No complicated steps. No special equipment. Just mix, bake, and enjoy!

Why You Will Love This Recipe

• Only 5 simple ingredients
• Ready in under 30 minutes
• Perfectly fudgy texture
• Beginner friendly
• Easy to customize these 5 ingredient brownies

Ingredients

2 ½ cups mashed ripe bananas

1 ½ cups all natural creamy peanut butter

½ cup gluten free flour, see note

¼ cup dark cocoa powder

1 cup dark chocolate chips

Instructions

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

In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.

Fold in the dark chocolate chips.

Transfer this mixture into the lined pan. Smooth into an even layer.

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove these 5 ingredient brownies from the oven. Allow them to cool before slicing.

Texture Guide

If you want to customize your 5 ingredient brownies, here is how each factor affects texture:

Pro Tips for the Perfect Batch

For Fudginess: Avoid using a toothpick to test for “cleanliness.” You want a few moist crumbs sticking to it when you pull it out.

For Chewiness: Try swapping some of the granulated white sugar for brown sugar. The molasses adds moisture and that classic “tackiness.”

For Cakiness: Be sure to cream your butter and sugar thoroughly to incorporate air, which helps the lift along with that extra egg.

Pro Tips for Perfect Brownies

• Do not overmix once you add flour
• Slightly underbake for a fudgy center
• Use high quality chocolate chips
• Let brownies cool completely before cutting

Easy Variations

Flourless Version

Replace flour with almond flour for a grain free option

Healthier Option

Swap sugar with coconut sugar or maple syrup

Extra Chocolate

Add chunks of dark chocolate before baking

Troubleshooting

Why are my brownies dry?

You likely overbaked them. Remove when the center is slightly soft.

Why are they too gooey?

They may need a few more minutes in the oven or more cooling time.

Why did they not rise?

This recipe is meant to be dense and fudgy, not fluffy.

Storage

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

For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• 3 Ingredient Brownies
• Sweet Potato Brownies
• Vegan Mug Brownie
• 4 Ingredient Protein Brownies
• 4 Ingredient Brownies

If you make this 5 Ingredient 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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5 Ingredient Brownies

Rich, gooey, and naturally sweet! These 5 ingredient brownies blend creamy peanut butter with ripe bananas for a fudgy, melt-in-your-mouth treat. Loaded with dark chocolate chips, they are deeply chocolatey, moist, and perfectly decadent.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 315kcal

Author Addison LaBonte

Ingredients

• 2 ½ cups mashed ripe bananas
• 1 ½ cups all natural creamy peanut butter
• ½ cup 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 an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
• Fold in the dark chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these brownies from the oven. Allow them to cool before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use all natural creamy peanut butter. It should be made from only peanuts and salt.
• Use ripe bananas for best results.
• Bake only until the middle looks barely set. These brownies are meant to be gooey.
• Store brownies in an airtight container at room temperature for up to 2 days.
• Then, store in the fridge or freezer.

Nutrition

Calories: 315kcal | Carbohydrates: 37g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 185mg | Potassium: 428mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

The post 5 Ingredient Brownies appeared first on Organically Addison.

Unlike traditional brownies, this recipe uses mashed sweet potatoes to create a soft, moist texture while adding fiber and nutrients. Combined with protein powder and nut butter, you get a dessert that is both satisfying and nourishing!

Why You Will Love These Sweet Potato Protein Brownies

• Naturally sweetened with maple syrup
• High protein and filling
• Gluten free and can be dairy free
• Ultra fudgy and soft texture
• Made with simple, wholesome ingredients

Ingredients You Will Need

• 1 cup mashed sweet potatoes
• 1 cup creamy nut butter
• ½ cup chocolate protein powder, see note
• 2 tbsp dark cocoa powder
• ¼ cup pure maple syrup
• 1 cup dark chocolate chips

Ingredient Notes and Substitutions

How to Make Sweet Potato Protein Brownies

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

In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.

Then, fold in the dark chocolate chips.

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

Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.

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

Protein Powder Guide for Best Results

Not all protein powders behave the same in baking. Choosing the right one can make or break your brownies.

If your batter feels too thick, add a small amount of milk or water to loosen it.

Pro Tips for Perfect Brownies

Use thick mashed sweet potatoes, not watery ones

Do not overbake or they will dry out

Let brownies cool fully before slicing

Use high quality cocoa powder for deeper flavor

Common Mistakes and How to Fix Them

Brownies are too dry

This usually happens from too much protein powder or overbaking. Add a splash of milk next time.

Batter is too thick

Different protein powders absorb moisture differently. Add 1 to 2 tablespoons of liquid.

Brownies fall apart

They need more time to cool and set. Refrigerate for cleaner slices.

Storage Instructions

Store brownies in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week for a firmer texture.

Freeze for up to 2 months. Thaw before serving.

