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.

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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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

The post Double Chocolate Banana Bread appeared first on Organically Addison.

Half the batter goes in first, then the peaches, then half the crumble, then the remaining batter, then the remaining crumble. Every slice reveals a distinct peach layer in the center and a golden crumble crust on top!

What makes this Peach Coffee Cake different?

This Peach Coffee Cake uses brown butter instead of plain melted butter, adding nutty, toffee-like depth to every layer. Coconut sugar sweetens both the batter and the crumble topping with a natural caramel undertone that complements fresh peaches beautifully. The recipe is fully gluten free, built with GF flour in both the cake and the crumble, and finishes with an optional coconut butter drizzle instead of a powdered sugar glaze.

Ingredients

Coffee Cake

• ⅓ cup salted butter, browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour, see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour
• 1 cup coconut sugar or light brown sugar
• ⅔ cup gluten free flour, see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter, softened

Topping

• Melted coconut butter, for drizzling

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute if time is short.

Yogurt or sour cream

Half a cup of yogurt or sour cream provides moisture and tenderness. Plain Greek yogurt produces a slightly lighter result with more protein. Sour cream produces a richer, more traditional coffee cake texture. Both work equally well at the same amount.

Coconut sugar and fresh peaches

Coconut sugar sweetens both the batter and the crumble with a natural caramel undertone that pairs well with fresh peaches and cinnamon. Light brown sugar substitutes at 1:1. Use only fresh, ripe peaches.

Frozen peaches release too much water and prevent the crumble from setting into its dry, crumbly texture. Slice the peaches into even pieces for consistent layering.

Gluten free flour and cinnamon crumble

A 1:1 gluten free baking blend provides structure in both the cake and the crumble. Using the same flour in both ensures the crumble holds its sandy texture and the cake slices cleanly. All-purpose flour substitutes at the same amounts in both components.

How to make Peach Coffee Cake, step by step

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

In a saucepan, 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 mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.

Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.

Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.

In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.

Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.

Bake for 40 to 45 minutes.

Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Why Fresh Peaches Make the Recipe Work

Frozen peaches contain ice crystals that melt into water during baking, releasing directly into the batter and crumble layers and preventing the crumble from setting into its dry, crumbly texture. Fresh ripe peaches hold their structure and release only a modest amount of juice that absorbs into the batter as moisture rather than flooding it.

The result is a distinct peach layer with visible slices, a tender surrounding crumb, and a crumble that stays crumbly all the way through.

Tips for the Best Result

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 stirring into the wet ingredients.

Do not overmix the batter

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

Press the first batter layer firmly

The first half of batter is thick. Press it into a flat, even layer to prevent the peach and crumble layers from sinking to the bottom during baking.

Use ripe but firm peaches

Peaches that yield slightly to gentle pressure are ideal. Overripe peaches collapse and release more liquid than the batter can absorb. Underripe peaches taste starchy rather than sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly on a cool surface. Drizzle over individual slices right before serving for the best appearance and texture.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble softens slightly in the fridge but the flavor stays excellent.

Frequently Asked Questions

You May Also Like

• Blueberry Coffee Cake
• Vegan Coffee Cake
• Lemon Blueberry Coffee Cake
• Almond Flour Coffee Cake
• Coffee Cookies

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

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Peach Coffee Cake

This cake tastes like summer in every single bite. Fresh juicy peaches, warm cinnamon, nutty brown butter, and a buttery crumble that bakes into a golden crust. A drizzle of melted coconut butter on top makes each slice taste rich, sweet, and completely satisfying.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 slices

Calories 342kcal

Author Addison LaBonte

Ingredients

Coffee Cake

• ⅓ cup salted butter browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter softened

Topping

Coconut butter, melted

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a saucepan, 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 mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.
• Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.
• Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.
• In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.
• Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.
• Bake for 40 to 45 minutes.
• Finally, remove from the oven. If desired, top with melted coconut butter and serve!

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 use frozen peaches. Use fresh peaches.
• I love topping mine with melted coconut butter but feel free to use frosting or powdered sugar as well.
• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4 days

Nutrition

Calories: 342kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 23mg | Fiber: 3g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg

The post Peach Coffee Cake appeared first on Organically Addison.

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

What Makes This Maple Cinnamon Banana Bread Different?

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

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

Ingredients

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

What Each Ingredient Does

Brown butter

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

Vanilla Greek yogurt

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

Maple syrup or honey

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

Why more cinnamon works here

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

Ripe bananas and gluten free flour

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

How to make Maple Cinnamon Banana Bread, step by step

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

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

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

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

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

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

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

Why This Loaf Bakes in 40 to 45 Minutes

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

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

Tips for the Best Result

Use very ripe bananas

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

Cool the brown butter before mixing

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

Do not overmix and start checking early

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

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

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

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

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Maple Cinnamon Banana Bread

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

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 281kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

What Does Greek Yogurt Do in Banana Bread?

