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Gooey Chocolate Chip Brownie Bars

These bars are like the lovechild of a brownie and a chocolate chip cookie! 

GOOEY CHOCOLATE CHIP BROWNIE BARS - Like the lovechild of a brownie and a chocolate chip cookie! Recipe link:


Gooey, fudgy, rich, decadent, peanut buttery, chocolatey, melt-in-your-mouth chocolate chip brownie bars – I could go on with adjectives, but you really need to try them to understand!

Gooey Chocolate Chip Brownie Bars - Like the lovechild of a brownie and a chocolate chip cookie! Recipe link:

This recipe was created to say thank you.

I found out last week that my book made the list of Amazon’s Top 20 Best Cookbooks Of 2015. Seeing my name included on that list when I opened the email was such a shock… I think I probably screamed… and maybe scared the neighbors… I can’t stop smiling… and still can’t believe it!!!

amazon best of 2015

Please forgive me for mentioning the book again…  there is no way I can keep this exciting news to myself! Making Amazon’s Top 20 Cookbooks of the year is by far one of the MOST exciting things to happen in all the time I’ve been blogging. And I can’t ever thank you enough.

Before the book came out, my publisher had warned me that because not everyone eats dessert, cookbooks with only desserts rarely sell as well as non-dessert books and that I should keep this in mind and not get my hopes up too far. Neither of us ever expected this amount of incredible success; we have been stunned at how many people have been buying the book.

It’s completely crazy!!!!

GOOEY CHOCOLATE CHIP BROWNIE BARS - Like the lovechild of a brownie and a chocolate chip cookie! Recipe link:

Words are failing me once again, and therefore I wish to express my thanks to you all in my usual favored way: through—what else?—dessert!

Thank you to everyone who reads this blog.

Thank you to everyone who has ever made one of the recipes or mentioned the site to a friend.

Thank you to everyone who has bought the book.

But mostly, thank you to everyone simply just for reading. I know full well it’s because of YOU that I’m able to do what I love every day, and I never want to take that for granted. I wish I could send a batch of chocolate chip brownie bars to each of you as a thank-you for making this all possible. Thank you again and again and again. Thank you, a million times over.

GOOEY CHOCOLATE CHIP BROWNIE BARS - Like the lovechild of a brownie and a chocolate chip cookie! Recipe link:

Okay, brownie time!


Gooey Chocolate Chip Brownie Bars

Adapted from Chocolate Chip Zucchini Bars 

Gooey Chocolate Chip Brownie Bars

Total Time: 40m
Yield: 12-16 (the photographed bars are cut into 16)
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1/3 cup unsweetened applesauce
  • 1 cup peanut butter OR allergy-friendly alternative
  • 1 tsp pure vanilla extract
  • 1/4 cup plus 2 tbsp flour (almond flour, white, spelt, sorghum, oat, and Bob’s gf all work here)
  • 1/4 cup plus 2 tbsp cocoa powder
  • 2/3 cup sugar or xylitol
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips (mini are best, but regular will also work)
  • optional chocolate chips for the top


Preheat oven to 350 F and grease an 8×8 pan. Set aside. In a large mixing bowl, stir together the first 3 ingredients until smooth. Add all remaining ingredients, and stir. Only if it’s too dry after stirring to resemble a thick brownie batter, very slowly add a little milk of choice (or water) until the desired texture is reached. Smooth evenly into the prepared pan, then press in some extra chocolate chips if desired. Bake 20 minutes, then remove from the oven. It will look a little undercooked, so do not touch the pan for at least 15 minutes. After this time, it will have firmed up and you can cut without crumbling. After a day, leftovers should be stored in the fridge for freshness.

View Brownie Bars Nutrition Facts


Links Of The Day:

Cauliflower Pizza Crust


Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook


Published on July 13, 2015

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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  1. Lisa B says

    Congratulations on the book!!! I have it & have tried only 2 recipes and both were amazing!! These brownies look soooo yummy!!

