These brownies are chocolate-forward, not pumpkin-spice-forward. There is no pumpkin pie spice or cinnamon in this recipe. The pumpkin acts as a moisture and texture enhancer that keeps every brownie soft and rich, while the dark cocoa and dark chocolate chips deliver the primary flavor in every bite.

What makes these Healthy Pumpkin Brownies different?

These Healthy Pumpkin Brownies use a combination no top competing recipe offers: olive oil or melted butter alongside nut butter as the fat, coconut sugar plus honey or maple syrup as the dual sweetener, and a full cup of dark cocoa powder for a much more intensely chocolatey result than any competing healthy pumpkin brownie. Four nut butter options are equally valid, including sunflower butter for nut-free households, and no flour of any kind appears in the recipe.

Ingredients

• 2 eggs
• ¼ cup olive oil or melted butter
• ¾ cup pumpkin purée
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter, almond butter or cashew butter
• 1 tsp vanilla
• ½ cup coconut sugar, or light brown sugar
• 1 cup dark cocoa powder
• ¼ tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Three quarters of a cup of pumpkin puree provides the primary moisture that keeps these brownies soft without any refined flour. One quarter cup of olive oil or melted butter adds a liquid fat alongside the nut butter, producing a more tender crumb than nut butter alone.

No competing healthy pumpkin brownie combines both. One quarter cup of nut butter adds fat, richness, and binding. Almond and cashew butter produce a mild, neutral flavor that lets the dark cocoa dominate. Peanut butter adds a distinct peanut note. Sunflower butter makes the recipe fully nut-free. All four work equally well at the same amount.

Dual sweetener system and dark cocoa

This recipe uses both coconut sugar and honey or maple syrup. Coconut sugar contributes a dry caramel and molasses depth. Honey or maple syrup provides liquid sweetness that produces the fudgy texture. Together they create a more layered sweetness than either alone. Light brown sugar substitutes for coconut sugar at 1:1.

Most healthy pumpkin brownie recipes use a quarter to a half cup of cocoa. This recipe uses a full cup of dark cocoa, producing a far more intensely chocolatey result. The high pumpkin moisture fully hydrates the cocoa without the batter becoming dry. Regular cocoa substitutes at the same amount.

How to Make Healthy Pumpkin Brownies, Step by Step

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

First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.

Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

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

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

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

Why No Pumpkin Pie Spice

Every top-ranking healthy pumpkin brownie recipe adds pumpkin pie spice or cinnamon, making them spice-forward with pumpkin playing a supporting role. This recipe makes the opposite choice. No additional spice appears because the goal is an intensely chocolatey brownie kept moist and tender by pumpkin, not a spiced pumpkin dessert that contains cocoa.

The full cup of dark cocoa and dark chocolate chips are the primary flavor. The pumpkin stays in the background: delivering moisture, richness, and a subtle earthiness that makes the chocolate taste more complex without announcing itself.

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Natural nut butter separates in storage. Stir thoroughly before measuring so oil and solids are fully combined. Unmixed nut butter creates uneven pockets in the finished brownie. Pumpkin pie filling contains added sugar, spices, and thickeners that make these brownies too sweet. Plain puree is the correct ingredient.

Do not reduce the cocoa and pull early

The full cup is not a misprint. Reducing the cocoa produces a less chocolatey, thinner batter that does not bake the same way. Pull the brownies when the toothpick shows moist crumbs. A completely clean toothpick at 25 minutes means they have gone too far and will be dry once cooled.

Nut Butter Options Compared

Storage

Room temperature: Store in an airtight container for up to 3 days. The pumpkin and cocoa keep these brownies moist throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

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

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

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Healthy Pumpkin Brownies

Dense, fudgy, and intensely chocolatey with a deep richness from a full cup of dark cocoa powder in every square. Pumpkin and nut butter keep every bite moist without any refined sugar, butter, or flour, and honey and coconut sugar bring a natural warmth to every layer of chocolate.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 brownies

Calories 291kcal

Author Addison LaBonte

Ingredients

• 2 eggs
• ¼ cup olive oil or melted butter
• ¾ cup pumpkin purée
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter almond butter or cashew butter
• 1 tsp vanilla
• ½ cup coconut sugar or light brown sugar
• 1 cup dark cocoa powder
• ¼ tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.
• Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.
• Fold in the dark chocolate chips.
• Pour this mixture into the lined pan. Smooth into an even layer.
• Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• I like using almond butter or cashew butter for this recipe. You can also use peanut butter or sunflower butter.
• For best results, use high quality dark chocolate chips.
• Regular cocoa powder can be used if needed.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store at room temperature for up to 3 days.

Nutrition

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

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

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

Why You Will Love These Sweet Potato Protein Brownies

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

Ingredients You Will Need

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

Ingredient Notes and Substitutions

How to Make Sweet Potato Protein Brownies

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

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

Then, fold in the dark chocolate chips.

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

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

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

Protein Powder Guide for Best Results

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

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

Pro Tips for Perfect Brownies

Use thick mashed sweet potatoes, not watery ones

Do not overbake or they will dry out

Let brownies cool fully before slicing

Use high quality cocoa powder for deeper flavor

Common Mistakes and How to Fix Them

Brownies are too dry

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

Batter is too thick

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

Brownies fall apart

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

Storage Instructions

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

Refrigerate for up to 1 week for a firmer texture.