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

Ingredients

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

What Each Ingredient Does

Brown butter

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

Vanilla Greek yogurt

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

Maple syrup or honey

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

Ripe bananas

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

Gluten free flour and dark chocolate chips

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

How to make Greek Yogurt Banana Bread, step by step

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

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

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

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

Fold in the chocolate chips.

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

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

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

Why This Loaf Bakes Faster Than Most

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

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

Tips for the Best Result

Use very ripe bananas

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

Do not overmix once the flour goes in

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

Cool the brown butter before mixing

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

Use a thick Greek yogurt

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

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

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

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

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Greek Yogurt Banana Bread

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

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 385kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

Do Zucchini Brownies taste like zucchini?

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

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

Ingredients

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

What Each Ingredient Does

Grated zucchini, squeezed

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

Salted butter and dark chocolate chips

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

Eggs and coconut sugar

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

Gluten free flour, dark cocoa, and folded chocolate chips

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

How to make Zucchini Brownies, step by step

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

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

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

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

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

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

Fold in the grated zucchini and the chocolate chips.

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

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

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

Why Squeezing the Zucchini Matters

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

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

Tips for the Best Result

Squeeze the zucchini and measure after

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

Whisk eggs and sugar for the full 2 to 3 minutes

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

Use high-quality dark chocolate chips

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

Do not overbake

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

Substitutions

Storage

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

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

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

Frequently Asked Questions

You May Also Like

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

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

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Zucchini Brownies

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 282kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Zucchini Brownies appeared first on Organically Addison.

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

What is Brownie Bread?

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

Ingredients

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

What Each Ingredient Does

Melted dark chocolate chips and butter

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

Coconut sugar

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

Dark cocoa powder

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

Milk and baking soda

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

Gluten free flour and mini chocolate chips

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

How to make Brownie Bread, step by step

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

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

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

Then, pour in the melted chocolate mixture.

Stir to combine.

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

If desired, add in the mini chocolate chips.

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

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

Why brownie bread works in a loaf pan

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

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

Tips for the best result

Do not overbake

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

Use dark cocoa for maximum intensity

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

Cool completely before slicing

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

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

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

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

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

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

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Brownie Bread

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 411kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Brownie Bread appeared first on Organically Addison.

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

What Makes These Nutella Brownies Different?

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

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

Ingredients

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

What Each Ingredient Does

Chocolate hazelnut spread

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

Melted butter and dark chocolate chips

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

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

Eggs and coconut sugar

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

Gluten free flour and cocoa powder

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

How to make Nutella Brownies, step by step

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

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

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

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

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

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

Fold in extra chocolate chips if desired.

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

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

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

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

Why Freezing the Spread Makes the Center Layer Work

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

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

Tips for the Best Result

Freeze for the full hour

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

Whisk eggs and sugar for the full 2 to 3 minutes

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

Do not overbake

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

Use high-quality dark chocolate chips

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

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

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

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

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Nutella Brownies

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 9 brownies

Calories 402kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Nutella Brownies appeared first on Organically Addison.

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

What is Peach Cobbler Cheesecake?

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

Ingredients

Sautéed peaches

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

Graham cracker crust

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

Cheesecake filling

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

What Each Ingredient Does

Room temperature cream cheese and eggs

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

Greek yogurt or sour cream

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

Arrowroot powder and gluten free graham crackers

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

How to make Peach Cobbler Cheesecake, step by step

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

Preheat your oven to 350 degrees Fahrenheit.

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

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

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

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

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

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

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

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

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

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

Cool for at least 4 hours, ideally overnight.

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

Why the Water Bath and Gradual Cooling Prevent Cracks

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

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

Tips for the Best Result

Use fresh peaches, not frozen

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

Do not overmix once the eggs go in

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

Let the cheesecake cool gradually

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

Chill overnight for the best texture

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

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

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

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

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Peach Cobbler Cheesecake

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 490kcal

Author Addison LaBonte

Ingredients

Sautéed Peaches

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

Graham Cracker Crust

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

Cheesecake Filling

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Peach Cobbler Cheesecake appeared first on Organically Addison.

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

What are Cheesecake Stuffed Brownies?

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

Ingredients

Cheesecake swirl

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

Brownie batter

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

What Each Ingredient Does

Room temperature cream cheese

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

Coconut sugar in the brownie batter

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

Melted butter and dark chocolate chips

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

Vigorous egg and sugar whisking

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

Gluten free flour

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

How to make Cheesecake Stuffed Brownies

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

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

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

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

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

Pour in the melted chocolate mixture. Stir to combine.

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

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

Pour the cheesecake batter on top.

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

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

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

The Baking Time Challenge With Layered Brownies

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

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

Tips for the Best Results

Use room temperature cream cheese

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

Use an electric mixer for the cheesecake layer

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

Do not overbake

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

Refrigerate overnight for the best flavor

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

Smooth each layer evenly

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

Substitutions

Storage

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

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

Frequently Asked Questions

You May Also Like

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

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

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Cheesecake Stuffed Brownies

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 9 brownies

Calories 369kcal

Author Addison LaBonte

Ingredients

Cheesecake Swirl

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

Brownies

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Cheesecake Stuffed Brownies appeared first on Organically Addison.