Desserts Archives - Organically Addison

Cottage Cheese Cookie Dough

Addison LaBonte — Mon, 24 Aug 2026 01:44:09 +0000

If you love cookie dough but want something you can eat by the spoonful without guilt, this Cottage Cheese Cookie Dough is the recipe worth making. It tastes rich, creamy, and genuinely satisfying with no sugar crash after. The blended cottage cheese base disappears completely into the texture, and what you end up with is a thick, scoopable dough loaded with dark chocolate chips that most people cannot believe contains cottage cheese at all. It is a genuinely better version of the classic, not just a healthy compromise.

This recipe is also one of the easiest to make your own. Honey or maple syrup, more or less protein powder, thicker or softer — every element adjusts to preference, and the longer the dough sits in the fridge, the better it gets.

Cottage Cheese Cookie Dough is a no-bake, high-protein edible cookie dough made by blending cottage cheese until smooth and combining it with almond flour, vanilla protein powder, a natural sweetener, and dark chocolate chips. The blended cottage cheese replaces the butter, eggs, and refined flour in traditional cookie dough, producing a thick, creamy, safe-to-eat dough that is high in protein, naturally gluten free, and free from refined sugar. It is eaten raw, not baked.

Ingredients

2 cups cottage cheese
2 tsp vanilla extract
3 tbsp pure maple syrup or honey
¾ cup vanilla protein powder
1 ½ cups almond flour
¾ cup dark chocolate chips

What Each Ingredient Does

Cottage cheese

Two cups of cottage cheese form the entire base of this dough. Once blended completely smooth, cottage cheese loses its curds and tang and transforms into a creamy, neutral-flavored base that closely mimics the richness of butter in traditional cookie dough.

Good Culture and Daisy’s are the recommended brands because both use minimal, clean ingredients and have a higher protein content per serving than most conventional brands. Full-fat cottage cheese produces the creamiest, richest result. Low-fat varieties produce a slightly thinner, looser base that may require a few extra tablespoons of almond flour to reach the right consistency.

Protein powder, almond flour, and sweetener

Paleo Valley vanilla protein powder is the tested brand. Different powders absorb liquid at different rates, so start with half a cup and adjust to your preferred thickness. One and a half cups of almond flour does the primary thickening work, transforming the blended cottage cheese into a scoopable dough. It also keeps the recipe naturally gluten free and grain free.

Three tablespoons of maple syrup or honey sweetens with no refined sugar. Maple syrup produces a neutral caramel note; honey produces a slightly more floral sweetness. Both work equally well and help balance any remaining cottage cheese tanginess.

Dark chocolate chips

Three quarters of a cup of dark chocolate chips creates gooey, rich pockets of chocolate in every bite. High-quality dark chips make the most noticeable difference in a recipe with this few ingredients.

First, add the cottage cheese, vanilla extract, and maple syrup to your blender. Blend until smooth.

Pour this creamy mixture into a mixing bowl. Add in the protein powder and almond flour. Stir together.

Fold in the chocolate chips. Enjoy!

Why This Dough Tastes Better the Next Day

Almond flour continues absorbing moisture from the blended cottage cheese as the dough rests in the refrigerator. A freshly made batch has a slightly softer, more spreadable consistency. After four to eight hours in the fridge, the almond flour has absorbed enough liquid to produce a firmer, more scoopable dough that closely resembles traditional edible cookie dough in both texture and appearance.

If the dough seems slightly thin on the first day, refrigerate it overnight before adding extra almond flour. The texture almost always corrects itself with resting time.

Tips for the Best Result

Blend until fully smooth and refrigerate before serving

Scrape down the sides and blend again if needed. Any remaining curd texture will feel grainy in the finished dough. Even 30 minutes in the refrigerator improves the texture significantly. The almond flour absorbs more liquid, the dough firms, and any remaining tanginess mellows as the flavors meld.

Adjust protein powder by brand and use full-fat cottage cheese

Not all protein powders absorb liquid at the same rate. Start with half a cup and add more as needed. Full-fat cottage cheese produces the richest, creamiest result. Low-fat varieties produce a looser base that requires a few extra tablespoons of almond flour.

Serving Ideas

By the spoonful: The simplest and most popular way. Scoop straight from the container.
With apple slices: Use thick apple wedges as a scoop for a fruit and chocolate chip combination that works especially well.
With graham crackers or rice cakes: Spread the dough on top for a more substantial snack.
Stuffed into dates: Remove the pit, fill the cavity with cookie dough, and press a chocolate chip on top for a bite-sized treat.
In a bowl with toppings: Scoop into a bowl and top with extra chocolate chips, a drizzle of honey, or a pinch of sea salt.

Substitutions

Original	Substitute	Notes
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Almond flour	Oat flour (start with 3/4 cup)	Not grain free; adjust for thickness
Vanilla protein powder	Unflavored protein powder + extra vanilla	Adjust sweetness with extra maple syrup
Dark chocolate chips	Semi-sweet, white, or dairy-free chips	Any mix-in works at the same amount
Full-fat cottage cheese	Low-fat cottage cheese	Add 2 to 3 extra tbsp almond flour to compensate

Frequently Asked Questions

Does this taste like cottage cheese?

No. Once fully blended and chilled, the vanilla, sweetener, and protein powder mask the cottage cheese flavor almost completely. Most people cannot identify it without being told.

Is this safe to eat raw?

Yes. No eggs and no raw flour. Almond flour is ground from raw almonds and is safe to eat without baking. Cottage cheese is pasteurized. Every ingredient is safe to consume raw.

Can I use a food processor instead of a blender?

Yes. A food processor produces the same smooth result. Scrape down the sides a few times to ensure all the curds are fully incorporated.

Why is my dough too thin?

The most common cause is low-fat cottage cheese. Add one to two tablespoons of almond flour and refrigerate for 30 minutes. The dough almost always thickens significantly with resting time.

Can I freeze this dough?

Yes. Portion into tablespoon-sized scoops, freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Eat frozen for an ice cream-like texture or thaw for 20 minutes for a softer result.

Cottage Cheese Cookie Dough

Thick, creamy, and packed with dark chocolate chips in every spoonful. This no-bake cookie dough tastes indulgent and satisfying while delivering a serious hit of protein from the cottage cheese and vanilla protein powder hidden in every single bite.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 249kcal

Author Addison LaBonte

Ingredients

2 cups cottage cheese
2 tsp vanilla extract
3 tbsp pure maple syrup or honey
¾ cup vanilla protein powder
1 ½ cups almond flour
¾ cup dark chocolate chips

US Customary – Metric

Instructions

First, add the cottage cheese, vanilla extract, and maple syrup to your blender. Blend until smooth.
Pour this creamy mixture into a mixing bowl. Add in the protein powder and almond flour. Stir together.
Fold in the chocolate chips. Enjoy!

Notes

I love Good Culture and Daisy’s brands for cottage cheese.
I used Paleo Valley vanilla protein powder for this recipe. You may need slightly more or less depending on your desired thickness of cookie dough.
Store leftovers in an airtight container for up to 5 days in the fridge.

Nutrition

The post Cottage Cheese Cookie Dough appeared first on Organically Addison.

Healthy Pumpkin Brownies

Addison LaBonte — Mon, 17 Aug 2026 02:04:49 +0000

These Healthy Pumpkin Brownies are dense, fudgy, and intensely chocolatey with a full cup of dark cocoa powder delivering deep, rich chocolate flavor in every square. Pumpkin puree and nut butter do the heavy lifting together, providing natural moisture and fat without any refined flour, butter, or refined sugar. The dual sweetener system of coconut sugar and honey or maple syrup gives the batter a caramel warmth from the coconut sugar and a liquid sweetness from the honey that both contribute to the soft, fudgy texture. The whole recipe comes together in one bowl and bakes in 25 to 28 minutes.

These brownies are chocolate-forward, not pumpkin-spice-forward. There is no pumpkin pie spice or cinnamon in this recipe. The pumpkin acts as a moisture and texture enhancer that keeps every brownie soft and rich, while the dark cocoa and dark chocolate chips deliver the primary flavor in every bite.

