Even better, no one will ever guess they are gluten free!

Why You’ll Love This Recipe

These gluten free peanut butter brownies aren’t just good for gluten free. They’re better than most classic brownies.

• Ultra fudgy texture with gooey centers
• Crackly, shiny top from properly whipped eggs
• Layers of real peanut butter and chocolate
• Easy, no fancy ingredients required
• Perfect balance of sweet and salty

Ingredients

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 1 cup coconut sugar or light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons dark cocoa powder
• ¼ cup gluten free flour
• ½ teaspoon sea salt
• 1 cup chopped peanut butter cups
• ⅔ cup all natural creamy peanut butter

Ingredient Breakdown

Instructions

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

In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add the coconut sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.

Pour melted chocolate mixture into the mixing bowl. Stir to combine.

Sift in cocoa powder, flour, and salt. Fold gently until combined.

Pour half of this batter into the parchment lined brownie pan.

Then, place the chopped peanut butter cups on top.

Pour the creamy peanut butter on top of the peanut butter cups. Smooth into an even layer.

Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.

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

Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.

Pro Tips for Perfect Brownies

Whisk eggs and sugar well to create a glossy crust

Do not overmix after adding flour

Slightly underbake for maximum fudginess

Use high quality chocolate for deeper flavor

Let these gluten free peanut butter brownies cool fully for clean slices

Texture Guide

Substitutions

Use dairy free chocolate and butter for dairy free version

Swap coconut sugar with brown sugar for a softer texture

Use almond flour blend if preferred grain free option

Storage Tips

Store your gluten free peanut butter brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• Chocolate Peanut Butter Brownies
• Peanut Butter Swirl Brownies
• Reese’s Brownies
• Peanut Butter Brookies
• 4 Ingredient Brownies

If you make this Gluten Free Peanut Butter 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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Gluten Free Peanut Butter Brownies

The perfect snack for chocolate lovers! These Gluten Free Peanut Butter Brownies are thick, chewy, and packed with real peanut butter cups. Simple to bake and even better to eat, they bring decadence and indulgence to the classic fudge brownie!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 brownies

Calories 385kcal

Author Addison LaBonte

Ingredients

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 1 cup coconut sugar or light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp dark cocoa powder
• ¼ cup gluten free flour see note
• ½ tsp sea salt
• 1 cup chopped peanut butter cups
• ⅔ cup all natural creamy peanut butter

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add the coconut sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.
• Pour melted chocolate mixture into the mixing bowl. Stir to combine.
• Sift in cocoa powder, flour, and salt. Fold gently until combined.
• Pour half of this batter into the parchment lined brownie pan.
• Then, place the chopped peanut butter cups on top.
• Pour the creamy peanut butter on top of the peanut butter cups. Smooth into an even layer.
• Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.
• Bake for 33 to 36 minutes, or until a toothpick inserted comes out mostly clean.
• Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.

Notes

• If necessary, briefly warm the butter and chocolate chips in the microwave, then stir until the mixture is silky and smooth.
• Use all natural creamy peanut butter that’s made from only peanuts and salt.
• Whisk the sugar and eggs well—this step is key to achieving that shiny, crackly brownie top.
• Bake just until a toothpick inserted in the center comes out with soft crumbs; avoid over baking.
• Let the brownies cool completely before cutting—since they’re extra gooey, this step is essential.
• You can use either homemade peanut butter cups or store-bought ones.

Nutrition

Calories: 385kcal | Carbohydrates: 35g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 341mg | Potassium: 142mg | Fiber: 3g | Sugar: 14g | Vitamin A: 368IU | Calcium: 22mg | Iron: 2mg

The post Gluten Free Peanut Butter Brownies appeared first on Organically Addison.

They are thick, gooey, and packed with chocolate. Even better, this version can be made gluten free without sacrificing texture!

Why You’ll Love This Recipe

• Ultra gooey brownie base
• Soft cookie dough topping
• Easy to make in one pan
• Perfect for gluten free or regular flour
• Great for holidays, parties, or everyday baking
• Check out my Snickers Brookies too!

Ingredients

Cookie Dough

• 6 tbsp unsalted butter, melted
• ¾ cup coconut sugar or light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour
• ½ tsp baking soda
• ½ tsp sea salt
• ⅔ cup dark chocolate chips

Brownie Batter

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

Instructions

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

Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.

Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.

To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.

Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.

To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.

Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

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

Texture Guide

Pro Tips for Perfect Cookie Brownies

• Chill the cookie dough so it holds its shape when layered
• Do not overmix the brownie batter or it can become dense
• Use high quality cocoa powder for deeper flavor
• Let the bars cool fully before slicing to avoid crumbling

Common Mistakes to Avoid

Overbaking leads to dry brownies

Skipping parchment paper makes removal difficult

Adding cookie dough all in one spot instead of evenly spreading

Cutting too early before they set

Flavor Variations

Add peanut butter chips for a nutty twist

Swirl in caramel before baking

Add espresso powder to intensify chocolate flavor

Top with flaky sea salt for contrast

Storage

Store in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate up to 7 days or freeze for up to 2 months.

Frequently Asked Questions

You May Also Like

• Cookie Dough Brownies
• Cosmic Brownies
• Lactation Brownies
• Oreo Brownies
• Gluten Free Brookies

If you make this Cookie 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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Cookie Brownies

Treat yourself to these extra thick Cookie Brownies! I combined a dark chocolate brownie with classic chocolate chip cookie dough for a dessert that is doubly delicious. They are soft, chewy, and so delicious!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 9 bars

Calories 383kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 6 tbsp unsalted butter melted
• ¾ cup coconut sugar or light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour see note
• ½ tsp baking soda
• ½ tsp sea salt
• ⅔ cup dark chocolate chips

Brownie Batter

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

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.
• Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.
• To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.
• Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.
• To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.
• Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• To save time, feel free to use boxed mix brownies.
• These brookies will be very thick and very gooey.
• It is important to let them fully cool before trying to slice into them.
• Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 383kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 275mg | Potassium: 97mg | Fiber: 6g | Sugar: 22g | Vitamin A: 315IU | Calcium: 35mg | Iron: 3mg

The post Cookie Brownies appeared first on Organically Addison.

Not only is this recipe incredibly easy, but it also delivers bakery-level flavor using ingredients you already have at home. Even better, the addition of chocolate chips takes it to the next level!

Why You Will Love This Banana Bread Pudding

This recipe stands out for several reasons. First, it uses banana bread instead of plain bread, which adds natural sweetness and depth. In addition, the custard mixture creates a perfectly creamy texture. Finally, it comes together quickly with minimal prep.

Ingredients

• 3 cups banana bread, see note
• 4 tbsp melted butter
• 1/3 cup coconut sugar, or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups whole milk
• 1/2 cup dark chocolate chips

Ingredient Substitutions Table

Step by Step Instructions

First, preheat your oven to 375 degrees Fahrenheit.

Next, cut the banana bread into 1 inch cubes and place them in a large mixing bowl.

Meanwhile, in another bowl, combine the melted butter, coconut sugar, and vanilla extract. Stir until smooth.

Then, whisk in the eggs and milk until fully combined.

After that, pour the custard mixture over the bread cubes. Gently stir until all pieces are evenly soaked.

Transfer everything into an 8 by 8 inch baking dish. Spread evenly.

Bake for 36 to 39 minutes, or until the top is lightly golden and the center is mostly set but still soft.

Finally, remove from the oven and allow it to cool slightly before serving.

How to Tell When It Is Done

Knowing when your banana bread pudding is perfectly baked makes all the difference.

The top should be lightly golden

The center should jiggle slightly but not be liquid

A knife inserted should come out mostly clean

Pro Tips for the Best Texture

For the best results, use slightly stale banana bread. This helps absorb the custard without becoming mushy.

Additionally, avoid overmixing after adding the liquid. Gentle stirring keeps the texture intact.

Finally, do not overbake. A slightly gooey center creates the perfect contrast with the crisp top.

Flavor Variations

• You can easily customize this recipe depending on your preference.
• Add chopped walnuts for crunch
• Drizzle caramel sauce before serving
• Sprinkle cinnamon or nutmeg for warmth
• Use white chocolate instead of dark

Storage and Reheating

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

To reheat, warm in the oven at 300 degrees or microwave in short intervals until heated through.

Frequently Asked Questions

You May Also Like

• Chocolate Bread Pudding
• Brownie Pudding (Ina Garten Viral Recipe)
• Avocado Chocolate Pudding
• Best Whole30 Chia Pudding
• Vegan Banana Pudding From Scratch (Gluten Free)

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

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Banana Bread Pudding

Crispy on top and silky in the middle! This dessert transforms banana bread into a creamy, chocolatey dream. It’s a simple, melt-in-your-mouth treat that’s perfectly sweet and bursting with homemade flavor.