  2. Nancy says

    Hi Katie, I have enjoyed making several of the recipes in your book. Thanks for sharing your talents with the world! I have a couple of questions regarding the nutritional information you give. First, you show a yield of 16 brownies…I’m not sure how you would be able to cut that from an 8 x 8 pan of brownies…
    Also, your nutrition information states it does not include the chocolate chips, yet these are not optional in your recipe (only on the top). Could you please shed some light on these questions? Thanks again for all you do!

      • Nancy says

        Hmmm, I guess I need to check my recipe software for accuracy because it gave me a nutritional breakdown on this recipe as 181 calories at 16 bite sized brownies per batch. Thanks for your speedy reply.

        • Andrea says

          Actually I’ve gotten as many as 20 servings from that size pan before. If the brownies are really rich, you don’t need or even want a giant bar. And it’s not bite sized. Portions nowadays in restaurants are just needlessly way too big, when you could be satisfied from a much smaller amount.

        • Paula says

          I made these tonight and they very easily cut into 16 squares — we each had one and as they were super rich, one was quite satisfying. I use sucanat (not xylitol) and homemade, raw applesauce and the calorie count was closer to 160, but still pretty reasonable.

  3. Iris says

    Hi Katie,

    Yeah on the book!! I do have a question about this amazing looking recipe.. you describe them as “Gooey, fudgy, rich, decadent, peanut buttery, chocolatey, FLOURLESS, melt-in-your-mouth chocolate chip brownie bars”.. yet the ingredients include “1/4 cup plus 2 tbsp flour (white, spelt, sorghum, and Bob’s gf all work here)” with no option like almond flour to make them grain-free. Is there a way to keep them vegan and make them grain-free as well?

    Thanks for all you share.

    • Chocolate Covered Katie says

      Sorry about that. I took that adjective out of the post. If you want to make them flourless, oat flour does work. I haven’t tried almond flour in this particular recipe, but I know readers have successfully used it in the zucchini bars this recipe is based off. So that looks favorably towards almond flour working here! 🙂

      • Iris says

        thanks Katie.. think I could sub the applesauce for zucchini in this recipe? same amount of almond flour as listed for the others?

  4. Kelly says

    Is it really 1/12 tsp of baking soda? I’m guessing it’s just a typing error and you really meant 1 1/2 tsp but just wanted to make sure. Thanks!

  5. Lisa Grenier says

    Congratulations!!! I’m so thrilled for you with the success of your book! I make your recipes all the time and everyone I serve them to raves about them! I tell them about your blog and how creative and cute and funny you are! (I love your writing style almost as much as your recipes!) You are so gifted and I’m glad you get to do what you love! 🙂

  6. Robynn says

    Congrats Katie! I want to buy your book too, but I don’t have enough money as a high school student, so I’m asking it for Christmas! I love your blog, the recipes all are amazing 🙂

  7. Tamara says

    These look so good! I’ve been subscribed for about a year and have never been brave enough to try making one of your recipes. I think I’ll try this one; it looks delicious!

  8. RuthieM says

    Congratulations to you, Katie! Yours is my all-time favorite dessert cookbook also! I am so glad that I found you because I cannot eat sugar at all because I get a yeast infection every time. I have a suggestion. Xylitol, to me, is quite granular. I put it in a medium-size, small mesh sieve and using a spoon, work it back and forth to make the granules smaller, then adding to the recipe. I have two questions for you, Katie! What brand of mini chips do you use or suggest for me? You mention in some of your recipes “UNCUT STEVIA.” What exactly is this and what brand do you suggest? Thank you!

  9. meredith says

    Katie thank you for making my all time favorite dessert cookbook. You deserve all your success. I recommend you to everyone. I bet I have made at least 30 of your recipes and my 2 boys love your desserts! Your recipes even inspire me to come up with my own. I will be making these brownies!!! Much love to you!