What makes these Healthy Pumpkin Brownies different?

These Healthy Pumpkin Brownies use a combination no top competing recipe offers: olive oil or melted butter alongside nut butter as the fat, coconut sugar plus honey or maple syrup as the dual sweetener, and a full cup of dark cocoa powder for a much more intensely chocolatey result than any competing healthy pumpkin brownie. Four nut butter options are equally valid, including sunflower butter for nut-free households, and no flour of any kind appears in the recipe.

Ingredients

2 eggs
¼ cup olive oil or melted butter
¾ cup pumpkin purée
¼ cup honey or pure maple syrup
¼ cup nut butter, almond butter or cashew butter
1 tsp vanilla
½ cup coconut sugar, or light brown sugar
1 cup dark cocoa powder
¼ tsp baking soda
1 cup dark chocolate chips

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Three quarters of a cup of pumpkin puree provides the primary moisture that keeps these brownies soft without any refined flour. One quarter cup of olive oil or melted butter adds a liquid fat alongside the nut butter, producing a more tender crumb than nut butter alone.

No competing healthy pumpkin brownie combines both. One quarter cup of nut butter adds fat, richness, and binding. Almond and cashew butter produce a mild, neutral flavor that lets the dark cocoa dominate. Peanut butter adds a distinct peanut note. Sunflower butter makes the recipe fully nut-free. All four work equally well at the same amount.

Dual sweetener system and dark cocoa

This recipe uses both coconut sugar and honey or maple syrup. Coconut sugar contributes a dry caramel and molasses depth. Honey or maple syrup provides liquid sweetness that produces the fudgy texture. Together they create a more layered sweetness than either alone. Light brown sugar substitutes for coconut sugar at 1:1.

Most healthy pumpkin brownie recipes use a quarter to a half cup of cocoa. This recipe uses a full cup of dark cocoa, producing a far more intensely chocolatey result. The high pumpkin moisture fully hydrates the cocoa without the batter becoming dry. Regular cocoa substitutes at the same amount.

How to Make Healthy Pumpkin Brownies, Step by Step

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

First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.

Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

Pour this mixture into the lined pan. Smooth into an 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 No Pumpkin Pie Spice

Every top-ranking healthy pumpkin brownie recipe adds pumpkin pie spice or cinnamon, making them spice-forward with pumpkin playing a supporting role. This recipe makes the opposite choice. No additional spice appears because the goal is an intensely chocolatey brownie kept moist and tender by pumpkin, not a spiced pumpkin dessert that contains cocoa.

The full cup of dark cocoa and dark chocolate chips are the primary flavor. The pumpkin stays in the background: delivering moisture, richness, and a subtle earthiness that makes the chocolate taste more complex without announcing itself.

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Natural nut butter separates in storage. Stir thoroughly before measuring so oil and solids are fully combined. Unmixed nut butter creates uneven pockets in the finished brownie. Pumpkin pie filling contains added sugar, spices, and thickeners that make these brownies too sweet. Plain puree is the correct ingredient.

Do not reduce the cocoa and pull early

The full cup is not a misprint. Reducing the cocoa produces a less chocolatey, thinner batter that does not bake the same way. Pull the brownies when the toothpick shows moist crumbs. A completely clean toothpick at 25 minutes means they have gone too far and will be dry once cooled.

Nut Butter Options Compared

Nut butter	Flavor in the finished brownie	Notes
Almond butter	Mild, neutral, lets dark chocolate dominate	Recommended default
Cashew butter	Slightly sweeter and creamier than almond	Very mild, excellent neutral base
Peanut butter	Distinct peanut flavor alongside dark chocolate	Classic combination, bold result
Sunflower butter	Slightly earthy, nut-free safe	Best option for nut-allergy households

Storage

Room temperature: Store in an airtight container for up to 3 days. The pumpkin and cocoa keep these brownies moist throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Are these brownies gluten free?

Yes. This recipe contains no flour of any kind. It is naturally gluten free as written with no substitutions needed.

Can I use maple syrup instead of honey?

Yes. Maple syrup substitutes for honey directly at the same amount. Both produce the same fudgy texture and similar sweetness. Maple syrup makes these brownies fully vegan when combined with olive oil instead of butter.

Can I use regular cocoa powder instead of dark?

Yes. Regular cocoa substitutes at the same amount for a lighter, less intensely chocolatey result. Dark cocoa produces a richer, more bittersweet flavor that pairs better with the pumpkin and coconut sugar combination.

Why does the batter look so thick and dark?

The full cup of dark cocoa powder produces a very dark, thick batter. This is correct. Stir thoroughly until no dry cocoa streaks remain, then spread into the pan. The high pumpkin moisture keeps the batter hydrated and the finished brownies soft despite the high cocoa content.

Can I make these vegan?

Yes. Use olive oil instead of butter, maple syrup instead of honey, and substitute each egg with a flax egg (one tablespoon ground flax mixed with three tablespoons water, rested for 5 minutes). Use dairy-free dark chocolate chips as well.

Healthy Pumpkin Brownies

Dense, fudgy, and intensely chocolatey with a deep richness from a full cup of dark cocoa powder in every square. Pumpkin and nut butter keep every bite moist without any refined sugar, butter, or flour, and honey and coconut sugar bring a natural warmth to every layer of chocolate.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 291kcal

Author Addison LaBonte

Ingredients

2 eggs
¼ cup olive oil or melted butter
¾ cup pumpkin purée
¼ cup honey or pure maple syrup
¼ cup nut butter almond butter or cashew butter
1 tsp vanilla
½ cup coconut sugar or light brown sugar
1 cup dark cocoa powder
¼ tsp baking soda
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.
Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.
Fold in the dark chocolate chips.
Pour this mixture into the lined pan. Smooth into an 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

I like using almond butter or cashew butter for this recipe. You can also use peanut butter or sunflower butter.
For best results, use high quality dark chocolate chips.
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

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

Pumpkin Cheesecake Brownies

Addison LaBonte — Sat, 15 Aug 2026 03:19:17 +0000

These Pumpkin Cheesecake Brownies swirl a rich, fudgy dark chocolate brownie base with a smooth, warmly spiced pumpkin cheesecake filling and reserved brownie batter for a marble finish in every square. The brownie batter uses coconut sugar for a caramel depth that pairs beautifully with the cinnamon-spiced pumpkin cheesecake layer. The recipe uses gluten free flour in both components natively and bakes in 36 to 40 minutes in one 8-inch pan.

The cheesecake uses cinnamon only rather than a full pumpkin pie spice blend, so the pumpkin flavor comes through cleanly. Three tablespoons of gluten free flour in the cheesecake produce a structurally stable layer that slices cleanly once chilled.

What are Pumpkin Cheesecake Brownies?

Pumpkin Cheesecake Brownies are fudgy dark chocolate brownies with a creamy pumpkin cheesecake layer swirled through the top. Three quarters of the brownie batter goes into the pan first, followed by the pumpkin cheesecake filling, and then spoonfuls of the remaining brownie batter on top, which get swirled with a knife into a marble pattern. The two layers bake together and are stored and sliced chilled.

Ingredients

Brownie Batter

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

Pumpkin Cheesecake

8 ounces cream cheese, room temperature
¼ cup granulated sugar
3 tbsp gluten free flour, see note
1 egg
1 tsp vanilla
½ cup pumpkin purée
½ tsp cinnamon

What Each Ingredient Does

Coconut sugar and cream cheese

Coconut sugar sweetens the brownie base with a caramel and molasses undertone that pairs especially well with the cinnamon-spiced pumpkin cheesecake layer. Granulated sugar substitutes at 1:1. Room temperature cream cheese beats into a smooth, lump-free filling.

Cold cream cheese leaves lumps that bake into uneven texture. Pull it from the refrigerator at least 45 minutes before starting. Use an electric mixer only. Hand mixing always leaves lumps.

Why cinnamon only in the cheesecake layer

Most competing recipes use a full pumpkin pie spice blend in the cheesecake. This recipe uses only half a teaspoon of cinnamon, which provides warmth without the sharper notes of ginger, nutmeg, and cloves that can compete with the pumpkin flavor. The result is a cheesecake layer where pumpkin comes through cleanly with a gentle warmth.

