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!

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.

The brownies use coconut sugar, which carries a natural caramel undertone that deepens the salted caramel theme throughout the bar. Additionally, the recipe is completely gluten free, not a footnote substitution. One bowl, one pan! Try my Sea Salt Brownies too!

What Makes This Salted Caramel Frosting Different?

Most salted caramel frostings combine butter, powdered sugar, and caramel sauce. This frosting skips both the butter and the powdered sugar. Instead, it uses thick Greek yogurt as the base and caramel sauce as the only sweetener.

The result tastes rich, creamy, and genuinely caramel-forward without the overpowering sweetness of a traditional buttercream, with more protein and less refined sugar than any competing recipe.

Ingredients

Brownies

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 one

½ cup dark chocolate chips

Salted caramel frosting

¼ cup caramel sauce

1 ½ cups Greek yogurt

½ tsp sea salt, for garnish

What Each Ingredient Does

Melted butter and dark chocolate chips

Melting butter with dark chocolate chips creates the glossy, rich base that makes these brownies fudgy. The combined fat and cocoa solids produce a dense, truffle-like crumb. Use high-quality dark chips for the best flavor and smoothest melt.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the signature crinkly, paper-thin top crust and builds structure without more flour. Coconut sugar is a fitting choice because its natural caramel and molasses undertones complement the salted caramel frosting, carrying the caramel theme through every layer. White or light brown sugar works as a direct 1:1 substitute.

Gluten free flour and dark cocoa powder

One quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 baking blend works best, though all-purpose flour substitutes at the same amount. Cornstarch also works for a completely flour-free bar. Two tablespoons of dark cocoa powder deepen the chocolate base beyond what the chips alone provide.

Greek yogurt and caramel sauce

Thick Greek yogurt provides the creamy frosting base with natural protein and a subtle tang that prevents cloying sweetness. Caramel sauce adds sweetness and genuine caramel flavor. Use a thick strained yogurt such as Fage Total or Oikos Triple Zero. Thin yogurt produces runny frosting.

Store-bought vs homemade caramel sauce

A good-quality store-bought caramel sauce produces frosting that tastes indistinguishable from homemade, because the Greek yogurt base dominates the texture and the caramel primarily contributes flavor and sweetness.

A jarred sauce works beautifully. If you prefer homemade, a simple caramel with butter, brown sugar, and cream takes about 10 minutes and adds a slightly richer depth.

How to make Brownies with Salted Caramel Frosting, Step by Step

First, 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 extra chocolate chips if desired.

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

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

Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.

Finally, top the brownies with frosting and slice. Top with sea salt if desired.

Why Sea Salt Makes the Whole Recipe Work

Salt does two things in a sweet dessert. First, it suppresses bitterness, making the chocolate base taste smoother. Second, it amplifies caramel flavor compounds on the palate, so the frosting tastes more intensely caramel-flavored than it would without salt.

A pinch of flaky sea salt is therefore not just a garnish but a flavor amplifier that makes every layer taste more pronounced and satisfying. It adds a delicious garnish to these Brownies with Salted Caramel Frosting!

Tips for the Best Results

Use thick Greek yogurt

Thin or low-fat yogurt produces runny frosting. Use a full-fat strained variety like Fage Total or Oikos Triple Zero. Refrigerate for 15 minutes after mixing if the frosting seems thin.

Do not overbake

The fudgy texture develops as the brownies cool. Pull them when the center has a slight give and a toothpick comes out with a few moist crumbs. A clean toothpick means dry brownies.

Cool completely before frosting

Frosting warm brownies causes the yogurt base to melt and slide. Wait for full room-temperature cooling, then refrigerate briefly after frosting for the cleanest slices.

Add sea salt just before serving

Flaky sea salt dissolves over time on a moist frosting surface. Sprinkle it on just before serving rather than immediately after frosting for the best texture contrast.

