéed peaches go on top before serving. This version uses gluten free graham crackers and arrowroot powder for a stable, crack-resistant filling.

Ingredients

Sautéed peaches

• 8 fresh ripe peaches, divided
• ¼ cup coconut sugar or granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

Graham cracker crust

• 3 cups gluten free graham crackers (see notes)
• 1 stick unsalted butter, melted

Cheesecake filling

• 32 ounces cream cheese, room temperature
• 4 large eggs, room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

What Each Ingredient Does

Room temperature cream cheese and eggs

Room temperature ingredients are essential for a smooth, crack-free cheesecake. Cold cream cheese does not blend smoothly and leaves lumps, while cold eggs can cause the batter to seize and lead to overmixing. Pull both out of the refrigerator at least 45 minutes before starting.

Greek yogurt or sour cream

Both add tang and a silky texture. Sour cream is the traditional choice. Greek yogurt works as a direct substitute at the same amount, adding a slightly lighter texture and more natural protein. Use a thick, full-fat variety for either option.

Arrowroot powder and gluten free graham crackers

Two teaspoons of arrowroot powder or tapioca starch stabilizes the filling and helps it set evenly. Both are grain-free alternatives to the flour or cornstarch most recipes use for the same purpose. Three cups of processed gluten free graham crackers, combined with melted butter, form the crust. Cinnamon-flavored gluten free graham-style cookies work especially well here. Regular graham crackers substitute directly if gluten free is not required.

How to make Peach Cobbler Cheesecake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.

Preheat your oven to 350 degrees Fahrenheit.

Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter.

Press this mixture down into a lined 8 inch springform cheesecake pan. Save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.

Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.

At this point, I like to start boiling 4 cups of water for the water bath.

While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined.

Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir.

Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.

Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.

Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.

Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour.

Cool for at least 4 hours, ideally overnight.

When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Why the Water Bath and Gradual Cooling Prevent Cracks

A cheesecake cracks when its egg proteins set too quickly, often from a dry oven or a sudden temperature change. The water bath adds humidity, slowing the baking process so eggs set gently rather than seizing. Placing the cheesecake on the rack above the boiling water, rather than wrapping the pan in foil and submerging it, avoids water leaking into the crust through a foil seam.

Turning off the oven and cracking the door afterward continues that gentle approach, letting the cheesecake cool gradually rather than facing a sudden temperature drop that causes cracking.

Tips for the Best Result

Use fresh peaches, not frozen

Frozen peaches release excess water as they thaw, making the sautéed filling watery. Fresh, ripe peaches hold their shape and produce concentrated flavor.

Do not overmix once the eggs go in

Overmixing incorporates air that expands during baking and causes cracks. Mix just until the eggs are barely combined.

Let the cheesecake cool gradually

Pulling the cheesecake out immediately exposes it to a temperature shock that almost always causes cracking. The hour of cooling with the oven off and the door cracked is not optional.

Chill overnight for the best texture

An overnight chill produces a firmer, more sliceable cheesecake with fully developed flavor. Plan to make this a day ahead whenever possible.

Substitutions

Storage

Refrigerator: Store covered in the fridge for up to 5 days.

Freezer: Freeze undecorated slices or the whole cheesecake tightly wrapped for up to 90 days. Thaw overnight in the refrigerator before serving, and make the fresh peach topping just before you serve it.

Frequently Asked Questions

You May Also Like

• Paleo Mini Cobblers
• Peach Cobbler Cookies
• Peach Cobbler in a Jar
• Gluten Free Blueberry Cobbler
• Paleo Apple Cobbler

If you make this Peach Cobbler Cheesecake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is rich, creamy, and smooth, with a layer of warm cinnamon-sautéed peaches baked right into the center. A buttery graham cracker crust holds everything together, and fresh peaches on top make every slice taste like summer.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 490kcal

Author Addison LaBonte

Ingredients

Sautéed Peaches

• 8 fresh ripe peaches
• ¼ cup coconut sugar or granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg

Graham Cracker Crust

• 3 cups gluten free graham crackers see notes
• 1 stick unsalted butter melted

Cheesecake Filling

• 32 ounces cream cheese room temperature
• 4 eggs room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. You may need to add a splash of water to prevent burning. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.
• Preheat your oven to 350 degrees Fahrenheit.
• Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter. The mixture should resemble wet sand.
• Press this mixture down into a lined 8 inch springform cheesecake pan. Note: I like to save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.
• Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.
• At this point, I like to start boiling 4 cups of water for the water bath. Use an oven safe pot.
• While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined. Do not over mix.
• Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir until just barely combined.
• Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.
• Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.
• Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.
• Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour. This allows the cheesecake to slowly cool down and helps prevent cracks.
• Cool for at least 4 hours, ideally overnight.
• When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Notes

• If you are not gluten free, feel free to use regular graham crackers.
• I used Simple Mills Cinnamon Sweet Thins for the crust.
• I do NOT recommend frozen peaches. They are too watery.
• The ingredients for the cheesecake filling need to be at room temperature, especially the cream cheese and eggs.
• Store covered in the fridge for up to 5 days or in the freezer for up to 90 days.

Nutrition

Calories: 490kcal | Carbohydrates: 67g | Protein: 9g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 460mg | Potassium: 138mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1098IU | Vitamin C: 0.01mg | Calcium: 129mg | Iron: 2mg

The post Peach Cobbler Cheesecake appeared first on Organically Addison.

Half the brownie batter goes in first, then the cheesecake filling, then the remaining brownie batter on top. These cheesecake brownies are indulgent, gooey, creamy, and so delicious! Try my Nutella Brownies too!

What are Cheesecake Stuffed Brownies?

Cheesecake Stuffed Brownies are fudgy chocolate brownies baked in layers with a creamy vanilla cheesecake filling sandwiched in the middle. The brownie batter splits in two: one half forms the base, the cheesecake layer goes on top, and the second half of brownie batter covers everything. All three layers bake together into a bar that delivers the flavor of both desserts in every single bite.

Ingredients

Cheesecake swirl

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 egg

Brownie batter

• ⅔ cup dark chocolate chips
• 1 stick unsalted butter
• ¾ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• ½ cup cocoa powder
• ½ cup gluten free flour, see note

What Each Ingredient Does

Room temperature cream cheese

Room temperature cream cheese is non-negotiable. Cold cream cheese beaten with sugar produces a lumpy, curdled filling. Remove it from the refrigerator at least 45 minutes before starting. The finished filling should look completely smooth and spreadable before it goes into the pan.

Coconut sugar in the brownie batter

Coconut sugar adds natural sweetness with a subtle caramel undertone that pairs well with the tangy cream cheese layer above. Light brown sugar works as a direct 1:1 substitute.

Melted butter and dark chocolate chips

Melting butter and stirring in the chocolate chips creates a glossy, dense base that produces a fudgy crumb. The chips must melt completely with no lumps remaining. The batter will look slightly thicker than a standard brownie batter, and that is expected.

Vigorous egg and sugar whisking

Whisking the eggs, sugar, and vanilla vigorously for 3 minutes creates the aerated foam that produces the crinkly, shiny top crust and gives the brownie layer enough structure to hold up under the cheesecake filling. Do not rush this step.

Gluten free flour

Half a cup of a 1:1 gluten free baking blend holds the dense batter together. All-purpose flour works as a direct substitute at the same amount. The low flour ratio keeps the brownie layer fudgy rather than cakey.

How to make Cheesecake Stuffed Brownies

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.

In a mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar. Beat for 2 minutes, until smooth.

Then, add in the egg and vanilla extract. Beat until combined. Set aside.

Make the brownie batter. Melt the butter in a microwave-safe bowl. Then, stir in the chocolate chips. Stir until completely smooth and creamy.

In a large mixing bowl, add the coconut sugar, vanilla, and eggs. Whisk vigorously for 3 minutes, until light and frothy.

Pour in the melted chocolate mixture. Stir to combine.

Then, add in the flour and cocoa powder. Stir together.

Pour half of the brownie batter into the parchment lined pan. Smooth into an even layer.

Pour the cheesecake batter on top.

Then, pour the remaining brownie batter on top. Smooth into an even layer.

Bake for 25 to 27 minutes or until a toothpick inserted into the middle comes out mostly clean.

Finally, remove the pan from the oven. Allow the cheesecake brownies to fully cool before slicing and serving!

The Baking Time Challenge With Layered Brownies

A fudgy brownie and a cheesecake have competing baking needs. A brownie should come out slightly underdone with moist crumbs on the toothpick. A cheesecake needs its egg proteins to set without drying the cream cheese.