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 9 servings

Calories 414kcal

Author Addison LaBonte

Ingredients

• 3 cups banana bread see note
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ½ cups whole milk
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 375 degrees Fahrenheit.
• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
• Then, whisk in the eggs and the milk.
• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
• Transfer this mixture to an 8 inch by 8 inch baking pan.
• Bake for 36 to 39 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

Notes

• Feel free to use any recipe for your banana bread!
• You can easily double this recipe if needed. Bake it in a 9×13 pan.
• The bread should be slightly toasted on top, while the filling should be mostly set but still gooey.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 326mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

The post Banana Bread Pudding appeared first on Organically Addison.

Instead of being overly sweet or dense, this version balances texture and flavor perfectly. Plus, it includes better-for-you ingredients like coconut sugar and honey while still tasting like a bakery-quality dessert!

Whether you are making it for a celebration or just craving something special, this recipe delivers every time!

Why This Recipe Works

• First, the applesauce adds moisture without making the cookie dough greasy. As a result, you get a soft texture that holds its shape.
• In addition, the honey creates a smooth and balanced sweetness in the cheesecake filling. This helps avoid the overly sugary taste found in many recipes.
• Meanwhile, arrowroot powder stabilizes the filling, which leads to clean and professional-looking slices.
• Most importantly, the water bath ensures even baking and prevents cracks. Because of this, the cheesecake stays creamy throughout.
• Finally, chilling the cheesecake overnight allows it to fully set, giving you the perfect texture for slicing and serving.

Ingredients

Cookie Dough

• 2 sticks unsalted butter, room temperature
• 1.5 cups coconut sugar or light brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 cups gluten free flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese, room temperature
• 1 cup sour cream
• ½ cup honey
• 2 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• ½ cup mini dark chocolate chips

Chocolate Ganache

• 1 cup heavy cream
• 1 cup dark chocolate chips

Step-by-Step Instructions

Make the Cookie Dough

Start by creaming the butter and coconut sugar until smooth. Then, mix in the applesauce and vanilla extract until fully combined.

Next, add the flour, baking soda, and salt. Stir until a thick dough forms, and fold in the chocolate chips.

After that, press half of the dough into your prepared pan and bake until lightly golden.

Prepare the Cheesecake Filling

While the crust cools, beat the cream cheese and sour cream until smooth and creamy. Then, add the honey, eggs, vanilla, and arrowroot powder.

Be careful not to overmix at this stage, as it can introduce too much air into the batter. Finally, fold in the mini chocolate chips.

Assemble the Cheesecake

Once the crust is ready, pour half of the cheesecake filling over it. Then, add chilled cookie dough balls evenly across the surface.

Afterward, pour the remaining cheesecake batter on top and smooth it out into an even layer.

Bake Using a Water Bath

Reduce the oven temperature and place the cheesecake into a water bath. This step helps create a smooth, crack-free texture.

Bake until the edges are set but the center still has a slight jiggle. Then, allow it to cool gradually before transferring it to the fridge.

Chill and Add Ganache

After chilling overnight, prepare the ganache by heating the cream and mixing it with chocolate chips.

Let it cool slightly before pouring it over the cheesecake. Finally, top with the remaining cookie dough pieces before serving.

Baking Time and Texture Guide

Pro Tips for Perfect Cheesecake

Do not overmix the batter or it will crack

Always use room temperature ingredients

Keep the water bath halfway up the pan

Let this Cookie Dough Cheesecake cool slowly to prevent sinking

Chill overnight for best texture

Troubleshooting Guide

Storage and Freezing

Store this Cookie Dough Cheesecake in the refrigerator for up to 4 days.

To freeze, wrap slices tightly and freeze up to 90 days. Thaw overnight in the fridge before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Cheesecake Bars
• Cookie Dough Brownies
• Gluten Free Cheesecake Bars
• Cookie Dough Bites
• Cookie Dough Cake

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

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Cookie Dough Cheesecake

Enjoy the sweet, melt-in-your-mouth taste of homemade cookie dough swirled into silky cream cheese. Topped with dark chocolate ganache, this treat is rich, bold, and buttery. A dream come true for every dessert lover!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 1 hour hour

Cook Time 1 hour hour

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 548kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter room temperature
• 1.5 cups coconut sugar or light brown sugar
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese room temperature
• 1 cup sour cream
• ½ cup honey
• 2 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder
• ½ cup mini dark chocolate chips