Substitutions

Storage

Refrigerator: Store these Brownies with Salted Caramel Frosting in an airtight container for up to 3 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

You May Also Like

• Sugar Cookie Bars
• Cosmic Brownies
• Chocolate Cinnamon Rolls
• Cookie Dough Cake
• Brownies with Peanut Butter Frosting

If you make this Brownies with Salted Caramel Frosting 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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Brownies with Salted Caramel Frosting

These are the brownies you make when you want something that tastes genuinely spectacular. Dense, fudgy dark chocolate, a thick caramel Greek yogurt frosting, and flaky sea salt on top. Sweet, salty, rich, and deeply satisfying in every single bite.

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 351kcal

Author Addison LaBonte

Ingredients

Brownies

• 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 one
• ½ cup dark chocolate chips

Salted Caramel Frosting

• ¼ cup caramel sauce
• 1 ½ cups Greek yogurt
• ½ tsp sea salt for garnish

US Customary – Metric

Instructions

• First, 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 extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.
• Finally, top the brownies with frosting and slice. Top with sea salt if desired.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• 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 brownies to cool before frosting.
• You can use store bought or homemade caramel sauce.
• Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 351kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 293mg | Potassium: 85mg | Fiber: 3g | Sugar: 16g | Vitamin A: 375IU | Vitamin C: 0.03mg | Calcium: 52mg | Iron: 2mg

The post Brownies with Salted Caramel Frosting appeared first on Organically Addison.

Both the brown butter and the coconut sugar contribute caramel notes to the batter, so the cake already tastes complex before the frosting comes in. Additionally, the recipe is gluten free from the ground up.

What Makes This Banana Cake Different?

This Banana Cake with Chocolate Frosting uses browned butter, which adds nutty, toffee-like flavor through the Maillard reaction. Coconut sugar adds a natural caramel undertone in place of refined white sugar. The chocolate frosting skips butter and powdered sugar, using only Greek yogurt and melted dark chocolate. The result is a deeply flavored, gluten free cake.

Ingredients

Cake

• 2 sticks unsalted butter, browned and cooled
• 1 1/2 cups coconut sugar or light brown sugar
• 1 cup milk of choice
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1 tsp vanilla extract
• 2 cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Chocolate Frosting

• 1 cup thick Greek yogurt
• 1/2 cup dark chocolate chips, melted

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty flavor compounds that plain melted butter cannot replicate. In a simple banana cake, that depth makes the difference between a one-dimensional result and something genuinely complex. Cool for at least 10 minutes before mixing, since hot butter blends poorly with sugar and eggs.

Coconut sugar

Coconut sugar adds natural sweetness to this Banana Cake with Chocolate Frosting alongside a mild caramel and molasses undertone that pairs beautifully with browned butter and ripe banana. Light brown sugar works as a direct 1:1 substitute.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starches convert to simple sugars, making it sweeter, softer, and more intensely banana-flavored. About three medium bananas produces a moist cake without being dense or gummy.

Cinnamon

Cinnamon contains compounds that enhance the perception of sweetness on the palate, making the banana and coconut sugar flavors taste more pronounced. It also adds warmth that ties the brown butter and banana together into a cohesive flavor profile.

Greek yogurt chocolate frosting

This two-ingredient frosting contains no butter and no powdered sugar. Thick Greek yogurt provides the creamy base with natural protein, while melted dark chocolate adds richness without refined sugar. Use a thick strained variety like Oikos Triple Zero or Fage Total.

Thin yogurt produces frosting that slides rather than spreads. The frosting thickens considerably in the refrigerator, so a 15 to 20 minute chill after mixing brings it to perfect spreading consistency.

How to make Banana Cake with Chocolate Frosting, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.

In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.

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

Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.

Remove the cake from the oven. Allow it to fully cool, at least 4 hours.

Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.

Finally, spread the frosting on top of the cooled cake. Slice and serve!

Why Brown Butter Transforms This Cake

When you brown butter, the water evaporates and the milk solids undergo the Maillard reaction, forming nutty, caramel-like flavor compounds. In a banana cake, these compounds integrate with the caramel notes of ripe banana and coconut sugar to create a genuinely layered, complex flavor profile.

