by Holiday Archives - Organically Addison

Brownies with Salted Caramel Frosting

Addison LaBonte — Thu, 04 Jun 2026 03:03:05 +0000

These Brownies with Salted Caramel Frosting are fudgy, deeply chocolatey, and topped with a thick, creamy caramel frosting! Instead of butter and powdered sugar, the frosting uses only Greek yogurt and caramel sauce, producing a lighter, protein-rich layer that tastes just as indulgent as a classic buttercream without any refined sugar added to the topping.

The brownies use coconut sugar, which carries a natural caramel undertone that deepens the salted caramel theme throughout the bar. Additionally, the recipe is completely gluten free, not a footnote substitution. One bowl, one pan!

What Makes This Salted Caramel Frosting Different?

Most salted caramel frostings combine butter, powdered sugar, and caramel sauce. This frosting skips both the butter and the powdered sugar. Instead, it uses thick Greek yogurt as the base and caramel sauce as the only sweetener.

The result tastes rich, creamy, and genuinely caramel-forward without the overpowering sweetness of a traditional buttercream, with more protein and less refined sugar than any competing recipe.

Ingredients

Brownies

½ cup melted unsalted butter

1 cup dark chocolate chips

2 eggs

1 cup coconut sugar, or granulated sugar

2 tbsp dark cocoa powder

1 tsp vanilla extract

¼ cup gluten free flour, see one

½ cup dark chocolate chips

Salted caramel frosting

¼ cup caramel sauce

1 ½ cups Greek yogurt

½ tsp sea salt, for garnish

What Each Ingredient Does

Melted butter and dark chocolate chips

Melting butter with dark chocolate chips creates the glossy, rich base that makes these brownies fudgy. The combined fat and cocoa solids produce a dense, truffle-like crumb. Use high-quality dark chips for the best flavor and smoothest melt.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the signature crinkly, paper-thin top crust and builds structure without more flour. Coconut sugar is a fitting choice because its natural caramel and molasses undertones complement the salted caramel frosting, carrying the caramel theme through every layer. White or light brown sugar works as a direct 1:1 substitute.

Gluten free flour and dark cocoa powder

One quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 baking blend works best, though all-purpose flour substitutes at the same amount. Cornstarch also works for a completely flour-free bar. Two tablespoons of dark cocoa powder deepen the chocolate base beyond what the chips alone provide.

Greek yogurt and caramel sauce

Thick Greek yogurt provides the creamy frosting base with natural protein and a subtle tang that prevents cloying sweetness. Caramel sauce adds sweetness and genuine caramel flavor. Use a thick strained yogurt such as Fage Total or Oikos Triple Zero. Thin yogurt produces runny frosting.

Store-bought vs homemade caramel sauce

A good-quality store-bought caramel sauce produces frosting that tastes indistinguishable from homemade, because the Greek yogurt base dominates the texture and the caramel primarily contributes flavor and sweetness.

A jarred sauce works beautifully. If you prefer homemade, a simple caramel with butter, brown sugar, and cream takes about 10 minutes and adds a slightly richer depth.

How to make Brownies with Salted Caramel Frosting, Step by Step

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

Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.

Finally, top the brownies with frosting and slice. Top with sea salt if desired.

Why Sea Salt Makes the Whole Recipe Work

Salt does two things in a sweet dessert. First, it suppresses bitterness, making the chocolate base taste smoother. Second, it amplifies caramel flavor compounds on the palate, so the frosting tastes more intensely caramel-flavored than it would without salt.

A pinch of flaky sea salt is therefore not just a garnish but a flavor amplifier that makes every layer taste more pronounced and satisfying. It adds a delicious garnish to these Brownies with Salted Caramel Frosting!

Tips for the Best Results

Use thick Greek yogurt

Thin or low-fat yogurt produces runny frosting. Use a full-fat strained variety like Fage Total or Oikos Triple Zero. Refrigerate for 15 minutes after mixing if the frosting seems thin.

Do not overbake

The fudgy texture develops as the brownies cool. Pull them when the center has a slight give and a toothpick comes out with a few moist crumbs. A clean toothpick means dry brownies.

Cool completely before frosting

Frosting warm brownies causes the yogurt base to melt and slide. Wait for full room-temperature cooling, then refrigerate briefly after frosting for the cleanest slices.

Add sea salt just before serving

Flaky sea salt dissolves over time on a moist frosting surface. Sprinkle it on just before serving rather than immediately after frosting for the best texture contrast.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (1:1)	Direct swap, same result
Gluten free flour	Cornstarch (same amount)	Flour-free option, slightly denser
Coconut sugar	Light brown or white sugar (1:1)	Same amount, less caramel undertone
Dark chocolate chips	Semi-sweet chocolate chips	Slightly sweeter result
Greek yogurt (frosting)	Thick dairy-free coconut yogurt	Makes frosting dairy free
Store-bought caramel sauce	Homemade caramel sauce	Richer, more complex depth of flavor

Storage

Refrigerator: Store these Brownies with Salted Caramel Frosting in an airtight container for up to 3 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

Can I use white sugar instead of coconut sugar?

Yes. White granulated sugar or light brown sugar works 1:1. The caramel undertone from coconut sugar will be less pronounced but the brownies will taste great.

Why is my frosting too thin?

The most common cause is thin or low-fat Greek yogurt. Switch to a full-fat strained variety and refrigerate for 15 minutes after mixing.

Can I make the frosting dairy free?

Yes. Substitute thick dairy-free coconut yogurt at the same amount. It may need a longer chill before spreading but tastes just as good.

Does store-bought caramel sauce really work?