Variations to Try

Add chopped walnuts for crunch

Swirl in peanut butter for extra richness

Use vanilla protein powder for a lighter flavor

Add espresso powder to enhance chocolate taste

Nutrition Benefits

These healthy sweet potato protein brownies are:

• High in protein
• Rich in fiber
• Naturally sweetened
• Lower in refined sugar

Frequently Asked Questions

You May Also Like

• Sweet Potato Brownies
• Sweet Potato Blondies
• 4 Ingredient Protein Brownie
• Protein Brownies
• Snickers Brookies

If you make these sweet potato protein brownies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Sweet Potato Protein Brownies

Thick, moist, and wildly decadent. These sweet potato protein brownies have a soft, doughy center that tastes like brownie batter. The dark chocolate chips add pops of intense flavor against the smooth, mild sweetness of the potato base!

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 323kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup creamy nut butter
• ½ cup chocolate protein powder see note
• 2 tbsp dark cocoa powder
• ¼ cup pure maple syrup
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.
• Then, fold in the dark chocolate chips.
• Transfer the batter to the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove the pan from the oven. Allow the brownies to cool before slicing and serving.

Notes

• I used chocolate bone broth protein powder. If you use a thicker protein powder, you may need less.
• Use cooked mashed sweet potatoes. You can roast them in the oven, microwave them, or boil the potatoes. Then, mash with a fork or potato masher.
• If you boil the potatoes, be sure to remove any excess water.
• Use creamy nut butter made from nuts and salt. I love using almond butter or peanut butter in this recipe.
• These brownies are soft and gooey. Allow them to cool before slicing into.
• Store in an airtight container at room temperature for up to 4 days.
• Store in the fridge for up to 1 week or in the freezer for up to 2 months.

Nutrition

Calories: 323kcal | Carbohydrates: 29g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 294mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2097IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 2mg

The post Sweet Potato Protein Brownies appeared first on Organically Addison.

The bananas provide natural sweetness and moisture, while peanut butter adds richness and protein. Cocoa powder delivers deep chocolate flavor, and the flour helps create that classic brownie texture.

These brownies are soft, gooey in the center, and packed with chocolate flavor in every bite. They are perfect when you want a quick dessert with easy ingredients. Try my 5 Ingredient Brownies too!

Why You Will Love These 4 Ingredient Brownies

• Only four simple ingredients
• Naturally sweetened with bananas
• Gluten free option available
• Rich chocolate flavor
• One bowl recipe
• Ready in about 30 minutes

Ingredients

• 2 ½ cups mashed ripe bananas
• 1 ½ cups all natural creamy peanut butter
• ⅓ cup dark cocoa powder
• ½ cup gluten free flour, see note
• 1 cup dark chocolate chips, optional but recommended

Ingredient Role Table

How to Make

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
• Fold in the chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these 4 ingredient brownies from the oven. Allow them to cool before slicing.

Tips for Perfect Brownies

Use very ripe bananas for the best sweetness.

Choose natural peanut butter made only with peanuts and salt.

Do not over bake. The center should look slightly soft.

Let the 4 ingredient brownies cool before cutting so they set properly.

Ingredient Substitutions

Flavor Variations

Chocolate Walnut Brownies

Add 1/2 cup chopped walnuts.

Extra Chocolate Brownies

Use dark chocolate chunks instead of chips.

Protein Brownies

Add 2 tablespoons chocolate protein powder.

Sea Salt Brownies

Sprinkle flaky sea salt on top before baking.

How to Store Brownies

Room temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze sliced brownies for up to 2 months.

Frequently Asked Questions

You May Also Like

• 4 Ingredient Protein Brownies
• Hot Fudge Brownies
• Paleo Brownies
• Sweet Potato Brownies
• 4 Ingredient Cookies

If you make this 4 ingredient brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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4 Ingredient Brownies

So soft and gooey! These brownies have a deep chocolate flavor and a smooth texture. Made with simple ingredients like bananas and peanut butter, they stay moist and rich. A healthy, sweet treat that everyone will love. Simply wonderful.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 servings

Calories 357kcal

Author Addison LaBonte

Ingredients

• 2 ½ cups mashed ripe bananas
• 1 ½ cups all natural creamy peanut butter
• ⅓ cup dark cocoa powder
• ½ cup gluten free flour see note
• 1 cup dark chocolate chips optional but recommended

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and gluten free flour. Stir until a dough is formed.
• Fold in the chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these protein brownies from the oven. Allow them to cool before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use all natural creamy peanut butter. It should be made from only peanuts and salt.
• If desired, replace with all natural almond butter or cashew butter.
• Use ripe bananas for best results.
• Bake only until the middle looks barely set. These brownies are meant to be gooey.
• Store brownies in an airtight container at room temperature for up to 2 days.
• Then, store in the fridge or freezer.

Nutrition

Calories: 357kcal | Carbohydrates: 38g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 186mg | Potassium: 440mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg

The post 4 Ingredient Brownies appeared first on Organically Addison.