    The Peirick Family

  10. Ivy says

    Congratulations Katie! I only recently found your site and made a delicious chocolate chip cookie pie with white beans from your recipe. I did not know you had a book! Desserts are my vice! I will definitely be making this recipe and purchasing your book. Congrats again!

  11. Joanna says

    We love you and are so happy for your accomplishment!! You’ve made a lot of our lives easier so it’s not hard to see how much you deserve it!! Congrats!!

  12. Alpine Pedestrian says

    What a great recipe to wake up to this morning! I made them for breakfast and ate 3. They are a breakfast food, right?!! They’re probably going to be my lunch, too, if I can keep the grandkids out of them. I used finely minced apple for the applesauce, because my daughter didn’t have any, which is probably why I ended up using about 1/4 C rice milk to get a brownie consistency in the batter. Great addition to my Katie Collection.

  13. Adriana says

    All I can say is yummmm… I mean I haven’t tried them yet, but I totally want to eat my computer screen right now! (I can blame that on pregnancy though, right?) Anyway, congratulations to you and I can’t wait to to try these! 🙂

  14. Am says

    Wow!! So many congratulations!!!
    Haha! I get like that, too, when I get exciting news!! I can’t keep it in and have to share! 😀 That is so awesome that your book is doing so well; you and your terrific cookbook both deserve it!! 😀
    Oh, and the bars look really amazing! Can’t wait to make them!!! 🙂

  15. Jay says

    Congrats on your cookbook success! I love your recipes! Quick question, do you think you could substitute powered PB, like PB2 for the real peanut butter in order to lower the fat, or do you think that would change the consistency too much (Or maybe reconstitute it instead of using it dry)? Or maybe lower fat pb?

  16. nanabella says

    What is the light colored thing in the brownie (middle bittom if picture) that looks like it may be a nut? Did you use crunchy peanut butter?

  17. Kathryn says

    I’m currently sitting by the oven (literally), waiting for these to come out! The batter is delicious- I had to make myself stop sampling! I used homemade oat flour and unsweetened Silk cashew milk when it was too thick. I’m all out of applesauce, so I used pureed banana. I’ll let you know if it works!
    What kind of flour did you use for the ones pictured? They look fantastic!
    Congratulations on the Best of 2015 list! You and your book (and everyone who helped) deserve it!

    • Kathryn says

      I have a verdict! The banana works beautifully is these! When they’re warm they have a little bit of a banana flavor (which is okay with me), but it probably goes away after they’ve cooled. I couldn’t wait to let them cool… They are amazing! And they even look just as good as yours do, Katie! Thank you! I’m gonna go have some more 😉

  18. Maria says

    Wow, these look much better than the brownies I made for a recent gathering. I’ll try your recipe next time I am asked to make dessert for a party. They look so nice and gooey!!

    • Chocolate Covered Katie says

      Boxed-brownie-batter thick (so thinner than play doh). Depending on your peanut butter, climate, flour, and other such factors, the texture may differ. For some flours, I had to add a little extra milk of choice to get that brownie-batter texture.

  19. Cait says

    Katie, congrats! I have the book on my kitchen table and on my kindle app (great for reading in the dark!) and I don’t regret either of these purchases.
    Your recipes are something special that those of us with special dietary requirements, or those of us just watching out health, can all enjoy, so while I’m thrilled for your success, I’m also not that surprised either!

    Anyway, I’ll be trying this recipe very soon – I’ve been on a big brownie kick recently, so the timing is perfect!

  20. Pauline Helmke says

    Could I substitute apple sauce for yoghurt? I tend to do this as I’m not big on apple sauce. Love your recipes and congrats on the book! 😀

  21. Wendy@TheNomadicVegan says

    Hi Katie,
    I’m so thrilled to see you experiencing such great success. It’s very well deserved! Whenever someone asks me for healthy and/or vegan dessert recipes I always send them to you. Your creations are amazing! And these brownie bars look amazing too.

