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:
First, CONGRATULATIONS! I am not at all surprised. This is a wonderful site.
Second, THANK YOU for this great recipe. The five-star rating is well deserved.
I did stir in a cup of chocolate chips (because I can!) and baked it a little longer, but my daughter is a pastry chef and even her husband loved these!
And I have no pictures because the brownies are already all gone…
It looks Awesome!!
Just 2 questions actually;
1. Can i use normal butter instead of almond butter?
2. Do you place the choc chips before or after baking?
Thanks! 🙂
Please let me know if you used normal butter and how they turned out! I was hoping to be able to make them using normal butter as well 🙂
For the Browie Batter Bars, what’s a good almond butter substitute? I have never bought almond butter, I will have to see where to find it.
Peanut butter works, and then they taste like a reeses peanut butter cup! Or almond butter should be available at most regular grocery stores or Target, at least in the US.
These are VERY dark chocolate brownies. My daughter did not care for them. I would recommend these with vanilla ice cream, and maybe a topping, to dilute the intensity of the chocolate. If dark chocolate is to your taste, they may be for you. I used part stevia and part agave for the sweetener. I felt the texture was much more like regular brownies (cake-like) than Katie’s black bean brownies. I will make the black bean brownies again,and again, and likely try some of the other brownie variations. So far I’ve enjoyed and shared (the desserts) from at least 5 of your recipes after happening upon your website only a few weeks ago, while looking for a healthy dessert idea for my Mom’s 86th birthday. I’ve told many people about this website. I want to try your Ryan Reynold’s blondies soon. Thank you!
I just made these! I used PB, because….peanut butter. Turned out amazing- they look nice and tast INCREDIBLE!!!!!!
What sweetener is used for the lower sugar/keto version (according to the nutrition facts you posted). My son is a newly diagnosed diabetic so I’m not real familiar with sugar alternatives yet. Thanks
Hi Cassondra, I think a lot of Diabetics on this site will use either xylitol or erythritol, but it depends on their own specific needs, so I’d definitely ask his doctor for what would be best for his personal diet!
Jason
I think my oven runs hot. Mine looked a lot dryer than yours, might try to lower the temperature or not bake as long next time? Maybe after I cool them in the refrigerator they will look moister? House does smell wonderful!
Trying peanut butter and peanut butter powder in place of the cocoa. Cooling now.
How did that go as I want to try with peanut butter
I love this recipe! I am on keto and craving sweets. My substitutes were almond flour, full fat sour cream instead of applesauce, an erythritol based sugar substitute and a sugar free chocolate chips. I threw in some walnuts for some healthy fats and crunch too!! I will make these for all special occasions I have coming up! Great website!
Ooh! Interesting to know it works with sour cream!
HI Katie I have a friend has problem with gluten eggs and Dairy feels very deprived I Googled recipes that are free of these products and found your website made the brownies originally with almond butter wasn’t quite sweet enough using truvia, I noticed the chocolate chips on top made it taste sweeter, I gave a batch to my friend she and her family loved your brownies my husband was not impressed at the beginning however he came back for more and nibbled nibbled and nibbled on the brownies LOL they are addicting I really like the recipe I tried it with peanut butter it was ok not as good as the almond butter I covered the top of brownies completely with chocolate chips made mistake cutting brownies after removing from the refrigerator chips got hard was difficult to cut but when I left it out for a while it was much better looking forward to trying your other recipes ? can you tell me which brand of almond butter and peanut butter you use I’m thinking some nut Butters taste better then others would like to try one that has a really nice flavor for this recipe thank you 🙂
Hey! Try Justins – really good!
Hi Katie. My friend made these when I was visiting her in Canada and they were delicious. I’m going to make them but wanted to ask if I could halve the amount of sugar ? Anyone tried that yet & they’ve still been as good ?
Also as almond butter is soooooo expensive here in New Zealand, could I make half and half with peanut and almond butter? Just as long as it’s gooey and runny.
The chocolate I use is a 70% dark chocolate, that should be ok yes ?