GF flour in both layers and dark chocolate chips

One quarter cup of GF flour provides structure for the fudgy brownie base. Three tablespoons of GF flour in the cheesecake stabilizes the filling so it holds together when chilled and sliced. All-purpose flour substitutes at the same amounts in both components. One cup of dark chips melts into the butter base for depth; the folded-in half cup creates gooey pockets throughout every brownie.

How to make Pumpkin Cheesecake Brownies, step by step

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

Make the brownie batter. 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.

Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.

Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.

Then, add in the pumpkin purée and cinnamon. Beat until just combined.

Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.

Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.

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

Why Refrigerating Before Slicing Matters

The pumpkin cheesecake layer bakes into a creamy, slightly soft filling that needs refrigerator time to firm before slicing. Cutting at room temperature pulls the cheesecake out of shape and produces messy cuts. Refrigerating for at least two hours lets the cream cheese proteins set fully and produces the cleanest slices.

The cold also creates a more defined visual contrast between the dark brownie and the light pumpkin cheesecake in every cut square.

Tips for the Best Result

Whisk eggs and sugar vigorously

The shiny, crinkly brownie crust comes from whisking eggs and coconut sugar for the full 2 to 3 minutes. Cutting this short produces a flat, matte surface.

Swirl gently and stop early

Three to five figure-eight passes creates a clean marble pattern. Over-swirling mixes the two batters completely and loses the distinct visual layers.

Room temperature cream cheese and electric mixer only

Cold cream cheese and hand mixing both leave lumps. Room temperature cream cheese plus an electric mixer produces a smooth, consistent filling every time.

Do not overbake

A mostly clean toothpick in the brownie area is the correct signal. The cheesecake layer still looks soft and firms in the refrigerator. Baking until both layers look fully set produces a dry brownie base.

Substitutions

Original	Substitute	Notes
GF flour (brownie)	All-purpose flour (same amount)	Direct swap
GF flour (cheesecake)	All-purpose flour or cornstarch (same amount)	Both stabilize the layer
Coconut sugar	Granulated sugar (1:1)	Less caramel depth in the brownie base
Dark cocoa powder	Regular cocoa powder	Lighter, less intense chocolate flavor
Dark chocolate chips	Semi-sweet chips	Slightly sweeter brownie base

Storage

Refrigerator: Store covered in the fridge for up to 3 days. The cheesecake layer requires refrigeration. These brownies taste best cold or at room temperature after 15 minutes out of the fridge.

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

Frequently Asked Questions

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1 in the brownie. The caramel undertone from the coconut sugar will be absent but the brownies will taste excellent.

Why does the cheesecake need an electric mixer?

Hand mixing does not generate enough speed to fully break down cream cheese. An electric mixer is the only reliable way to produce a smooth, lump-free filling.

Do I have to refrigerate before cutting?

Yes. At least two hours in the refrigerator is needed for the cheesecake layer to firm enough to slice cleanly. Cutting at room temperature produces messy results.

Why cinnamon only instead of pumpkin pie spice?

A full blend introduces ginger, nutmeg, and cloves that compete with the pumpkin flavor in a thin cheesecake layer. Cinnamon alone provides warmth without obscuring the pumpkin.

Pumpkin Cheesecake Brownies

Rich, fudgy dark chocolate brownies swirled with a creamy, warmly spiced pumpkin cheesecake layer in every square. The coconut sugar brownie base has a deep caramel undertone that contrasts beautifully with the smooth, cinnamon-spiced pumpkin filling running through every bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings brownies

Calories 357kcal

Author Addison LaBonte

Ingredients

Brownie Batter

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

Pumpkin Cheesecake

8 ounces cream cheese room temperature
¼ cup granulated sugar
3 tbsp gluten free flour see note
1 egg
1 tsp vanilla
½ cup pumpkin purée
½ tsp cinnamon

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Make the brownie batter. 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.
Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.
Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
Then, add in the pumpkin purée and cinnamon. Beat until just combined.
Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
Bake for 36 to 40 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.
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.
Use room temperature cream cheese. It will not become as creamy if using cold cream cheese.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before slicing.
Store in the fridge for up to 3 days.

Nutrition

The post Pumpkin Cheesecake Brownies appeared first on Organically Addison.

Pumpkin Chocolate Chip Bars

Addison LaBonte — Thu, 13 Aug 2026 02:33:35 +0000

These Pumpkin Chocolate Chip Bars are soft, warmly spiced, and loaded with dark chocolate chips in every single square. Three quarters of a cup of pumpkin puree keeps every bar deeply moist and intensely pumpkin-flavored, and brown butter adds a nutty, toffee-like depth that amplifies the pumpkin pie spice and coconut sugar throughout the batter. The entire recipe comes together in one bowl with no mixer, no baking soda, no salt, and no chilling, making this one of the fastest and most satisfying fall bakes in the lineup.

The gooey center at 27 to 30 minutes is the goal. The high pumpkin-to-flour ratio keeps the interior wetter than a standard chocolate chip bar at the same point in the bake. Bars that look fully set in the oven cool into dry, cakey squares that lose everything that makes this recipe worth making. Pull them when the center still looks slightly underdone and the toothpick shows moist crumbs.

What are Pumpkin Chocolate Chip Bars?

Pumpkin Chocolate Chip Bars are thick, soft bars made from a spiced dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips baked in a square pan until gooey in the center. They taste warmly spiced with a moist, almost fudgy texture from the high pumpkin content, and the dark chocolate chips create gooey, melted pockets of chocolate in every bite. No frosting, no mixer, and no chilling required.

Ingredients

1 stick butter, browned or melted
¾ cup pumpkin purée
1 egg
2 tsp vanilla extract
1 cup gluten free flour, see note
1 ¼ cups coconut sugar, or light brown sugar
1 tbsp pumpkin pie spice
1 ½ cups dark chocolate chips

What Each Ingredient Does

Brown butter, pumpkin, and vanilla

Browning the butter adds nutty, toasty compounds that amplify both the pumpkin pie spice and coconut sugar. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute. Three quarters of a cup of pumpkin puree is more than most competing recipes use in a similar pan size, producing a more intensely flavored and more cohesive moisture throughout. Use plain pumpkin puree only. Two teaspoons of vanilla add warmth that deepens both the pumpkin spice and the caramel note of the coconut sugar.

Coconut sugar

One and a quarter cups of coconut sugar sweeten the batch with no refined sugar. The caramel and molasses depth pairs exceptionally well with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Dark chocolate chips and why no baking soda

One and a half cups of dark chips fold entirely into the batter so every square contains gooey, melted pockets of chocolate throughout. Dark chips contrast more sharply with the warm pumpkin spice than semi-sweet. This recipe contains no baking soda or salt. The pumpkin, coconut sugar, and brown butter together provide enough moisture and binding without leavening, producing a denser, more fudge-like result than a leavened version.

How to make Pumpkin Chocolate Chip Bars, step by step

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.

Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why More Pumpkin Produces a Better Bar

Most pumpkin chocolate chip bar recipes use half a cup of pumpkin or less in a larger pan. This recipe uses three quarters of a cup in an 8-inch square pan, producing a higher pumpkin-to-flour ratio than most competing recipes. That ratio means more natural pumpkin flavor in every bite, more cohesive moisture from edge to center, and a bar that stays soft for days at room temperature. The tradeoff is a wetter-looking center during baking. That is correct and expected. Trust the moist crumbs, not the visual.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the bars too sweet. Plain puree is the correct ingredient.

Cool the brown butter and do not overmix

Allow the brown butter to cool for at least 5 minutes before mixing so it does not partially cook the egg. Stir until no dry streaks remain, then stop immediately.

Pull the bars early and press to the corners

Begin checking at 27 minutes. The center should look just barely set and the toothpick should show moist crumbs. A clean toothpick means the bars have gone too far. Press the thick batter firmly to all four corners before baking so it bakes evenly throughout.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Pumpkin pie spice	1.5 tsp cinnamon + 0.5 tsp nutmeg + 0.25 tsp ginger	DIY blend if needed

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin keeps these bars moist and soft throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes at 1:1 with a similar caramel depth and the same effect on texture and moisture.