Yes. A good-quality store-bought sauce produces frosting that tastes as good as homemade. The Greek yogurt provides the texture and the caramel provides the flavor. Choose a sauce with a short ingredient list.

Brownies with Salted Caramel Frosting

These are the brownies you make when you want something that tastes genuinely spectacular. Dense, fudgy dark chocolate, a thick caramel Greek yogurt frosting, and flaky sea salt on top. Sweet, salty, rich, and deeply satisfying in every single bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings brownies

Calories 351kcal

Author Addison LaBonte

Ingredients

Brownies

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

Salted Caramel Frosting

¼ cup caramel sauce
1 ½ cups Greek yogurt
½ tsp sea salt for garnish

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 batter into the lined pan. Smooth out into one even layer.
Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.
Finally, top the brownies with frosting and slice. Top with sea salt if desired.

Notes

If you are not gluten free, feel free to use all purpose flour.
Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
Regular cocoa powder can be used if needed.
Both regular all purpose flour and gluten free 1 to 1 flour can be used. This recipe also works with cornstarch.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before frosting.
You can use store bought or homemade caramel sauce.
Store leftovers in the fridge for up to 3 days.

Nutrition

The post Brownies with Salted Caramel Frosting appeared first on Organically Addison.

Banana Cake with Chocolate Frosting

Addison LaBonte — Sun, 31 May 2026 04:10:23 +0000

This Banana Cake with Chocolate Frosting is soft, moist, and warmly spiced with cinnamon! It starts with browned butter, which adds a nutty, caramel-like depth. The whole thing bakes in a single square pan with no layers and no fuss. On top sits a two-ingredient chocolate frosting made from Greek yogurt and melted dark chocolate instead of butter and powdered sugar, making it lighter, higher in protein, and completely free of refined sugar in the topping.

Both the brown butter and the coconut sugar contribute caramel notes to the batter, so the cake already tastes complex before the frosting comes in. Additionally, the recipe is gluten free from the ground up.

What Makes This Banana Cake Different?

This Banana Cake with Chocolate Frosting uses browned butter, which adds nutty, toffee-like flavor through the Maillard reaction. Coconut sugar adds a natural caramel undertone in place of refined white sugar. The chocolate frosting skips butter and powdered sugar, using only Greek yogurt and melted dark chocolate. The result is a deeply flavored, gluten free cake.

Ingredients

Cake

2 sticks unsalted butter, browned and cooled
1 1/2 cups coconut sugar or light brown sugar
1 cup milk of choice
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
1 tsp vanilla extract
2 cups gluten free flour (see notes)
1 tsp baking soda
1 tsp ground cinnamon

Chocolate Frosting

1 cup thick Greek yogurt
1/2 cup dark chocolate chips, melted

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty flavor compounds that plain melted butter cannot replicate. In a simple banana cake, that depth makes the difference between a one-dimensional result and something genuinely complex. Cool for at least 10 minutes before mixing, since hot butter blends poorly with sugar and eggs.

Coconut sugar

Coconut sugar adds natural sweetness to this Banana Cake with Chocolate Frosting alongside a mild caramel and molasses undertone that pairs beautifully with browned butter and ripe banana. Light brown sugar works as a direct 1:1 substitute.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starches convert to simple sugars, making it sweeter, softer, and more intensely banana-flavored. About three medium bananas produces a moist cake without being dense or gummy.

Cinnamon

Cinnamon contains compounds that enhance the perception of sweetness on the palate, making the banana and coconut sugar flavors taste more pronounced. It also adds warmth that ties the brown butter and banana together into a cohesive flavor profile.

Greek yogurt chocolate frosting

This two-ingredient frosting contains no butter and no powdered sugar. Thick Greek yogurt provides the creamy base with natural protein, while melted dark chocolate adds richness without refined sugar. Use a thick strained variety like Oikos Triple Zero or Fage Total.

Thin yogurt produces frosting that slides rather than spreads. The frosting thickens considerably in the refrigerator, so a 15 to 20 minute chill after mixing brings it to perfect spreading consistency.

How to make Banana Cake with Chocolate Frosting, step by step

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

In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.

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

Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.

Remove the cake from the oven. Allow it to fully cool, at least 4 hours.

Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.

Finally, spread the frosting on top of the cooled cake. Slice and serve!

Why Brown Butter Transforms This Cake

When you brown butter, the water evaporates and the milk solids undergo the Maillard reaction, forming nutty, caramel-like flavor compounds. In a banana cake, these compounds integrate with the caramel notes of ripe banana and coconut sugar to create a genuinely layered, complex flavor profile.

Recipes that use plain melted butter produce a flat result in comparison. Browning the butter takes about five extra minutes and produces a difference every person who tastes this Banana Cake with Chocolate Frosting notices.

Tips for the Best Results

Use the ripest bananas possible

Brown-spotted bananas produce a sweeter, more intensely flavored cake. If yours are still yellow, leave them at room temperature for two to three more days.

Cool the butter before mixing

Hot browned butter produces a greasy batter. Allow it to cool for at least 10 minutes before adding it to the bowl. It should feel warm but not steaming.

Use thick Greek yogurt for the frosting

Thin yogurt produces frosting that runs rather than spreads. Use a strained variety like Oikos Triple Zero or Fage Total. Refrigerate for 15 to 20 minutes if the frosting seems too loose after mixing.

Do not overbake

This cake needs a clean toothpick, unlike a brownie. Pull it at the first sign of a clean test to preserve the moist, tender crumb throughout.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (1:1)	Direct swap, same result
Coconut sugar	Light brown sugar (1:1)	Same amount, similar caramel note
Browned butter	Plain melted butter	Less complex flavor, still delicious
Milk of choice	Any dairy or non-dairy milk	Same amount, negligible flavor difference
Greek yogurt (frosting)	Thick dairy-free coconut yogurt	Makes frosting dairy free
Dark chocolate chips	Semi-sweet chocolate chips	Slightly sweeter, lighter frosting color

Storage

Refrigerator: Store in an airtight container for up to 4 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the cake base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

Do I have to brown the butter?