Recipes that use plain melted butter produce a flat result in comparison. Browning the butter takes about five extra minutes and produces a difference every person who tastes this Banana Cake with Chocolate Frosting notices.

Tips for the Best Results

Use the ripest bananas possible

Brown-spotted bananas produce a sweeter, more intensely flavored cake. If yours are still yellow, leave them at room temperature for two to three more days.

Cool the butter before mixing

Hot browned butter produces a greasy batter. Allow it to cool for at least 10 minutes before adding it to the bowl. It should feel warm but not steaming.

Use thick Greek yogurt for the frosting

Thin yogurt produces frosting that runs rather than spreads. Use a strained variety like Oikos Triple Zero or Fage Total. Refrigerate for 15 to 20 minutes if the frosting seems too loose after mixing.

Do not overbake

This cake needs a clean toothpick, unlike a brownie. Pull it at the first sign of a clean test to preserve the moist, tender crumb throughout.

Substitutions

Storage

Refrigerator: Store in an airtight container for up to 4 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the cake base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

You May Also Like

• Banana Cake
• Gluten Free Pumpkin Cake
• Brown Butter Banana Bars
• Gluten Free Carrot Cake
• Gluten Free Chocolate Cake

If you make this raspberry brownie 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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Banana Cake with Chocolate Frosting

Soft banana cake with a warm cinnamon crumb, a deep nutty richness from brown butter, and a silky chocolate frosting made from Greek yogurt. Every bite is moist, richly flavored, and perfectly balanced between sweet banana and bold dark chocolate.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 9 bars

Calories 419kcal

Author Addison LaBonte

Ingredients

Cake

• 2 sticks unsalted butter browned
• 1 ½ cups coconut sugar or light brown sugar
• 1 cup milk of choice
• 2 eggs
• 1 ½ cups mashed ripe bananas
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Chocolate Frosting

• 1 cup thick Greek yogurt
• ½ cup melted dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
• In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
• Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
• Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
• Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.
• Finally, spread the frosting on top of the cooled cake. Slice and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• If time does not permit, you can use melted butter. I highly recommend the browned butter though!
• Use brown spotted ripe bananas.
• Do not bake the cake too long.
• Allow the cake to fully cool before frosting.
• I like using a thicker brand of Greek yogurt, like Oikos triple zero vanilla.
• The frosting will become thicker in the fridge.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 419kcal | Carbohydrates: 54g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 237mg | Potassium: 211mg | Fiber: 5g | Sugar: 25g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg

The post Banana Cake with Chocolate Frosting appeared first on Organically Addison.

Three components build this cookie: the dough, the peach filling, and the crumble topping. Each is straightforward on its own, and together they create something that genuinely tastes like an individual warm peach cobbler you can hold in your hand.

What are Peach Cobbler Cookies?

Peach Cobbler Cookies are soft, buttery cookies designed to taste like an individual serving of peach cobbler. A baked cookie base with a cinnamon-spiced crumb gets a well pressed into the center right after baking, then fills with a warm, thickened fresh peach filling.

A crumble topping goes on top to recreate the buttery, golden crust of a classic cobbler. This version is fully gluten free with a honey-sweetened filling and an optional coconut butter glaze.

Ingredients

Cookie dough

• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 large eggs
• 3 ¼ cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Peach filling

• ½ cup diced fresh ripe peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble topping

• 4 tbsp unsalted butter, cubed and cold
• ½ cup gluten free flour, heat treated (see notes)
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter, optional glaze

What Makes This Recipe Stand Apart

Gluten free natively

Every top-ranking peach cobbler cookie recipe uses all-purpose flour. This one uses a 1:1 gluten free baking blend throughout both the dough and the crumble topping. All-purpose flour works as a direct 1:1 substitute if you are not gluten free.