Freeze for up to 2 months. Thaw before serving.

Variations to Try

Add chopped walnuts for crunch

Swirl in peanut butter for extra richness

Use vanilla protein powder for a lighter flavor

Add espresso powder to enhance chocolate taste

Nutrition Benefits

These healthy sweet potato protein brownies are:

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

Frequently Asked Questions

You May Also Like

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

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

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Sweet Potato Protein Brownies

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

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 323kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

What Are Stuffed Brookies

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

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

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

Ingredients

Cookie Dough

½ cup coconut oil, room temperature

½ cup coconut sugar

2 eggs

1 tsp vanilla extract

1 ¾ cups almond flour

1 tsp baking soda

½ tsp sea salt

1 cup dark chocolate chips

Brownie Batter

½ cup coconut sugar

1 egg

1 egg yolk

⅓ cup olive oil

½ tsp vanilla extract

½ cup almond flour

1/3 cup dark cocoa powder

½ cup dark chocolate chips

12 sandwich cookies, see notes

How to Make Stuffed Brookies

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

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

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

Fold in the dark chocolate chips.

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

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

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

Mix in the olive oil and vanilla.

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

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

Bake for 35 to 40 minutes.

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

Why Cooling Is Essential

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

For clean slices, cool completely at room temperature.

Texture Guide

Why Almond Flour Works So Well

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

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

Baking Troubleshooting Guide

Ingredient Swaps

You can use traditional sandwich cookies like Oreos.

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

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

Make Ahead and Storage

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

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

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

Serving Ideas

Serve warm with vanilla ice cream.

Drizzle melted dark chocolate on top.

Sprinkle flaky sea salt for a sweet and salty finish.

Frequently Asked Questions

You May Also Like

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

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

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Stuffed Brookies

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 brookies

Calories 389kcal

Author Addison LaBonte

Ingredients

Cookie Dough

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

Brownie Batter

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Stuffed Brookies appeared first on Organically Addison.

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

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

Why You Will Love These Cookies

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

Texture Guide

These cookies are:

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

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

Ingredients

1 cup mashed ripe bananas

¼ cup dark cocoa powder

½ cup all natural creamy peanut butter

½ cup chocolate protein powder

Dark chocolate chips

Ingredient Notes

Bananas

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

Cocoa Powder

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

Peanut Butter

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

Protein Powder

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

Chocolate Chips

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

How To Make Chocolate Protein Cookies

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

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

Fold in the chocolate chips.

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

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

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

Protein Powder Adjustment Guide

Consistency Troubleshooting Table

Who These Cookies Are Perfect For

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

Storage

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

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

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

Flavor Variations

Add chopped walnuts for crunch.

Swap peanut butter for almond butter.

Use vanilla protein powder for a lighter chocolate flavor.

Sprinkle flaky sea salt on top before baking.

Frequently Asked Questions (FAQs)

You May Also Like

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

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

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Chocolate Protein Cookies

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

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 cookies

Calories 155kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Chocolate Protein Cookies appeared first on Organically Addison.

Why These Brownie Stuffed Cookies Are So Special

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

Ingredients

Equipment / Prep Tips

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

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

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

Brownie Stuffed Cookies Bake Time & Size Guide

Variations & Swaps

Frequently Asked Questions (FAQs)

Serving & Pairings

Serve warm with a scoop of vanilla ice cream.

Drizzle with salted caramel or chocolate sauce for extra indulgence.

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

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

Storage & Yield

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

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

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

You May Also Like

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

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

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Brownie Stuffed Cookies

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

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 cookies

Calories 289kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

The post Brownie Stuffed Cookies appeared first on Organically Addison.

These bars bake up thick, gooey, and chocolate-packed—perfect for parties, bake sales, or when you want the ultimate gluten free dessert. Try these Peanut Butter Brookies and these Snickers Brookies too!

Why You’ll Love This Gluten Free Brookies Recipe

• Two desserts in one: soft, gooey brownies + chewy cookies.
• Naturally gluten free: made with almond flour and tapioca flour.
• Refined sugar alternative: sweetened with coconut sugar.
• Try these Brookie Peanut Butter Cups too!
• Simple ingredients: no gums, no blends, just wholesome pantry staples.
• Perfectly gooey: thick bars that stay soft and chewy for days.
• Check out my Brookie Skillet or my Stuffed Brookies for another delicious dessert idea!

Ingredients

Brownie Layer

• Melted coconut oil – provides moisture and richness while keeping the brownies dairy-free.
• Coconut sugar – adds natural sweetness with a hint of caramel flavor.
• Dark chocolate chips – melt into the batter for a fudgy, chocolate-forward base.
• Eggs – bind the ingredients together and create structure for the brownies.
• Cocoa powder – deepens the chocolate flavor and gives the brownies their signature color.
• Vanilla extract – enhances the overall flavor with warmth and balance.
• Tapioca flour/arrowroot powder – acts as a gluten-free thickener that helps hold the brownies together.
• Sea salt – sharpens the sweetness and brings out the richness of the chocolate.