This easy recipe is perfect for beginner bakers and anyone craving a warm homemade dessert. Check out these 3 Ingredient Brownies or these 4 Ingredient Brownies for another delicious homemade dessert recipe!

Why You Will Love These Cookies

There are many peanut butter cookie recipes, but this one stands out for several reasons.

• Only four ingredients
• No flour required
• Naturally gluten free
• Ready in about 20 minutes
• Rich peanut butter flavor
• Soft centers with slightly crisp edges
• Because peanut butter acts as both the fat and structure in the dough, you can skip the flour entirely while still getting delicious cookies.

Ingredients

• 1 cup all natural creamy peanut butter
• 2 eggs
• ⅔ cup coconut sugar
• 1 cup dark chocolate chips

Ingredient Tips

Peanut Butter

Use natural creamy peanut butter made from peanuts and salt. This creates the best texture and rich flavor.

Avoid peanut butter that contains added oils because it can make the cookies spread too much.

Eggs

Eggs bind the dough together and help the cookies hold their shape while baking.

Coconut Sugar

Coconut sugar adds a light caramel flavor and keeps the cookies soft.

Brown sugar can be used as a substitute if needed.

Dark Chocolate Chips

Dark chocolate balances the sweetness and adds rich chocolate flavor to every bite.

How to Make 4 Ingredient Peanut Butter Cookies

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the peanut butter, eggs, and coconut sugar. Mix together.
• Fold in the chocolate chips. The dough may be sticky.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are set but the middles still look gooey.
• Finally, remove from the oven. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Texture Guide

If you want to adjust the cookie texture, try these tips.

For softer cookies, bake for 9 to 10 minutes.

For chewy cookies, bake for 10 to 12 minutes.

Lastly, for slightly crisp cookies, bake for 13 minutes.

Ingredient Substitutions

Troubleshooting Guide

Dough is too sticky

Refrigerate the dough for 20 minutes before baking.

Cookies spread too much

The peanut butter may contain too much oil. Chill the dough before baking.

Cookies fall apart

Allow cookies to cool fully before moving them.

Storage Tips

Room temperature
Store cookies in an airtight container for up to 4 days.

Refrigerator
Cookies will stay fresh for about 1 week.

Freezer
Freeze baked cookies for up to 3 months.

Let them thaw at room temperature before serving.

Baking Tips for Perfect Cookies

Use a cookie scoop to keep cookies evenly sized.

Always line your baking sheet with parchment paper to prevent sticking.

Do not overbake. The centers should still look slightly soft when removed from the oven.

Let cookies cool before moving them so they hold together.

Frequently Asked Questions

You May Also Like

• Brookie Peanut Butter Cups
• Scoopable Peanut Butter Cookies
• Peanut Butter Brookies
• 4 Ingredient Protein Brownies
• Scoopable Peanut Butter Cookies

If you make these 4 Ingredient peanut butter cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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4 Ingredient Peanut Butter Cookies

These 4 Ingredient Peanut Butter Cookies are soft, chewy, rich, and full of peanut butter flavor. Every bite is sweet, slightly nutty, and packed with melty chocolate chips. They are simple to make, naturally flourless, and perfect for a quick homemade dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 cookies

Calories 327kcal

Author Addison LaBonte

Ingredients

• 1 cup all natural creamy peanut butter
• 2 eggs
• ⅔ cup coconut sugar
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the peanut butter, eggs, and coconut sugar. Mix together.
• Fold in the chocolate chips. The dough may be sticky.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are set but the middles still look gooey.
• Finally, remove from the oven. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Notes

• Use all natural creamy peanut butter made from only peanuts and salt.
• If needed, replace the coconut sugar with brown sugar.
• The dough may be slightly sticky. Use a cookie scoop to scoop the dough.
• If your dough is too moist, refrigerate the dough for 20 minutes before baking.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 180mg | Potassium: 197mg | Fiber: 3g | Sugar: 12g | Vitamin A: 59IU | Calcium: 22mg | Iron: 2mg

The post 4 Ingredient Peanut Butter Cookies appeared first on Organically Addison.

The bottom layer is a soft chocolate chip cookie base. The middle is creamy all natural peanut butter. The top layer is a rich, fudgy brownie. Every bite has chewy edges, gooey centers, and melty dark chocolate.

Why You Will Love These Peanut Butter Brookies

• Naturally gluten free with almond flour
• Refined sugar free using coconut sugar
• Thick and bakery style
• Gooey center with crisp edges
• Made in one 9 by 9 inch pan
• No mixer required for the brownie layer

Ingredients for Almond Flour Peanut Butter Brookies

Cookie Dough

• ½ cup coconut oil, room temperature
• ½ cup coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ¾ cups almond flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Brownie Batter

• ½ cup coconut sugar
• 1 egg
• 1 egg yolk
• ⅓ cup olive oil
• ½ tsp vanilla extract
• ½ cup almond flour
• ⅓ cup dark cocoa powder
• ½ cup dark chocolate chips
• ⅔ cup all natural peanut butter

How to Make Peanut Butter Brookies

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

Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.