Why no baking soda?

The pumpkin, coconut sugar, and brown butter provide enough moisture and binding without leavening. Skipping it produces a denser, more fudgy bar. Adding it would make the bars puffier and more cake-like.

Why do my bars look underdone when I pull them?

That is correct. The high pumpkin content keeps the interior wetter than a standard bar at the same bake time. Moist crumbs on the toothpick at 27 to 30 minutes is the right signal. The bars firm as they cool completely.

Can I use semi-sweet chips instead of dark?

Yes. Semi-sweet chips produce a slightly sweeter result. Both work at the same amount.

Pumpkin Chocolate Chip Bars

Soft, warmly spiced, and loaded with dark chocolate chips in every square. Three quarters of a cup of pumpkin keeps every bite deeply moist and intensely flavored, while brown butter and coconut sugar add a caramel warmth that makes the whole bar taste rich and completely satisfying.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 276kcal

Author Addison LaBonte

Ingredients

1 stick butter browned or melted
¾ cup pumpkin purée
1 egg
2 tsp vanilla extract
1 cup gluten free flour see note
1 ¼ cups coconut sugar or light brown sugar
1 tbsp pumpkin pie spice
1 ½ cups dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.
Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.
Fold in the chocolate chips.
Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

If you are not gluten free, feel free to use regular flour.
I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
Do not bake too long. It should look gooey in the center.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Pumpkin Chocolate Chip Bars appeared first on Organically Addison.

Brown Butter Pumpkin Bread

Addison LaBonte — Sat, 08 Aug 2026 03:34:38 +0000

This Brown Butter Pumpkin Bread is moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar sweetens the loaf with a natural caramel and molasses depth that amplifies pumpkin pie spice in a way granulated or brown sugar cannot replicate, and a full cup of dark chocolate chips folds into the batter as a core ingredient for gooey, melted pockets of chocolate in every bite. The whole recipe comes together in one bowl with no mixer, uses gluten free flour natively, and bakes in 48 to 54 minutes.

No glaze, topping, or frosting is needed. The brown butter, coconut sugar, pumpkin pie spice, and dark chocolate chips make every slice complete and deeply satisfying on its own!

What makes this Brown Butter Pumpkin Bread different?

This Brown Butter Pumpkin Bread uses coconut sugar instead of refined sugar, adding a natural caramel and molasses depth that no competing recipe pairs with brown butter pumpkin bread. The recipe builds with gluten free flour from the start and folds a full cup of dark chocolate chips into the batter as a primary ingredient rather than an optional add-in.

No glaze or topping is needed. Every element in the loaf itself provides complete, deeply layered flavor.

Ingredients

1 stick butter, browned or melted
2 eggs
1 cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour, see note
¾ cups coconut sugar, or light brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter does not contain. In a loaf built on pumpkin pie spice and coconut sugar, those compounds create a deeper, more caramelized background in every slice. Cook over medium heat until golden and toasted-smelling, then cool for at least 5 minutes before mixing.

Plain melted butter works as a substitute. Three quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs exceptionally well with pumpkin pie spice. Light brown sugar substitutes at 1:1.

Pumpkin puree, eggs, and dark chocolate chips

One cup of plain pumpkin puree provides the primary moisture and earthy pumpkin flavor. Use plain puree only, not pumpkin pie filling. Two eggs bind the batter and add richness; in a butter-based loaf, the egg fat produces a more tender crumb alongside the brown butter.

One cup of dark chocolate chips folds in as a core ingredient for gooey, melted pockets throughout every slice. The bittersweet intensity of dark chips contrasts with the warm pumpkin spice in a way semi-sweet chips do not match as sharply.

How to make Brown Butter Pumpkin Bread, step by step

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

In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.

Fold in the chocolate chips.

Pour this mixture into the loaf pan and smooth into an even layer.

Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why This Loaf Bakes Faster Than Most

Most brown butter pumpkin bread recipes bake for 60 to 75 minutes. This one finishes in 48 to 54 minutes. Coconut sugar caramelizes at a lower temperature than refined sugar, producing a set crust and firmer outer crumb earlier in the bake.

The pumpkin purée also provides more cohesive moisture than the oil-and-butter combinations most competing recipes use, helping the center reach temperature faster. Start checking at 48 minutes and pull when the toothpick shows moist crumbs.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the loaf too sweet and alter the flavor balance. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

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

Do not overmix

Stir until no dry streaks remain, then stop. Overmixing after the flour goes in produces a tough, dense crumb.

Pull on moist crumbs, not a clean toothpick

Moist crumbs at 48 minutes is the correct done signal. A clean toothpick means it has gone too far. The crumb continues to set as the loaf cools.

Use a high-quality dark chocolate chip

The dark chips are the primary chocolate element in every slice. A good chip produces a noticeably richer, more bittersweet contrast with the warm pumpkin spice.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Pumpkin pie spice	1.5 tsp cinnamon + 0.5 tsp nutmeg + 0.25 tsp ginger	DIY blend if needed

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep this loaf moist throughout.

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

Can I add nuts to this loaf?

Yes. Fold in up to half a cup of chopped pecans or walnuts along with the dark chocolate chips. Pecans pair especially well with the brown butter and coconut sugar, adding a crunchy texture contrast to the soft, moist crumb.

Can I use pumpkin pie spice from scratch instead of a blend?

Yes. Combine one and a half teaspoons of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon each of ground ginger and ground cloves to make two teaspoons of your own blend. Use at the same amount.

Can I bake this as muffins instead of a loaf?

Yes. Divide the batter among a lined 12-cup muffin tin and bake at 350 degrees for 20 to 24 minutes until a toothpick comes out with moist crumbs. The shorter bake time makes checking at 20 minutes essential so they do not dry out.

Can I reduce the coconut sugar for a less sweet loaf?

Yes. Reducing to half a cup instead of three quarters produces a less sweet, more pumpkin-forward loaf where the spice and brown butter flavors come through more prominently. Do not reduce below half a cup or the texture will be affected.

Why do I need two eggs instead of one?

Two eggs provide the binding and structure that hold this loaf together through the longer bake time alongside the high moisture from the pumpkin. A single egg produces a looser, more fragile crumb that does not slice as cleanly. Brown-butter-based loaves in particular benefit from two eggs since the fat in the yolks contributes to tenderness alongside the butter fat.

Brown Butter Pumpkin Bread

Moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar adds a deep caramel warmth that pairs beautifully with pumpkin pie spice, and dark chocolate chips melt into gooey pockets throughout every bite of this soft, deeply flavorful loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 334kcal

Author Addison LaBonte

Ingredients

1 stick butter browned or melted
2 eggs
1 cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour see note
¾ cups coconut sugar or light brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
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.
In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.
Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.
Fold in the chocolate chips.
Pour this mixture into the loaf pan and smooth into an even layer.
Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
Finally, remove from the oven. Cool fully before slicing.

Notes

If you are not gluten free, feel free to use regular flour.
I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
Do not bake too long. It should look gooey in the center.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Brown Butter Pumpkin Bread appeared first on Organically Addison.

Pumpkin Cookie Bars

Addison LaBonte — Wed, 05 Aug 2026 21:56:12 +0000

These Pumpkin Cookie Bars are warmly spiced, chewy at the edges, and perfectly gooey in the center with dark chocolate chips melted throughout every square. Brown butter is the standard fat here, adding a nutty, toffee-like depth that plain melted butter cannot replicate alongside pumpkin pie spice. Coconut sugar sweetens the entire batch with a natural caramel and molasses undertone that pairs exceptionally well with both the spice blend and the dark chocolate chips.

The gooey center is the goal. Pulling these bars when the middle still looks slightly underdone produces the chewy, soft-set result after cooling. Bars that look fully set in the oven come out dry and cakey. These pumpkin chocolate chip cookie bars are soft, gooey, moist, and cozy! Try my Brown Butter Pumpkin Bread as well!