No. Plain melted butter works and the cake will still be delicious. That said, browning takes five extra minutes and produces a dramatically more complex, nutty result. It is strongly worth doing.

Why is my frosting too thin?

The most common cause is thin or low-fat Greek yogurt. Switch to a full-fat strained variety and refrigerate for 15 minutes after mixing. The cold firms the yogurt quickly.

Can I make this cake dairy free?

Yes. Use a vegan butter like Miyoko’s, which can be browned just like regular butter. For the frosting, substitute thick dairy-free coconut yogurt and dairy-free dark chocolate chips.

Banana Cake with Chocolate Frosting

Soft banana cake with a warm cinnamon crumb, a deep nutty richness from brown butter, and a silky chocolate frosting made from Greek yogurt. Every bite is moist, richly flavored, and perfectly balanced between sweet banana and bold dark chocolate.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings bars

Calories 419kcal

Author Addison LaBonte

Ingredients

Cake

2 sticks unsalted butter browned
1 ½ cups coconut sugar or light brown sugar
1 cup milk of choice
2 eggs
1 ½ cups mashed ripe bananas
1 tsp vanilla extract
2 cups gluten free flour see note
1 tsp baking soda
1 tsp cinnamon

Chocolate Frosting

1 cup thick Greek yogurt
½ cup melted dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.
Finally, spread the frosting on top of the cooled cake. Slice and serve!

Notes

If you are not gluten free, feel free to use all purpose flour.
If time does not permit, you can use melted butter. I highly recommend the browned butter though!
Use brown spotted ripe bananas.
Do not bake the cake too long.
Allow the cake to fully cool before frosting.
I like using a thicker brand of Greek yogurt, like Oikos triple zero vanilla.
The frosting will become thicker in the fridge.
Store leftovers in the fridge for up to 4 days.

Nutrition

The post Banana Cake with Chocolate Frosting appeared first on Organically Addison.

Peach Cobbler Cookies

Addison LaBonte — Thu, 28 May 2026 02:39:13 +0000

These Peach Cobbler Cookies are buttery, soft, and warm with cinnamon, filled with a juicy honey-sweetened fresh peach center, and finished with a golden crumble topping! Additionally, these cookies use arrowroot starch instead of cornstarch and an optional melted coconut butter glaze that no other peach cobbler cookie recipe offers!

Three components build this cookie: the dough, the peach filling, and the crumble topping. Each is straightforward on its own, and together they create something that genuinely tastes like an individual warm peach cobbler you can hold in your hand.

What are Peach Cobbler Cookies?

Peach Cobbler Cookies are soft, buttery cookies designed to taste like an individual serving of peach cobbler. A baked cookie base with a cinnamon-spiced crumb gets a well pressed into the center right after baking, then fills with a warm, thickened fresh peach filling.

A crumble topping goes on top to recreate the buttery, golden crust of a classic cobbler. This version is fully gluten free with a honey-sweetened filling and an optional coconut butter glaze.

Ingredients

2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
1 tsp vanilla extract
2 large eggs
3 ¼ cups gluten free flour (see notes)
1 tsp baking soda
1 tsp ground cinnamon

Peach filling

½ cup diced fresh ripe peaches
1 tbsp honey
1 tsp arrowroot powder or tapioca starch

Crumble topping

4 tbsp unsalted butter, cubed and cold
½ cup gluten free flour, heat treated (see notes)
½ cup granulated sugar or coconut sugar
2 tbsp melted coconut butter, optional glaze

What Makes This Recipe Stand Apart

Gluten free natively

Every top-ranking peach cobbler cookie recipe uses all-purpose flour. This one uses a 1:1 gluten free baking blend throughout both the dough and the crumble topping. All-purpose flour works as a direct 1:1 substitute if you are not gluten free.

Honey-sweetened filling and arrowroot thickener

Every top competitor sweetens the filling with granulated sugar and thickens it with cornstarch. This recipe uses honey for a natural floral sweetness and arrowroot powder or tapioca starch as a grain-free, paleo-friendly thickener that works just as well. Both choices make this recipe meaningfully different from every top result.

Coconut butter glaze

The optional melted coconut butter drizzle adds a subtle sweetness and a glossy finish with no refined sugar. It adds a faint coconut note that complements the peach and cinnamon without overpowering either, and makes these cookies visually distinctive in photos.

How to make Peach Cobbler Cookies, step by step

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

Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Chilling the dough solidifies the butter, which slows spreading in the oven and gives the cookies time to puff and set before spreading outward. The result is a thicker, chewier cookie with a well-defined center that holds the filling cleanly. Unchilled dough spreads flat and makes the well difficult to form.

Additionally, heat-treating the crumble flour is a food safety step: raw flour can harbor bacteria including E. coli. Because the crumble goes on after baking and never returns to the oven, spreading the flour on a sheet pan and baking at 350 degrees for 5 to 6 minutes is non-negotiable.

Tips for the best result

Use ripe, juicy peaches

Ripe peaches produce the most flavorful filling. If your peaches resist gentle pressure, leave them at room temperature for one to two more days before using.

The indent must happen immediately after the cookies come out of the oven, while the center is still soft enough to compress. Cool cookies are too firm to press without cracking.