  22. Sara Joyce says

    These look amazing! Just wanted to add another “Congrats” on the book! I haven’t bought it yet, but I’ve made so many recipes from your site, and referred so many friends! In particular, your sugar-free deep-dish cookie pie (and the sugar version) is a favorite of ours. At one point, I was making one every other week. 🙂 Keep up the great work!

  23. Autumn says

    Your cookbook deserves all the accolades it receives! I’ve made multiple recipes out of it, some are regulars.
    These brownie bars turned out wonderfully–yum!!

  24. Michelle says

    I made your lemon loaf cake recipe the other day and it was amazing! I can’t wait to try something chocolate-y by you…. Speaking of chocolate, I would really love if you could post a recipe for brownie brittle! Thanks 🙂

  25. Bianca says

    CONGRATS!!!!! That is such awesome news! <3 It's doing so well because it's a fantastic book filled with amazing desserts that you can feel good about eating!!

  26. Ashley says

    Katie, no need to ask forgiveness for talking about your book! It’s amazing; it’s one of my favorites. I use it all the time! 🙂 I’m so happy it’s still doing well, as it should be! And those brownies look absolutely gorgeous.

  27. Damjana says

    Katie, thanks for being an inspiration since 2009 when I discovered your blog and started mine as well. I always loved the upbeat spirit of your posts and your endless smiling, your positivity and desire to become better and better! You’re such a sweetheart, and I’m so happy your cookbook is such a bestseller! <3

  28. Cate says

    Katie, I stumbled onto your blog last week and can’t wait to start making some of your recipes! My problem is that I can’t eat anything made from apples and many of your recipes call for applesauce. What can I substitute? Thanks!

    • Kathryn says

      I too made them with pureed banana and they turned out wonderfully! I think pretty much most of the time you can use any other sweet fruit puree for the applesauce, so if you can’t have banana either…what about pear? Strawberries? Blueberries? Just throwing out suggestions 🙂

  29. Vicky says

    I made these last night using almond butter and white chocolate chips. These are fabulous, not as sweet as I had imagined when I read the recipe. I will make these again with semi-sweet mini chips and dark chocolate chips stuck on top.

  30. Maria & Alyssa says

    Congratulations Katie! What an amazing achievement. You are such an inspirations to anyone looking to change their eating habits for the better, without sacrificing the good stuff in life 🙂

  31. Loren says

    I’ve been on a brownie kick lately. I even emailed you on July 4th asking for a salted caramel brownie recipe so when I saw this, I figured it would suffice.
    I just made them. The most notable thing is that they are very fudgey/gooey. I love it. I followed the recipe really closely. I used almond butter instead of peanuts butter and did not include chocolate chips on top. I used all purpose flour and regular granulated sugar.
    I was surprised that I could not taste the almond butter at all given how much it calls for.

    I wanted to cut the recipe by 4 but 1/12 cup of applesauce was more than I wanted to deal with so I cut it in half. I didn’t think the amount of batter I had was sufficient for my smallest pan so I baked it in muffin tins.
    My batter was super dry and I had never made brownies (I realized as I made them) so I didn’t know what exactly brownie batter looked like and I didn’t think to google it so I started adding milk until I felt it was brownie-esque. The batter filled 5 muffin tins. I was going to cut the time in half but after 10 mins they were wayyyy too undercooked so I left it for the full 20. They were still a little undercooked but then i “waited” 15 minutes for 4 of them to set while I ate the fifth one.
    They did not hold as muffins. After 15 mins I ended up scooping it out and putting it in a container. Now I have this brownie fudge in my fridge 🙂 I would totally make again but in a pan.

  32. Amber @ Slim Pickin's Kitchen says

    Woooow!!! Congratulations, Katie!!! That’s so amazing, and you totes deserve it! Your cookbook is awesome! So happy for you, and I these brownies look TO.DIE.FOR.

