Ooey, gooey, soft, fudgy, decadent chocolate brownie batter bars…
Yes, brownie batter bars
So much better than regular brownie bars… it’s not even a contest!
Trust me, you’ll understand immediately if you make them – these are without a doubt the richest and fudgiest brownie bars you will ever eat in your life.
The recipe is dangerously easy to make, and the brownie batter bars are so deeply delicious and chocolatey, you’ll have a hard time believing you aren’t eating straight-up brownie batter!
Also Try These Keto Brownies – No Flour
I made the brownie batter bars to celebrate
This is possibly the wildest and most amazing thing that has ever happened to my blog…
I keep trying to wrap my mind around it but still can’t believe it’s actually real.
As of this week, Chocolate Covered Katie is now one of the top 30 cooking websites on the entire internet, including not just food blogs, but also sites run by actual corporations such as Kraft, Pillsbury, and Epicurious. It is so crazy!
And it’s all because of you. If you’ve ever made one of my recipes, or mentioned Chocolate Covered Katie to a friend or relative, or even if you’re just reading this blog for the very first time today, thank you so incredibly much.
Also a huge thank you to all of you who get my Free Healthy Dessert Recipe Emails.
Thank you a million times over. I don’t even have words for how grateful I am to every single one of you reading this right now.
But let’s get to the real reason you’ve come to this blog – for dessert!
Although this brownie batter bar recipe isn’t quite big enough to feed all of you (Oh how I wish..), it is still a great recipe to feed a crowd.
It’s also easily adaptable to suit many different dietary restrictions, whether you’re looking for a recipe that can be vegan, gluten free, soy free, egg free, dairy free, paleo, or keto friendly.
I served them to a group of friends this past weekend, and the entire tray of brownie batter bars was gone in seconds.
Not that I’m surprised.
WHO DOESN’T LOVE BROWNIE BATTER???!
Brownie Batter Bars
Ingredients
- 2 cups almond butter or allergy-friendly sub
- 1 cup applesauce or yogurt, such as coconutmilk yogurt
- 1/2 cup milk of choice
- 1 tbsp pure vanilla extract
- 3/4 cup flour, such as oat, white, spelt, sorghum, or almond
- 1 cup sugar or keto sub (for a refined-sugar-free version, try these Almond Butter Brownies)
- 3/4 cup unsweetened cocoa powder
- 1 tbsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips, optional
Instructions
- *For peanut butter brownie batter bars, simply sub peanut butter for the almond. You can also use cashew butter, sunflower butter, or even pecan butter. I haven’t tried but think a buttery spread or coconut oil should work – if anyone tries it before I do, definitely let me know how it goes!Preheat oven to 350 F. Line a 9×13 pan with parchment. If nut butter is not soft, gently heat until stir-able. Combine the first four ingredients in a bowl. Stir remaining ingredients in a separate bowl (really stir well, as you don’t want to end up with a clump of baking soda when you take a bite). Pour dry into wet and stir to combine. Smooth into prepared pan. I like to place a sheet of wax or parchment on top and smooth the batter by pressing down. (Remove the sheet before baking.) Bake on the center rack, 14 minutes for “brownie batter” bars – they should look underdone when you remove them. Let cool, then very loosely cover and let the pan sit either on the counter or in the fridge for at least 8 hours, during which time they will firm up without losing their extreme fudginess. (If you’d prefer cake-ier bars to fudgy ones, you can simply bake longer, but I’d still recommend removing before they look completely done, because they continue to firm up as they cool.)View Nutrition Facts
Notes
More Healthy Chocolate Recipes:
Congratulations Katie! Well deserved! I made your healthy doughnuts this weekend with cocoa powder and chocolate chips. My daughter is addicted to your coconut magic bars. And I love to make the pumpkin and broccoli cheese sauce over farro for lunches. I am a diabetic and your recipes have really helped me to find tasty desserts that I can enjoy.
Aw thank you so much! 🙂
*Gap!* This post was the perfect way to start a Monday! I must make these after my wedding! Looks like a fantastic breakfast or after-workout snack!
Congrats, Katie! You deserve it! Your blog really does stand out among the rest of any vegan, or dessert, or healthy bloggers I’ve seen, and it always turns out as my fall-back (or, usually, go-to). Blessings!
*Gasp, not gap! )X-(
Thank you so so much, Whitney 🙂
Seriously can’t get over how fudgy these look! Can’t wait to make them with almond flour…so many options! YUM 🙂
these look SO fudgy OMG.
i have been craving chocolate pretty hard all summer, but i don’t trust myself with a batch of regular brownies…i love that these have some protein in there from the almond butter and yogurt!! must make soon 🙂
These brownies look amazing! I need these in my life asap!
Paige
These look and sound so wonderful. I am excited to make them.
I never post comments until AFTER I’ve made the recipe (which I will definitely be doing), but I want to say Congratulations, Katie!! You do a fantastic job, especially important in spreading the good vegan word! As we say in Israel, Kol haKavod! (All the honor/respect) I could not live without the vegan Butterfinger Bars. I wonder if you know whether any other veg sites made it onto the list.
Thank you so much! I think mine is the only vegan site! 🙂
Here’s the link (Alexa is the tool used to rank websites based on pageviews/unique visitors)
https://www.alexa.com/topsites/category/Home/Cooking
Hello! Please tell me when I put the chocolate chips on top – is it before I bake, or after I bake? Thank you! ♥
Either works. Katie put them on before.
Congratulations! That is amazing!!! I’ve been reading your blog for years and have both your books 🙂
Before I make these I have to ask, is the 1 tbsp. baking soda accurate or a typo? 1 tbsp. seems like a lot.
It is tbsp – it makes a large amount!