Pumpkin Cookie Bars are thick, chewy bars made from a spiced cookie dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips pressed into a square pan and baked until gooey in the center. They taste like a thick, warmly spiced chocolate chip cookie with a soft, moist crumb from the pumpkin. No frosting or topping is needed. The entire batch bakes in one pan and slices into squares once fully cooled.

Ingredients

1 stick butter, browned or melted
1 egg
½ cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour, see note
1 ¼ cups coconut sugar, or light brown sugar
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp sea salt
1 ¼ cups dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built around warm pumpkin pie spice, those compounds create a deeper, more caramelized flavor in every bite. Cool for a few minutes before mixing.

Plain melted butter works as a substitute. One and a quarter cups of coconut sugar sweeten with a caramel and molasses depth that pairs beautifully with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Pumpkin puree, sea salt, and dark chocolate chips

Half a cup of pumpkin puree adds natural moisture that keeps the bars soft and chewy for days. Use plain pumpkin puree, not pumpkin pie filling. Half a teaspoon of sea salt amplifies both the coconut sugar and the pumpkin pie spice, making both flavors taste more prominent in every bite.

One and a quarter cups of dark chocolate chips fold into the batter for gooey, melted pockets in every square. The bittersweet intensity of dark chips contrasts with the warm spice in a way semi-sweet chips do not match as sharply.

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why the Gooey Center Is the Goal

Pumpkin puree contains significant natural moisture that keeps the interior wetter than a standard cookie bar at the same point in the bake. A center that looks fully set in the oven cools into a dry, cakey bar. Pulling the bars when the center still looks gooey and the toothpick shows moist crumbs produces the right result after cooling: chewy, soft-set squares with a texture closer to a fudgy brownie than a cakey bar. The gooey center is the correct done signal for this recipe, not a sign of underbaking.

Tips for the Best Result

Use plain pumpkin puree, not pumpkin pie filling

Pumpkin pie filling contains added sugar, spices, and thickeners that will throw off the flavor balance and sweetness level of the entire batch. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

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

Press the dough firmly into all four corners

The dough is thick and will not spread on its own during baking. An uneven layer produces bars with different thicknesses that bake unevenly. Take a moment to press all the way to the edges and corners before the pan goes in the oven.

Do not overbake

Begin checking at 25 minutes. The center should still look gooey and the toothpick should come out with moist crumbs. A completely clean toothpick means the bars have gone too far and will be dry once cooled.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Pumpkin pie spice	1.5 tsp cinnamon + 0.5 tsp nutmeg + 0.25 tsp ginger	DIY blend if needed

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep these bars moist and chewy throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes at 1:1 with a similar caramel depth and the same effect on texture and moisture.

Why do my bars look underdone when I pull them out?

That is correct. The pumpkin moisture keeps the center looking wet longer than a standard cookie bar. A gooey center and moist crumbs on the toothpick at 25 to 28 minutes is the right signal. The bars will firm up into chewy squares as they cool completely.

Can I use semi-sweet chocolate chips instead of dark?

Yes. Semi-sweet chips produce a slightly sweeter bar. Dark chips create a stronger bittersweet contrast with the warm pumpkin spice that many people prefer, but both work at the same amount.

Do I have to brown the butter?

No. Plain melted butter still produces a delicious bar. Browning takes about 5 to 7 extra minutes and adds a nutty depth that makes the coconut sugar and pumpkin spice taste noticeably richer.

Pumpkin Cookie Bars

Warmly spiced with pumpkin pie spice, chewy at the edges, and perfectly gooey in the center with dark chocolate chips melted throughout every square. Brown butter adds a deep, nutty richness and coconut sugar brings a caramel warmth that makes every bite taste like fall.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 339kcal

Author Addison LaBonte

Ingredients

1 stick butter browned or melted
1 egg
½ cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour see note
1 ¼ cups coconut sugar or light brown sugar
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp sea salt
1 ¼ cups dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.
Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.
Fold in the chocolate chips.
Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

If you are not gluten free, feel free to use regular flour.
I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
Do not bake too long. It should look gooey in the center.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Pumpkin Cookie Bars appeared first on Organically Addison.

Banana Cookie Bars

Addison LaBonte — Wed, 05 Aug 2026 01:44:16 +0000

These Banana Cookie Bars are chewy at the edges, gooey in the center, and loaded with melted dark chocolate chips in every square. Brown butter and coconut sugar give the batter a deep, caramel-like richness that plain butter and granulated sugar cannot match, and two egg yolks instead of a whole egg produce a chewier, denser texture that feels more like a thick chocolate chip cookie bar than a dense banana bread bar. The whole recipe comes together in one bowl with no mixer, uses gluten free flour natively, and bakes in 25 to 27 minutes.

The gooey middle is intentional and they firm up completely as they cool. These bars are so tasty!

Banana Cookie Bars are thick, chewy bars made from a pressed cookie dough with mashed ripe banana, brown butter, coconut sugar, egg yolks, and dark chocolate chips baked in a square pan. They taste like a thick banana chocolate chip cookie in bar form: chewy at the edges, gooey and soft-set in the center, with no frosting or topping needed. The entire batch bakes in one pan and slices into squares once cooled.

Ingredients

½ cup mashed ripe bananas
2 egg yolks
1 stick butter, browned or melted
1 cup coconut sugar or light brown sugar
1 tsp vanilla extract
2 cups gluten free flour, see note
1 tsp baking soda
1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built on banana and coconut sugar, those compounds create a richer, more caramelized result. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing.

Plain melted butter works as a substitute. Coconut sugar sweetens with a caramel and molasses undertone that pairs beautifully with brown butter, banana, and dark chocolate chips. Light brown sugar substitutes at 1:1.

Egg yolks only

Two egg yolks instead of one whole egg is the key technique behind the chewy texture. Yolks provide richness and fat without the extra water from egg whites.

That higher fat ratio produces a denser, chewier bar with a cookie-like texture rather than a cakey banana bread bar. More yolk, less white, chewier result.

Ripe bananas, dark chocolate chips, and GF flour

Use bananas with visible brown spots. The riper the banana, the more intensely banana-flavored and naturally sweet the finished bars will taste. One cup of dark chocolate chips folds in for gooey, melted pockets of chocolate in every square.

High-quality dark chips make a noticeable difference in a recipe with so few ingredients. Two cups of a 1:1 GF baking blend provides enough structure to hold the bars together while keeping the chewy texture. All-purpose flour substitutes at the same amount.

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

In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.

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

Fold in the dark chocolate chips. Press this mixture into the lined pan.

Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.

Lastly, allow the bars to cool before slicing and serving.

Why egg yolks make these bars chewier

Whole eggs contain both a fat-rich yolk and a water-rich white. That water content creates steam during baking, which contributes to lift and a cakey, open crumb. Using only yolks removes that steam source. The higher fat-to-water ratio keeps the bars dense and chewy rather than cake-y and light.

The same technique produces the chewiest chocolate chip cookies: more yolk, less white. For a banana bar that tastes like a thick, chewy cookie rather than a slice of banana bread, egg yolks are the key ingredient swap.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and intense flavor. An underripe banana produces flat-tasting bars.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg yolks. Allow it to cool for at least 5 minutes before adding to the bowl.

Press the dough firmly into all four corners

The dough is thick and will not spread on its own. An uneven layer bakes unevenly. Press all the way to the edges before baking.

Pull the bars when the center still looks gooey

Moist crumbs on the toothpick at 25 minutes is the correct signal. Baking until a clean toothpick produces dry, cakey bars that lose the chewy texture.

Use high-quality dark chocolate chips

With so few ingredients, chip quality shows clearly. A good dark chip produces a noticeably richer, more satisfying bar.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth, slightly less complex
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or makes bars dairy free
Salted butter	Unsalted butter + small pinch of salt	Same result

Storage

Room temperature: Store in an airtight container for up to 3 days. The bars stay chewy at room temperature.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Can I use a whole egg instead of two egg yolks?