Mix in the almond flour, baking soda, and sea salt.

Fold in the dark chocolate chips.

Press this mixture down into your lined 9 by 9 inch square pan.

Top with the creamy peanut butter. Smooth into an even layer.

Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.

Mix in the olive oil and vanilla.

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

Fold in the chocolate chips. Pour this mixture down over the peanut butter, smoothing into an even layer.

Bake for 35 to 40 minutes.

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

Texture Guide

Why Almond Flour Works So Well

Almond flour adds moisture and tenderness while keeping the brookies gluten free. It also provides healthy fats that enhance the richness of the brownie layer.

Coconut sugar gives a subtle caramel flavor that pairs beautifully with dark chocolate and peanut butter.

Olive oil in the brownie layer creates a dense, fudgy texture, while coconut oil in the cookie layer provides structure and chew.

Expert Tips for Perfect Brookie Layers

• Use room temperature ingredients
• Smooth the peanut butter carefully to avoid mixing layers
• Do not overbake
• Cool fully before slicing
• Chill for 30 minutes for extra clean cuts

Troubleshooting

Why are my brookies dry

They were likely overbaked. Remove when the center still looks slightly soft.

Why are they too gooey

They may need additional cooling time. Almond flour bars firm up as they cool.

Why did the layers mix together

Make sure the peanut butter layer is evenly spread and not too thin.

Storage Guide

To freeze, slice completely cooled brookies and wrap individually.

Frequently Asked Questions

You May Also Like

• Gluten Free Brookies
• Paleo Brownie Skillet
• Almond Flour Cookies
• Stuffed Brookies
• Brookie Skillet

If you make these gluten free peanut butter Brookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Peanut Butter Brookies

Golden cookie dough, velvety peanut butter, and bold brownie layers come together in these Peanut Butter Brookies! They are thick, soft, and loaded with dark chocolate chips. A decadent, simple dessert that satisfies every sweet craving!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 423kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• ½ cup coconut oil room temperature
• ½ cup coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ¾ cups almond flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Brownie Batter

• ½ cup coconut sugar
• 1 egg
• 1 egg yolk
• ⅓ cup olive oil
• ½ tsp vanilla extract
• ½ cup almond flour
• ⅓ cup dark cocoa powder
• ½ cup dark chocolate chips

Filling

• ⅔ cup all natural peanut butter

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch square pan with parchment paper.
• Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.
• Mix in the almond flour, baking soda, and sea salt.
• Fold in the dark chocolate chips.
• Press this mixture down into your lined 9 by 9 inch square pan.
• Top with the creamy peanut butter. Smooth into an even layer.
• Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.
• Mix in the olive oil and vanilla.
• Then, add in the almond flour and cocoa powder. Stir.
• Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.
• Bake for 35 to 40 minutes.
• Finally, remove from the oven. Allow the pan to fully cool before slicing into.

Notes

• To save time, feel free to use pre-made cookie dough and brownie mix.
• Bake until a toothpick inserted comes out with only a few moist crumbs.
• Fully cool before slicing into. They are gooey!
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 423kcal | Carbohydrates: 42g | Protein: 9g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 308mg | Potassium: 72mg | Fiber: 6g | Sugar: 13g | Vitamin A: 108IU | Calcium: 74mg | Iron: 3mg

The post Peanut Butter Brookies appeared first on Organically Addison.

These brownies are rich, soft, and gooey in the center with deep chocolate flavor in every bite. Made without flour or added sugar, they’re gluten free and perfect for a quick snack, post-workout treat, or healthy dessert that still tastes indulgent. These Hot Fudge Brownies are just as easy!

Why You Will Love These Brownies

• Only four main ingredients
• No flour and no refined sugar
• High protein and naturally sweet
• One bowl recipe
• Perfect for meal prep
• The combination of ripe bananas and natural peanut butter creates a soft, almost fudge like center. The cocoa powder adds deep chocolate richness, while the protein powder boosts structure and nutrition.
• Try these 4 Ingredient Peanut Butter Cookies too!

Ingredients

• 2.5 cups mashed ripe bananas
• 1.5 cups all natural creamy peanut butter
• ⅓ cup dark cocoa powder
• ½ cup chocolate protein powder
• 1 cup dark chocolate chips, optional

Ingredient Tips for Best Results

Bananas

Use very ripe bananas with lots of brown spots. The riper they are, the sweeter and softer your brownies will be. Underripe bananas will make the brownies less sweet and slightly firmer.

Peanut Butter

Use all natural creamy peanut butter made from only peanuts and salt. Avoid brands with added oils or sugar, as they change the texture.

You may replace with natural almond butter or cashew butter for a slightly milder flavor.

Cocoa Powder

Dark cocoa powder gives a deeper chocolate flavor. Regular unsweetened cocoa works too but will be slightly lighter in taste.