Cool the filling before assembling

Hot filling softens the cookie too much. Allow the peach filling to cool to room temperature or a gentle warmth before spooning it into the wells.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (1:1)	Direct swap throughout the recipe
Arrowroot powder	Cornstarch or tapioca starch (1:1)	All thicken the filling equally well
Honey (filling)	Pure maple syrup (1:1)	Slightly more earthy sweetness
Granulated sugar (crumble)	Coconut sugar (same amount)	Lower glycemic, mild caramel note
Coconut butter glaze	Vanilla powdered sugar icing	Sweeter, more traditional finish
Fresh peaches	Frozen peaches, thawed and drained	Works well outside peach season

Storage

Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly over time but the flavor stays excellent.

Make-ahead: Prepare the dough, filling, and crumble separately up to one day ahead. Store each covered in the refrigerator and assemble after baking. Portioned dough balls freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

Can I use canned peaches instead of fresh?

Yes. Drain thoroughly before dicing and cooking. Fresh ripe peaches produce a more vibrant flavor, but canned peaches work well outside of peak season.

Why does my cookie spread too much?

The most common cause is skipping the dough chill. Also check that your butter was properly softened rather than melted before beating, since melted butter produces flat cookies regardless of chilling.

Can I skip the coconut butter glaze?

Yes. The glaze is optional. A simple vanilla icing made from powdered sugar and milk works as a more traditional substitute drizzle.

Do I have to heat-treat the flour for the crumble?

Yes. Raw flour contains bacteria that will not die without heat. Since the crumble goes on after baking and never returns to the oven, heat-treating is a non-negotiable food safety step.

Peach Cobbler Cookies

These Peach Cobbler Cookies are buttery and soft with a warm, cinnamon-spiced crumb, a juicy honey-sweetened peach filling in the center, and a golden crumble topping on top. Every bite tastes like a bite of warm peach cobbler tucked into the perfect summer cookie.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 451kcal

Author Addison LaBonte

Ingredients

Cookie Dough

2 sticks unsalted butter softened
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 eggs
3 ¼ cups gluten free flour see note
1 tsp baking soda
1 tsp cinnamon

Peach Filling

½ cup diced fresh peaches
1 tbsp honey
1 tsp arrowroot powder or tapioca starch

Crumble Topping

4 tbsp unsalted butter cubed and cold
½ cup gluten free flour heat treated
½ cup granulated sugar or coconut sugar
2 tbsp melted coconut butter optional glaze

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
Then, add in the vanilla and eggs. Beat until mixed.
Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.
Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.
Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.
Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.
Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.
Finally, if desired, add some melted coconut butter on top as a glaze!

Notes

If you are not gluten free, feel free to use all purpose flour.
For the crumble topping, heat treat your flour. Spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 6 minutes. Remove from the oven and cool.
I recommend using ripe juicy peaches for the best results.
Chilling the cookie dough prevents it from spreading too much.
Store leftovers at room temperature for up to 3 days in an airtight container.

Nutrition

The post Peach Cobbler Cookies appeared first on Organically Addison.

Brownies with Peanut Butter Frosting

Addison LaBonte — Wed, 27 May 2026 02:05:57 +0000

These Brownies with Peanut Butter Frosting are everything the classic combination promises: rich, fudgy brownies loaded with dark chocolate, topped with a thick, creamy peanut butter layer that sets into a smooth, irresistible finish! What makes this version genuinely different from every other recipe in the top search results, however, is the frosting. Instead of butter and powdered sugar, this frosting uses Greek yogurt and honey, making it lighter, higher in protein, and completely free of refined sugar.

The brownies themselves use coconut sugar rather than white granulated sugar, which adds a subtle caramel undertone to the chocolate base and lowers the glycemic impact compared to a standard brownie. Additionally, the recipe is gluten free from the ground up, not as an afterthought substitution. One bowl, one pan, and a result that tastes far more indulgent than its ingredient list suggests.

Try my Brownies with Salted Caramel Frosting too!

What Makes This Peanut Butter Frosting Different?

Most peanut butter frostings combine butter, powdered sugar, and peanut butter into a sweet buttercream. This version, however, skips both the butter and the powdered sugar entirely. Instead, it uses thick Greek yogurt as the base and honey or maple syrup as the sweetener.

The result is a frosting that tastes creamy and rich like a classic peanut butter frosting but contains more protein, less refined sugar, and a lighter texture that complements the dense, fudgy brownie base without overwhelming it.

Ingredients

Brownies

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

Peanut Butter Frosting

½ cup all natural creamy peanut butter
1 ½ cups Greek yogurt
2 tbsp honey or maple syrup

What Each Ingredient Does

Melted butter and chocolate chips

Melting butter with dark chocolate chips creates the glossy, rich base of these brownies. The combined fat and cocoa solids produce a batter that bakes into a dense, fudgy crumb. Use high-quality dark chips for the best flavor and smoothest melt.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes before adding the chocolate is the key technique here. That extended beating incorporates air and creates the signature crinkly, paper-thin top crust that defines a great brownie.

Coconut sugar adds a subtle caramel warmth alongside its lower glycemic index. White or light brown sugar works as a direct 1:1 substitute.

Gluten free flour and dark cocoa powder

Just one quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 gluten free baking blend works best, though all-purpose flour substitutes directly at the same amount.

Cornstarch also works for those avoiding all flour blends. Two tablespoons of dark cocoa powder deepen the chocolate flavor beyond what the chips alone provide.

Greek yogurt peanut butter frosting

This frosting contains no butter and no powdered sugar. Thick Greek yogurt provides the creamy base and natural protein. All-natural peanut butter, made from only peanuts and salt, adds richness and flavor. Honey or maple syrup sweetens without refined sugar.