Yes, one whole egg works as a substitute. The bars will be slightly less chewy and slightly more cakey in texture. Two egg yolks produce the densest, chewiest result.

Why does the center look gooey when I pull the bars out?

That is exactly correct. The bars continue setting as they cool. Pulling them when the center looks slightly underdone produces the chewy, soft-set result after cooling. Waiting for a firm, set center in the oven produces dry bars.

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes at 1:1 with a similar caramel depth and the same effect on texture.

Do I need to add frosting?

No. The brown butter, coconut sugar, and dark chocolate chips make every bar rich and complete without any additional topping. If you want one, a drizzle of melted dark chocolate or a dusting of flaky sea salt both work well.

Banana Cookie Bars

Dense and chewy with gooey pockets of melted dark chocolate throughout and a caramel warmth from the coconut sugar in every bite. Brown butter adds a nutty depth that makes the banana and chocolate taste richer and more complex than a standard cookie bar ever could.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 263kcal

Author Addison LaBonte

Ingredients

½ cup mashed ripe bananas
2 egg yolks
1 stick butter browned or melted
1 cup coconut sugar or light brown sugar
1 tsp vanilla extract
2 cups gluten free flour see note
1 tsp baking soda
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.
In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.
Then, add in the flour and baking soda. Stir to combine.
Fold in the dark chocolate chips. Press this mixture into the lined pan.
Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.
Lastly, allow the bars to cool before slicing and serving.

Notes

If you are not gluten free, feel free to use all purpose flour.
Using browned butter is worth the extra few minutes! It adds so much more flavor than just melted butter.
Use really ripe bananas for the best flavor.
Do not bake too long. The bars should look gooey in the middle.
Store any leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

The post Banana Cookie Bars appeared first on Organically Addison.

Brownie Cheesecake

Addison LaBonte — Mon, 03 Aug 2026 02:52:40 +0000

This Brownie Cheesecake bakes a fudgy brownie base and a smooth, creamy cheesecake filling in a springform pan, then swirls reserved brownie batter through the top for a marble finish in every slice! The brownie batter uses coconut sugar, which adds a natural caramel depth that pairs exceptionally well with the tang of the cheesecake layer. Greek yogurt works alongside or in place of sour cream in the filling, adding protein and a lighter tang without changing the creamy, smooth texture.

Both layers bake from raw at the same time, with no pre-baking needed. The three-stage cooling process does the most critical work: oven cooling with the door slightly ajar for two hours, room temperature cooling for four hours, then overnight refrigeration.

What is a Brownie Cheesecake?

A Brownie Cheesecake is a baked dessert that combines a fudgy chocolate brownie base with a smooth, creamy cheesecake filling baked on top simultaneously in a springform pan. Reserved brownie batter swirls into the cheesecake layer before baking to create a chocolate marble pattern through every slice. The two layers bake together from raw and set during a multi-stage cooling process before serving.

Ingredients

Brownie Batter

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

Cheesecake Filling

16 ounces cream cheese, room temperature
½ cup Greek yogurt or sour cream
1 tsp vanilla extract
¾ cup granulated sugar
1 tbsp gluten free flour, see note
2 eggs

What Each Ingredient Does

Coconut sugar and Greek yogurt

Coconut sugar sweetens the brownie batter with a caramel and molasses undertone that pairs well with the tangy cheesecake filling. Granulated sugar substitutes at 1:1. Half a cup of Greek yogurt balances the cream cheese with lighter tang and more natural protein.

Sour cream substitutes at the same amount for a richer, more traditional cheesecake texture. Use a thick, full-fat variety of either.

Room temperature cream cheese and eggs

Room temperature cream cheese beats into a completely smooth, lump-free filling. Cold cream cheese leaves lumps that no amount of mixing removes. The eggs in the cheesecake filling also need to be room temperature to incorporate evenly. Pull both from the refrigerator at least 45 minutes before starting.

GF flour in both layers

One quarter cup of GF flour holds the brownie base together under the cheesecake weight. One tablespoon of GF flour in the cheesecake filling stabilizes it during baking. All-purpose flour substitutes at the same amounts in both components.

How to Make Brownie Cheesecake, Step-by-Step

First, preheat oven to 350 degrees Fahrenheit. Line a springform pan with parchment paper.

Make the brownie batter. 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 extra chocolate chips if desired.

Pour ¾ of the batter into the lined pan. Smooth out into one even layer. Reserve the remaining batter to swirl into the cheesecake filling.

Then, make the cheesecake filling. In a large mixing bowl or the bowl of a stand mixer, add the cream cheese, Greek yogurt, vanilla, sugar and flour. Use an electric mixer to beat until fully creamy.

Then, add in the two eggs. Mix until just combined. Do not over mix.

Pour the cheesecake filling on top of the brownie batter. Then, add the remaining brownie batter. Swirl together.

Bake for 45 to 50 minutes, or until the cheesecake is slightly jiggly in the middle. Turn the oven off and slightly open the oven door.

Allow the cheesecake to cool down in the oven for 2 hours with the door slightly ajar.

Finally, remove from the oven. Cool at room temperature for 4 hours then place covered in the fridge overnight.

Lastly, remove from the fridge and serve!

Why the Three-Stage Cooling Process Prevents Cracks

Cheesecakes crack when they cool too quickly. A sudden temperature change causes the egg proteins to contract rapidly, pulling the surface apart. Leaving the cheesecake in the turned-off oven with the door slightly ajar for two hours slows the initial drop dramatically.

The four-hour room temperature rest continues the gradual cooldown before refrigeration. Each stage reduces cracking risk by preventing sudden temperature shifts. Overnight refrigeration then lets the filling set fully and develop its final texture.

Tips for the Best Result

Use room temperature ingredients throughout

Cold cream cheese and eggs cause lumpy, cracked cheesecake. If you forgot to pull them ahead of time, set the cream cheese in warm water for 10 minutes and the eggs in a bowl of warm water for 5 minutes.

Electric mixer for the cheesecake, hand mixing for the brownie

The brownie batter comes together by hand. The cheesecake filling requires an electric or stand mixer. Hand mixing leaves lumps that bake into an uneven texture.

Do not overmix after the eggs go in

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

Swirl lightly

A few gentle figure-eight passes creates a marble pattern. Over-swirling muddies the two layers into one color and loses the visual contrast.

Substitutions

Original	Substitute	Notes
GF flour (brownie)	All-purpose flour (same amount)	Direct swap
GF flour (cheesecake)	All-purpose flour or cornstarch (same amount)	Both work as stabilizers
Coconut sugar	Granulated sugar (1:1)	Less caramel depth, slightly crispier brownie edge
Greek yogurt	Sour cream (same amount)	Richer, more traditional cheesecake flavor
Dark chocolate chips	Semi-sweet chips	Slightly sweeter brownie base

Storage

Refrigerator: Store covered for up to 5 days. Slices cleanest when cold.

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

Frequently Asked Questions

Do I need to pre-bake the brownie layer?

No. Both layers bake simultaneously from raw. Pour the brownie batter in, add the cheesecake filling, swirl, and bake.

Why does my cheesecake look jiggly when I take it out?

A slight jiggle in the center is correct. The cheesecake sets fully through the three-stage cooling process. Pull it when the center wobbles like gelatin and the edges look set.

Can I use sour cream instead of Greek yogurt?

Yes. Sour cream substitutes at the same amount for a richer, more traditional cheesecake flavor.

Why does my cheesecake have cracks?

The most common causes are overmixing after the eggs go in, skipping the oven-cooling step, or opening the oven door during baking. Follow the three-stage cooling process and stop mixing once the eggs are just combined.