Protein Powder

Protein powder affects texture more than most people realize.

Here is how different types behave:

If the batter feels too thick, add 1 to 2 tablespoons milk of choice.

How to Make 4 Ingredient Protein Brownies

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and protein powder. Stir until a dough is formed.
• Fold in the chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these 4 ingredient protein brownies from the oven. Allow them to cool before slicing.

Texture Tips for Fudgy Brownies

For extra fudgy brownies

Bake closer to 18 minutes. The center should look slightly underdone when removed.

For firmer brownies

Bake closer to 21 minutes until the center looks mostly set.

These brownies are meant to be gooey. Overbaking will make them dry.

Troubleshooting

Brownies are too dry

They were overbaked or your protein powder absorbs more moisture. Reduce bake time or add 1 to 2 tablespoons milk next time.

Brownies are too soft

They may need more cooling time. Chill in the refrigerator for cleaner slices.

Not sweet enough

Your bananas may not have been ripe enough. Use very spotted bananas next time.

Flavor Variations

Chocolate Peanut Butter Swirl

Warm 2 tablespoons peanut butter and swirl on top before baking.

Sea Salt Brownies

Sprinkle flaky sea salt on top before baking.

Mocha Protein Brownies

Add 1 teaspoon instant espresso powder to enhance chocolate flavor.

For the version without protein, try these 4 Ingredient Brownies.

How to Store and Freeze

Store your 4 ingredient protein brownies in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days.

Freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

Nutrition Benefits

These healthy protein brownies are naturally sweetened with fruit, contain healthy fats from peanut butter, and offer a protein boost from chocolate protein powder.

They make a great post workout snack, afternoon treat, or healthy dessert option.

Final Thoughts

These 4 ingredient protein brownies are simple, rich, and satisfying. With no flour and no refined sugar, they deliver intense chocolate flavor with a soft, fudgy texture.

Once you try them, you will see that healthy brownies can taste just as indulgent as traditional ones.

Frequently Asked Questions

You May Also Like

• Vegan Mug Brownie
• Paleo Brownies
• Vegan Protein Cookies
• Banana Protein Muffins
• Protein Banana Bread
• High Protein Chocolate Mousse

If you make this 4 ingredient protein brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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4 Ingredient Protein Brownies

These 4 Ingredient Protein Brownies are soft, rich, and deeply chocolatey. Made with ripe bananas and peanut butter, they taste sweet, moist, and fudgy. Every bite is smooth, slightly gooey, and packed with bold chocolate flavor without flour or refined sugar.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 364kcal

Author Addison LaBonte

Ingredients

• 2.5 cups mashed ripe bananas
• 1.5 cups all natural creamy peanut butter
• ⅓ cup dark cocoa powder
• ½ cup chocolate protein powder
• 1 cup dark chocolate chips optional

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, peanut butter, cocoa powder, and protein powder. Stir until a dough is formed.
• Fold in the chocolate chips.
• Transfer this mixture into the lined pan. Smooth into an even layer.
• Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove these protein brownies from the oven. Allow them to cool before slicing.

Notes

• Use all natural creamy peanut butter. It should be made from only peanuts and salt.
• If desired, replace with all natural almond butter or cashew butter.
• Use ripe bananas for best results.
• Bake only until the middle looks barely set. These brownies are meant to be gooey.
• Store brownies in an airtight container at room temperature for up to 2 days.
• Then, store in the fridge or freezer.

Nutrition

Calories: 364kcal | Carbohydrates: 34g | Protein: 14g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 210mg | Potassium: 486mg | Fiber: 7g | Sugar: 10g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg

The post 4 Ingredient Protein Brownies appeared first on Organically Addison.

These stuffed brookies are naturally gluten free. In addition, they are made with almond flour and coconut sugar, and taste just as indulgent as any bakery version. Try these Brookie Peanut Butter Cups too!

What Are Stuffed Brookies

A brookie combines a brownie and a cookie in one dessert. Stuffed brookies take it a step further by adding a surprise filling in the center. In this recipe, sandwich cookies are layered between a soft cookie dough base and a rich brownie batter.

The result is a gooey, chocolate packed dessert bar with three distinct layers.

Try my Gluten Free Brookies and my Peanut Butter Brookies as well!

Ingredients

Cookie Dough

½ cup coconut oil, room temperature

½ cup coconut sugar

2 eggs

1 tsp vanilla extract

1 ¾ cups almond flour

1 tsp baking soda

½ tsp sea salt

1 cup dark chocolate chips

Brownie Batter

½ cup coconut sugar

1 egg

1 egg yolk

⅓ cup olive oil

½ tsp vanilla extract

½ cup almond flour

1/3 cup dark cocoa powder

½ cup dark chocolate chips

12 sandwich cookies, see notes

How to Make Stuffed Brookies

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

Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.

Mix in the almond flour, baking soda, and sea salt.

Fold in the dark chocolate chips.

