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.

What is Cottage Cheese Cookie Dough?

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.

How to make Cottage Cheese Cookie Dough, step by step

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

Frequently Asked Questions

You May Also Like

• Cottage Cheese Cookies
• Cottage Cheese Brownies
• Cookie Dough Cheesecake
• Cottage Cheese Ice Cream
• Edible Sugar Cookie Dough

If you make this Cottage Cheese Cookie Dough 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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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 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 10 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

Calories: 249kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 24mg | Sodium: 154mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 59IU | Calcium: 118mg | Iron: 1mg

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

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

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

You May Also Like

• Healthy Pumpkin Bread
• Pumpkin Snickerdoodles
• Healthy Pumpkin Cookies
• Pumpkin Skillet Cookie
• Healthy Pumpkin Pie

If you make this Healthy Pumpkin 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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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 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

Calories: 291kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 258mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3230IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

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

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

You May Also Like

• Oatmeal Chocolate Chip Bars
• Brown Butter Chocolate Chip Cookie Bars
• Chocolate Bar Brownies
• Banana Cookie Bars
• Cookie Dough Cheesecake Bars

If you make this Pumpkin Chocolate Chip 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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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 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

Calories: 276kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 55mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

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

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

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

You May Also Like

• Pumpkin Cookie Dough Bread
• Pumpkin Chocolate Chip Bread
• Pumpkin Banana Bread
• Almond Flour Pumpkin Bread
• Pumpkin Cream Cheese Bread

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

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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 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 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

Calories: 334kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 274mg | Potassium: 86mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5180IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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

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!

What are Pumpkin Cookie Bars?

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.

How to Make Pumpkin Cookie Bars, Step by Step

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

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

You May Also Like

• Cherry Bars
• Gluten Free Pumpkin Cake
• Gluten Free Pumpkin Pie
• Cookie Dough Cheesecake Bars
• Gluten Free Pumpkin Muffins

If you make this Pumpkin Cookie 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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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 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

Calories: 339kcal | Carbohydrates: 46g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 322mg | Potassium: 43mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Pumpkin Cookie Bars appeared first on Organically Addison.

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

What are Banana Cookie Bars?

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.

How to Make Banana Cookie Bars, Step-by-Step

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

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

You May Also Like

• Sugar Cookie Bars
• Magic Cookie Bars
• Cookie Dough Cheesecake Bars
• Brown Butter Chocolate Chip Cookie Bars
• Paleo Samoa Bars

If you make this Banana Cookie 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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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 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

Calories: 263kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 35mg | Fiber: 4g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Banana Cookie Bars appeared first on Organically Addison.

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

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

You May Also Like

• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Pineapple Banana Bread
• Sourdough Banana Bread

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

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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 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 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

Calories: 382kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 217mg | Potassium: 180mg | Fiber: 5g | Sugar: 22g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg

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

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

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

You May Also Like

• Protein Banana Bread
• Eggless Banana Bread
• Chocolate Banana Bread
• Sugar Free Banana Bread
• Cinnamon Banana Bread

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

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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 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 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

Calories: 375kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 411mg | Potassium: 140mg | Fiber: 5g | Sugar: 12g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

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

The three-way combination of brown butter, espresso powder, and coconut sugar produces a depth of flavor that no single ingredient could create alone. Each one enhances the others: the espresso deepens the caramel notes of the coconut sugar, the coconut sugar balances the bitterness of both the espresso and the dark chocolate chips, and the brown butter ties all three together with a warm, nutty base!

What Does Espresso Powder Do in Banana Bread?

Espresso powder in banana bread does not make it taste like coffee. Instead, it acts as a flavor amplifier, deepening the chocolate, caramel, and banana notes already present in the batter. One teaspoon is enough to make the dark chocolate chips taste richer and more intense and to bring out the caramel undertone of the coconut sugar, without adding any perceptible coffee flavor to the finished loaf.

Ingredients

• 1 stick salted butter, browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour, see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf with espresso powder and dark chocolate chips, those compounds deepen the overall flavor considerably.

Cook over medium heat, stirring occasionally, until golden caramel and toasted-smelling. Cool for at least 5 minutes before adding so it does not scramble the eggs.

Coconut sugar and espresso powder

Three-quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs especially well with espresso and dark chocolate. The slight earthiness of both coconut sugar and espresso reinforce each other in a way that granulated sugar does not replicate. Light brown sugar substitutes at 1:1.

One teaspoon of espresso powder amplifies the chocolate and caramel flavors already in the batter without adding any perceptible coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter texture.

Two eggs and dark chocolate chips

Two eggs produce a richer, more structured crumb with better lift and density than the single egg used in most banana bread recipes. One cup of dark chocolate chips folds in as a core ingredient, creating gooey pockets of chocolate throughout every slice. High-quality dark chips produce the richest result alongside the espresso and brown butter.

Gluten free flour

One and a half cups of a 1:1 gluten free baking blend provides the structure this loaf needs through the longer bake time. All-purpose flour substitutes directly at the same amount.

How to make Brown Butter Espresso Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit.

Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.

Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.

Fold in the chocolate chips. Transfer this batter into a lined loaf pan.

Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.

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

How Brown Butter, Espresso, and Coconut Sugar Work Together

Each of these three ingredients brings an earthy, slightly bitter quality that on its own could be too intense. Together, they balance and amplify each other. Coconut sugar provides enough caramel sweetness to soften the bitterness of the espresso and dark chocolate chips.

