Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Frosting

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Ingredient substitutions for Healthy Chocolate Cake

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

You May Also Like

• Peanut Butter Mug Cake
• Brownie Cake
• Vegan Coffee Cake
• Instant Pot Cake
• Protein Mug Cake

If you make this Healthy Chocolate 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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Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Healthy Chocolate Cake

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
• Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
• Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
• To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
• Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

• If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
• The cake batter will be similar to brownie batter.
• Do not bake too long. This cake is meant to be gooey!
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 28mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7347IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

The post Healthy Chocolate Cake appeared first on Organically Addison.

You then beat the eggs and coconut sugar to a light, frothy ribbon, which builds the only lift this flourless cake will get. As a result, the texture lands somewhere between a chocolate truffle, a fudgy brownie, and a delicate mousse, all at once, and all in one pan. Try my Healthy Chocolate Cake too!

What is a gluten free flourless chocolate cake?

A gluten free flourless chocolate cake is a dense, fudgy chocolate cake made with no flour and no leavening agents. Structure comes entirely from eggs, butter, and melted chocolate. The result sits between a rich brownie and a chocolate truffle in texture, far denser and more intensely chocolatey than a traditional layered cake, and naturally gluten free with no specialty flour required.

Why this recipe is different from other flourless chocolate cakes

Most flourless chocolate cake recipes follow the same basic formula: melt butter and chocolate together, stir in sugar and eggs, fold in cocoa powder, and bake. That approach produces a dense, flat result with a one-dimensional chocolate flavor. This recipe, however, takes two extra steps that fundamentally change both the flavor and texture.

First, you brown the butter before adding the chocolate. Browning caramelizes the milk solids and triggers the Maillard reaction, producing nutty, toffee-like flavor compounds that plain melted butter completely lacks. In a five-ingredient recipe, that difference is impossible to miss.

Second, you beat the eggs and coconut sugar on high speed for 3 to 4 minutes until pale, light, and frothy. This step builds air into a cake that has no baking powder or baking soda, creating a slightly lifted, mousse-like texture rather than a flat, brick-dense slab. Additionally, coconut sugar contributes a natural caramel undertone that deepens the chocolate flavor in a way white granulated sugar simply cannot replicate.

Ingredients for Gluten Free Flourless Chocolate Cake

• 1 stick unsalted butter
• 8 ounces dark chocolate, chopped
• 5 eggs
• ¾ cup coconut sugar, or light brown sugar
• 2 tbsp dark cocoa powder

What each ingredient does in this recipe

Unsalted butter

Butter serves two purposes here. As a fat, it keeps the cake moist and rich. More importantly, browning it first produces nutty, caramel-like flavor compounds through the Maillard reaction, the same process behind the golden crust on bread or a seared steak.

In a recipe with only five ingredients, those extra flavor notes make a dramatic difference. Plain melted butter works as a substitute in a pinch, though the flavor will be noticeably simpler.

Dark chocolate, chopped

Dark chocolate forms the backbone of this cake. A chopped chocolate bar works better than chips because chocolate chips contain added stabilizers that prevent smooth, glossy melting.

Choose a good quality bar at 60 to 70 percent cocoa content — it melts into the brown butter cleanly and delivers the intense, bittersweet depth this cake needs.

Eggs

Eggs provide the only structural element in a flourless cake. Without flour to create a crumb, the eggs hold the entire cake together. Beating them with the coconut sugar until light and frothy traps air bubbles that expand during baking, giving the cake a delicate lift that simply stirred eggs cannot provide.

Room-temperature eggs beat to a higher, airier volume than cold ones, so pulling them out of the fridge 30 minutes early genuinely matters.

Coconut sugar

Coconut sugar sweetens the cake while also contributing its own flavor. Unlike white granulated sugar, which adds only sweetness, coconut sugar carries a natural caramel and light molasses undertone that pairs beautifully with dark chocolate.

It also has a lower glycemic index than white sugar, making it a better choice for those watching blood sugar levels. Light brown sugar works as a 1:1 substitute with a very similar result.

Dark cocoa powder

Dark cocoa powder deepens the chocolate flavor beyond what the melted chocolate bar alone provides. Regular unsweetened cocoa powder works well here.