Cookie Dough

• Coconut sugar – sweetens the dough naturally and adds chewiness.
• Melted coconut oil – gives the cookie dough moisture and a soft, tender texture.
• Almond flour – provides a nutty, gluten-free base that makes the cookies rich yet light.
• Egg – binds the ingredients and adds lift for a chewy texture.
• Baking soda – helps the cookies rise slightly and become soft and golden.
• Vanilla extract – rounds out the flavors with warmth and sweetness.
• Dark chocolate chips – create gooey pockets of chocolate throughout the cookie layer.
• Sea salt – balances the sweetness and enhances the cookie flavor.

Step-by-Step Instructions

1. Preheat oven. Heat to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
2. Make the brownie layer.
   • In a stand mixer, beat eggs and coconut sugar until light and fluffy (2–3 minutes).
   • Melt coconut oil in a microwave-safe bowl. Stir in chocolate chips until smooth.
   • Pour chocolate mixture into mixer; beat until combined.
   • Sift in cocoa powder and tapioca flour. Add vanilla and mix.
   • Fold in extra chips if desired. Spread into prepared pan.
3. Make the cookie dough.
   • Mix coconut oil and coconut sugar in a bowl until combined.
   • Add egg, almond flour, baking soda, vanilla, and salt. Stir until dough forms.
   • Fold in chocolate chips.
4. Assemble. Drop dollops of cookie dough over brownie batter. Gently press down.
5. Bake. Bake 30–35 minutes, until a toothpick inserted in the center comes out mostly clean (moist crumbs are okay).
6. Cool. Let brookies cool completely before slicing into bars.

Notes & Tips

These gluten free Brookies are thick and gooey—cool fully before cutting.

This recipe can be made with any favorite brownie or cookie recipe.

Shortcut: use a boxed gluten free brownie mix for the bottom layer.

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

Variations

Nut-Free: Swap almond flour for sunflower seed flour.

Extra chocolatey: Add more chips on top before baking.

Swirled brookies: Instead of layers, gently marble cookie dough into brownie batter.

FAQs About Gluten Free Brookies

How to Serve & Store

How to Serve

• Enjoy warm out of the oven for the ultimate gooey, fudgy texture.
• Pair with a scoop of vanilla ice cream or a drizzle of nut butter for a decadent dessert.
• Slice into squares or bars and serve on a platter for parties, bake sales, or family gatherings.
• For an extra treat, reheat individual brookies in the microwave for 10–15 seconds to bring back that fresh-baked softness.

Storage

• Store brookies in an airtight container at room temperature for up to 4 days.
• For longer freshness, refrigerate them for up to 1 week (bring to room temp or warm before serving).
• Freeze individually wrapped brookies in a freezer-safe bag or container for up to 3 months; thaw at room temperature or microwave for a quick warm-up.

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I make these gluten free Brookies.

Check out all of my kitchen favorites!

You May Also Like

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

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

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Gluten Free Brookies

Gooey gluten free Brookies with a rich, fudgy brownie base and a soft, chewy chocolate chip cookie top! The dark chocolate and coconut sugar create a deep, caramel flavor that's both indulgent and satisfying in every decadent bite!

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 397kcal

Author Addison LaBonte

Ingredients

Brownie Layer

• ½ cup melted coconut oil
• 1 cup coconut sugar
• 1 cup dark chocolate chips
• 2 eggs
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup tapioca flour or arrowroot powder
• pinch sea salt

Cookie Dough

• ¼ cup coconut sugar
• ¼ cup melted coconut oil
• ¾ cup almond flour
• 1 egg
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ cup dark chocolate chips
• pinch sea salt

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
• Make the brownie layer first. In a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
• In a microwave safe dish, melt the coconut oil. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
• Next, pour melted chocolate mixture into stand mixer and beat until combined.
• Sift the cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
• Next, fold in extra chocolate chips if desired and pour into baking pan.
• Make the cookie dough next. Add the coconut oil and coconut sugar to your mixing bowl or KitchenAid and mix. Once combined, add all remaining ingredients except chocolate chips.
• Fold in the chocolate chips.
• Drop dollops of cookie dough into the brownie batter. Gently push down.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Finally, remove the pan from the oven. Allow the brookies to fully cool before slicing and serving.

Notes

• Technically this recipe can be made with just about any brownie recipe and chocolate chip cookie recipe.
• 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.
• Check out all of my kitchen favorites!

Nutrition

Calories: 397kcal | Carbohydrates: 43g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 125mg | Potassium: 39mg | Fiber: 3g | Sugar: 15g | Vitamin A: 79IU | Calcium: 30mg | Iron: 2mg

The post Gluten Free Brookies appeared first on Organically Addison.

This unique recipe blends the rich, familiar taste of cocoa with the subtle goodness of bone broth, offering a delightful way to support your gut health, skin, and joints, all while satisfying your sweet tooth. Get ready to experience comfort and wellness in every sip!

Why You Will Love This Bone Broth Hot Chocolate Recipe

You might be thinking, “Bone broth in my hot chocolate? Really?” And my answer is a resounding YES! Here’s why this unexpected pairing will win you over.