Baking both together at 350 degrees for 25 to 27 minutes finds the compromise: brownie edges set, center stays fudgy, cheesecake layer cooks through without overbaking. A mostly-clean toothpick combined with a slight center jiggle is the most reliable indicator that both layers are correctly done.

Tips for the Best Results

Use room temperature cream cheese

Pull the cream cheese out at least 45 minutes before starting. It must look completely smooth with no lumps before going into the pan.

Use an electric mixer for the cheesecake layer

A hand mixer or stand mixer is essential for the cheesecake filling. Beating by hand does not develop the right consistency.

Do not overbake

The toothpick should come out mostly clean, not completely clean. The center continues to set as the brownies cool. A fully dry toothpick means the brownie layer has dried out.

Refrigerate overnight for the best flavor

These brownies taste noticeably better the next day. Overnight refrigeration firms both layers, melds the flavors, and produces significantly cleaner slices. Make them a day ahead whenever possible.

Smooth each layer evenly

An uneven brownie base causes the cheesecake filling to pool in thinner spots and creates inconsistent layers when sliced. Smooth each layer fully before adding the next.

Substitutions

Storage

Refrigerator: Store in an airtight container for up to 4 days. The cream cheese and egg require refrigeration. They taste best on day two and three after the layers firm and meld.

Freezer: Wrap individual bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

You May Also Like

• Cookie Dough Cheesecake
• Chocolate Cheesecake Bars
• Cookie Dough Cheesecake Bars
• Gluten Free Peanut Butter Brownies
• 5 Ingredient Brownies

If you make this Cheesecake Stuffed Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Cheesecake Stuffed Brownies

These Cheesecake Stuffed Brownies are rich, fudgy, and deeply chocolatey with a thick, creamy vanilla cheesecake layer baked right in the middle. Every bite gives you both layers at once — dense, dark brownie and smooth, tangy cheesecake in perfect balance.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 9 brownies

Calories 369kcal

Author Addison LaBonte

Ingredients

Cheesecake Swirl

• 8 ounces cream cheese softened
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 1 egg

Brownies

• ⅔ cup dark chocolate chips
• 1 stick unsalted butter
• ¾ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• ½ cup cocoa powder
• ½ cup gluten free flour see note

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
• In a mixing bowl or the bowl of a stand mixer, add the room temperature cream cheese and sugar. Beat for 2 minutes, until smooth.
• Then, add in the egg and vanilla extract. Beat until combined. Set aside.
• Make the brownie batter. Melt the butter in a microwave-safe bowl. Then, stir in the chocolate chips. Stir until completely smooth and creamy.
• In a large mixing bowl, add the coconut sugar, vanilla, and eggs. Whisk vigorously for 3 minutes, until light and frothy.
• Pour in the melted chocolate mixture. Stir to combine.
• Then, add in the flour and cocoa powder. Stir together.
• Pour half of the brownie batter into the parchment lined pan. Smooth into an even layer.
• Pour the cheesecake batter on top.
• Then, pour the remaining brownie batter on top. Smooth into an even layer.
• Bake for 25 to 27 minutes or until a toothpick inserted into the middle comes out mostly clean.
• Finally, remove the pan from the oven. Allow the cheesecake brownies to fully cool before slicing and serving!

Notes

• Use an electric hand mixer or stand mixer to beat the cheesecake ingredients together. Do not mix by hand.
• Mix the melted butter and chocolate chips until completely creamy.
• Whisk the sugar, eggs, and vanilla vigorously.
• The brownie batter will be a little thicker than usual.
• Use either all purpose flour or gluten free flour. I am gluten free, so I always use gluten free flour.
• Do not bake too long. Insert a toothpick into the middle. If it comes out mostly clean, the brownies are done baking.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 369kcal | Carbohydrates: 36g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 129mg | Potassium: 131mg | Fiber: 3g | Sugar: 18g | Vitamin A: 731IU | Calcium: 46mg | Iron: 2mg

The post Cheesecake Stuffed Brownies appeared first on Organically Addison.

Almond flour replaces wheat flour entirely, producing a denser, more truffle-like crumb. Coconut sugar rounds out the flavor with its natural caramel undertone. The result is a brownie that tastes genuinely complex with very little extra effort!

What Makes These Sea Salt Brownies Different?