Honey-sweetened filling and arrowroot thickener

Every top competitor sweetens the filling with granulated sugar and thickens it with cornstarch. This recipe uses honey for a natural floral sweetness and arrowroot powder or tapioca starch as a grain-free, paleo-friendly thickener that works just as well. Both choices make this recipe meaningfully different from every top result.

Coconut butter glaze

The optional melted coconut butter drizzle adds a subtle sweetness and a glossy finish with no refined sugar. It adds a faint coconut note that complements the peach and cinnamon without overpowering either, and makes these cookies visually distinctive in photos.

How to make Peach Cobbler Cookies, step by step

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

Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Chilling the dough solidifies the butter, which slows spreading in the oven and gives the cookies time to puff and set before spreading outward. The result is a thicker, chewier cookie with a well-defined center that holds the filling cleanly. Unchilled dough spreads flat and makes the well difficult to form.

Additionally, heat-treating the crumble flour is a food safety step: raw flour can harbor bacteria including E. coli. Because the crumble goes on after baking and never returns to the oven, spreading the flour on a sheet pan and baking at 350 degrees for 5 to 6 minutes is non-negotiable.

Tips for the best result

Use ripe, juicy peaches

Ripe peaches produce the most flavorful filling. If your peaches resist gentle pressure, leave them at room temperature for one to two more days before using.

Press the well while the cookie is still warm

The indent must happen immediately after the cookies come out of the oven, while the center is still soft enough to compress. Cool cookies are too firm to press without cracking.

Cool the filling before assembling

Hot filling softens the cookie too much. Allow the peach filling to cool to room temperature or a gentle warmth before spooning it into the wells.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly over time but the flavor stays excellent.

Make-ahead: Prepare the dough, filling, and crumble separately up to one day ahead. Store each covered in the refrigerator and assemble after baking. Portioned dough balls freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

You May Also Like

• Baked Peaches
• Paleo Mini Cobblers
• Peach Cobbler in a Jar
• Peach Cobbler 
• Blackberry Cobbler

If you make this raspberry brownie 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 Cookies

These Peach Cobbler Cookies are buttery and soft with a warm, cinnamon-spiced crumb, a juicy honey-sweetened peach filling in the center, and a golden crumble topping on top. Every bite tastes like a bite of warm peach cobbler tucked into the perfect summer cookie.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 10 cookies

Calories 451kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3 ¼ cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Peach Filling

• ½ cup diced fresh peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble Topping

• 4 tbsp unsalted butter cubed and cold
• ½ cup gluten free flour heat treated
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter optional glaze

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
• Then, add in the vanilla and eggs. Beat until mixed.
• Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.
• Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.
• Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.
• Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.
• Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.
• Finally, if desired, add some melted coconut butter on top as a glaze!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For the crumble topping, heat treat your flour. Spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 6 minutes. Remove from the oven and cool.
• I recommend using ripe juicy peaches for the best results.
• Chilling the cookie dough prevents it from spreading too much.
• Store leftovers at room temperature for up to 3 days in an airtight container.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 132mg | Potassium: 51mg | Fiber: 5g | Sugar: 55g | Vitamin A: 753IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Peach Cobbler Cookies appeared first on Organically Addison.

The brownies themselves use coconut sugar rather than white granulated sugar, which adds a subtle caramel undertone to the chocolate base and lowers the glycemic impact compared to a standard brownie. Additionally, the recipe is gluten free from the ground up, not as an afterthought substitution. One bowl, one pan, and a result that tastes far more indulgent than its ingredient list suggests.

Try my Brownies with Salted Caramel Frosting too!

What Makes This Peanut Butter Frosting Different?

Most peanut butter frostings combine butter, powdered sugar, and peanut butter into a sweet buttercream. This version, however, skips both the butter and the powdered sugar entirely. Instead, it uses thick Greek yogurt as the base and honey or maple syrup as the sweetener.

The result is a frosting that tastes creamy and rich like a classic peanut butter frosting but contains more protein, less refined sugar, and a lighter texture that complements the dense, fudgy brownie base without overwhelming it.