• Gut-Healing Goodness: Bone broth is renowned for its collagen and gelatin content, which can help soothe and repair the gut lining, promoting better digestion and nutrient absorption.
• Immune System Support: Packed with amino acids like glycine and proline, bone broth can help bolster your immune system, making this a perfect drink for colder months or when you need a little extra support.
• Skin, Hair & Joint Health: The collagen in bone broth is a vital protein for healthy skin elasticity, strong hair, and supple joints. Sip your way to a natural glow!
• Hidden Nutrition: It’s an ingenious way to incorporate more nutrient-dense bone broth into your diet without even realizing it. The cocoa and honey cleverly mask any savory notes.
• Naturally Sweet & Satisfying: With just the right amount of honey, this hot chocolate is sweet without being overly so, and the healthy fats from your milk of choice (and the broth itself) make it incredibly satisfying.
• Quick & Easy: With minimal ingredients and a simple preparation process, you can whip up this nourishing drink in minutes.
• Check out this Oat Milk Hot Chocolate for another comforting beverage!

Ingredients & Substitutes

These are the main ingredients and substitutions for this bone broth hot chocolate. Scroll down to the recipe card for full ingredients list and instructions.

First, choose unflavored bone broth. I typically use the beef broth from Trader Joe’s.

Next, select your milk of choice. Both regular and dairy free milk work well.

Cocoa powder adds the delicious chocolate flavor! I prefer dark cocoa powder, but feel free to use regular.

A little honey adds the natural sweetness. Replace with maple syrup if desired.

A pinch of cinnamon adds a delicious warmth.

If desired, top with marshmallows or whipped cream.

Taste & Texture

This bone broth hot chocolate is all about comfort and sweetness. The rich cocoa, golden honey, and a pinch of cinnamon create a taste that’s totally familiar and comforting.

Our special ingredient, the plain bone broth, just makes it extra rich and satisfying, without any savory taste. The texture is simply dreamy—velvety smooth and wonderfully warm. It’s truly a cozy treat!

How to Make

Step 1

First, in a small saucepan over low medium heat, add the bone broth and milk.

Step 2

Once lightly simmering, add in the cocoa powder, honey, and cinnamon.

Step 3

Stir together. Continue stirring until creamy.

Step 4

Finally, pour into a mug and enjoy your bone broth hot chocolate!

Expert Tips and Tricks for the Perfect Bone Broth Hot Chocolate

To make the perfect bone broth hot chocolate, keep these tips in mind.

• Choose Your Broth Wisely: This is key!
• Unflavored is Best: Look for bone broth that states “unflavored” or “plain.”
• No Added Garlic or Onion: Avoid brands with added garlic, onion, or other strong savory aromatics, as these flavors will likely conflict with the sweet profile.
• Check Ingredients: Always read the label to ensure there are no added sugars, artificial flavors, or excessive sodium. High-quality, long-simmered bone broth will yield the best results.
• Gentle Heat is Your Friend: Simmer, don’t boil. Heating the bone broth and milk over low to medium heat ensures everything combines smoothly and prevents burning the milk.
• Whisk for Creaminess: While the recipe calls for stirring, a small whisk can help ensure the cocoa powder and honey fully dissolve, creating an even creamier and lump-free texture.
• Adjust Sweetness to Taste: The 2 tablespoons of honey provide a moderate sweetness. If you prefer a sweeter drink, feel free to add a little more honey to your liking.
• Quality Cocoa Matters: Use a good quality unsweetened cocoa powder for the best chocolate flavor.

Flavor Variations & Add-Ins

While delicious as is, this bone broth hot chocolate is also a fantastic canvas for creative additions:

• Spiced Sensations:
  • Pinch of Cayenne: For a subtle spicy kick.
  • Cardamom or Nutmeg: A tiny pinch can add a unique aromatic depth.
• Creamy Boosts:
  • Coconut Cream: For an extra rich, dairy-free option.
  • Ghee or Coconut Oil: A teaspoon can add healthy fats and enhance creaminess.
• Sweet Enhancements:
  • Maple Syrup: A natural alternative to honey.
  • Vanilla Extract: A splash of pure vanilla extract complements the chocolate beautifully.
  • Collagen Peptides (Extra Boost): If you want to supercharge the collagen content, add an extra scoop of unflavored collagen peptides. They dissolve seamlessly.
• Herbal Infusions: Consider adding a small amount of adaptogenic herbs like reishi or ashwagandha powder for an added wellness boost (start with a tiny amount and taste).

How to Serve & Store

Serving: This recipe makes one generous mug of bone broth hot chocolate. While marshmallows are an optional topping, they add a fun and classic hot chocolate touch. You can also top with a sprinkle of extra cinnamon, a dollop of whipped cream (dairy or coconut), or a drizzle of chocolate sauce.

Storing: Bone broth hot chocolate is best enjoyed immediately. If you have any leftovers, allow it to cool completely before transferring it to an airtight container and refrigerating for up to 24 hours.

Reheat gently on the stovetop over low heat, stirring frequently until warmed through.

Frequently Asked Questions (FAQs)

Equipment Needed

Mugs: Pour your bone broth hot chocolate into this big mug.

Check out all of my kitchen favorites!