These Sea Salt Brownies use almond flour for a denser, fudgier crumb, brown butter for nutty caramel depth, and coconut sugar for a natural sweetness with its own caramel undertone. Together, these three ingredients produce a brownie that tastes genuinely complex and indulgent while also being naturally grain free.

Ingredients

• 1 ¼ cups coconut sugar, or granulated sugar
• 3 eggs
• 13 tbsp unsalted butter
• 1 ¼ cups almond flour, see note
• ⅔ cup cocoa powder
• 1 tsp sea salt
• 1 tsp vanilla extract
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

When butter cooks past the melting point, the water evaporates and the milk solids caramelize through the Maillard reaction, forming nutty, toasty flavor compounds that plain melted butter never contains. Cook for 5 to 7 minutes over medium heat and scrape every bit of the brown sediment from the bottom of the skillet into the batter. Those brown bits carry the most concentrated flavor.

Almond flour

Almond flour contains no gluten and is naturally high in fat, which produces a denser, moister, more truffle-like crumb than wheat flour. The batter will look slightly thicker than traditional brownie batter, and that is correct. For substitutions: use ¾ cup of a 1:1 gluten free flour blend or ⅓ cup of all-purpose flour at the same time and temperature.

Coconut sugar

Coconut sugar sweetens these brownies while adding subtle caramel and molasses notes that pair naturally with the brown butter. Granulated sugar works as a direct 1:1 substitute for a more neutral sweetness.

Cocoa powder, chocolate chips, and sea salt

Two-thirds of a cup of cocoa powder builds the deep, dark base flavor, while chocolate chips create melted pockets of chocolate throughout the bar. The teaspoon of sea salt baked in suppresses bitterness and amplifies sweetness.

The flaky sea salt on top adds texture and a concentrated burst that makes the chocolate and caramel flavors taste more intense and satisfying. Use a coarse, flaky variety like Maldon for the topping rather than fine table salt, which dissolves and disappears.

How to make Sea Salt Brownies, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the brown butter. Add the butter to a skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally to prevent burning. Cook until the butter becomes golden brown. Set aside.

In a mixing bowl, add the coconut sugar and eggs.

Whisk vigorously for 2 minutes, until light and frothy.

Then, add in all remaining ingredients except chocolate chips. Be sure to scrape the bottom of the skillet of brown butter. Stir to combine.

Fold in the dark chocolate chips. Batter may be slightly thicker than traditional brownie batter.

Pour the brownie batter into lined pan. Add extra chocolate chips on top if desired.
Bake for 28 to 32 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from oven. Top with a sprinkle of flaky sea salt. Allow brownies to cool completely before slicing and serving.

Why Sea Salt Amplifies Chocolate Flavor

Salt suppresses bitter taste receptors on the palate, making cocoa flavor read as less harsh and more rounded. At the same time, salt enhances the perception of sweet and aromatic flavor compounds, so the chocolate tastes more intensely chocolatey and the brown butter notes become more pronounced.

The flaky sea salt on top delivers this effect in concentrated bursts with every bite, which is why it transforms the eating experience rather than just adding a salty note.

Tips for the Best Result

Scrape the brown bits from the skillet

The dark specks at the bottom of the skillet are caramelized milk solids with the most concentrated flavor. Scrape every bit into the batter.

Do not overbake

Pull the brownies when the toothpick comes out with a few moist crumbs. The almond flour batter sets as the brownies cool, and a completely clean toothpick means dry brownies. The gooey center firms into a fudgy texture as it cools.

Use flaky sea salt for the topping

Fine salt dissolves on contact with the warm surface and disappears. Flaky sea salt stays intact, adding both a visual garnish and a satisfying crunch. Maldon is the best widely available option.

Cool completely before slicing

Almond flour brownies are softer and more delicate than wheat flour versions while warm. Give them at least an hour at room temperature, or speed it up with 30 minutes at room temperature followed by 20 minutes in the refrigerator.

Flour Substitution Options

Storage

Room temperature: Store in an airtight container for up to 4 days. Almond flour keeps these brownies moist longer because of its higher fat content.

Freezer: Wrap individual brownies tightly and freeze for up to 2 months. Thaw at room temperature for 30 to 45 minutes before serving.