Ingredients

Brownies

• 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 one
• ½ cup dark chocolate chips

Peanut Butter Frosting

• ½ cup all natural creamy peanut butter
• 1 ½ cups Greek yogurt
• 2 tbsp honey or maple syrup

What Each Ingredient Does

Melted butter and chocolate chips

Melting butter with dark chocolate chips creates the glossy, rich base of these brownies. The combined fat and cocoa solids produce a batter that bakes into a dense, fudgy crumb. Use high-quality dark chips for the best flavor and smoothest melt.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes before adding the chocolate is the key technique here. That extended beating incorporates air and creates the signature crinkly, paper-thin top crust that defines a great brownie.

Coconut sugar adds a subtle caramel warmth alongside its lower glycemic index. White or light brown sugar works as a direct 1:1 substitute.

Gluten free flour and dark cocoa powder

Just one quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 gluten free baking blend works best, though all-purpose flour substitutes directly at the same amount.

Cornstarch also works for those avoiding all flour blends. Two tablespoons of dark cocoa powder deepen the chocolate flavor beyond what the chips alone provide.

Greek yogurt peanut butter frosting

This frosting contains no butter and no powdered sugar. Thick Greek yogurt provides the creamy base and natural protein. All-natural peanut butter, made from only peanuts and salt, adds richness and flavor. Honey or maple syrup sweetens without refined sugar.

Use a thick strained variety such as Fage Total or Oikos Triple Zero. Thin yogurt produces a runny frosting that will not hold its shape. If the frosting looks loose after mixing, refrigerate it for 15 to 20 minutes before spreading.

How to make Brownies with Peanut Butter Frosting, step by step

First, 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 extra chocolate chips if desired.

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

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

Cool the brownies fully before making the frosting. To make the frosting, add the peanut butter, Greek yogurt, and honey to a mixing bowl. Beat until thick and creamy.

Finally, top these Brownies with Peanut Butter Frosting with frosting and slice!

Why Whisking the Eggs Creates a Crinkly Top

The shiny, crinkled top crust on a great brownie comes from vigorously whisking the eggs and sugar together. When you whisk for 2 to 3 minutes, the sugar partially dissolves and the mixture traps air. During baking, that air expands and pushes the surface upward before setting, creating the paper-thin, crinkly crust.

Recipes that simply stir the eggs in without beating produce a flat, dull surface. The extended whisking costs two extra minutes and makes a visible difference.

Tips for the Best Results

Use a thick Greek yogurt

Thin or low-fat yogurt produces a runny, unspreadable frosting. Use a full-fat or strained variety like Fage Total or Oikos Triple Zero for a frosting that holds its shape.

Do not overbake

Pull the brownies when the center looks slightly underdone. The fudgy texture develops as they cool. A completely clean toothpick means overbaked brownies.

Cool completely before frosting

Adding frosting to warm brownies causes the yogurt base to melt and slide. Wait until the brownies reach room temperature before frosting, then refrigerate briefly before slicing.

Use all-natural peanut butter

All-natural peanut butter mixes smoothly into the Greek yogurt and delivers clean peanut butter flavor. Conventional peanut butter contains stabilizers and added sugar that make the frosting heavier and overly sweet.

Substitutions

Storage

Refrigerator: Store these Brownies with Peanut Butter Frosting in an airtight container in the fridge for up to 3 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

You May Also Like

• Healthy Brownies with Frosting
• Cosmic Brownies
• Peanut Butter Cheesecake
• Gluten Free Tiramisu
• Gluten Free Peanut Butter Brownies

If you make this Brownies with Peanut Butter Frosting 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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Brownies with Peanut Butter Frosting

These Brownies with Peanut Butter Frosting are rich, fudgy, and deeply chocolatey with a thick, creamy peanut butter frosting on top. The frosting uses Greek yogurt and honey instead of butter and powdered sugar, making it lighter, protein-rich, and completely irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 brownies

Calories 381kcal

Author Addison LaBonte

Ingredients

Brownies

• 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

Peanut Butter Frosting

• ½ cup all natural creamy peanut butter
• 1 ½ cups Greek yogurt
• 2 tbsp honey or maple syrup

US Customary – Metric

Instructions

• First, 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 extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Cool the brownies fully before making the frosting. To make the frosting, add the peanut butter, Greek yogurt, and honey to a mixing bowl. Beat until thick and creamy.
• Finally, top the brownies with frosting and slice.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• 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 brownies to cool before frosting.