You May Also Enjoy

• Chocolate Marshmallow Cookies
• Oat Flour Chocolate Chip Cookies
• Chocolate Chip Marshmallow Cookies
• Easy Chocolate Mango Smoothie
• Gluten Free Dairy Free Brownies

If you make this bone broth hot chocolate recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! 

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Bone Broth Hot Chocolate

Sip cozy comfort! This Bone Broth Hot Chocolate is rich, creamy, and wonderfully sweet. You'll taste deep cocoa and warm cinnamon, with a velvety smooth feel. The secret bone broth simply adds richness, not a savory taste. It's a comforting hug in a mug!

Course Breakfast, Dessert, Drinks

Cuisine American

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Author Addison LaBonte

Ingredients

• ½ cup unflavored bone broth chicken or beef
• 1 cup milk of choice
• 2 tbsp cocoa powder
• 2 tbsp honey
• pinch cinnamon
• marshmallows optional topping

Instructions

• First, in a small saucepan over low medium heat, add the bone broth and the milk.
• Once lightly simmering, add in the cocoa powder, honey, and the cinnamon.
• Stir together. Continue stirring until creamy and warm, about 3 to 4 minutes.
• Finally, pour into a mug and enjoy!

Notes

• Choose a brand of bone broth without added sugar or artificial flavors.
• Look for a neutral flavored bone broth. 
• Feel free to use any type of milk. The creamier the milk, the creamier the hot chocolate.
• This recipe makes one large mug of hot chocolate.
• Check out all of my kitchen favorites!

The post Bone Broth Hot Chocolate appeared first on Organically Addison.

With wholesome ingredients like coconut sugar, dark chocolate, and almond flour, this better-for-you twist on a classic is perfect for casual nights in or special gatherings! Try these Brookie Peanut Butter Cups too!

Why You’ll Love This Recipe

• Ultimate Crowd-Pleaser: Who doesn’t love brownies and cookies? This skillet brings them together for a universally loved dessert.
• Easy & Convenient: No need for individual cookies or brownies. Everything bakes in one skillet, meaning less mess and a simpler process.
• Warm & Gooey Perfection: Served straight from the oven, the Brookie Skillet is pure comfort, with molten chocolate and tender centers.
• Highly Customizable: Easily adapt the flavors and add-ins to suit your preferences or what you have on hand.
• Impressive Presentation: Serving a warm skillet dessert always looks impressive and inviting.
• Healthier Twist: Our recipe uses olive oil and coconut sugar, offering a slightly healthier take on this beloved dessert without sacrificing flavor.
• Try my Pumpkin Skillet Cookie too! You will also love our Gluten Free Brookies.

Ingredients & Substitutes

These are the ingredients for this brookie skillet. The full recipe with measurements is down below in the recipe card.

Brownie Batter

• Olive oil delivers heart‑healthy monounsaturated fats while keeping the brownie layer tender and moist.
• Coconut sugar sweetens with a lower‑glycemic profile than refined white sugar, adding subtle caramel notes.
• Dark chocolate chips melt into fudgy pockets and supply antioxidants and deep cocoa flavor.
• Egg binds the batter, adds lift, and contributes protein for a satisfying chew.
• Cocoa powder intensifies the chocolate taste and sneaks in extra polyphenol antioxidants.
• Vanilla rounds out the sweetness and amplifies all the chocolatey aromas.
• Tapioca flour lends a light, chewy texture and keeps the brownie layer completely gluten‑free.

Cookie Dough

• Coconut sugar echoes the brownie’s caramelized sweetness while keeping the overall glycemic load in check.
• Olive oil replaces butter with wholesome fats and keeps the cookie layer buttery‑soft without dairy.
• Egg acts as the structural “glue,” helping the cookie portion rise slightly and hold together.
• Vanilla perfumes the dough, highlighting the nutty almond flour and chocolate flavors.
• Almond flour brings protein, vitamin E, and healthy fats, creating a tender, nutrient‑rich crumb.
• Baking soda reacts with the dough’s acidity for gentle lift and a classic cookie spread.
• Dark chocolate chips provide bursts of rich flavor and antioxidants in every bite.
• Sea salt balances sweetness, intensifies chocolate notes, and adds a gourmet finish to the skillet.

Taste & Texture

The brownie layer offers a deep, intense chocolate flavor with a rich, fudgy interior and a slightly crinkled top.

Nestled on top, the cookie dough bakes to a golden perfection, providing a chewy counterpoint with pockets of melty dark chocolate chips. With the use of coconut sugar, you get a lovely, subtle caramel note.

When baked together, you get the best of both worlds: the decadent richness of a brownie combined with the comforting chewiness of a chocolate chip cookie. This brookie skillet is sweet, satisfying, and utterly addictive!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch oven-safe skillet with olive oil spray.

Step 2

Make the brownie batter. In a stand mixer, beat the egg and coconut sugar until light and fluffy.

Step 3

Melt the chocolate chips in the microwave until fully creamy. Stir in the olive oil. Then, pour this mixture into the stand mixer and mix until combined.

Step 4

Mix in the cocoa powder and tapioca flour. Then, add in the vanilla and stir.

Step 5

Fold in the chocolate chips. Place this mixture aside while you make the cookie dough.

Step 6

To make the cookie dough, add the coconut sugar and olive oil to a large mixing bowl. Stir until combined.