  33. Alys says

    I’ve been eyeing (and drooling) over this recipe for a week now. Have you tried, or what is your opinion on how well they would freeze? I live alone and just me and a pan of brownies…. not a good combination! 😉

  34. JN says

    I made these last night and they were SUPERB! It was all that you said it was. Strangely, I used Millet Flour instead of any other you mentioned (my furry baby, dog, was distracting me as she wanted to play) but it still turned out DELICIOUS!!!!!!!!!!! So bad that I had one for B’fast. :-)) I only realized it this morning when I saw the millet flour sitting on the kitchen counter but oh well………

  35. Nadine says

    Just made the brownies… Very good, light, good flavor, will make again. Had to add milk at the end as suggested and would add more chocolate chips next time. But other than that it was great!!! Tastes healthier than the too sweet box of chemicals I am used to.

  36. Hilary J says

    Just made these and they were AMAZING! I used 1/2 reconstituted PB2 and 1/2 crunchy peanut butter and they were fantastic. So rich and chocolately!

    Katie, congratulations on the cookbook. It’s well deserved!!

  37. g says

    Has anyone made these with honey? Any difference than sugar in the finished product?

    Also has anyone made these with both applesauce and bananas and can weigh in on how the finished product compares? (Debating whether to go out and buy applesauce when I have bananas 🙂

    • Kathryn says

      I have made these with pureed banana, and with applesauce. Both are delicious! The banana version has a banana taste, so if that doesn’t bother you, go ahead! I do believe I enjoyed the banana ones better. They’re so gooey and fudgey, and yummy… 🙂

  38. Shelly says

    Do you ever bake with protein powders? Do you think a protein powder would ruin the recipe/taste and how much would you recommend adding to the recipe?

  39. Kelly says

    I made these yesterday and they are so good. But I kept thinking that they didn’t look a thing like yours. Well, I wrote this recipe down a week ago and when I got a spare moment (I have 5 kids) I thought I would make them, so I did. So, anyway, I forgot to write down cocoa powder so they don’t have any cocoa powder but they are still really good. They just taste like your Chocolate Chip Peanut Butter Bars (that’s another favorite of mine). Oh and I also did 1/2 xylitol and 1/2 coconut sugar…definitely very sweet, definitely could cut back on the sugar. I’ll try them again sometime with the cocoa. Can’t wait! THanks for your ideas!

  40. Amanda says

    I just made these brownies. They are delicious! I have tried a bunch of vegan brownie recipes and haven’t been satisfied. But these are so gooey and rich, I feel like I’m cheating! I can’t wait to try more of your recipes.

  41. Irene Levy says

    Hi Katie, I have kids who are allergic to nuts (all kinds). Could I omit the peanut butter altogether or is there an easy substitution (butter maybe)? Thanks! Irene

  42. Rose says

    Excited to make these brownie bars. Wondering if I can substitute maple syrup for the sugar and cacao nibs for the mini chocolate chips? Thanks for the recipe!

  43. Sandra Z says

    Hi Katie! My brownies came out really dry, do you think I cooked them too long? I have been craving gooey brownies and I know your recipes usually hit the spot! Any ideas/suggestions would be appreciated. Thank You!

  44. Rachel says

    SO DELICIOUS!! gooey and fudgey and oh so chocolatey. my substitutions included: almond flour, coconut sugar, organic cacao powder and cacao nibs (for the choc chips), and they still turned out brilliant! wouldn’t even believe they contained ingredients that were “better” for you. Probably could’ve done without the cacao nibs though so will not add them in next time (even the choc chips I feel are not a necessity in this recipe, purely based on personal preference) but still by far the yummiest “healthy” dessert I’ve made

  45. Kate says

    I used sun butter, unbleached white flour, sugar, and added about 2-3 tbsp unsweetened vanilla almond milk…these are AMAZING! My boyfriend thinks these are even better than traditional brownies full of butter, oil, and eggs. The nut butter taste is subtle, but kind of goes away the more you eat. Another incredible recipe!