Nutrition

Calories: 381kcal | Carbohydrates: 41g | Protein: 9g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 204mg | Potassium: 162mg | Fiber: 3g | Sugar: 14g | Vitamin A: 369IU | Calcium: 56mg | Iron: 2mg

The post Brownies with Peanut Butter Frosting appeared first on Organically Addison.

What makes these stand apart from other protein blondie recipes is the cottage cheese base. Blended smooth, it bakes into a moist bar with no dry or chalky texture. Stacking three protein sources means each bar delivers a higher count than recipes relying on powder alone!

What Makes These Blondies High-Protein?

These High Protein Blondies stack three protein sources in one recipe: two cups of blended cottage cheese, one cup of all-natural peanut butter, and two scoops of vanilla protein powder. Together, they deliver a substantial protein boost per bar without any protein powder aftertaste, dry texture, or artificial ingredients.

The cottage cheese adds creaminess and moisture that most protein blondie recipes lack.

Ingredients

• 2 cups blended cottage cheese
• 1 cup gluten free flour, see note
• 1 cup all natural creamy peanut butter
• 2 scoops vanilla protein powder
• ½ cup coconut sugar or maple sugar
• 1 tsp vanilla extract
• ½ cup dark chocolate chips

What Each Ingredient Does

Blended cottage cheese

Cottage cheese must be blended first. Stirred in whole, it creates a lumpy, grainy texture. Blended smooth, it produces a thick, creamy base that contributes moisture, density, and protein with no detectable dairy flavor. Greek yogurt works as a direct substitute at the same amount. Use a thicker brand either way.

All-natural peanut butter

Use peanut butter made from only peanuts and salt. The natural oils keep every bite moist and rich while the protein adds to the overall count. Conventional peanut butter contains stabilizers and added sugar that alter the batter texture. Stir before measuring to incorporate any separated oils.

Vanilla protein powder

Two scoops add a significant protein boost and gentle vanilla sweetness. Whey or whey-casein blend powders produce the softest texture. Plant-based protein works too but produces a denser bar. Avoid powders with a strong artificial sweetener flavor since it carries through into the finished bar.

Coconut sugar or maple sugar

Both provide natural sweetness without refined sugar. Coconut sugar has a mild caramel undertone; maple sugar delivers slightly more pronounced warmth. Either works at the same amount and can be reduced to one-third cup without affecting structure.

Gluten free flour and chocolate chips

A 1:1 gluten free blend holds the dense batter together during baking. All-purpose flour works as a direct substitute. The chocolate chips melt during baking, creating gooey pockets of chocolate throughout every bar.

How to Make Step by Step

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

Blend the cottage cheese in a food processor or blender until creamy.

In a large mixing bowl, add the blended cottage cheese, gluten free flour, peanut butter, protein powder, coconut sugar, and vanilla. Stir together.

Fold in the chocolate chips.

Transfer this batter to the lined pan. Smooth into an even layer.

Bake for 21 to 24 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove these High Protein Blondies from the oven. Cool for at least 4 hours before slicing and serving.

Why the batter looks like cheesecake batter

Traditional blondie batter is thin because it relies on melted butter and eggs. This batter uses blended cottage cheese and peanut butter as its base, both of which are thick and protein-rich. As a result, the batter looks much thicker than expected, similar to cheesecake filling rather than a typical bar batter.

This thickness is exactly right. It produces the dense, fudgy texture that makes these High Protein Blondies satisfying rather than the airy crumb of a standard blondie.