Step 7

Then, add in the egg and vanilla. Mix.

Step 8

Add the almond flour, baking soda, and sea salt. Stir to combine. Then, fold in the chocolate chips.

Step 9

Pour the brownie batter into the greased skillet. Then, use a cookie scoop to drop balls of dough into the skillet.

Step 10

Bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.

Step 11

If desired, top with flaky sea salt before serving!

Expert Tips for Success

Preheat Power: Always preheat your oven to 350°F (175°C) before you start baking to ensure even cooking.

Skillet Size Matters: An 8-inch oven-safe skillet is ideal for this recipe. If your skillet is larger, the layers will be thinner and bake faster. If it’s smaller, the layers will be thicker and require more baking time. The batter should fill about two-thirds of the skillet before baking.

Don’t Overmix: For both the brownie and cookie dough, mix just until combined. Overmixing can lead to a tough texture.

Melting Chocolate: When melting the chocolate chips for the brownie batter, do so in short bursts in the microwave, stirring in between, until fully creamy. This prevents burning.

The Gooey Center is Key: Your Brookie Skillet should be a little gooey in the center when it comes out of the oven. A toothpick inserted into the brownie layer should come out with moist crumbs, not wet batter. Overbaking will result in a dry skillet.

Flaky Salt Finish: A sprinkle of flaky sea salt on top right before serving enhances the flavors and adds a beautiful touch.

Flavor Variations & Add-Ins

The beauty of the Brookie Skillet lies in its versatility!

Nutty Delights: Add chopped walnuts, pecans, or almonds to either the brownie or cookie layer for an extra crunch.

White Chocolate Wonders: Swap out some of the dark chocolate chips for white chocolate chips in the cookie dough for a different flavor profile.

Caramel Swirl: Drizzle warm caramel sauce over the top before baking for a decadent caramel brookie.

Peanut Butter Perfection: Swirl in some peanut butter into the brownie batter or add peanut butter chips to the cookie dough.

How to Serve & Store

Serving:
The Brookie Skillet is best served warm, straight from the oven. It’s heavenly on its own, but here are some ideas for taking it to the next level:

Ice Cream: A scoop of vanilla bean ice cream melting over the warm Brookie is a classic for a reason.

Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast.

Chocolate Sauce/Caramel Drizzle: A generous drizzle of your favorite chocolate or caramel sauce elevates the indulgence.

Berries: Fresh raspberries or strawberries can cut through the richness and add a touch of freshness.

Storing:
While best enjoyed fresh, leftover Brookie Skillet can be stored.

Room Temperature: Cover tightly with plastic wrap or aluminum foil and store at room temperature for up to 2 days.

Refrigerator: For longer storage, store in an airtight container in the refrigerator for up to 4 days.

Reheating: To reheat, place individual portions in the microwave for 15-30 seconds, or warm the entire skillet in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through.

Frequently Asked Questions (FAQs)

Equipment Needed

Oven Safe Skillet: Use the 8 inch oven safe skillet for this brookie skillet recipe.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.
Check out all of my kitchen favorites!

You May Also Enjoy

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

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

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Brookie Skillet

This Brookie Skillet is the best of both worlds—rich, fudgy brownie swirled with soft, golden cookie dough. Baked warm in a skillet, it's gooey in the center, crispy on the edges, and full of melty chocolate chips in every bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 400kcal

Author Addison LaBonte

Ingredients

Brownie Batter

• ¼ cup olive oil
• ½ cup coconut sugar
• ½ cup dark chocolate chips
• 1 egg
• 1 tbsp cocoa powder
• 1 tsp vanilla
• 2 tbsp tapioca flour

Cookie Dough

• ¼ cup coconut sugar
• ¼ cup olive oil
• 1 egg
• ½ tsp vanilla
• ⅔ cup almond flour
• ½ tsp baking soda
• ½ cup dark chocolate chips
• ½ tsp sea salt

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8 inch oven-safe skillet with olive oil spray.
• Make the brownie batter. In a stand mixer, beat the egg and coconut sugar until light and fluffy.
• Melt the chocolate chips in the microwave until fully creamy. Stir in the olive oil. Then, pour this mixture into the stand mixer and mix until combined.
• Mix in the cocoa powder and tapioca flour. Then, add in the vanilla and stir.
• Fold in the chocolate chips. Place this mixture aside while you make the cookie dough.
• To make the cookie dough, add the coconut sugar and olive oil to a large mixing bowl. Stir until combined.
• Then, add in the egg and vanilla. Mix.
• Add the almond flour, baking soda, and sea salt. Stir to combine. Then, fold in the chocolate chips.
• Pour the brownie batter into the greased skillet. Then, use a cookie scoop to drop balls of dough into the skillet.
• Bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.
• If desired, top with flaky sea salt before serving!

Notes

• Feel free to use brownie mix from the store and store bought cookie dough to save time.
• Depending on the size of your skillet, you may have too much batter. It should come up about 2/3 of the sides of the skillet before baking.
• The skillet should be a little gooey in the center.
• Be sure to use an oven safe skillet.
• Store leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 400kcal | Carbohydrates: 41g | Protein: 5g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 346mg | Potassium: 35mg | Fiber: 4g | Sugar: 14g | Vitamin A: 79IU | Calcium: 36mg | Iron: 2mg

The post Brookie Skillet appeared first on Organically Addison.

