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Brownie Batter Bars

Ooey, gooey, soft, fudgy, decadent chocolate brownie batter bars…

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

The Best Gooey Brownie Bars

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.

Chocolate Covered Katie Brownies

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.

Gooey Chocolate Brownie Bars

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???!

Fudgy Brownie Batter Bars (Vegan, Oil Free, Keto Option)

Adapted from these Sweet Potato Brownies

Pin it now to save for laterPin Recipe

Brownie Batter Bars

These ooey gooey chocolate brownie batter bars are always a hit at parties!
4.83/5 (6)
Total Time 14 minutes
Yield 16 - 24 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 9x13 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

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4.83/5 (6)

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Published on August 20, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

60 Comments

Leave a comment or reviewLeave a rating
  1. 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

  2. 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?

  3. 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.

  4. 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.

  5. 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!

  6. 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)

  7. Holly Wood says

    These are FANTASTIC! My family and I were so impressed with how wonderful these taste – thank youuuuuu!

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