Tips for the Best Results

Blend the cottage cheese until completely smooth

Even a few curds create a grainy texture. Blend for at least 30 seconds after it appears smooth. The result should look uniform with no lumps.

Use all-natural peanut butter only

Conventional peanut butter contains stabilizers and added sugar that alter both texture and flavor. Use a brand made from only peanuts and salt. The natural oils keep the bars moist for all four days of storage.

Do not overbake

The center should look slightly gooey when you pull the bars out. The protein-rich batter sets during cooling. A toothpick that comes out completely clean means dry bars, not fudgy ones.

Store in the fridge for meal prep

These bars keep refrigerated for up to 4 days and improve overnight. Wrap individual bars in plastic wrap for a grab-and-go post-workout snack throughout the week.

Substitutions

Storage

Refrigerator: Store High Protein Blondies in an airtight container for up to 4 days. Texture improves overnight as the bars firm up.

Freezer: Wrap individual High Protein Blondies tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or 30 minutes at room temperature.

Frequently Asked Questions

You May Also Like

• Almond Croissant Blondies
• Brown Butter Blondies
• Banana Blondies
• Peanut Butter Blondies
• Cottage Cheese Brownies

If you make this High Protein Blondies 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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High Protein Blondies

These High Protein Blondies are soft, fudgy, and packed with dark chocolate chips in every bite. Cottage cheese, peanut butter, and vanilla protein powder stack three protein sources into one bar that tastes rich and indulgent without any refined sugar or artificial ingredients.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 bars

Calories 364kcal

Author Addison LaBonte

Ingredients

• 2 cups blended cottage cheese
• 1 cup gluten free flour see note
• 1 cup all natural creamy peanut butter
• 2 scoops vanilla protein powder
• ½ cup coconut sugar or maple sugar
• 1 tsp vanilla extract
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
• Blend the cottage cheese in a food processor or blender until creamy.
• In a large mixing bowl, add the blended cottage cheese, gluten free flour, peanut butter, protein powder, coconut sugar, and vanilla. Stir together.
• Fold in the chocolate chips.
• Transfer this batter to the lined pan. Smooth into an even layer.
• Bake for 21 to 24 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool for at least 4 hours before slicing and serving.

Notes

• You can use Greek yogurt in place of the cottage cheese if desired. Use a thicker brand.
• Use peanut butter made from only peanuts and salt.
• The batter will somewhat resemble cheesecake batter. It is thick.
• Do not bake too long. The bars should look a little gooey.
• Wait until they are fully cooled before slicing into. Otherwise, things can be a little messy.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 364kcal | Carbohydrates: 33g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 305mg | Potassium: 238mg | Fiber: 3g | Sugar: 11g | Vitamin A: 65IU | Calcium: 96mg | Iron: 1mg

The post High Protein Blondies appeared first on Organically Addison.

Most banana bar recipes add a separate brown butter frosting for their chocolate element. This recipe, however, folds the chocolate directly into the batter itself. As a result, every square has dark chocolate melted throughout, not only on top. Check out my Walnut Banana Bars too!

What are Brown Butter Banana Bars?

Brown Butter Banana Bars are a dense, fudgy baked bar made with browned butter, ripe mashed banana, brown sugar, egg yolks, and dark chocolate chips. They sit between a brownie and a banana bread bar in texture: denser and richer than a banana cake, with chocolate throughout the bar rather than only in a frosting on top. This version is also fully gluten free.

Ingredients

• ¾ cup ripe mashed bananas
• 1 stick unsalted butter, browned
• 1 cup brown sugar
• ⅓ cup white sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 1 ¼ cups gluten free flour, see note
• ¼ teaspoon sea salt
• 1 ½ cups chocolate chips

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty flavor compounds plain melted butter cannot replicate. Cool for at least 10 minutes before mixing, since hot butter produces a greasy batter.

Ripe banana

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

Brown sugar and white sugar

Brown sugar keeps the bars moist and adds caramel depth. White sugar provides structure and helps the edges set slightly crispier than the fudgy center. For a refined sugar-free version, replace both with coconut sugar in the same total amount.