Why You’ll Love This Recipe

• Crispy Perfection: The magic of the air fryer allows you to achieve unbelievably crispy potato wedges, minus the oil used in traditional deep-frying.
• Flavor Explosion: This recipe for air fryer potato wedges is a blank canvas for your taste buds desires. From classic garlic and herbs to something more adventurous, you can customize the seasonings to create your perfect flavor profile.
• Fast and Fuss-Free: Who needs a preheated oven? Air Fryer Potato Wedges come together in under 20 minutes, making them ideal for busy weeknights.
• Healthier Indulgence: Air frying uses significantly less oil than deep-frying, resulting in a lighter and more guilt-free treat.
• For other air fryer potato recipes, check out these Air Fryer Sweet Potato Fries or this Air Fryer Baked Potato!

Ingredients & Substitutes

These are the ingredients and substitutions for these air fryer potato wedges. Scroll down to the recipe card below for the full recipe.

First, choose your potatoes. I love using Russet potatoes because they hold their shape while becoming soft inside. Yukon gold potatoes are another great choice.

Coat the potatoes in a little olive oil. Feel free to use avocado oil.

Season with sea salt, black pepper, and garlic powder. Feel free to add more seasonings, like onion powder, cayenne, or cumin.

Taste & Texture

Your first bite of an air fryer potato wedge will greet you with a satisfying crunch, giving way to a steamy, soft potato center.

The contrast between crispy exterior and fluffy interior is the magic of the air fryer.

How to Make

Step 1

First, wash and pat dry the potatoes.

Step 2

Cut the potatoes lengthwise.  Then, slice them again into wedges.

Step 3

For extra crispy wedges, boil the potatoes for 15 to 20 minutes, or until fork tender.  This removes the starch and allows the potatoes to remain fluffy inside while becoming crispy on the outside.

Step 4

Drain and pat the potatoes dry.  Toss the potato wedges with olive oil, sea salt, pepper, and garlic powder.

Step 5

Arrange in a single layer (do not overlap) in your air fryer basket.  Air fry at 400 degrees Fahrenheit for 10 minutes.  Then, flip over and cook for another 10 minutes.  Add more time if needed.

Step 6

Finally, remove from the air fryer.  Serve these air fryer potato wedges!

Expert Tips for Success

Follow these tips and tricks to make the best air fryer potato wedges.

Soaking the potatoes in water for 15 to 20 minutes removes excess starch, a key factor in achieving maximum crispiness.

 After soaking, thoroughly dry the wedges with paper towels. Excess moisture is the enemy of crispness.

Air fry at a high temperature (around 400°F) for a shorter cook time. This ensures crispy exteriors and fluffy, delicious insides.

Give the basket a good shake or flip halfway through cooking. This redistributes the wedges and promotes even browning for a uniform crisp all around.

Flavor Variations & Add-Ins

These are some fun flavor ideas for your air fryer potato wedges.

Add a kick with chili powder, cayenne pepper, or chipotle seasoning for a fiery twist.

Fresh or dried herbs like rosemary, thyme, or oregano elevate the flavor profile with a touch of sophistication.

Sprinkle some grated parmesan or cheddar cheese on the wedges before air frying for a cheesy explosion.

Experiment with fun flavor combinations like garlic parmesan, lemon pepper, or barbecue for a unique and delicious experience.

How to Serve & Store

For the ultimate crispy experience, enjoy your Air Fryer Potato Wedges immediately after they come out of the air fryer.

Pair your wedges with your favorite dipping sauces like ketchup, ranch dressing, or aioli for a flavor fiesta.

Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer for a few minutes to restore their crispiness.

Frequently Asked Questions (FAQs)

Equipment Needed

Air Fryer: This air fryer is easy to use and great for this air fried potato wedge recipe!

You May Also Enjoy

• Baked Sweet Potato Slices
• Air Fryer Sweet Potato Cubes
• Mexican Potatoes
• Sous Vide Potatoes
• Green Beans and Potatoes

If you make this air fryer potato wedge 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 Side Dish recipes.

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Air Fryer Potato Wedges

Level up your fries! Air Fryer Potato Wedges are crispy, healthy, and ready so quickly. Just cut potatoes, toss in herbs & spices, and air fry for perfectly crispy fries. Perfect with ketchup, ranch, or anything you crave for dipping!

Course Side Dish, Snack

Cuisine American

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 233kcal

Author Addison LaBonte

Ingredients

• 4 Russet potatoes
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp garlic powder

Instructions

• First, wash and pat dry the potatoes.
• Cut the potatoes lengthwise. Then, slice them again into wedges.
• For extra crispy wedges, boil the potatoes for 15 to 20 minutes, or until fork tender. This removes the starch and allows the potatoes to remain fluffy inside while becoming crispy on the outside.
• Drain and pat the potatoes dry. Toss the potato wedges with olive oil, sea salt, pepper, and garlic powder.
• Arrange in a single layer (do not overlap) in your air fryer basket. Air fry at 400 degrees Fahrenheit for 10 minutes. Then, flip over and cook for an additional 10 minutes. Add more time as needed.
• Finally, remove the potato wedges from the air fryer. Serve!