Chocolate Ganache

• 1 cup dark chocolate chips
• 1 cup heavy cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Cut a circle of parchment paper and place it in the bottom of a 9 inch springform pan. In addition, generously spray with nonstick spray.
• Then, make the cookie dough. In a stand mixer, add the room temperature butter and coconut sugar. Beat until creamy and mixed. Then, add in the applesauce and vanilla. Stir until combined.
• Mix in the flour, baking soda, and salt until a thick dough is formed. Then, fold in the chocolate chips.
• Take HALF of this mixture and press it into the bottom of the lined springform pan. It should be no more than ½ inch thick. Take the other HALF of the cookie dough, roll it into 1 inch balls, and place those in the fridge while you make the cheesecake filling.
• Bake the crust for 15 to 18 minutes, or until gently golden brown along the edges.
• For the cheesecake filling, add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.
• Then, add in the honey, eggs, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.
• Gently fold in the mini chocolate chips.
• Once the crust has baked, pour HALF of the cheesecake mixture on top. Remove the cookie dough balls from the fridge. Sprinkle 10 to 12 cookie dough balls on top of the cheesecake filling. Then, pour the remainder of the cheesecake filling on top. Smooth into an even layer.
• Turn the oven down to 325 degrees Fahrenheit. Place the springform pan into a larger roasting pan with edges. Pour hot water down into the roasting pan so that the water comes up about halfway on the cheesecake pan.
• Bake for 60 to 70 minutes, or until the edges are just barely set and the middle is still jiggly. Remove from the oven. Allow the cheesecake to sit in the water bath for another 30 minutes at room temperature.
• Then, cool overnight in the fridge.
• When ready to serve, make the chocolate ganache. In a saucepan, add the heavy cream over medium heat. Once lightly bubbling, add in the chocolate chips. Stir until creamy. Remove from the heat and allow the ganache to cool down for 20 minutes.
• Then, pour the ganache on top of the cooled cheesecake. Add the remaining cookie dough balls on top and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For safety concerns, I recommend heat treating your flour. Simply microwave your flour for 45 seconds to remove any bacteria.
• The cheesecake should be slightly jiggly when you remove it from the oven.
• Allow the cheesecake to fully cool overnight. This is vital.
• Store any leftovers in the fridge for up to 4 days. Freeze for 90 days if needed.

Nutrition

Calories: 548kcal | Carbohydrates: 79g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 99mg | Sodium: 474mg | Potassium: 167mg | Fiber: 6g | Sugar: 32g | Vitamin A: 962IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg

The post Cookie Dough Cheesecake appeared first on Organically Addison.

Even better, the recipe comes together with simple ingredients and minimal prep. As a result, you get a bakery-style loaf without the extra effort. Whether you are baking for breakfast or dessert, this recipe delivers every time!

Why You’ll Love This Recipe

This recipe stands out for a few key reasons:

• Soft, moist banana bread base
• Creamy cheesecake layer that doesn’t sink
• Perfect sweetness without being overpowering
• Easy ingredients you already have
• Flexible for gluten free or classic baking

Ingredients

Banana Bread

• 1 ½ cups mashed ripe bananas
• 1 egg
• 3 tbsp melted coconut oil or melted butter
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour or all purpose flour
• ¼ cup coconut sugar or light brown sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 cup dark chocolate chips

Cheesecake Swirl

• 8 ounces cream cheese, room temperature
• ½ cup sour cream
• ¼ cup honey
• 1 egg
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder

Ingredient Breakdown Table

How to Make Cheesecake Banana Bread

Step 1: Prep

Preheat oven to 350°F. Line a loaf pan with parchment paper.

Step 2: Make Banana Bread Batter

In a bowl, mix mashed bananas, egg, melted oil, and vanilla.

Then add flour, sugar, cinnamon, and baking soda. Stir until combined. Fold in chocolate chips.

Step 3: Make Cheesecake Layer

In a separate bowl, beat cream cheese and sour cream until smooth.

Add honey, egg, vanilla, and arrowroot powder. Mix until just combined.

Step 4: Assemble

Pour half the banana batter into the pan.

Add cheesecake mixture evenly on top.

Then pour remaining banana batter over the cheesecake layer.

Step 5: Bake

Bake for 55 to 60 minutes until a toothpick comes out with a few moist crumbs.

Step 6: Cool

Let the bread fully cool before slicing. This step is critical for clean layers.

Pro Tips for Perfect Results

For the best flavor, use very ripe bananas with brown spots. In addition, always bring cream cheese to room temperature before mixing.

To maintain the perfect texture, avoid overmixing the cheesecake layer. Likewise, do not overbake the loaf, as it will continue to firm up while cooling.