Frequently Asked Questions

You May Also Like

• Paleo Brownies
• Brownies with Peanut Butter Frosting
• Brownies with Salted Caramel Frosting
• Brown Butter Banana Cookies
• Almond Flour Oatmeal Cookies

If you make this Sea Salt Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Sea Salt Brownies

These Sea Salt Brownies are deeply rich, fudgy, and intensely chocolatey with a slightly crispy edge and a soft, gooey center. Brown butter, almond flour, and dark chocolate chips build layers of nutty, caramel flavor, and flaky sea salt on top makes every bite impossible to stop.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 411kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups coconut sugar or granulated sugar
• 3 eggs
• 13 tbsp unsalted butter
• 1 ¼ cups almond flour see note
• ⅔ cup cocoa powder
• 1 tsp sea salt
• 1 tsp vanilla extract
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Make the brown butter. Add the butter to a skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally to prevent burning. Cook until the butter becomes golden brown. Set aside.
• In a mixing bowl, add the coconut sugar and eggs.
• Whisk vigorously for 2 minutes, until light and frothy.
• Then, add in all remaining ingredients except chocolate chips. Be sure to scrape the bottom of the skillet of brown butter. Stir to combine.
• Fold in the dark chocolate chips. Batter may be slightly thicker than traditional brownie batter.
• Pour the brownie batter into lined pan. Add extra chocolate chips on top if desired.
• Bake for 28 to 32 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from oven. Top with a sprinkle of flaky sea salt. Allow brownies to cool completely before slicing and serving.

Notes

• Feel free to replace the 1 ¼ cups almond flour with ¾ cup gluten free flour or ⅓ cup all purpose flour.
• Stir the brown butter occasionally to prevent burning.
• Be sure to scrape the bottom of the skillet to get those tasty brown bits!
• The brownies should look a little gooey when they first come out of the oven.
• Store in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 411kcal | Carbohydrates: 38g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 326mg | Potassium: 123mg | Fiber: 5g | Sugar: 15g | Vitamin A: 585IU | Calcium: 54mg | Iron: 3mg

The post Sea Salt Brownies appeared first on Organically Addison.

An optional brown butter step adds a nutty, toasty depth that takes the flavor noticeably further, and the recipe works equally well with plain melted butter if time does not allow for it!

What are Walnut Banana Bars?

Walnut Banana Bars are baked bars made with mashed ripe banana, rolled oats, gluten free flour, coconut sugar, chocolate chips, and chopped walnuts. They bake in a square pan and slice into portable, chewy bars that sit between a cookie bar and a baked oatmeal in texture. No frosting is needed. The chocolate chips provide richness and sweetness throughout, and the walnuts add crunch in every bite.

Recipe at a glance

Ingredients

• 5 tbsp unsalted butter, browned or melted
• 1 cup coconut sugar, or light brown sugar
• 1 ¼ cups ripe mashed bananas
• 1 tsp vanilla extract
• 1 ½ cups gluten free rolled oats, see note
• ⅔ cup gluten free flour, see note
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• 1 cup dark chocolate chips
• ⅓ cup chopped walnuts

What Each Ingredient Does

Brown butter or melted butter

Plain melted butter works perfectly here. Browning it first adds nutty, toasty depth that pairs well with banana, cinnamon, and coconut sugar. Cook over medium heat until golden, then scrape every bit of the brown sediment from the skillet into the batter.

Coconut sugar and ripe bananas

Coconut sugar sweetens these bars with a natural caramel undertone that complements banana and cinnamon better than plain white sugar. Light brown sugar works as a direct 1:1 substitute. Use bananas with visible brown spots — as they ripen, starch converts to sugar, adding more natural sweetness, moisture, and binding to hold the bars together without eggs.

Gluten free rolled oats

One and a half cups of rolled oats makes these bars distinctly different from a standard banana bar. Oats add chew, body, and heartiness that flour alone cannot provide. They also absorb banana moisture during the cool-down period, which is why the full 4-hour cooling time matters. Regular rolled oats work at the same amount for those who are not gluten free.

Gluten free flour, chocolate chips, and walnuts

Two-thirds cup of flour holds the oat-heavy batter together. All-purpose flour substitutes directly. The chocolate chips melt during baking into gooey pockets of chocolate, providing richness without any frosting. Walnuts add crunchy contrast. Omit them entirely for a nut-free version without changing anything else.