However, black cocoa powder, an ultra-Dutch-processed variety that appears nearly black in color, delivers a more dramatic, Oreo-like intensity as an upgrade. Only two tablespoons are needed, yet they make a noticeable difference in richness and depth.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.

In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.

Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.

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

Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.

Finally, remove from the oven. Cool completely before removing from the springform pan.

Why does browning the butter make such a big difference in flavor?

When you brown butter, you trigger the Maillard reaction, a chemical process where heat causes amino acids and sugars in the milk solids to react and form over 200 new flavor compounds. These compounds deliver nutty, caramel, and toffee notes that plain melted butter never produces. In a five-ingredient recipe like this Gluten Free Flourless Chocolate Cake, those extra flavor dimensions are not subtle — they make the cake taste layered and sophisticated in a way you simply cannot replicate by skipping the step.

Why does beating the eggs create a lighter texture in a flourless cake?

In a traditional cake, baking powder or baking soda produces carbon dioxide bubbles that make the crumb light and airy. Because this flourless chocolate cake uses no leavening agents, the beaten eggs provide the only source of lift. When you beat eggs with sugar on high speed for 3 to 4 minutes, you whip tiny air bubbles into the mixture.

As the cake bakes, those air bubbles expand with heat and give the cake a slightly mousse-like, lifted interior — far lighter than the flat, fudge-brick texture you get from recipes that simply stir the eggs in without beating.

Expert Tips

Use room-temperature eggs

Cold eggs do not incorporate as much air when you beat them. For the best lift and lightest texture, pull your eggs out of the refrigerator at least 30 minutes before baking.

Do not skip browning the butter

Plain melted butter works as a substitute, but the flavor difference is significant in a five-ingredient recipe. Browning takes only four extra minutes and produces a dramatically more complex, nutty result that plain butter simply cannot match.

Let the chocolate cool before folding

If the brown butter and chocolate mixture is still steaming when you add it to the beaten eggs, it will deflate the air you worked to build in. Allow it to cool for 3 to 5 minutes so it feels warm but not hot to the touch.

Always use a springform pan

A regular round cake pan requires flipping to un-mold, which risks breaking this delicate, fudgy cake. A springform releases cleanly from the sides without any flipping, preserving both the shape and the top crust perfectly.

Cool completely before slicing

Flourless chocolate cake firms up considerably as it cools. Sliced warm, it will be too soft to hold its shape cleanly. Sliced at room temperature or after a brief refrigerator chill, it cuts into clean, elegant wedges every time.

Try black cocoa powder for a more intense result

Black cocoa powder is an ultra-Dutch-processed variety, nearly black in color, that produces a deep, smoky, Oreo-like richness taking this cake to a new level. Use it as a direct 1:1 swap for the dark cocoa powder in the recipe.

How to Serve

Because this cake is intensely rich, simple toppings work best. The following options all complement the dark chocolate and brown butter flavor profile without overpowering it.

Ingredient substitutions for Gluten Free Flourless Chocolate Cake

When to Make

Because this cake contains no flour and no leavening agents, it suits a wider range of occasions than a standard cake. It is one of the most traditional desserts for Passover, when both flour and leavening are traditionally avoided. Beyond that, its richness and elegance make it ideal for Valentine’s Day, romantic dinners, and dinner parties, since it can be baked a full day ahead and actually improves in flavor as it rests overnight.

For hosts serving mixed groups, this cake is one of the most practical gluten-free options available. It requires no specialty flour blend, no alternative starches, and no unusual ingredients. Everyone at the table can enjoy it, and no one will feel like they are eating a gluten-free substitute.

How to Store

At room temperature: Store in an airtight container for up to 4 days. Because the structure is fat- and egg-based rather than starch-based, this cake stays moist far longer than most gluten-free baked goods.

In the refrigerator: Refrigerate for up to 5 days for a firmer, more truffle-like texture. Allow slices to come to room temperature for 10 to 15 minutes before serving for the best flavor.

In the freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours.

Make-ahead tip: Bake up to 2 days in advance. The flavor deepens overnight, making this an excellent choice for entertaining and holiday meals.