Brownie Cheesecake

Every bite delivers fudgy dark chocolate brownie, silky smooth cheesecake, and a swirl of rich chocolate through the top. Coconut sugar adds a subtle caramel warmth to the brownie layers that makes the whole dessert taste more complex and deeply satisfying.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Author Addison LaBonte

Ingredients

Brownie Batter

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

Cheesecake Filling

16 ounces cream cheese room temperature
½ cup Greek yogurt or sour cream
1 tsp vanilla extract
¾ cup granulated sugar
1 tbsp gluten free flour see note
2 eggs

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a springform pan with parchment paper.
Make the brownie batter. 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 extra chocolate chips if desired.
Pour ¾ of the batter into the lined pan. Smooth out into one even layer. Reserve the remaining batter to swirl into the cheesecake filling.
Then, make the cheesecake filling. In a large mixing bowl or the bowl of a stand mixer, add the cream cheese, Greek yogurt, vanilla, sugar and flour. Use an electric mixer to beat until fully creamy.
Then, add in the two eggs. Mix until just combined. Do not over mix.
Pour the cheesecake filling on top of the brownie batter. Then, add the remaining brownie batter. Swirl together.
Bake for 45 to 50 minutes, or until the cheesecake is slightly jiggly in the middle. Turn the oven off and slightly open the oven door.
Allow the cheesecake to cool down in the oven for 2 hours with the door slightly ajar.
Finally, remove from the oven. Cool at room temperature for 4 hours then place covered in the fridge overnight.
Lastly, remove from the fridge and serve!

Notes

If you are not gluten free, feel free to use all purpose flour.
Do not bake the brownie base before adding the cheesecake filling on top. They bake at the same time.
Use room temperature cream cheese. Do not use cold cream cheese.
Do not mix the cheesecake by hand. Use an electric mixer or KitchenAid mixer.
The cheesecake is done when it is still jiggly in the middle. It will firm up as it cools.
Store leftovers in the fridge for up to 5 days.

The post Brownie Cheesecake appeared first on Organically Addison.

Cookies and Cream Banana Bread

Addison LaBonte — Sun, 26 Jul 2026 01:46:00 +0000

This Cookies and Cream Banana Bread is soft, moist, and loaded with chopped gluten free sandwich cookies and dark chocolate chips baked throughout every slice, with more cookies pressed into the top that bake into a golden, slightly crunchy crust! Brown butter adds a nutty depth that plain butter cannot replicate, maple syrup sweetens with no refined sugar, and no frosting or glaze is needed!

Half the chopped cookies fold into the batter alongside the dark chocolate chips, and the remaining half goes on top before baking. The cookies inside soften into the crumb while the ones on top stay lightly crunchy. Every slice delivers both textures at once!

What makes this Cookies and Cream Banana Bread different?

This Cookies and Cream Banana Bread is built with gluten free flour natively and sweetened entirely with maple syrup or honey, with no refined sugar in the batter.

Brown butter adds a nutty depth that plain butter cannot replicate, and the recipe folds in both dark chocolate chips and chopped sandwich cookies for layered chocolate flavor throughout every slice. No frosting or glaze is needed. The cookies on top bake into a naturally crunchy finish.

Ingredients

1 cup ripe mashed bananas
⅓ cup butter, browned or melted
1 egg
¾ cup pure maple syrup, or honey
¾ cup milk
1 tsp vanilla extract
1 ¾ cups gluten free flour, see note
1 tsp baking soda
1 cup dark chocolate chips
1 cup chopped gluten free sandwich cookies, see note

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf built around chocolate sandwich cookies and dark chips, brown butter ties all the chocolate elements together with a warm base.

Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute.

Maple syrup, milk, and sandwich cookies

Three-quarters cup of maple syrup sweetens with no refined sugar. Honey substitutes at 1:1. Three-quarters cup of milk keeps the batter tender and moist. Any milk works, making this easily dairy free. One cup of chopped gluten free sandwich cookies divides in half: half folds into the batter, half goes on top.

Simple Mills sandwich cookies are the preferred brand. GF Oreos also work. Regular Oreos substitute directly if GF is not required. Cookies inside soften into the crumb; cookies on top stay slightly crunchy.

Dark chocolate chips and ripe bananas

One cup of dark chocolate chips folds into the batter alongside the cookies for gooey pockets of chocolate throughout every slice. Use very ripe, brown-spotted bananas. In a recipe with no refined sugar, the banana contributes most of the sweetness alongside the maple syrup.

How to make Cookies and Cream Banana Bread, step by step

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

In a large mixing bowl, add the mashed bananas. Add in the butter, egg, maple syrup, milk, and vanilla. Stir together.

Then, add in the gluten free flour and baking soda. Stir together.

Fold in the dark chocolate chips and half of the chopped sandwich cookies. Stir together.

Pour this batter into the lined pan. Sprinkle the remaining sandwich cookies on top.

Bake for 45 to 50 minutes, or until the bread has puffed up and a toothpick inserted comes out mostly clean.

Finally, remove from the oven. Cool fully before slicing and serving.

Why This Loaf Needs No Frosting

Every competing cookies and cream banana bread adds frosting, glaze, or ganache on top. This one does not need any. The milk in the batter keeps the loaf tender and moist on its own.

The cookies pressed onto the top bake into a lightly crunchy crust that provides the same sweetness and contrast a frosting would, without any extra sugar or step. The maple syrup and dark chocolate chips keep every slice rich and satisfying without it.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas provide the most natural sweetness and moisture. In a loaf with no granulated sugar, the banana carries more of the sweetening work alongside the maple syrup.

Cool the brown butter before mixing

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

Chop the cookies into varied sizes

Larger chunks stay distinct in the crumb after baking while smaller crumbles integrate into the batter and add cookie flavor throughout every bite.

Press the top cookies in lightly

A gentle press with a spatula or palm helps the top cookies adhere to the batter surface before baking so they do not slide off as the loaf rises.

Do not overmix

Stir until no dry streaks remain, then stop. A slightly rough batter produces a better crumb than an overworked one.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Simple Mills cookies	GF Oreos or regular Oreos	Same amount, direct swap
Maple syrup	Honey (same amount)	More floral sweetness, same texture
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dairy milk	Oat, almond, or coconut milk	Makes loaf fully dairy free
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free

Storage

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

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

Frequently Asked Questions

Which sandwich cookies work best?

Simple Mills sandwich cookies are the preferred brand and produce the best flavor and texture in this loaf. Gluten free Oreos work equally well. Regular Oreos substitute directly if gluten free is not a requirement.

Can I use honey instead of maple syrup?

Yes. Honey substitutes at 1:1 for a slightly more floral sweetness with the same effect on texture and moisture.

Do I need to add frosting?

No. The cookies on top, the dark chocolate chips inside, and the maple syrup in the batter make the loaf complete without any additional topping. If you want one, a simple powdered sugar glaze or drizzle of melted chocolate works well.

Can I make this dairy free?

Yes. Use a dairy-free milk such as oat or almond milk, substitute refined coconut oil or vegan butter for the salted butter, and use dairy-free dark chocolate chips.

Cookies and Cream Banana Bread

Gooey dark chocolate chips and chunks of chocolate sandwich cookies bake into every slice, with more cookies on top that turn golden and slightly crisp in the oven. Brown butter runs through the whole loaf and makes every bite taste deeper and more satisfying.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 382kcal

Author Addison LaBonte

Ingredients

1 cup ripe mashed bananas
⅓ cup butter browned or melted
1 egg
¾ cup pure maple syrup or honey
¾ cup milk
1 tsp vanilla extract
1 ¾ cups gluten free flour see note
1 tsp baking soda
1 cup dark chocolate chips
1 cup chopped gluten free sandwich cookies see note

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
In a large mixing bowl, add the mashed bananas. Add in the butter, egg, maple syrup, milk, and vanilla. Stir together.
Then, add in the gluten free flour and baking soda. Stir together.
Fold in the dark chocolate chips and half of the chopped sandwich cookies. Stir together.
Pour this batter into the lined pan. Sprinkle the remaining sandwich cookies on top.
Bake for 45 to 50 minutes, or until the bread has puffed up and a toothpick inserted comes out mostly clean.
Finally, remove from the oven. Cool fully before slicing and serving.

Notes

If you are not gluten free, feel free to use regular all purpose flour.
Use brown spotted bananas for the best flavor.
Melted butter works well too, but I highly recommend browning your butter.
I love using Simple Mills sandwich cookies. You can also use regular or gluten free Oreo cookies.
Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

The post Cookies and Cream Banana Bread appeared first on Organically Addison.