How to make Walnut Banana Bars

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a large mixing bowl, combine the browned (or melted) butter and coconut sugar. Stir together.

Then, add in the mashed bananas and vanilla. Stir together.

Mix in the oats, gluten free flour, baking soda, sea salt, and cinnamon. Stir to combine.

Fold in the chocolate chips and walnuts. Stir together.

Pour this mixture into the lined pan. Spread into an even layer.

Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, cool for art least 4 hours before slicing and serving.

Why These Bars Need 4 Hours to Cool

Rolled oats absorb moisture as they cool, which is what transforms the soft, slightly sticky bar that comes out of the oven into a firm, sliceable one. The banana also continues releasing its natural sugars and setting into the batter during the cooling period.

Together, these processes take about 4 hours at room temperature. Refrigerating for the last 1 to 2 hours speeds up the process and produces cleaner slices. Rushing this step results in bars that fall apart at the edges and feel gummy in the center.

Why Rolled Oats Change Everything

Most banana bar recipes use only flour, producing a soft, cakey crumb similar to banana bread. Adding rolled oats fundamentally changes the texture. Oats bring natural chew, a slightly nutty flavor, and a heartier bite that makes each bar feel more substantial and satisfying — something that works as a snack or breakfast, not just a dessert.

Tips for the Best Result

Use the ripest bananas possible

Brown-spotted bananas produce the most flavorful and naturally sweet bars. The riper the banana, the more starch has converted to sugar and the more moisture it contributes.

Do not skip the cooling time

Four hours is the minimum. The bars firm up as the oats absorb the banana moisture, and cutting early produces crumbly, underset results. Refrigerating for the last hour or two is the fastest path to clean slices.

Use certified gluten free oats

Regular oats are naturally gluten free but often processed with wheat. For those with celiac disease, certified gluten free oats are the safer choice.

Omit walnuts for a nut-free version

Leave the walnuts out entirely without changing anything else. This makes the recipe suitable for school lunchboxes and nut-free households.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Refrigerator: Refrigerate for up to 5 days for a firmer texture and cleaner slices.

Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature for 30 minutes.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Cheesecake Banana Bread
• Almond Flour Oatmeal Cookies
• Chocolate Crunch Cake

If you make this Walnut Banana Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Walnut Banana Bars

These Walnut Banana Bars are soft, chewy, and warmly spiced with cinnamon, packed with dark chocolate chips and crunchy walnuts throughout. Ripe banana and coconut sugar sweeten every bite naturally, and the whole thing comes together in one bowl with no frosting required.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 bars

Calories 336kcal

Author Addison LaBonte

Ingredients

• 5 tbsp unsalted butter browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 ¼ cups ripe mashed bananas
• 1 tsp vanilla extract
• 1 ½ cups gluten free rolled oats see note
• ⅔ cup gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• 1 cup dark chocolate chips
• ½ cup chopped walnuts

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, combine the browned (or melted) butter and coconut sugar. Stir together.
• Then, add in the mashed bananas and vanilla. Stir together.
• Mix in the oats, gluten free flour, baking soda, sea salt, and cinnamon. Stir to combine.
• Fold in the chocolate chips and walnuts. Stir together.
• Pour this mixture into the lined pan. Spread into an even layer.
• Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, cool for art least 4 hours before slicing and serving.

Notes

• If you are not gluten free, feel free to use regular rolled oats and all purpose flour.
• Use ripe bananas for the best flavor and texture.
• Feel free to omit the walnuts if desired.
• Store in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 336kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 288mg | Potassium: 146mg | Fiber: 5g | Sugar: 15g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

The post Walnut Banana Bars appeared first on Organically Addison.

If you have a ripe banana and a stick of butter, you are already most of the way there. Furthermore, a built-in coconut sugar option makes this one of the few brown butter banana cookie recipes that works for multiple dietary needs at once!

What Makes Brown Butter Banana Cookies Different?

These cookies combine three flavor-building techniques: brown butter for nutty depth, ripe banana for natural sweetness and a chewy crumb, and a two-sugar blend for crispy edges and a soft center.

The brown butter really elevates the overall flavor of these brown butter banana cookies! It adds a caramel like flavor.