Egg yolks only

Two yolks instead of whole eggs contribute richness and moisture without the protein structure that makes baked goods cakey. The result is a dense, fudgy bar closer to a brownie than a banana cake.

Gluten free flour and chocolate chips

A 1:1 gluten free baking blend provides structure without adjusting ratios. All-purpose flour works as a direct substitute if you are not gluten free. The one and a half cups of dark chocolate chips melt during baking, creating gooey pockets of chocolate throughout every bar.

How to Make

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

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.

In a large mixing bowl, combine the mashed bananas, browned butter, brown sugar, white sugar, egg yolks, and vanilla. Stir together.

Then, mix in the gluten free flour and sea salt. Stir together.

Fold in the chocolate chips. Pour this mixture into the lined pan.

Bake for 36 to 39 minutes, or until the middle no longer looks gooey.

Finally, remove from the oven. Cool for at least 4 hours before slicing into.

Why These Bars Need 4 Hours to Cool

The high fat content from brown butter and egg yolks, combined with moisture from the banana and melted chocolate, keeps these bars loose in the center after baking ends. Unlike a cakey bar held together by a gluten and protein network, a fudgy bar relies on fat and sugar crystallizing as it cools to create a sliceable structure.

That process takes about 4 hours at room temperature. Refrigerating after an initial cool speeds up solidification and produces the cleanest slices.

Tips for the Best Results

Use the ripest banana possible

A banana with brown spotting produces the most flavorful bar. The sweeter the banana, the deeper the flavor when it meets brown butter and dark chocolate.

Cool the butter fully before mixing

Hot browned butter produces greasy batter. Cool it for 10 minutes after browning before adding to the sugars.

Do not overbake

The center should have a slight give when you pull the bars out. The fudgy texture develops during cooling. A completely clean toothpick means dry bars, not fudgy ones.

Lift and slice with parchment

Lifting the entire slab onto a cutting board before slicing produces far cleaner cuts than slicing directly in the pan. Wipe the knife clean between each cut.

Substitutions

Storage

Room temperature: Store Brown Butter Banana Bars in an airtight container for up to 3 days.

Refrigerator: Refrigerate for up to 5 days. Cold bars slice cleaner and develop a firmer, more fudge-like texture that many people prefer.

Freezer: Freeze individual bars wrapped tightly for up to 2 months. Thaw at room temperature for 30 to 45 minutes before serving.

Frequently Asked Questions

You May Also Like

• Banana Upside Down Peanut Butter Bars
• Frosted Banana Cake
• Banana Blondies
• Banana Bread Bars
• Oatmeal Chocolate Chip Bars

If you make this Brown Butter 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.

Print

Brown Butter Banana Bars

These Brown Butter Banana Bars are dense, fudgy, and packed with dark chocolate in every bite. Nutty brown butter and a ripe banana give them a deep, caramel-like sweetness, while the chocolate chips melt into the bar for rich, gooey pockets of chocolate throughout.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 bars

Calories 332kcal

Author Addison LaBonte

Ingredients

• ¾ cup ripe mashed bananas
• 1 stick unsalted butter browned
• 1 cup brown sugar
• ⅓ cup white sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 1 ¼ cups gluten free flour see note
• ¼ teaspoon sea salt
• 1 ½ cups chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• 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.
• In a large mixing bowl, combine the mashed bananas, browned butter, brown sugar, white sugar, egg yolks, and vanilla. Stir together.
• Then, mix in the gluten free flour and sea salt. Stir together.
• Fold in the chocolate chips. Pour this mixture into the lined pan.
• Bake for 36 to 39 minutes, or until the middle no longer looks gooey.
• Finally, remove from the oven. Cool for at least 4 hours before slicing into.

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.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 332kcal | Carbohydrates: 65g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 75mg | Potassium: 85mg | Fiber: 4g | Sugar: 33g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

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