Frequently Asked Questions

You May Also Like

• Flourless Chocolate Torte
• Gluten Free Carrot Cake
• Brownie Cake
• Gluten Free Chocolate Cake
• Gluten Free Lava Cakes

If you make this Gluten Free Flourless Chocolate 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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Gluten Free Flourless Chocolate Cake

Fudgy, dense, and rich with deep dark chocolate flavor in every single bite. The brown butter adds a warm, nutty twist to this gluten free flourless chocolate cake. Slightly crisp on top, silky soft inside, and completely irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 290kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter
• 8 ounces dark chocolate chopped
• 5 eggs
• ¾ cup coconut sugar or light brown sugar
• 2 tbsp dark cocoa powder

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.
• In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.
• Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.
• Pour into the lined pan. Smooth into an even layer.
• Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.
• Finally, remove from the oven. Cool completely before removing from the springform pan.

Notes

• Browning the butter adds a delicious depth of flavor. If you don’t have time, feel free to use melted butter.
• Use an electric mixer or KitchenAid.
• I like using black cocoa powder, but you can use regular cocoa powder too.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 290kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 61mg | Potassium: 210mg | Fiber: 3g | Sugar: 13g | Vitamin A: 410IU | Calcium: 33mg | Iron: 3mg

The post Gluten Free Flourless Chocolate Cake 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.

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.

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 is simple, gluten free friendly, and designed to give you bakery-style brownies at home!

Why You’ll Love These Raspberry Brownies

• Ultra fudgy texture with crackly tops
• Perfect balance of sweet chocolate and tart raspberries
• Easy one-bowl method
• Naturally gluten free option
• No mixer required

Ingredients

• 1 stick unsalted butter, melted
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour
• ½ cup dark chocolate chips
• ½ cup fresh raspberries

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and 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 and raspberries. Carefully stir together, being careful not to smush the berries.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 27 to 30 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove the raspberry brownies from the oven. Allow brownies to cool before slicing into.

Ingredient Tips for Best Results

Chocolate

Using both melted chocolate and cocoa powder creates a deep, layered chocolate flavor.

Raspberries

Always use fresh raspberries. Frozen berries release too much moisture and can make brownies soggy.

Sugar

Coconut sugar adds a slight caramel flavor, but brown sugar works just as well.

How to Get the Perfect Fudgy Texture

• Do not overmix once flour is added
• Slightly underbake for gooier brownies
• Let brownies cool fully before cutting

Troubleshooting Guide

Brownies are dry

You likely over baked them. Pull them out when the center still looks slightly soft.

Raspberries sank

Toss raspberries lightly in flour before folding in.

Brownies too gooey

Bake an extra 2 to 3 minutes and allow full cooling time.

Variations

Make it gluten free

Use a gluten free all purpose flour blend.

Make it dairy free

Swap butter for coconut oil and use dairy free chocolate chips.

Add crunch

Fold in chopped walnuts or almonds.

Storage

Store these raspberry brownies in an airtight container for best freshness.

What Makes Raspberry and Chocolate So Good Together

Dark chocolate is rich and slightly bitter, while raspberries bring acidity and brightness. This contrast enhances both flavors, making each bite more complex and satisfying.

Frequently Asked Questions

You May Also Like

• Lemon Raspberry Bars
• Chocolate Covered Raspberries
• Raspberry Bread
• Brownie Pie
• Raspberry Cookies

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

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Raspberry Brownies

Savor the ultimate Raspberry Brownies! These treats are deep, dark, and intensely fudgy. The bitterness of cocoa meets the sharp, juicy pop of fresh raspberries for a perfect sweet-and-tart explosion. Dense, gooey, and purely decadent.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 brownies

Calories 320kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter melted
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see note
• ½ cup dark chocolate chips
• ½ cup fresh raspberries

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and 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 and raspberries. Carefully stir together, being careful not to smush the berries.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 27 to 30 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.
• If needed, use light brown sugar instead of coconut sugar.
• Use fresh raspberries. Do not use frozen berries.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Gently fold in the raspberries, trying not to smush them.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.