Finally, patience matters here. Letting the bread cool fully ensures clean slices and defined layers.

Common Mistakes to Avoid

Overbaking which dries out the loaf

Skipping parchment paper causing sticking

Cutting too early and ruining the swirl

Using cold cream cheese which creates lumps

Flavor Variations

You can easily customize this recipe:

Add chopped walnuts or pecans

Swap chocolate chips for white chocolate

Add a caramel drizzle after baking

Mix in peanut butter for extra richness

Storage and Freezing

To keep the best texture, wrap slices individually before freezing. When ready to eat, simply thaw at room temperature.

Frequently Asked Questions

You May Also Like

• Banana Bread Brookies
• Banana Bread Bars
• Marble Banana Bread
• Cinnamon Banana Bread
• Banana Bread Cookies

If you make this Cheesecake 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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Cheesecake Banana Bread

Soft, ripe bananas and warm cinnamon meet a silky cheesecake center. Packed with melty dark chocolate chips, this Cheesecake Banana Bread is sweet, tangy, and incredibly moist. A gluten-free delight that tastes like a gourmet dessert in every bite!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 407kcal

Author Addison LaBonte

Ingredients

Banana Bread

• 1 ½ cups mashed ripe bananas
• 1 egg
• 3 tbsp melted coconut oil or melted butter
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour see note
• ¼ cup coconut sugar or light brown sugar
• 1 tsp cinnamon
• 1 tsp baking soda soda
• 1 cup dark chocolate chips

Cheesecake Swirl

• 8 ounces cream cheese room temperature
• ½ cup sour cream
• ¼ cup honey
• 1 eggs
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
• Make the banana bread. In a bowl, add mashed bananas, egg, melted coconut oil and vanilla. Stir to combine.
• Then, add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Then, make the cheesecake filling. Add the room temperature cream cheese and sour cream to the bowl of a stand mixer. Beat until creamy.
• Then, add in the honey, egg, vanilla, and arrowroot powder. Mix together until just mixed. Do not over mix.
• Pour HALF of the banana bread batter into the lined pan. Then, pour the cheesecake mixture on top.
• Pour the remaining banana bread batter on top.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the middle comes out with only a few moist crumbs.
• Finally, remove from oven. Allow bread to fully cool before slicing into.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use ripe bananas for the best flavor.
• If needed, replace coconut sugar with brown sugar.
• Use room temperature cream cheese for the cheesecake filling.
• Do not bake too long. This bread may look a little soft but will firm up as it cools.
• Wait until bread has fully cooled before slicing into.
• Store leftovers in an airtight container at room temperature for up to 4 days.
• Freeze individual slices for up to 1 month.

Nutrition

Calories: 407kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 257mg | Potassium: 181mg | Fiber: 5g | Sugar: 18g | Vitamin A: 548IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg

The post Cheesecake Banana Bread appeared first on Organically Addison.

Whether you are looking for healthy sweet potato cookies, a gluten free dessert, or just something cozy and delicious, this recipe delivers every time!

Why You Will Love These Sweet Potato Cookies

• Soft and chewy texture with slightly crisp edges
• Naturally sweet and flavorful from real sweet potatoes
• Easy one bowl recipe
• Gluten free friendly
• Perfect for fall baking or year round treats
• Check out these Sweet Potato Protein Brownies too!

Ingredients

• 1 cup mashed sweet potato
• 1 stick butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¾ cups gluten free flour
• 1 cup coconut sugar or light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ cups gluten free old fashioned oats
• 1 cup dark chocolate chips

How To Make Sweet Potato Cookies

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

In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.

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

Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.

Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.

Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.

Texture Guide

Pro Tips For Best Results

• Use smooth mashed sweet potato with no lumps
• Do not overmix the dough
• Press cookies before baking for even shape
• Let cookies cool fully to set texture
• Use high quality chocolate chips for better flavor

Variations

Make it dairy free by using coconut oil instead of butter

Add chopped pecans or walnuts for crunch

Swap chocolate chips for raisins for a classic twist

Add a pinch of nutmeg for extra warmth

Storage Tips

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

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

Frequently Asked Questions

You May Also Like

• Sweet Potato Blondies
• Sweet Potato Brownies
• Paleo Sweet Potato Bars
• Sweet Potato Muffins
• Sweet Potato Pie

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

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Sweet Potato Cookies

Thick, hearty, and naturally sweet! These cookies use mashed sweet potato and oats for a soft, chewy texture that isn't too sugary. Mixed with melty dark chocolate, they are a delicious, feel-good treat that tastes even better than they look.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 cookies

Calories 238kcal

Author Addison LaBonte

Ingredients

• 1 cup mashed sweet potato
• 1 stick butter melted
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 ½ cups gluten free old fashioned oats
• 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 large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.
• Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.
• Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.
• Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.