Press this mixture down into a lined 9 by 9 inch square pan.

Place 12 sandwich cookies on top of the cookie dough layer.

Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.

Mix in the olive oil and vanilla.

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

Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.

Bake for 35 to 40 minutes.

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

Why Cooling Is Essential

Almond flour recipes stay soft longer than traditional flour desserts. As these stuffed brookies cool, the structure sets and the oils firm up. Cutting too early can cause the layers to collapse and smear.

For clean slices, cool completely at room temperature.

Texture Guide

Why Almond Flour Works So Well

Almond flour creates a softer, more tender texture compared to traditional flour. Because it contains natural fat, it keeps both the cookie and brownie layers moist.

The coconut oil and olive oil also contribute to richness without butter.

Baking Troubleshooting Guide

Ingredient Swaps

You can use traditional sandwich cookies like Oreos.

Swap sandwich cookies for peanut butter cups for a peanut butter brookie twist.

Use pre made cookie dough or brownie mix if short on time.

Make Ahead and Storage

Store leftovers in an airtight container at room temperature for up to 4 days.

To freeze, slice fully cooled brookies and place in a freezer safe container with parchment between layers. Freeze up to 2 months.

To serve from frozen, thaw at room temperature for 1 hour or warm slightly in the microwave.

Serving Ideas

Serve warm with vanilla ice cream.

Drizzle melted dark chocolate on top.

Sprinkle flaky sea salt for a sweet and salty finish.

Frequently Asked Questions

You May Also Like

• Small Batch Chocolate Chip Cookies
• Paleo Brownie Skillet
• Almond Flour Cookies
• Keto Chocolate Chip Cookies
• Levain Bakery Chocolate Chip Cookies

If you make these gluten free stuffed brookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Stuffed Brookies

Stuffed Brookies are rich, fudgy brownie bars layered over soft chocolate chip cookie dough and stuffed with sandwich cookies. Every bite is gooey, chewy, and packed with deep chocolate flavor. Crispy edges, soft center, and pure dessert comfort.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 brookies

Calories 389kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• ½ cup coconut oil room temperature
• ½ cup coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ¾ cups almond flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Brownie Batter

• ½ cup coconut sugar
• 1 egg
• 1 egg yolk
• ⅓ cup olive oil
• ½ tsp vanilla extract
• ½ cup almond flour
• ⅓ cup dark cocoa powder
• ½ cup dark chocolate chips
• 12 sandwich cookies see notes

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Then, make the cookie dough. Add the coconut oil and coconut sugar to your stand mixer. Beat until combined. Then, add in the eggs and vanilla. Beat until combined.
• Mix in the almond flour, baking soda, and sea salt.
• Fold in the dark chocolate chips.
• Press this mixture down into a lined 9 by 9 inch square pan.
• Place 12 sandwich cookies on top of the cookie dough layer.
• Then, make the brownie layer. Add the coconut sugar, egg, and egg yolk to a bowl. Stir vigorously until combined, about 2 minutes.
• Mix in the olive oil and vanilla.
• Then, add in the almond flour and cocoa powder. Stir.
• Fold in the chocolate chips. Pour this mixture down over the sandwich cookies, smoothing into an even layer.
• Bake for 35 to 40 minutes.
• Finally, remove from the oven. Allow the pan to fully cool before slicing into.

Notes

• I used Simple Mills sandwich cookies for a healthier option.
• You can use Oreos or even peanut butter cups too!
• To save time, feel free to use pre-made cookie dough and brownie mix.
• Bake until a toothpick inserted comes out with only a few moist crumbs.
• Fully cool before slicing into. They are gooey!
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 389kcal | Carbohydrates: 40g | Protein: 7g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 278mg | Potassium: 82mg | Fiber: 5g | Sugar: 14g | Vitamin A: 81IU | Calcium: 58mg | Iron: 4mg

The post Stuffed Brookies appeared first on Organically Addison.

They are fudgy, brownie like, naturally sweetened with ripe bananas, and packed with chocolate flavor. No flour. No refined sugar. Just simple, wholesome ingredients.

These are not dry, chalky protein cookies. They are soft, gooey, and deeply chocolatey.

Why You Will Love These Cookies

• High protein and naturally gluten free
• Flourless and made in one bowl
• Naturally sweetened with banana
• Fudgy brownie texture
• Ready in about 15 minutes
• Perfect for post workout or healthy dessert
• Try my 3 Ingredient Protein Cookies too!

Texture Guide

These cookies are:

• Soft in the center
• Slightly set on the edges
• Thick and brownie like
• Not cakey
• Not crispy

They do not spread much while baking, so shape them how you want them to look before putting them in the oven.

Ingredients

1 cup mashed ripe bananas

¼ cup dark cocoa powder

½ cup all natural creamy peanut butter

½ cup chocolate protein powder

Dark chocolate chips

Ingredient Notes

Bananas

Use very ripe bananas with brown spots. They provide natural sweetness and moisture.