The espresso deepens the caramel notes of the coconut sugar. The brown butter ties everything together with a warm, nutty base. The result is a loaf where every flavor is more pronounced than it would be on its own.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas produce the most intensely sweet loaf. Less ripe bananas lack enough natural sweetness to balance the espresso and dark chocolate.

Cool the brown butter before adding eggs

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

Do not substitute liquid coffee for espresso powder

Brewed espresso adds liquid the batter does not account for and makes it too wet. Use dry espresso powder or instant espresso granules only.

Watch for the puffed center

The center puffs up visibly when nearly done. That puff combined with a few moist crumbs on the toothpick is the correct signal to pull the loaf.

Do not overmix

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

Substitutions

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

You May Also Like

• Maple Cinnamon Banana Bread
• Greek Yogurt Banana Bread
• Brownie Banana Bread
• Chocolate Bread Pudding
• Brown Butter Banana Cookies

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

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Brown Butter Espresso Banana Bread

Dense, moist, and deeply rich with a crumb that tastes like brown butter and caramel in every bite! Espresso deepens the chocolate flavor without tasting like coffee, and gooey dark chocolate chips melt into every single slice from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 373kcal

Author Addison LaBonte

Ingredients

• 1 stick salted butter browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.
• Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.
• Fold in the chocolate chips. Transfer this batter into a lined loaf pan.
• Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The middle should puff up and a toothpick inserted will come out mostly clean with a few crumbs.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 373kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 341mg | Potassium: 124mg | Fiber: 5g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

The post Brown Butter Espresso Banana Bread appeared first on Organically Addison.

The ripe banana carries the sweetness in this recipe. With only four tablespoons of maple syrup in the entire loaf, the banana is doing most of the sweetening work. This is why very ripe, brown-spotted bananas are not just recommended but essential here. A banana that is still yellow contributes very little sweetness and the loaf will taste bitter from the cocoa powder without enough natural sugar to balance it. Try my Brownie Bite Banana Bread too!

What Makes This Double Chocolate Banana Bread Different?

This Double Chocolate Banana Bread uses three elements that most competing recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like flavor compounds that deepen the dark cocoa.

Second, only four tablespoons of maple syrup sweeten the loaf, making the banana the primary sweetener with no refined sugar added. Third, the recipe uses gluten free flour natively, not as a footnote substitution.

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup salted butter, browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 3/4 cups gluten free flour, see note
• 1/4 cup dark cocoa powder
• 1 cup dark chocolate chips

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 on dark cocoa and ripe banana, those compounds deepen both flavors noticeably. Cook over medium heat until golden caramel and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Ripe bananas

Use bananas with heavy brown spotting or that are nearly fully brown. In a recipe with only four tablespoons of added sweetener, the banana carries the majority of the sweetness. The riper the banana, the more its starch has converted to sugar. One and a half cups comes from about three medium bananas.

Maple syrup and dark chocolate

Four tablespoons of pure maple syrup sweetens the loaf with no refined sugar. Because the banana provides primary sweetness, only a small amount of added sweetener is needed to balance the dark cocoa. Honey substitutes at the same amount.

One quarter cup of dark cocoa powder saturates the batter with deep chocolate flavor, and one cup of dark chocolate chips folds in to create gooey pockets of chocolate in every bite. High-quality dark chips make a noticeable difference in this simple batter.

Gluten free flour

One and three-quarters cups of a 1:1 gluten free baking blend holds the loaf together through the bake time. All-purpose flour substitutes directly at the same amount.

How to make Double Chocolate Banana Bread, step by step

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

In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.

Then, add in the flour and cocoa powder. Stir to combine.

Fold in the chocolate chips.

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

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

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

Why the Banana Is the Real Sweetener Here

Most double chocolate banana bread recipes use 3/4 to 1 cup of sugar in addition to the bananas. This recipe uses only four tablespoons of maple syrup because the ripe banana carries almost all the sweetness.

A very ripe banana contains far more simple sugars than an underripe one, and one and a half cups of fully ripe mashed banana provides enough natural sweetness to balance a full quarter cup of dark cocoa powder. A yellow banana leaves the loaf tasting bitter and flat, which is why extra-ripe bananas are non-negotiable here.

Tips for the Best Result

Use the ripest bananas you can find

Brown-spotted or nearly fully brown bananas are essential, not just preferred. The banana provides primary sweetness here and an underripe one leaves the loaf bitter from the cocoa.

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 mixing.

Do not overmix once the flour goes in

Stir until no dry streaks remain, then stop. The batter should look thick and slightly rough, not smooth.

Start checking at 40 minutes

The banana and maple syrup provide more natural moisture than a sugar-heavy batter, making this loaf bake faster. Pull it as soon as the toothpick shows moist crumbs.

Substitutions

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 before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Chocolate Bread Pudding
• Marble Banana Bread
• Chocolate Cookie Dough Banana Bread

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

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Print

Double Chocolate Banana Bread

Dense, moist, and deeply chocolatey in every single slice. Brown butter adds a nutty richness that makes the chocolate flavor taste more complex, and gooey dark chocolate chips melt throughout every bite from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 326kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed ripe bananas
• ⅓ cup salted butter browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 ¾ cups gluten free flour see note
• ¼ cup dark cocoa powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.
• Then, add in the flour and cocoa powder. Stir to combine.
• Fold in the chocolate chips.
• Transfer to the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The bread is done when a toothpick inserted comes out with only a few moist crumbs.
• Allow the bread to cool before slicing.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 326kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 174mg | Fiber: 6g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

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