Ingredients

• 1 stick unsalted butter, browned
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• ½ cup mashed banana
• 1 egg
• 1 tsp vanilla extract
• 2 cups gluten free flour, see note
• ¼ tsp salt
• ¼ tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty, toffee-like flavors that plain melted butter cannot provide. Allow the browned butter to cool for at least 10 minutes before mixing, since hot butter melts the sugars prematurely and produces flat, greasy dough.

Two types of sugar

Granulated sugar promotes spread and creates crispier edges. Brown sugar adds moisture, chewiness, and deeper caramel flavor through its molasses content. Using both produces the ideal texture: crispy edges and a soft center. For a refined sugar-free version, replace both with the same total amount of coconut sugar.

Ripe banana

Use a banana with visible brown spots. As it ripens, its starches convert to simple sugars, making it sweeter and softer. The mashed banana adds natural sweetness, moisture, and a subtle fruity note that pairs beautifully with the brown butter and dark chocolate.

Gluten free flour

A 1:1 gluten free baking blend works best. If you are not gluten free, all-purpose flour works as a direct 1:1 substitute. Either way, avoid overmixing once the flour is added.

Egg and vanilla

One whole egg binds the dough and adds richness. Vanilla extract amplifies the banana and brown butter without contributing a flavor of its own.

How to Make Brown Butter Banana Cookies: Step-by-Step

First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.

Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.

Add in the gluten free flour, salt, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

Use a cookie scoop to scoop balls of dough onto a parchment lined pan.

Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.

Finally, remove from the oven. If desired, garnish with slices of fresh banana.

Why Chilling the Dough Matters

When cookie dough rests in the refrigerator, the butter solidifies and slows spreading in the oven. As a result, the cookies puff upward before spreading outward, producing a thicker, chewier center.

Additionally, the rest period allows the flour to fully hydrate and the flavors of brown butter, banana, and vanilla to meld together. Cookies made from chilled dough consistently taste more complex and bake more evenly than cookies baked immediately.

Tips for the Best Cookies

Use the ripest banana you can find

A banana with brown spotting produces a sweeter, more flavorful cookie. The riper it is, the more its starch has converted to sugar. If your bananas are still yellow, leave them on the counter for two to three more days.

Cool the butter before mixing

Hot brown butter melts the sugars and produces flat dough. After browning, cool for a full 10 minutes before mixing. It should feel warm but not steaming.

Do not overbake

The centers will look underdone when you pull the cookies out. That is correct. Cookies set on the hot pan after baking, so a center that looks slightly raw at 11 minutes will be perfectly chewy once cooled.

Add flaky sea salt on top

A small pinch of flaky sea salt on each cookie contrasts with the banana sweetness and dark chocolate, making both taste bolder. Optional, but hard to skip once you try it.

Substitutions

Storage

Room temperature: Store Brown Butter Banana Cookies in an airtight container for up to 4 days. The banana keeps them soft and moist longer than most cookies.

Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature for 30 minutes before serving. Alternatively, freeze portioned dough balls and bake from frozen, adding 2 to 3 minutes to the bake time.

Frequently Asked Questions

You May Also Like

• Banana Bread Cookies
• Banana Oatmeal Cookies
• Banana Chocolate Chip Cookies
• 3 Ingredient Banana Oatmeal Cookies
• Banana Cake

If you make this Brown Butter Banana Cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes

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Brown Butter Banana Cookies

These Brown Butter Banana Cookies are soft and chewy with crispy golden edges, a deep nutty warmth from brown butter, natural sweetness from ripe banana, and pools of dark chocolate in every bite. Rich, cozy, and completely irresistible straight from the oven or the next day.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 cookies

Calories 263kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter browned
• ⅓ cup granulated sugar
• ⅓ cup light brown sugar packed
• ½ cup mashed banana
• 1 egg
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• ¼ tsp salt
• ¼ tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.
• Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.
• Add in the gluten free flour, salt, and baking soda. Stir to combine.
• Fold in the dark chocolate chips.
• Use a cookie scoop to scoop balls of dough onto a parchment lined pan.
• Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.
• Finally, remove from the oven. If desired, garnish with slices of fresh banana.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For a refined sugar free option, replace the white sugar and brown sugar with coconut sugar.
• Use a ripe brown spotted banana.
• Do not skip the dough chilling step. The cookies will spread too thin otherwise.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 79mg | Potassium: 50mg | Fiber: 3g | Sugar: 13g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Brown Butter Banana Cookies appeared first on Organically Addison.