Cocoa Powder

Dark cocoa or black cocoa gives these cookies a rich, deep chocolate flavor and darker color.

Peanut Butter

Use natural creamy peanut butter with just peanuts and salt. Avoid brands with added sugar or oils for best texture.

Protein Powder

Chocolate protein powder works best. Whey protein creates a softer texture. Plant based protein may make the dough slightly thicker.

Chocolate Chips

Dark chocolate chips enhance the richness and make each bite extra indulgent.

How To Make Chocolate Protein Cookies

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

In a large mixing bowl, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.

Fold in the chocolate chips.

Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.

Bake for 10 to 12 minutes, or until the edges of the cookies are done.

Finally, remove from the oven. Cool on the pan for 10 minutes before eating.

Protein Powder Adjustment Guide

Consistency Troubleshooting Table

Who These Cookies Are Perfect For

• Anyone wanting a high protein dessert
• Post workout snack
• Gluten free eaters
• Kids who love chocolate
• Busy people who need quick meal prep snacks

Storage

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

For longer storage, keep in the refrigerator for up to 1 week.

They also freeze well for up to 2 months. Let thaw at room temperature before eating.

Flavor Variations

Add chopped walnuts for crunch.

Swap peanut butter for almond butter.

Use vanilla protein powder for a lighter chocolate flavor.

Sprinkle flaky sea salt on top before baking.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 5 ingredient chocolate protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Chocolate Protein Cookies

Soft, fudgy, and intensely chocolatey. These protein cookies use ripe bananas and peanut butter for a moist, cake-like texture. They’re flourless, loaded with dark chocolate chips, and taste like a rich dessert while fueling your body. Simple and delicious!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 cookies

Calories 155kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed ripe bananas
• ¼ cup dark cocoa powder
• ½ cup all natural creamy peanut butter
• ½ cup chocolate protein powder
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.
• Fold in the chocolate chips.
• Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.
• Bake for 10 to 12 minutes, or until the edges of the cookies are done.
• Finally, remove from the oven. Cool on the pan for 10 minutes before eating.

Notes

• Use brown spotted bananas for the best flavor and texture.
• I use black cocoa powder to achieve the super dark color.
• The dough will be more similar to brownie batter than traditional cookie dough.
• These cookies do not spread or rise much in the oven.
• Do not over bake! They are meant to be gooey.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The post Chocolate Protein Cookies appeared first on Organically Addison.

Why You’ll Love This

• These cookies are:
• Ready in under 25 minutes
• Gluten free and dairy free
• Naturally sweetened by ripe bananas
• Contain no refined sugar
• Customizable with mix-ins!
• Try our Peanut Butter Protein Cookies too!

Ingredients

2 medium ripe bananas

1 cup vanilla protein powder

1 cup all natural creamy peanut butter

Mini chocolate chips

Step-By-Step Instructions

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

In a mixing bowl, add the ripe bananas. Use a fork to mash them.

Then, add in the protein powder and peanut butter. Stir together.

Fold in the mini chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.

Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.

Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Ingredient Tips

For best texture, use very ripe bananas with brown spots.

Choose a protein powder that tastes great on its own to avoid bitter cookies.

All-natural peanut butter (just peanuts + salt) gives the best flavor and texture.

Substitutes and Variations

Vegan: Use a plant-based protein powder and swap peanut butter for almond or sunflower seed butter.

Nut-free: Swap peanut butter for sunflower seed butter.

Chocolate boost: Use chocolate protein powder and stir in sugar-free chocolate chips.

High-Protein: Add 1–2 tablespoons chia seeds.

Troubleshooting

Dough too dry? Add 1–2 teaspoons of almond milk or water.

Dough too wet? Add a tablespoon extra protein powder.

Not sweet enough? Add a teaspoon honey, maple syrup, or sugar-free sweetener.

Storage

Store cookies in an airtight container at room temperature for up to 48 hours.

Freeze baked cookies up to 3 months; thaw before serving.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 3 ingredient protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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3 Ingredient Protein Cookies

Soft, chewy 3 Ingredient Protein Cookies made with ripe bananas, creamy peanut butter, and vanilla protein powder. Naturally sweet, rich, and chocolatey, these cookies taste like a fudgy peanut butter treat with melty chocolate in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 256kcal

Author Addison LaBonte

Ingredients

• 2 medium ripe bananas
• 1 cup vanilla protein powder
• 1 cup all natural creamy peanut butter
• 1 cup mini chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the ripe bananas. Use a fork to mash them.
• Then, add in the protein powder and peanut butter. Stir together.
• Fold in the mini chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
• Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.
• Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Notes

• Use ripe bananas. Do not use green bananas.
• For the best results, use all natural creamy peanut butter made from only peanuts and salt.
• I highly recommend using a vanilla protein powder that you enjoy the flavor of.
• Store leftovers in an airtight container at room temperature for up to 48 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 229mg | Fiber: 2g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

The post 3 Ingredient Protein Cookies appeared first on Organically Addison.