Notes

• Russet potatoes, golden yellow potatoes, and sweet potatoes all work well in this recipe.
• I highly recommend boiling the potatoes to remove the starch.  This allows the potatoes to get crispy on the outside and fully cooked through internally.
• If you don’t have time to boil the potatoes, this recipe will still turn out well but the potatoes won’t be quite as fluffy inside.
• Since all air fryers are different, yours may require more or less time to cook.
• Store leftovers in the fridge for up to 4 days.
• Reheat in the air fryer with a spray of olive oil spray.
• Check out all of my kitchen favorites!

Nutrition

Calories: 233kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 901mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg

The post Air Fryer Potato Wedges appeared first on Organically Addison.

This one bowl recipe takes only 30 minutes in total. They come out rich and indulgent, but they are made with wholesome ingredients.

Why You’ll Love This Recipe

• These sugar free brownies are quick and easy to make!
• This recipe takes only 30 minutes in total.
• They are made in one mixing bowl.
• The texture is fudgy and gooey.
• These brownies are great for everyone, especially diabetics or those on a low-sugar diet.
• This recipe requires only 4 main ingredients.
• They are grain free, paleo, gluten free, dairy free, nut free, and refined sugar free.
• Check out these 3 Ingredient Brownies or these Brownie Stuffed Cookies for another easy, healthy brownie recipe!
• For other ideas, check out these Gluten Free Dessert Recipes.

Ingredients & Substitutions

These are the main ingredients and substitutions for these healthy sugar free brownies. Scroll down to the recipe card for full ingredients list and instructions.

First, use brown spotted ripe bananas. The more ripe, the better! Do not use green or yellow bananas.

Eggs help bind the brownies together. If you are egg free or vegan, try these Vegan Brownies.

Use regular or dark cocoa powder. Both work well.

A little baking soda helps these brownies rise.

Lastly, add in some sugar free chocolate chips if desired. I highly recommend doing so!

Taste & Texture

These sugar free brownies are rich and chocolaty! The banana flavor is detectable and it adds a natural sweetness.

Overall, these brownies are much less sweet than traditional brownies.

The texture is extra fudgy and gooey thanks to the ripe bananas. They are not cakey or dry.

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan or small pan with parchment paper.

Step 2

Add the ripe bananas, eggs, cocoa powder, and baking soda to a blender. Blend until smooth and creamy.

Step 3

Pour this mixture into the prepared pan. Garnish with chocolate chips if desired.

Step 4

Then, bake for 25 to 30 minutes or until a toothpick inserted comes out with only moist crumbs.

Step 5

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

Expert Tips & Tricks

Follow these tips and tricks to make the best sugar free brownies.

First, use very ripe bananas. They should have brown spots at the very least.

Blend until fully smooth and creamy. If needed, add in a few drops of milk to help it blend more easily.

Line the pan with parchment paper.

Use a standard bread loaf pan or a smaller square pan.

I highly recommend topping with chocolate chips before or after baking!

Do not bake too long. These sugar free brownies will look soft and fudgy.

They are done when a toothpick inserted comes out with only moist crumbs.

How to Serve & Store

Serve these sugar free brownies once they have fully cooled. Serve by themselves, with some healthy ice cream for the ultimate treat!

These brownies are great with a drizzle of peanut butter on top too!

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

For longer storage, keep them in the fridge or freezer.

Frequently Asked Questions

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Staub Baking Dishes: The smaller baking dish is great for these sugar free brownies.

Check out all of my kitchen favorites!

You May Also Like

• Dairy Free Brownies
• Gluten Free Brownies
• Lactation Brownies
• Paleo Brownies
• Greek Yogurt Brownies

If you make this sugar free 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.

Print

Sugar Free Brownies

These quick and easy sugar free brownies are the perfect way to satisfy your cravings in a healthy way! They are made with only 4 main ingredients and take just a few minutes to prepare. These no sugar brownies are rich, fudgy, gooey, and decadent!

Course Dessert, Snack

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 brownies

Calories 119kcal

Author Addison LaBonte

Ingredients

• 2 ripe bananas
• 2 eggs
• ½ cup cocoa powder
• ½ tsp baking soda
• ⅓ cup dark chocolate chips optional

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan or small pan with parchment paper.
• Add the ripe bananas, eggs, cocoa powder, and baking soda to a blender. Blend until smooth and creamy.
• Pour this mixture into the prepared pan. Garnish with chocolate chips if desired.
• Then, bake for 25 to 30 minutes or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove from the oven. Allow the sugar free brownies to fully cool before slicing and serving!

Notes

• Use brown spotted ripe bananas.  Do not use yellow or green bananas.
• If the mixture isn’t blending well, feel free to add in a few drops of almond milk (or milk of choice) to help it blend.
• Do not bake too long.  These brownies will still look really gooey and fudgy.
• Allow them to fully cool before slicing.
• Store at room temperature in an airtight container for up to 3 days.  Beyond that, store in the fridge.
• Check out all of my kitchen favorites!

Nutrition

Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 114mg | Potassium: 270mg | Fiber: 4g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg

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The post Sugar Free Brownies appeared first on Organically Addison.