Notes

• If you are not gluten free, you can use all purpose flour.
• You can also use regular oats if needed.
• The cookie dough will be somewhat thick.
• Since these cookies don’t spread out much while baking, feel free to press down on them before baking.
• Store in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 238kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 132mg | Potassium: 154mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4504IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

The post Sweet Potato Cookies appeared first on Organically Addison.

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.

This recipe is simple, customizable, and comes with a gluten free option. The secret is using browned butter for deeper flavor and baking just until the center is slightly jiggly for the perfect texture. Try my Cookie Dough Cheesecake too!

Ingredients

Cookie Dough

• 1 stick unsalted butter, browned
• ½ cup light brown sugar or coconut sugar
• ½ cup granulated sugar or coconut sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ⅔ cups gluten free flour or all purpose flour
• 1 teaspoon baking soda
• 1 cup dark chocolate chips

Cheesecake Swirl

• 8 ounces cream cheese, room temperature
• ¼ cup granulated sugar
• 1 egg

Instructions

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

Make the cookie dough. In a large bowl, add the browned butter, brown sugar, and granulated sugar. Stir to combine.

Then, add in the eggs and vanilla. Stir together.

Fold in the gluten free flour and baking soda. Stir together.

Fold in the chocolate chips. Set this mixture aside while you make the cheesecake filling.

In another mixing bowl, add the room temperature cream cheese and sugar. Use an electric mixer to beat until combined.

Then, add in the egg. Mix carefully by hand until just combined. Do not over mix.

Then, drop alternating spoonfuls of cookie dough and cheesecake in the lined pan. Swirl together.

Bake for 27 to 30 minutes, or until the middle looks a little jiggly but not wet.

Finally, remove these Cookie Dough Cheesecake Bars from the oven. Allow to fully cool before slicing into.

Pro Tips for Perfect Bars

Browned butter adds a deep, caramel-like flavor

Do not overbake or bars will lose their creamy texture

The center should jiggle slightly when removed from the oven

Use room temperature cream cheese for a smooth swirl

Chill before slicing for cleaner cuts

Variations

Use milk chocolate chips for a sweeter version

Add chopped walnuts for crunch

Swap in peanut butter chips for a twist

Make fully gluten free using certified gluten free flour

Storage

Store these Cookie Dough Cheesecake Bars in the refrigerator for up to 5 days in an airtight container.

To freeze, wrap tightly and store for up to 2 months.

Frequently Asked Questions

You May Also Like

• Gluten Free Cheesecake Bars
• Blueberry Cheesecake Bars
• Vegan Cheesecake Bars
• Oreo Cheesecake
• Cheesecake Brownies

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

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Cookie Dough Cheesecake Bars

The ultimate indulgent yet simple treat! These Cookie Dough Cheesecake Bars feature a rich, salted-caramel taste thanks to browned butter and a smooth cheesecake swirl. They come out perfectly jiggly, creamy, and totally delicious.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 bars

Calories 418kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 1 stick unsalted butter browned
• ½ cup light brown sugar or coconut sugar
• ½ cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ⅔ cups gluten free flour see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

Cheesecake Swirl

• 8 ounces cream cheese room temperature
• ¼ cup granulated sugar
• 1 egg

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Make the cookie dough. In a large bowl, add the browned butter, brown sugar, and granulated sugar. Stir to combine.
• Then, add in the eggs and vanilla. Stir together.
• Fold in the gluten free flour and baking soda. Stir together.
• Fold in the chocolate chips. Set this mixture aside while you make the cheesecake filling.
• In another mixing bowl, add the room temperature cream cheese and sugar. Use an electric mixer to beat until combined.
• Then, add in the egg. Mix carefully by hand until just combined. Do not over mix.
• Then, drop alternating spoonfuls of cookie dough and cheesecake in the lined pan. Swirl together.
• Bake for 27 to 30 minutes, or until the middle looks a little jiggly but not wet.
• Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

• To save time, you can use melted butter. I highly recommend browning your butter if time allows!
• If you are not gluten free, feel free to use all purpose flour instead.
• You can add the cookie dough and cheesecake into the pan in whatever pattern you’d like.
• Do not bake too long. The cheesecake part should still look a little jiggly.
• Allow to fully cool before slicing into.
• Store leftovers in the fridge for up to 5 days.