Nutrition

Calories: 320kcal | Carbohydrates: 37g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 50mg | Potassium: 44mg | Fiber: 3g | Sugar: 12g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg

The post Raspberry Brownies appeared first on Organically Addison.

This dessert combines a thick, chewy cookie base with a rich, fudgy brownie layer, all baked into one irresistible pie. It’s naturally gluten free, deeply chocolatey, and perfect for sharing!

Why This Brookie Pie Works

Coconut sugar adds a subtle caramel flavor

The brownie layer stays fudgy, not cakey

Cookie dough creates structure and chew

Long cooling time gives clean slices

Ingredients

Cookie Dough

• 1 stick unsalted butter, room temperature
• ¾ cup coconut sugar
• 1 egg
• ½ tsp vanilla extract
• 1 ½ cups gluten free flour, see note
• ½ tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Brownie Batter

• 1 stick unsalted butter, melted
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour, see note
• ½ cup dark chocolate chips

How to Make Brookie Pie

• First, preheat oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
• In a stand mixer or large mixing bowl, beat together the butter and coconut sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in the egg and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips. Press half of this mixture down into the pie plate. It should be about 1/4 inch thick.
• Then, make the brownie batter.
• 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 the chocolate chips.
• Pour batter into pie plate on top of the cookie dough.
• Then, scoop balls of the remaining cookie dough on top of the brownie batter.
• Bake for 45 to 50 minutes, or until the middle looks barely set and the edges are golden brown.
• Remove from the oven. Allow this pie to cool at least 6 hours, ideally overnight.
• Finally, slice and serve!

Pro Tips for the Best Brookie Pie

Do not overbake or it will dry out

Use high-quality dark chocolate

Slightly underbaked is better than overbaked

Let it rest overnight for clean slices

Common Mistakes

Storage Tips

Store at room temperature up to 4 days.

Keep in airtight container at room temperature.

Refrigerate for firmer texture.

Easy Variations

Use regular sugar if needed

Swap in dairy free butter

Add nuts for crunch

Use store bought mixes to save time

Frequently Asked Questions

You May Also Like

• Stuffed Brookies
• Gluten Free Brookies
• Peanut Butter Brookies
• Snickers Brookies
• Brookie Skillet

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

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Brookie Pie

Enjoy the satisfying contrast of a crisp, buttery cookie edge and a moist, velvety brownie center. This Brookie Pie is loaded with pools of dark chocolate chips that melt into every bite. It is heavy, sweet, and incredibly decadent!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 397kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 1 stick unsalted butter room temperature
• ¾ cup coconut sugar
• 1 egg
• ½ tsp vanilla extract
• 1 ½ cups gluten free flour see note
• ½ tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Brownie Batter

• 1 stick unsalted butter melted
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut 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, preheat oven to 350 degrees Fahrenheit. Spray a pie plate with nonstick spray.
• In a stand mixer or large mixing bowl, beat together the butter and coconut sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in the egg and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips. Press half of this mixture down into the pie plate. It should be about 1/4 inch thick.
• Then, make the brownie batter.
• 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 the chocolate chips.
• Pour batter into pie plate on top of the cookie dough.
• Then, scoop balls of the remaining cookie dough on top of the brownie batter.
• Bake for 45 to 50 minutes, or until the middle looks barely set and the edges are golden brown.
• Remove from the oven. Allow this pie to cool at least 6 hours, ideally overnight.
• Finally, slice and serve!

Notes

• To save time, you can use store bought cookie dough and brownie mix if needed.
• Do not bake too long!
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 397kcal | Carbohydrates: 56g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 206mg | Potassium: 31mg | Fiber: 5g | Sugar: 16g | Vitamin A: 297IU | Calcium: 21mg | Iron: 3mg

The post Brookie Pie appeared first on Organically Addison.

Perfect for dessert, gifting, or whenever you want a cookie that stands out from the usual chocolate chip version. They are so fun for spring and summer baking! Try these Raspberry Brownies as well!