Use a thick strained variety such as Fage Total or Oikos Triple Zero. Thin yogurt produces a runny frosting that will not hold its shape. If the frosting looks loose after mixing, refrigerate it for 15 to 20 minutes before spreading.

How to make Brownies with Peanut Butter Frosting, step by step

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

Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Cool the brownies fully before making the frosting. To make the frosting, add the peanut butter, Greek yogurt, and honey to a mixing bowl. Beat until thick and creamy.

Finally, top these Brownies with Peanut Butter Frosting with frosting and slice!

Why Whisking the Eggs Creates a Crinkly Top

The shiny, crinkled top crust on a great brownie comes from vigorously whisking the eggs and sugar together. When you whisk for 2 to 3 minutes, the sugar partially dissolves and the mixture traps air. During baking, that air expands and pushes the surface upward before setting, creating the paper-thin, crinkly crust.

Recipes that simply stir the eggs in without beating produce a flat, dull surface. The extended whisking costs two extra minutes and makes a visible difference.

Tips for the Best Results

Use a thick Greek yogurt

Thin or low-fat yogurt produces a runny, unspreadable frosting. Use a full-fat or strained variety like Fage Total or Oikos Triple Zero for a frosting that holds its shape.

Do not overbake

Pull the brownies when the center looks slightly underdone. The fudgy texture develops as they cool. A completely clean toothpick means overbaked brownies.

Cool completely before frosting

Adding frosting to warm brownies causes the yogurt base to melt and slide. Wait until the brownies reach room temperature before frosting, then refrigerate briefly before slicing.

Use all-natural peanut butter

All-natural peanut butter mixes smoothly into the Greek yogurt and delivers clean peanut butter flavor. Conventional peanut butter contains stabilizers and added sugar that make the frosting heavier and overly sweet.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (1:1)	Direct swap, same result
Gluten free flour	Cornstarch (same amount)	Flour-free option, slightly denser
Coconut sugar	Light brown sugar or white sugar (1:1)	Same amount, less caramel note
Dark chocolate chips	Semi-sweet chocolate chips	Slightly sweeter result
Greek yogurt (frosting)	Thick dairy-free coconut yogurt	Makes frosting dairy free
Honey	Pure maple syrup (1:1)	Slightly more earthy sweetness

Storage

Refrigerator: Store these Brownies with Peanut Butter Frosting in an airtight container in the fridge for up to 3 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour works as a direct 1:1 substitute. Cornstarch also works at the same amount for a flour-free option.

Why is my peanut butter frosting too thin?

The most common cause is using thin or low-fat Greek yogurt. Switch to a full-fat strained variety and refrigerate the frosting for 15 minutes after mixing. The cold firms it quickly.

Can I make the frosting dairy free?

Yes. Substitute a thick dairy-free coconut yogurt at the same amount. It may need a longer chill before spreading.

Can I use white sugar instead of coconut sugar?

Yes. White granulated sugar or light brown sugar works 1:1. The caramel note from coconut sugar will be less pronounced but the brownies will taste great.

Brownies with Peanut Butter Frosting

These Brownies with Peanut Butter Frosting are rich, fudgy, and deeply chocolatey with a thick, creamy peanut butter frosting on top. The frosting uses Greek yogurt and honey instead of butter and powdered sugar, making it lighter, protein-rich, and completely irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 381kcal

Author Addison LaBonte

Ingredients

Brownies

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

Peanut Butter Frosting

½ cup all natural creamy peanut butter
1 ½ cups Greek yogurt
2 tbsp honey or maple syrup

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 batter into the lined pan. Smooth out into one even layer.
Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Cool the brownies fully before making the frosting. To make the frosting, add the peanut butter, Greek yogurt, and honey to a mixing bowl. Beat until thick and creamy.
Finally, top the brownies with frosting and slice.

Notes

If you are not gluten free, feel free to use all purpose flour.
Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
Regular cocoa powder can be used if needed.
Both regular all purpose flour and gluten free 1 to 1 flour can be used. This recipe also works with cornstarch.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before frosting.

Nutrition

The post Brownies with Peanut Butter Frosting appeared first on Organically Addison.

Healthy Chocolate Cake

Addison LaBonte — Thu, 14 May 2026 20:48:25 +0000

This Healthy Chocolate Cake is deeply rich, fudgy, and intensely chocolatey — and you make it with pumpkin purée instead of flour, oil, or butter. No refined sugar, no grain of any kind, and no complicated steps. Just one bowl, five simple ingredients, and a result that tastes far more indulgent than any healthy label deserves.

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.

Topping	Flavor it adds	Best occasion
Dark chocolate ganache (this recipe)	Rich, glossy, intensely chocolatey	Any occasion
Coconut cream ganache	Slightly lighter, subtle coconut note	Dairy-free serving
Vanilla whipped cream	Light and creamy, balances richness	Everyday dessert, birthdays
Powdered sugar dusted	Simple, elegant, sweet	Passover, minimalist serving
Fresh raspberries	Tart and bright, cuts the chocolate	Valentine’s Day, summer
Flaky sea salt	Salty-sweet contrast, enhances cocoa	Chocolate lovers, dinner parties

Ingredient substitutions for Healthy Chocolate Cake

Original ingredient	Best substitute	What changes
Pumpkin purée	Butternut squash purée	Very similar texture and flavor result
Pumpkin purée	Sweet potato purée	Slightly sweeter, equally moist
Pure maple syrup	Raw honey (1:1)	Slightly richer, more floral sweetness
Dark cocoa powder	Black cocoa powder (1:1)	More intense, darker, slightly bitter
Dark cocoa powder	Regular unsweetened cocoa (1:1)	Milder chocolate flavor
Heavy whipping cream	Full-fat canned coconut cream	Makes frosting dairy free
Dark chocolate chips	Dairy-free chocolate chips	Makes frosting fully dairy free

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

Can you taste the pumpkin in this cake?