Nutrition

Calories: 418kcal | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 227mg | Potassium: 74mg | Fiber: 4g | Sugar: 30g | Vitamin A: 731IU | Calcium: 61mg | Iron: 2mg

The post Cookie Dough Cheesecake Bars appeared first on Organically Addison.

This recipe gives you the best of both worlds. The brownie layer stays gooey and chocolatey, while the banana bread adds natural sweetness and softness. It is an easy, bakery style loaf that looks impressive but is simple to make at home.

Why You’ll Love This Recipe

• Perfect balance of fudgy and soft textures
• Rich chocolate flavor with naturally sweet bananas
• Easy layered technique with no special tools
• Great for dessert, snack, or even breakfast
• Freezer friendly and make ahead friendly

Ingredients

Brownie Batter

• ½ stick butter, melted
• ½ cup dark chocolate chips
• 1 egg
• ½ cup coconut sugar or granulated sugar
• 1 tbsp dark cocoa powder
• 1 tsp vanilla extract
• 2 tbsp gluten free flour
• ½ cup dark chocolate chips

Banana Bread

• 1 ½ cups mashed ripe bananas
• 1 egg
• 3 tbsp melted butter or olive oil
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour
• ¼ cup coconut sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ cup dark chocolate chips

Ingredient Swaps and Customization

Step by Step Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper. Make your brownie batter first.
• In a small bowl, combine the melted butter and ½ cup of dark chocolate chips. Stir until creamy and melted.
• In a mixing bowl, add the egg 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 the dark cocoa powder, vanilla, and flour. Stir to combine.
• Fold in the second ½ cup of dark chocolate chips. Set this mixture aside while you make the banana bread batter.
• In another mixing bowl, add mashed bananas, egg, melted butter (or oil) and vanilla. Stir to combine.
• Then, add in all remaining ingredients except chocolate chips. Stir to combine.
  Fold in the chocolate chips. Transfer half of this batter to the lined loaf pan. Smooth into an even layer.
• Then, pour the brownie batter on top of the banana bread batter. Top with the remaining banana bread batter.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Then, remove from the oven. Allow the bread to fully cool before slicing into.

Pro Tips for Perfect Texture

Use very ripe bananas for maximum sweetness and moisture

Whisk the brownie egg and sugar well for a crackly top texture

Do not over bake if you want a gooey brownie layer

Let the loaf cool fully before slicing to set the layers

Use high quality chocolate for best flavor

Layering vs Swirling

For this recipe, layering gives a more dramatic bakery style result.

Troubleshooting Guide

How to Store

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

Freezing Instructions

Wrap slices individually and freeze for up to 2 months. Thaw overnight before serving.

Variations

Peanut butter brownie banana bread

Walnut chocolate banana bread

Double chocolate banana bread

Espresso brownie banana bread

Frequently Asked Questions

You May Also Like

• Lemon Blueberry Bread
• Banana Upside Down Brownies
• Banana Brownie
• Banana Bread Brookies
• Chocolate Cookie Dough Banana Bread

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

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Brownie Banana Bread

Get the best of both worlds with this Brownie Banana Bread! Every slice is packed with ripe bananas, dark chocolate, and a hint of vanilla. It is dense, fudgy, and extra gooey in the middle. The perfect sweet bread for any chocolate lover!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 384kcal

Author Addison LaBonte

Ingredients

Brownie Batter

• ½ stick unsalted butter melted
• ½ cup dark chocolate chips
• 1 egg
• ½ cup coconut sugar or granulated sugar
• 1 tbsp dark cocoa powder
• 1 tsp vanilla extract
• 2 tbsp gluten free flour see note
• ½ cup dark chocolate chips

Banana Bread

• 1 ½ cups mashed ripe bananas
• 1 egg
• 3 tbsp melted butter or olive oil
• 1 tsp vanilla extract
• 1 ½ cups gluten free flour see note
• ¼ cup coconut sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper. Make your brownie batter first.
• In a small bowl, combine the melted butter and ½ cup of dark chocolate chips. Stir until creamy and melted.
• In a mixing bowl, add the egg 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 the dark cocoa powder, vanilla, and flour. Stir to combine.
• Fold in the second ½ cup of dark chocolate chips. Set this mixture aside while you make the banana bread batter.
• In another mixing bowl, add mashed bananas, egg, melted butter (or oil) and vanilla. Stir to combine.
• Then, add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips. Transfer half of this batter to the lined loaf pan. Smooth into an even layer.
• Then, pour the brownie batter on top of the banana bread batter. Top with the remaining banana bread batter.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Then, remove from the oven. Allow the bread to fully cool before slicing into.