Why You Will Love This Recipe

• Soft and chewy texture with gooey centers
• Perfect balance of sweet chocolate and tart raspberries
• Easy one-bowl style recipe
• Gluten free friendly option
• Bakery style cookies at home

Ingredients

• 2 sticks butter, room temperature
• 1 cup light brown sugar or coconut sugar
• 1/2 cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups gluten free flour, see note
• 1 tsp baking soda
• 1/2 tsp baking soda
• 1 1/2 cups dark chocolate chips
• 1 cup fresh raspberries

Ingredient Swaps and Substitutions

How to Make Raspberry Chocolate Chip Cookies

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in both eggs and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
• Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
• Place the pan in your fridge for 20 minutes to chill.
• Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
• Finally, remove these raspberry chocolate chip cookies from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

What Perfect Cookies Look Like

• Edges lightly golden
• Centers soft and slightly underbaked
• Raspberries slightly melted but still visible
• Chocolate glossy and melted
• If these raspberry chocolate chip cookies look fully firm in the oven, they are over baked.

Pro Tips for Best Results

• Use fresh raspberries only
• Chill the dough to control spreading
• Do not overmix after adding raspberries
• Slightly underbake these raspberry chocolate chip cookies for a chewy texture
• Add flaky sea salt on top after baking

Common Problems and Fixes

Cookies Spread Too Much

• Dough not chilled
• Butter too soft

Fix: Chill dough longer and use room temp butter, not melted

Dough Too Wet

• Raspberries breaking apart

Fix: Fold gently and use firm fresh berries

Cookies Too Dense

• Over mixing flour

Fix: Mix just until combined

Storage Instructions

• Store these raspberry chocolate chip cookies covered at room temperature for up to 4 days
• Refrigerate for up to 1 week
• Freeze baked cookies for up to 2 months
• Freeze dough balls and bake fresh anytime

Frequently Asked Questions

You May Also Like

• Raspberry Cookies
• Raspberry Cheesecake Cookies
• White Chocolate Raspberry Cookies
• Raspberry Brownies
• Raspberry Blueberry Crisp

If you make this raspberry chocolate chip cookie 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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Raspberry Chocolate Chip Cookies

Soft, buttery, and gluten-free! These raspberry chocolate chip cookies feature gooey dark chocolate melted into a golden dough. Every bite has a burst of sweet, tart fresh raspberries for a perfect fruity finish. Irresistibly rich, chewy, and topped with a hint of salt.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill Time 20 minutes minutes

Total Time 42 minutes minutes

Servings 12 cookies

Calories 358kcal

Author Addison LaBonte

Ingredients

• 2 sticks butter room temperature
• 1 cup light brown sugar or coconut sugar
• ½ cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 ½ cups dark chocolate chips
• 1 cup fresh raspberries

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in both eggs and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
• Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
• Place the pan in your fridge for 20 minutes to chill.
• Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
• Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use fresh raspberries. Do not use frozen berries.
• Gently fold in the raspberries, trying not to smush them.
• Bake until cookies look set in the middle and slightly golden around the edges. Do not over bake! They are meant to be gooey.
• Store covered at room temperature for up to 4 days.

Nutrition

Calories: 358kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 325mg | Potassium: 55mg | Fiber: 5g | Sugar: 28g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg

The post Raspberry Chocolate Chip Cookies appeared first on Organically Addison.

Perfect for beginners and experienced bakers, this recipe comes together quickly and delivers bakery-style results at home!

Why You Will Love These Caramel Brownies

Ultra fudgy texture with gooey caramel center

Easy one-bowl method

Uses simple pantry ingredients

Works with gluten free flour

Better than boxed brownies

Ingredients

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour, all purpose or gluten free flour
• ½ cup dark chocolate chips, to mix in
• 1 cup caramel sauce, see note

Instructions

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

Texture Guide

Pro Tips for Perfect Caramel Brownies

Use high quality dark chocolate for better flavor

Do not overbake or brownies will dry out

Let brownies cool fully before cutting

Use thick caramel sauce to prevent sinking

Whisk eggs and sugar well for a shiny top

Ingredient Substitutions

Common Mistakes to Avoid

Overbaking brownies

Using thin caramel sauce

Skipping parchment paper

Cutting brownies too early

Storage Instructions

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

Refrigerate for up to 5 days or freeze for longer storage.