No. The pumpkin flavor is completely undetectable in the finished cake. Three-quarters of a cup of dark cocoa powder plus a chocolate ganache topping dominate the flavor entirely.

Why does this cake need to cool for 4 hours?

Because this cake uses pumpkin and eggs rather than flour for structure, it needs time to fully firm up after baking. Fresh from the oven, the center feels soft and custard-like — cut it too soon and it will fall apart. Refrigerating for at least 2 of those 4 hours allows the protein-based structure to solidify completely, transforming the cake from fragile to sliceable.

Can I use sweet potato purée instead of pumpkin?

Yes. Sweet potato purée works as a direct 1:1 substitute with very similar results. It tends to run slightly sweeter than pumpkin, which adds a subtle warmth to the chocolate flavor. Butternut squash purée also works well and stays even more flavor-neutral than pumpkin.

What brand of pumpkin purée works best?

Trader Joe’s canned pumpkin is an excellent choice because it runs notably thicker and drier than most other brands. Libby’s Pure Pumpkin is another reliable option. Avoid any brand labeled “pumpkin pie filling,” which contains added sugar and spices. If your purée looks watery, spread it on a few layers of paper towel and blot out the moisture before using.

Can I make this cake without a springform pan?

A regular 8-inch round cake pan works in a pinch. Line it thoroughly with parchment paper that extends up the sides, and grease it generously. Because this cake is so moist, plan to serve it directly from the pan rather than trying to transfer it. The springform pan makes clean removal significantly easier, so it is worth using if you own one.

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

Cook Time 1

Total Time 1 10

Servings 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

The post Healthy Chocolate Cake appeared first on Organically Addison.

Gluten Free Flourless Chocolate Cake

Addison LaBonte — Tue, 12 May 2026 02:24:46 +0000

This Gluten Free Flourless Chocolate Cake is deeply fudgy, intensely rich, and made with just five pantry ingredients and no flour whatsoever. What separates it from every other flourless chocolate cake recipe, however, is one small but transformative technique: you brown the butter first. That single step produces hundreds of new flavor compounds that make the cake taste nutty, caramel-like, and far more complex than its short ingredient list suggests.

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.

Topping	Flavor it adds	Best occasion
Powdered sugar, dusted	Simple, classic, elegant	Everyday serving, Passover
Dark chocolate ganache glaze	Extra rich, glossy, intense	Dinner parties, special occasions
Vanilla whipped cream	Light, creamy, balances richness	Valentine’s Day, date nights
Fresh raspberries or strawberries	Tart and fruity, cuts through chocolate	Birthdays, summer gatherings
Flaky sea salt	Salty-sweet contrast, enhances chocolate	Any occasion for chocolate lovers
Toasted sliced almonds	Nutty crunch, echoes the brown butter	Passover, elegant plating

Ingredient substitutions for Gluten Free Flourless Chocolate Cake

Original ingredient	Best substitute	What changes
Unsalted butter	Vegan butter (Miyoko’s or Earth Balance)	Can still be browned; makes the cake dairy free
Unsalted butter	Refined coconut oil	Cannot be browned; use melted. Slight coconut flavor.
Coconut sugar	Light brown sugar (1:1)	Very similar result; slightly less caramel depth
Dark chocolate bar	High-quality dark chocolate chips	Slightly less smooth melt; still works well
Dark cocoa powder	Black cocoa powder (1:1)	More intense, darker color, slightly more bitter
Dark cocoa powder	Regular unsweetened cocoa powder (1:1)	Milder, lighter-colored result
5 large eggs	Not recommended to substitute	Eggs are the sole structural element; substitutes will not hold the cake together

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

Is flourless chocolate cake actually gluten free?

Yes. Flourless chocolate cake is naturally gluten free because it contains no flour of any kind. However, if baking for someone with celiac disease, verify that your chocolate bar, cocoa powder, and nonstick spray are all certified gluten free, since some brands are processed in facilities that also handle wheat.

Why did my flourless chocolate cake sink in the middle?

Some sinking is completely normal and expected. Without flour to provide structural support, a flourless cake deflates slightly in the center as it cools. This is not a flaw. If the sinking is dramatic, the most likely cause is overmixing after adding the chocolate, which collapses the air beaten into the eggs. To minimize sinking, fold gently and stop as soon as the batter is just combined.

Can I use milk chocolate instead of dark chocolate?

Technically yes, though the result will be noticeably sweeter and less intense. Since this recipe already uses coconut sugar, swapping to milk chocolate may make the cake feel cloying. For the best balance, use dark chocolate at 60 to 70 percent cocoa, which delivers deep flavor without being bitter.

Do I have to brown the butter for this recipe?

No. Plain melted butter works as a direct substitute and the cake will still be delicious. That said, browning the butter adds only four minutes and produces a dramatically more complex, nutty flavor in a recipe with just five ingredients. It is one of the highest-impact small steps in all of baking.

Can I make this Gluten Free Flourless Chocolate Cake dairy free?

Yes. Substitute a good-quality vegan butter such as Miyoko’s or Earth Balance for the unsalted butter. Vegan butter can be browned just like regular butter, so you do not have to skip that step. Also confirm that your chosen dark chocolate bar is dairy free, since some dark chocolate products contain milk solids.

What is the difference between dark cocoa powder and black cocoa powder?

