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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Chocolate Recipes:
Reading in Boston says
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.
Chocolate Covered Katie says
Aw thank you so much! 🙂
Whitney says
*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!
Whitney says
*Gasp, not gap! )X-(
Chocolate Covered Katie says
Thank you so so much, Whitney 🙂
Brittany Audra @ Audra's Appetite says
Seriously can’t get over how fudgy these look! Can’t wait to make them with almond flour…so many options! YUM 🙂
jordan @ dancing for donuts says
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 🙂
Paige Cassandra Flamm says
These brownies look amazing! I need these in my life asap!
Paige
Nina says
These look and sound so wonderful. I am excited to make them.
Andrea E. says
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.
Chocolate Covered Katie says
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
debbie says
Hello! Please tell me when I put the chocolate chips on top – is it before I bake, or after I bake? Thank you! ♥
Jason Sanford says
Either works. Katie put them on before.
Jessie says
Congratulations! That is amazing!!! I’ve been reading your blog for years and have both your books 🙂
Linda Casados says
Before I make these I have to ask, is the 1 tbsp. baking soda accurate or a typo? 1 tbsp. seems like a lot.
Jason Sanford says
It is tbsp – it makes a large amount!
Amanda says
Congratulations!! I have made so many of your recipes, and your blog is my “go-to” vegan blog! These brownies look to die for.
Chocolate Covered Katie says
Thank you so much!!
Allison says
I made these tonight. Delicious. The kids loved them and so did I.
Nicole C. says
Delicious! Made mine in a cast iron pan with almond flour and erythritol. Perfectly gooey brownies, yay!
Chocolate Covered Katie says
Your skillet idea sounds completely amazing!
Cassie Autumn Tran says
If there is ANY way I can consume straight-up brownie batter, I’d snatch that opportunity without question. These look DELICIOUS. Wouldn’t mind making a giant brownie cake either!
olive jason says
these look and sound so wonderful.
Cindy says
Congratulations Katie! I love how healthy your recipes are—it’s so hard to find healthy recipes that also taste good! Your doughnut recipe is my favourite by far but these brownie batter bars look so amazing as well 🙂 Will definitely try this when there’s time in my schedule to bake!
Jason Sanford says
I love the donuts too!
Ginny says
Yay, Katie! I am ALWAYS telling friends about your recipes and website! Thank you so much for so many GREAT recipes!
Jill York says
Made this tonight and my girls LOVED it! Definitely a keeper. 🙂
Missy says
This might be a stupid question, but will it work if I halve the recipe into an 8×8? Would heat and time be the same? I tend to have bad luck if I make any deviations, I don’t have the Katie magic, hehe 🙂
Missy says
So I decided just to go for it and try it halved in the 8×8 and baked it at the same temp and time and oh my wow. These brownies are amazing @_@ I was too impatient to wait the full eight hours so it was a bit softer than if I gave it more time and wooooooow. Mind has been blown xD Thanks so much for this recipe ♡
Jason Sanford says
So glad it worked! Thank you so much for reporting back 🙂
Jason
Linda says
I love chocolate bars! They look so so delicious!
Marlene High says
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…
Aarti says
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! 🙂
Samantha says
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 🙂
Margaret Sawatzky says
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.
Jason Sanford says
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.
Leigh Snyder says
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!
TeenChef says
I just made these! I used PB, because….peanut butter. Turned out amazing- they look nice and tast INCREDIBLE!!!!!!
Cassondra Carlson says
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
Jason Sanford says
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
Pauline says
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!
Pauline L Bakula says
Trying peanut butter and peanut butter powder in place of the cocoa. Cooling now.
Lisa says
How did that go as I want to try with peanut butter
Charlene L says
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!
Jason Sanford says
Ooh! Interesting to know it works with sour cream!
Ljay says
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 🙂
Jason Sanford says
Hey! Try Justins – really good!
Lisa says
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 ?
Shaunna Carroll says
Omg I have just made these and these are amazingly good. So tasty and fudgey. I baked them a little longer as they looked abit too googey. I will always make these from now. So easy to make. I have just discovered food heaven on this site. Well some for making such a lovely recipe and sharing
Shaunna Carroll says
I also made these with peanut butter and they turned out amazingly good too.
Sue says
I made these with rice flour and they tasted fine, although they were a bit crumbly. I’m thinking about adding a bit of xanthan gum next time. Has anyone done this?
Sara says
Holy freaking deliciousness! Katie, these are out of this world. I am a big fan of dessert, and I often visit your website when i want to try a new healthy recipe that tastes like dessert. I enjoy so many of your recipes, but these are the best healthy brownies I have every eaten. I had told my kids they were a healthy treat, but as we ate this gooey chocolate deliciousness and they repeatedly asked for another piece, I kept pausing because it really felt like I was giving them an unhealthy dessert. This is my new favorite recipe on your site. (Made with oat flour, splenda, 1/2 c mini chocolate chips, and Jif peanut butter, mine came out to 32 servings with 117 calories each, with only 3 grams of sugar and 4 grams of protein.) PS- I baked for 14 minutes, cooled for 20, and dug in. They were a little difficult to cut and serve, but I didn’t mind. I wanted to share that they are totally awesome after only 20 minutes of waiting in case anyone else is feeling impatient.
Sara says
I made these the other day with a mixture of almond and peanut butter. I don’t know if Katie put a tablespoon of baking soda in or not but I think a teaspoon would taste better. The tablespoon gave it an unpleasant after taste to me. I’ve been baking and cooking for many years and I think these would taste great with that one change.
Katie says
Do these taste like maple and almond butter?
Elizabeth says
These are delicious! I made them just as instructed except I used bread flour instead of all-purpose. The bread flour lent a slight chewiness to these bars that I love. I left out the chocolate chips but don’t miss them a bit. Thanks for this wonderful recipe!
Miranda says
Has anyone tried with coconut flour, brown rice flour or garbanzo bean flour? Or a mixture of white flour and coconut flour?
Jason Sanford says
Brown rice flour would work!
Dee Gee Johnson says
I really want to try these but I can’t find sugar free coconut yogurt (I’m keto too) Do you think coconut cream (from canned coconut milk) might work?
Thanks for your advise!
DeeGee
Jason Sanford says
Honestly, we don’t see any reason why that wouldn’t work! Please be sure to report back if you try!
Jason (media relations)
Holly Wood says
These are FANTASTIC! My family and I were so impressed with how wonderful these taste – thank youuuuuu!
shruti says
Hi Katie, I am curious as to why you chill these bars as you don’t really traditionally chill bars. Pls let me know
Beth Bailey says
I love this! Thanks Katie! I adapted it to my needs so it became:
1.5 c (1/2 sunflower and 1/2 salted pumpkin seed butter)
0.5 c coconut oil
1 c plus 1/4 c silk coconut yogurt
1/4 c water
10 drops vanilla creme stevia
3/4 c oat flour
Stevia- 1 tbsp plus 1/2 tbsp
1/4 c protein powder (amy Myers paleo birthday cake)
1/2 c cocoa powder
1 tsp baking soda
Sprinkling of lilys chocolate chips
I actually use pierces of it as a topper on oatmeal cookies to make half of an oat fudge bar… yummy!!
CCK Media Team says
Your version sounds wonderful!
Deb says
Better than a regular brownie! By far!