Frequently Asked Questions

You May Also Like

• Paleo Caramel Turtle Brownies
• Date Brownie
• Brownies with Cookie Dough
• Hot Fudge Brownies
• 4 Ingredient Brownies

If you make this caramel 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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Caramel Brownies

Ultra-fudgy dark chocolate meets gooey caramel. These brownies are dense, chewy, and loaded with melted chips. One bite of the warm, buttery center and you’ll be hooked. Simple, decadent, and perfect for any chocolate craving.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 brownies

Calories 351kcal

Author Addison LaBonte

Ingredients

• ½ cup melted 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 flour all purpose or gluten free flour
• ½ cup dark chocolate chips to mix in
• 1 cup caramel sauce see note

US Customary – Metric

Instructions

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

Notes

• Feel free to use homemade or store bought caramel sauce. I love my homemade caramel sauce for this recipe!
• If you are not gluten free, feel free to use all purpose flour.
• 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.
• 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: 351kcal | Carbohydrates: 58g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 181mg | Potassium: 55mg | Fiber: 3g | Sugar: 37g | Vitamin A: 391IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 2mg

The post Caramel Brownies appeared first on Organically Addison.

Why You Will Love This Recipe

Unique Texture: It is the perfect hybrid between a fudgy brownie and a soft-batch cookie.

Hidden Surprise: Every scoop contains a melty chocolate square in the center.

Dietary Friendly: Naturally uses coconut sugar and gluten-free flour, though it is easily adaptable.

Try my Scoopable Peanut Butter Cookies too!

Ingredient Breakdown

Before you start, make sure your butter is truly at room temperature. This ensures the coconut sugar incorporates fully for that iconic “crackly” top.

How to Make Scoopable Brownies

Ingredients

2 sticks unsalted butter, room temperature
1.5 cups coconut sugar, or light brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups gluten free flour, see note
1/2 cup cocoa powder
1 tsp baking soda
6 squares of chocolate

Instructions

First, preheat oven to 350 degrees Fahrenheit.

In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.

Add in the eggs and vanilla extract. Stir to combine.

Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed.

Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.

Place each ball in a baking dish, slightly touching. Bake for 18 to 20 minutes, or until the brownie balls look set around the edges, but a little gooey in the center.

Finally, allow them to cool for 10 minutes on the pan before serving!

Pro Tips for Success

Note on Flour: If you are using All-Purpose flour instead of Gluten-Free, do not overmix the dough once the flour is added, or the brownies will become tough instead of fudgy.

How to Store

Keep your scoopable brownies in an airtight container for up to 3 days. To get that “just out of the oven” feel, microwave a single scoop for 10 seconds before eating!

Frequently Asked Questions

You May Also Like

• Cookie Dough Bites
• Gluten Free Cookie Dough
• Gluten Free Brownies
• Cassava Flour Brownies
• Gluten Free Dairy Free Brownies

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

Print

Scoopable Brownies

These Scoopable Brownies feature a thick, cookie-like dough wrapped around a solid chocolate square. Once baked, they boast chewy edges and a warm, molten center. Every bite is rich, fudgy, and packed with deep cocoa flavor. Pure chocolate bliss!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 295kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter room temperature
• 1 ½ cups coconut sugar or light brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 ¼ cups gluten free flour see note
• ½ cup cocoa powder
• 1 tsp baking soda
• 6 squares of chocolate

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit.
• In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
• Add in the eggs and vanilla extract. Stir to combine.
• Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed.
• Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.
• Place each ball in a baking dish, slightly touching. Bake for 18 to 20 minutes, or until the brownie balls look set around the edges, but a little gooey in the center.
• Finally, allow them to cool for 10 minutes on the pan before serving!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Both coconut sugar and light brown sugar work well.
• The brownie batter will be pretty thick, much thicker than traditional brownie batter. It resembles a cookie dough texture.
• You can use any chocolate squares. I love Hu Kitchen, but a simple Dove chocolate works well too.
• Store any leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 295kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 144mg | Potassium: 70mg | Fiber: 4g | Sugar: 14g | Vitamin A: 510IU | Calcium: 28mg | Iron: 1mg

The post Scoopable Brownies appeared first on Organically Addison.