Dark cocoa powder is Dutch-processed, meaning it has been treated with an alkaline agent to reduce acidity and deepen flavor. Black cocoa powder is ultra-Dutch-processed further, making it nearly black in color, very low in acidity, and intensely smoky and rich. It is the cocoa used in Oreo cookies. Either works in this recipe; black cocoa powder simply produces a more dramatic, bittersweet result.

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

Cook Time 30

Total Time 45

Servings 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

The post Gluten Free Flourless Chocolate Cake appeared first on Organically Addison.

Banana Bread Pudding

Addison LaBonte — Fri, 24 Apr 2026 03:29:34 +0000

If you have leftover banana bread sitting on your counter, this banana bread pudding is about to become your new favorite dessert! It transforms simple ingredients into a warm, soft, and rich treat with a perfectly gooey center and lightly crisp top.

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

Why You Will Love This Banana Bread Pudding

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

Ingredients

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

Ingredient Substitutions Table

Ingredient	Substitution	Result
Banana bread	Brioche or challah	Less banana flavor but still rich
Whole milk	Almond or oat milk	Slightly lighter texture
Coconut sugar	Brown sugar	Classic sweetness
Chocolate chips	Nuts or raisins	Different texture and flavor

Step by Step Instructions

First, preheat your oven to 375 degrees Fahrenheit.

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

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

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

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

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

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

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

How to Tell When It Is Done

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

The top should be lightly golden

The center should jiggle slightly but not be liquid

A knife inserted should come out mostly clean

Pro Tips for the Best Texture

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

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

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

Flavor Variations

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

Storage and Reheating

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

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

Frequently Asked Questions

Can I use fresh banana bread for bread pudding?

Yes, but slightly stale banana bread works better because it absorbs the custard more effectively.

Why is my banana bread pudding soggy?

This usually happens when there is too much liquid or it has not baked long enough.

Can I freeze banana bread pudding?

Yes, freeze it in an airtight container for up to 2 months. Thaw overnight before reheating.

What is the best bread for bread pudding?

Banana bread adds flavor, but brioche or challah also work well for a rich texture.

Banana Bread Pudding

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

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 414kcal

Author Addison LaBonte

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

The post Banana Bread Pudding appeared first on Organically Addison.

Cookie Dough Cheesecake

Addison LaBonte — Wed, 22 Apr 2026 02:34:05 +0000

Cookie Dough Cheesecake is the ultimate dessert if you love rich, indulgent treats! It combines a creamy cheesecake filling with soft chunks of cookie dough and plenty of chocolate chips.

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

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

Why This Recipe Works

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

Ingredients

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

Cheesecake Filling

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

Chocolate Ganache

1 cup heavy cream
1 cup dark chocolate chips

Step-by-Step Instructions

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

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

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

Prepare the Cheesecake Filling

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

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

Assemble the Cheesecake

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

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

Bake Using a Water Bath

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

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

Chill and Add Ganache

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

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

Baking Time and Texture Guide

Stage	What to Look For
Crust baked	Light golden edges
Cheesecake done	Slight jiggle in center
Fully chilled	Firm and sliceable

Pro Tips for Perfect Cheesecake

Do not overmix the batter or it will crack

Always use room temperature ingredients

Keep the water bath halfway up the pan

Let this Cookie Dough Cheesecake cool slowly to prevent sinking

Chill overnight for best texture

Troubleshooting Guide

Problem	Cause	Fix
Cracks on top	Overmixing or no water bath	Mix gently and always use water bath
Dense texture	Overbaking	Remove when center jiggles
Soggy crust	Water leakage	Wrap pan in foil
Cheesecake sinking	Rapid cooling	Cool gradually

Storage and Freezing

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

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

Frequently Asked Questions

Is cookie dough in cheesecake safe to eat?

Yes, as long as you heat treat the flour to remove bacteria.

Do I have to use a water bath?

It is strongly recommended for a smooth, crack free cheesecake.

Can I make this ahead of time?

Yes, it actually tastes better the next day after chilling overnight.

Can I use store-bought cookie dough?

You can, but most store-bought dough contains raw eggs and untreated flour. If you use it, ensure it is labeled “safe to eat raw” or “edible” to maintain the best texture and safety.

Why did my cheesecake crack?

Cracks are usually caused by overmixing the eggs or cooling the cake too quickly. Follow the “Slow Cool” method in step 7 to ensure a smooth surface every time.

Cookie Dough Cheesecake

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 1

Cook Time 1

Chill Time 4

Total Time 6

Servings slices

Calories 548kcal

Author Addison LaBonte

Ingredients

Cookie Dough

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

Cheesecake Filling

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

Chocolate Ganache

1 cup dark chocolate chips
1 cup heavy cream

US Customary – Metric

Instructions

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

Notes

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

Nutrition

The post Cookie Dough Cheesecake appeared first on Organically Addison.

Cookie Dough Cheesecake Bars

Addison LaBonte — Mon, 13 Apr 2026 03:10:37 +0000

If you love soft, chewy cookie bars and creamy cheesecake, these Cookie Dough Cheesecake Bars are the ultimate dessert. They combine rich brown butter cookie dough with a smooth cheesecake swirl for a bakery style treat that is soft in the center, slightly gooey, and packed with chocolate chips.

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

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

Can I use all purpose flour instead of gluten free flour?

Yes, this recipe works perfectly with all purpose flour using the same measurements.

Do I need to refrigerate cheesecake bars?

Yes, because of the cream cheese layer, they should always be stored in the fridge.

Can I freeze cookie dough cheesecake bars?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

What makes these bars chewy?

The combination of brown sugar and proper baking time keeps the texture soft and chewy.