Notes

• To save time, you can use boxed brownie mix. You will only need about ⅔ of the mix though.
• If you are not gluten free, you can use all purpose flour.
• This loaf is meant to be pretty gooey inside. Do not bake too long.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 384kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 183mg | Potassium: 130mg | Fiber: 6g | Sugar: 14g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg

The post Brownie Banana Bread appeared first on Organically Addison.

Unlike traditional cheesecake, these chocolate cheesecake bars are easier to make, faster to chill, and much simpler to slice and serve. Perfect for holidays, parties, or when you want a foolproof chocolate dessert that always impresses. Try my Cookie Dough Cheesecake Bars too!

Why You’ll Love This Recipe

• Thick, creamy, bakery style texture
• Deep chocolate flavor in every layer
• Easier than a full cheesecake
• Perfect clean slices every time
• Freezer friendly and great for make ahead
• Try this Cookie Dough Cheesecake as well

Ingredients

Crust

25 sandwich cookies

6 tbsp melted butter

Cheesecake Filling

20 ounces full fat cream cheese, room temperature

¾ cup sour cream, room temperature

1 cup granulated sugar or coconut sugar

2 tbsp dark cocoa powder

3 eggs

1 egg yolk

1 tsp vanilla extract

12 ounces dark chocolate chips, melted

Chocolate Ganache

1 cup heavy whipping cream

12 ounces dark chocolate chips

Ingredient Substitutions

Step by Step Instructions

First, preheat your oven to 325 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.

Add your sandwich cookies and melted butter to a food processor. Process until well combined.

Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.

Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.

Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.

Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.

Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.

Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.

Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.

Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.

After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.

Finally, cut and serve!

Pro Tips for Perfect Cheesecake Bars

• Always use room temperature ingredients for a smooth filling
• Do not over mix after adding eggs to prevent cracks
• Slight jiggle in the center means perfect texture
• Chill fully before slicing for clean edges
• Use a hot knife for bakery style cuts

Troubleshooting Guide

How to Store

Store these chocolate cheesecake bars in the refrigerator for up to 5 days in an airtight container.

Freezing Instructions

Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.

Variations

Oreo cheesecake bars

Peanut butter chocolate cheesecake bars

Salted caramel chocolate cheesecake bars

Espresso chocolate cheesecake bars

Frequently Asked Questions

You May Also Like

• Vegan Cheesecake Bars
• Blueberry Cheesecake Bars
• Gluten Free Cheesecake Bars
• Strawberry Crumble Bars
• Peanut Butter Cheesecake

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

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Chocolate Cheesecake Bars

These chocolate cheesecake bars are a chocolate dream! Made with a buttery cookie crust and a light, creamy cheesecake filling, they’re finished with a luscious chocolate topping. Perfectly sweet, rich, and easy to enjoy. You won’t believe they’re gluten-free!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours

Servings 9 bars

Calories 473kcal

Author Addison LaBonte

Ingredients

Crust

• 25 sandwich cookies see note
• 6 tbsp melted butter

Cheesecake Filling

• 20 ounces full fat cream cheese room temperature
• ¾ cup sour cream room temperature
• 1 cup granulated sugar or coconut sugar
• 2 tbsp dark cocoa powder
• 3 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 12 ounces dark chocolate chips melted

Chocolate Ganache

• 1 cup heavy whipping cream
• 12 ounces dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 325 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
• Add your sandwich cookies and melted butter to a food processor. Process until well combined.
• Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.
• Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.
• Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.
• Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.
• Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.
• Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.
• Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.
• Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.
• After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.
• Finally, cut and serve!

Notes

• To keep these gluten free, I used the Simple Mills sandwich cookies. You can also use gluten free Oreo cookies for the crust.
• Use room temperature cream cheese and sour cream. This allows them to mix together more easily.
• Use an electric mixer. Creaming the ingredients together is tough by hand.
• The cheesecake filling should be slightly jiggly after baking. This is normal and will solidify in the fridge.
• Do not rush the cooling down process. The cheesecake must be cooled down before topping with ganache and cutting into.
• Store in the fridge for up to 5 days.
• These cheesecake bars freeze well!

Nutrition

Calories: 473kcal | Carbohydrates: 72g | Protein: 5g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 224mg | Potassium: 169mg | Fiber: 6g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 8mg

The post Chocolate Cheesecake Bars appeared first on Organically Addison.