Why These Brownie Stuffed Cookies Are So Special

• This recipe uses almond flour for a tender texture and a mild nutty flavor.
• They are sweetened with coconut sugar and use coconut oil as the baking fat. Butter works if you prefer.
• Fully enclosed brownie cubes so you get a surprise in every bite!
• Instructions for getting the perfect bake: edges set, center soft, no over‑baking.
• Storage, freezing, and variation ideas included.
• This brownie stuffed cookies recipe is grain free, gluten free, dairy free, Paleo, and refined sugar free.
• You would never guess they are made with wholesome ingredients.
• Check out these Stuffed Cookies for another fun dessert recipe!

Ingredients

Equipment / Prep Tips

• Baking sheet lined with parchment paper or silicone mat.
• Cookie scoop or spoons to portion dough evenly.
• Brownies should be room temperature or chilled so they hold their shape when wrapped.
• Dough will be thick and a bit fragile when freshly baked—cool slightly before moving.

How to Make Brownie Stuffed Cookies – Step-by-Step

1. First, preheat your oven to 350°F (177°C).
2. In a stand mixer (or mixing bowl), beat the solid coconut oil and coconut sugar together for 2 to 3 minutes or until no large clumps of oil remain. You want a uniform mixture.
3. Add the egg and vanilla; beat until fully combined.
4. In another bowl, mix almond flour, baking soda, and sea salt. Stir into the wet mixture until a thick cookie dough forms.
5. Fold in the dark chocolate chips.
6. Scoop cookie dough balls onto your prepared sheet (use a cookie scoop for uniform size).
7. Press an indent in the center of each dough ball. Place a cube of brownie into the indent. Then take more dough and gently press/enclose the brownie fully, sealing it so none of it is exposed.
8. Bake for 10 to 12 minutes, until edges are set but center still soft. Avoid over‑baking.
9. Remove the brownie stuffed cookies from the oven. Allow cookies to cool on the baking sheet for 10 minutes; they’ll firm up as they cool. Then move to a wire rack.

Brownie Stuffed Cookies Bake Time & Size Guide

Variations & Swaps

Frequently Asked Questions (FAQs)

Serving & Pairings

Serve warm with a scoop of vanilla ice cream.

Drizzle with salted caramel or chocolate sauce for extra indulgence.

A sprinkle of flaky sea salt just before serving enhances sweetness.

Pair with coffee, espresso, or a cold glass of milk.

Storage & Yield

This recipe for brownie stuffed cookies makes about 12 large cookies (depending on size).

Store in an airtight container at room temperature for up to 4 days.

Freeze baked brownie stuffed cookies (once cooled) for up to 2 months. For raw cookies: freeze after forming, bake later.

You May Also Like

• Small Batch Chocolate Chip Cookies
• Paleo Brownie Skillet
• Almond Flour Cookies
• Gluten Free Brookies
• Levain Bakery Chocolate Chip Cookies

If you make these brownie stuffed cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Brownie Stuffed Cookies

Thick, soft cookies with gooey brownie centers, these brownie stuffed cookies in your mouth! Sweet coconut sugar, rich dark chocolate chips, and fudgy brownie bites make every bite rich, chocolaty, and perfectly soft with a hint of crunch on the edges.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 cookies

Calories 289kcal

Author Addison LaBonte

Ingredients

• 2 large brownies baked and cut into 1 inch cubes
• 6 tbsp coconut oil
• ⅔ cup coconut sugar
• 1 egg
• 1 tsp vanilla extract
• 2 ½ cups almond flour
• ½ tsp baking soda
• ½ tsp sea salt
• ⅔ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In the bowl of a stand mixer, beat together coconut oil and coconut sugar. Beat for 2 to 3 minutes or until no clumps of coconut oil remain.
• Add in the egg and vanilla. Beat until combined.
• Then, add in almond flour, baking soda and pinch of sea salt. Stir to combine.
• Fold in chocolate chips.
• Use a cookie scoop to scoop balls of dough onto lined pan.
• Use your thumb to make an indent in the center of each ball of dough. Place a cube of brownie in each. Then, take more dough and enclose the brownie.
• Repeat for the remaining cookie dough.
• Bake for 10 to 12 minutes or until the edges are set.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 10 minutes before carefully removing to a wire rack.

Notes

• You will only need about 2 individual brownies for this recipe.
• Use cold or room temperature coconut oil. Do not use melted coconut oil.
• If you aren’t dairy free, feel free to use butter instead of coconut oil.
• Fully enclose the brownie cube with the cookie dough.
• These cookies are thick, large, and somewhat fragile when they first come out of the oven. Handle carefully.
• Store leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 289kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 165mg | Potassium: 6mg | Fiber: 3g | Sugar: 7g | Vitamin A: 20IU | Calcium: 51mg | Iron: 1mg

The post Brownie Stuffed Cookies appeared first on Organically Addison.