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

Cook Time 30

Total Time 45

Servings 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

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

Chocolate Cheesecake Bars

Addison LaBonte — Wed, 08 Apr 2026 03:30:57 +0000

If you love rich, ultra creamy desserts with deep chocolate flavor, these chocolate cheesecake bars are about to become your go to recipe. They have a crunchy chocolate cookie crust, a silky smooth chocolate cheesecake filling, and a glossy ganache topping that makes them taste like something straight from a bakery.

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

Why You’ll Love This Recipe

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

Ingredients

Crust

25 sandwich cookies

6 tbsp melted butter

Cheesecake Filling

20 ounces full fat cream cheese, room temperature

¾ cup sour cream, room temperature

1 cup granulated sugar or coconut sugar

2 tbsp dark cocoa powder

3 eggs

1 egg yolk

1 tsp vanilla extract

12 ounces dark chocolate chips, melted

Chocolate Ganache

1 cup heavy whipping cream

12 ounces dark chocolate chips

Ingredient Substitutions

Ingredient	Substitute	Notes
Sandwich cookies	Gluten free Oreos	Keeps recipe gluten free
Sour cream	Greek yogurt	Slightly tangier flavor
Dark chocolate	Semi sweet chocolate	Sweeter result
Coconut sugar	White sugar	More classic cheesecake taste

Step by Step Instructions

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

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

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

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

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

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

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

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

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

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

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

Finally, cut and serve!

Pro Tips for Perfect Cheesecake Bars

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

Troubleshooting Guide

Problem	Cause	Fix
Cracks on top	Over mixing or over baking	Mix gently and remove earlier
Lumpy batter	Cold cream cheese	Let ingredients reach room temp
Soggy crust	Not pressed firmly	Pack crust tightly before baking
Bars too soft	Not chilled enough	Chill longer before slicing

How to Store

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

Freezing Instructions

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

Variations

Oreo cheesecake bars

Peanut butter chocolate cheesecake bars

Salted caramel chocolate cheesecake bars

Espresso chocolate cheesecake bars

Frequently Asked Questions

Can I make these gluten-free?

Yes! This recipe is easily adaptable. Simply use gluten-free sandwich cookies (like Simple Mills or GF Oreos) for the crust. Since the filling doesn’t require flour as a thickener, the rest of the ingredients are naturally gluten-free.

Why do the cream cheese and sour cream need to be room temperature?

Using cold ingredients is the #1 cause of lumpy cheesecake batter. When cream cheese is at room temperature, it emulsifies perfectly with the sugar and sour cream, resulting in that signature velvety texture.

Pro Tip: Take your ingredients out of the fridge about 60–90 minutes before you start baking.

How do I know when the chocolate cheesecake bars are finished baking?

The “Jiggle Test” is key! At 40 minutes, the edges should be set and firm, but the center should still have a slight wobble (like Jell-O). It will continue to firm up significantly as it cools in the oven and sets in the fridge.

What is the best chocolate to use for the ganache?

For a rich, sophisticated flavor, use a high-quality dark chocolate (60% cacao or higher). Since the ganache only has two ingredients, the quality of the chocolate chips or chopped chocolate bars will make a huge difference in the final taste.

Chocolate Cheesecake Bars

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Chill Time 4

Total Time 5

Servings bars

Calories 473kcal

Author Addison LaBonte

Ingredients

Crust

25 sandwich cookies see note
6 tbsp melted butter

Cheesecake Filling

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

Chocolate Ganache

1 cup heavy whipping cream
12 ounces dark chocolate chips

US Customary – Metric

Instructions

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

Notes

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

Nutrition

The post Chocolate Cheesecake Bars appeared first on Organically Addison.

by Holiday Archives - Organically Addison

Brownies with Salted Caramel Frosting

What Makes This Salted Caramel Frosting Different?

Ingredients

Brownies

Salted caramel frosting

What Each Ingredient Does

Melted butter and dark chocolate chips

Eggs and coconut sugar

Gluten free flour and dark cocoa powder

Greek yogurt and caramel sauce

Store-bought vs homemade caramel sauce

How to make Brownies with Salted Caramel Frosting, Step by Step

Why Sea Salt Makes the Whole Recipe Work

Tips for the Best Results

Use thick Greek yogurt

Do not overbake

Cool completely before frosting

Add sea salt just before serving

Substitutions

Storage

Frequently Asked Questions

You May Also Like

Brownies with Salted Caramel Frosting

Ingredients

Brownies

Salted Caramel Frosting

Instructions

Notes

Nutrition

Banana Cake with Chocolate Frosting

What Makes This Banana Cake Different?

Ingredients

Cake

Chocolate Frosting

What Each Ingredient Does

Brown butter

Coconut sugar

Ripe bananas

Cinnamon

Greek yogurt chocolate frosting

How to make Banana Cake with Chocolate Frosting, step by step

Why Brown Butter Transforms This Cake

Tips for the Best Results

Use the ripest bananas possible

Cool the butter before mixing

Use thick Greek yogurt for the frosting

Do not overbake

Substitutions

Storage

Frequently Asked Questions

You May Also Like

Banana Cake with Chocolate Frosting

Ingredients

Cake

Chocolate Frosting

Instructions

Notes

Nutrition

Peach Cobbler Cookies

What are Peach Cobbler Cookies?

Ingredients

Cookie dough

Peach filling

Crumble topping

What Makes This Recipe Stand Apart

Gluten free natively

Honey-sweetened filling and arrowroot thickener

Coconut butter glaze

How to make Peach Cobbler Cookies, step by step

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Tips for the best result

Use ripe, juicy peaches

Press the well while the cookie is still warm

Cool the filling before assembling

Substitutions

Storage

Frequently Asked Questions

You May Also Like

Peach Cobbler Cookies