Brownie Bite Banana Bread

Addison LaBonte — Sun, 26 Jul 2026 01:22:20 +0000

This Brownie Bite Banana Bread layers real baked brownie bites and dark chocolate chips through a soft, moist brown butter loaf! Unlike recipes that swirl two separate batters together in one pan, this one bakes a batch of brownies first, cuts them into half-inch squares, and layers those bites inside and on top of the banana bread batter. Every slice reveals a distinct layer of fudgy, chewy brownie squares surrounded by tender banana bread, with melted dark chocolate chips running throughout. The whole loaf is gluten free natively and sweetened with coconut sugar in the batter!

The banana bread batter comes together in one bowl while the brownie bites do the work of adding a structurally defined, fudgy chocolate element that a swirled or marbled approach cannot replicate. Baking the brownies separately first means they hold their shape, their gooey center, and their distinct edges all the way through the longer banana bread bake time!

What makes this Brownie Bite Banana Bread different?

Every competing brownie banana bread recipe swirls two separate batters together in the same pan. This Brownie Bite Banana Bread takes a different approach: bake a batch of brownies first, cut them into half-inch squares, and layer those fudgy bites inside and on top of a one-bowl banana bread batter. The brownie bites hold their texture, their chewy edges, and their gooey centers through the banana bread bake time in a way a swirled batter cannot.

Ingredients

1 ⅔ cups ripe mashed bananas
1 stick butter, browned or melted
2 eggs
3 tbsp milk
1 tsp vanilla extract
1 ¾ cups gluten free flour, see note
½ cup coconut sugar or light brown sugar
½ tsp sea salt
1 tsp baking soda
1 cup dark chocolate chips
1 cup brownie bites, see note

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty depth that plain melted butter does not contain. In a loaf already rich with fudgy brownie bites and dark chocolate chips, it ties all the chocolate elements together with a warm base. Cook over medium heat until golden and toasted-smelling.

Cool for at least 5 minutes before mixing. Half a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs naturally with the fudgy brownie bites. Light brown sugar substitutes at 1:1.

Brownie bites

Bake a fresh batch of brownies and cut into half-inch squares once fully cooled. This size distributes evenly without overwhelming any single slice. Half fold into the batter; the other half go on top before baking.

Pre-baked brownie bites retain their fudgy texture, chewy edges, and gooey centers through the full banana bread bake time. Swirled batters cannot achieve this because the two components lose their individual textures as they bake together.

Dark chocolate chips and ripe bananas

One cup of dark chocolate chips folds into the batter alongside the brownie bites, creating gooey melted pockets of chocolate in every slice on top of the intact brownie squares already inside. Use bananas with heavy brown spotting. The riper the banana, the more natural sweetness it contributes alongside the coconut sugar.

How to make Brownie Bite Banana Bread, step by step

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

In a large mixing bowl, add the mashed bananas. Add in the butter, eggs, milk, and vanilla. Stir together.

Then, add in the gluten free flour, sugar, sea salt and baking soda. Stir together.

Fold in the dark chocolate chips. Pour half this batter into the lined pan. Then, add a layer of the brownie bites.

Repeat this. Pour the rest of the batter on top. Then, place the rest of the brownie bites on top.

Bake for 48 to 54 minutes, or until the bread has puffed up and a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing and serving.

Why Pre-Baked Brownie Bites Work Better Than Swirled Batters

When two batters bake together in the same pan, they share heat and moisture and blend into each other at the edges, producing something closer to a chocolate-banana cake than a banana bread with distinct brownie pieces inside. Pre-baking the brownies first means the bites go into the batter already set.

They warm up in the oven and become gooey again, but they hold their edges and fudgy center through the full bake time. Every slice contains identifiable, chewy brownie squares rather than a swirled pattern that disappears into the crumb.

Tips for the Best Result

Cool the brownies fully before cutting

Warm brownies crumble when cut. Refrigerating them for 20 to 30 minutes after room temperature cooling produces the cleanest half-inch squares.

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness. In a loaf already rich with brownie bites and coconut sugar, a ripe banana balances rather than competes with the chocolate elements.

Cool the brown butter and do not overmix

Allow the brown butter to cool for at least 5 minutes before mixing so it does not scramble the eggs. Stir the batter until no dry streaks remain, then stop immediately.

Press the top brownie bites in lightly

A gentle press with your palm before the loaf goes in the oven keeps the top brownie bites from sliding off as the loaf rises.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel note
Brown butter	Plain melted butter	Less complex flavor, still delicious
Salted butter	Unsalted butter + extra pinch of salt	Same result
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Milk of choice	Any non-dairy milk	Same amount, makes loaf dairy free

Storage

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

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

Frequently Asked Questions

Do I have to make homemade brownies for the bites?

Homemade brownies produce the best result. Store-bought brownies work as a substitute. Cut them into half-inch squares the same way and layer as directed.

Why half-inch squares specifically?

Half-inch squares distribute evenly without overwhelming any single slice. Larger pieces make the loaf harder to slice cleanly. Smaller crumbles lose their distinct texture and blend into the batter.

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes at 1:1 with a similar caramel depth.

How do I know when the loaf is done?

The center should puff up visibly and a toothpick should come out with only a few moist crumbs. The brownie bites inside may make the toothpick slightly sticky if it hits one directly, so test a few spots in the batter area.

Brownie Bite Banana Bread

Soft, moist banana bread with real fudgy brownie bites baked into every layer. The brownie squares stay chewy and gooey throughout, dark chocolate chips melt into the crumb, and brown butter adds a deep nutty richness that makes every single bite extraordinary.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 375kcal

Author Addison LaBonte

Ingredients

1 ⅔ cups ripe mashed bananas
1 stick butter browned or melted
2 eggs
3 tbsp milk
1 tsp vanilla extract
1 ¾ cups gluten free flour see note
½ cup coconut sugar or light brown sugar
½ tsp sea salt
1 tsp baking soda
1 cup dark chocolate chips
1 cup brownie bites see note

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
In a large mixing bowl, add the mashed bananas. Add in the butter, eggs, milk, and vanilla. Stir together.
Then, add in the gluten free flour, sugar, sea salt and baking soda. Stir together.
Fold in the dark chocolate chips. Pour half this batter into the lined pan. Then, add a layer of the brownie bites.
Repeat this. Pour the rest of the batter on top. Then, place the rest of the brownie bites on top.
Bake for 48 to 54 minutes, or until the bread has puffed up and a toothpick inserted comes out with only a few moist crumbs.
Finally, remove from the oven. Cool fully before slicing and serving.

Notes

If you are not gluten free, feel free to use regular all purpose flour.
Use brown spotted bananas for the best flavor.
Melted butter works well too, but I highly recommend browning your butter.
I made a fresh batch of brownies then cut them into ½ inch sized squares.
Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

The post Brownie Bite Banana Bread appeared first on Organically Addison.

Desserts Archives - Organically Addison

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What is Cottage Cheese Cookie Dough?

Ingredients

What Each Ingredient Does

Cottage cheese

Protein powder, almond flour, and sweetener

Dark chocolate chips

How to make Cottage Cheese Cookie Dough, step by step

Why This Dough Tastes Better the Next Day

Tips for the Best Result

Blend until fully smooth and refrigerate before serving

Adjust protein powder by brand and use full-fat cottage cheese

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Ingredients

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Dual sweetener system and dark cocoa

How to Make Healthy Pumpkin Brownies, Step by Step

Why No Pumpkin Pie Spice

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Do not reduce the cocoa and pull early

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Pumpkin Cheesecake

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Coconut sugar and cream cheese

Why cinnamon only in the cheesecake layer

GF flour in both layers and dark chocolate chips

How to make Pumpkin Cheesecake Brownies, step by step

Why Refrigerating Before Slicing Matters

Tips for the Best Result

Whisk eggs and sugar vigorously

Swirl gently and stop early

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Brown butter, pumpkin, and vanilla

Coconut sugar

Dark chocolate chips and why no baking soda

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Why More Pumpkin Produces a Better Bar

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Use plain pumpkin puree only