  46. Lenia says

    I was having a rough day and decided to make these to cheer me up and they are heavenly. So delicious and so easy. Will NOT share! 😀

  47. Olivia says

    Just made these and followed the directions exactly. They are so delicious!!!! Tried them warmed and cold from the fridge and both were delicious!! Nothing short of regular brownies! I would definitely make them again!!! Thanks for a fantastic tasting and easy recipe!!! 🙂

  48. Soomin says

    I made these tonight and they turned out wonderfully rich and delightful! I used Hershey’s extra dark cocoa powder and since I didn’t have enough peanut butter, used a combination of peanut butter (~2 tablespoons), almond butter (~2 tablespoons), and the nutella for the rest. Since Nutella is already sweet, I didn’t add the whole 2/3 cup sugar, and instead put in tablespoon by tablespoon until it tasted sweet enough for me (around 4-6 tablespoons?). Delicious, and since I love rich things I can’t get enough!

  49. Sarah Chartrand says

    Oh wow, these were without a doubt the best brownie I have ever made (and I like to bake). Just bought your cookbook, can’t wait to try more recipes (I did also make the sinless PB cookie as well, really, really good, but these brownies are incredible, sooo gooey and moist)

  50. Rachel says

    These are so good! We made them for my birthday last year – that’s how much I like them. 🙂
    The brownies are very rich-tasting, so a small serving is enough, and they are very easy to make!

  51. Emma says

    Hi Katie!
    I have been reading your blog for a few months now, and just made the first recipe; the chocolate chip brownie bars. I told myself that I would follow the directions exactly, except subbing honey for the sugar since I don’t use sugar. But of course I messed up! I accidentally used carob powder instead of cocoa powder, and I forgot the honey so I added to much liquid because the batter looked to dry. Then I remembered the honey, added it, and of course then it was too sticky.
    The result was incredibly gooey and absolutely delicious!! Your recipe is so good it even survived my mistakes! I look forward to trying the recipe again, but this time trying to follow the directions. Regardless of my mistakes, my family absolutely loved the brownies.
    Thanks for your delicious and healthy recipes.

  52. Eliza says

    I made these last night and OMG! They are so good!! Dare I say best brownies I’ve had to date — I still gotta try so many other brownie recipes that you have here, but these are amazing! I had to really resist the urge to eat more than one last night after they cooled down lol
    You’re the best, Katie 🙂 I’m obsessed with this blog

  53. tara says

    You look amazing and happy and beautiful. You seem like a person I’d love to be friends with. Not that you need to change, just a tip really. I started working out with heavy weights (using Jessie Hilgenberg’s programs) and LOVE how my body looks and has changed. I don’t do much cardio (i hate it, so that makes me happy), but love lifting heavier weights. I love muscle. Thank you for your creativeness and free recipes! I just ordered you book and can’t wait to try some.

  54. Ashley says

    Peanut butter is in the ingredients but not listed in the name. Should the name be changed or is peanut butter not supposed to be in this recipe?

  55. Maureen says

    So happy you made the Amazon list. I bought the ebook and love it. In fact, I had friends over and it turned into a Chocolate Covered Katie dessert fest. Everyone loved everything!

  56. Serena Serafin says

    These came out amazing!! I may or may not have eaten the entire pan myself over the course of three day!

    I used Glutino flour, walnuts on top and peanut butter. I have a bunch of almond butter that I’m not into, so I’ll try that with my next batch.

  57. katia says

    hi, is there a way to use Stevia on these? I can’t find xylitol where I live and i don’t want to use sugar. Hoy much stevia or honey should I use, if that’s even possible? thanks!

  58. Tom says

    These are the best brownies ever! I used Bob’s Red Mill 1 to 1 gluten free baking mix and Swerve sweetener. They were so soft and tasty! They were even better the next day after sitting in the fridge, it made them very fudge-y. This is going to be my go-to brownie recipe!

  59. Mets says

    Can I replace the sugar with maple syrup or agave? Will that be too many wet ingredients or will that “bake off”? Thanks in advance!

  60. Hannah says

    I’m only just reading this now, but literally don’t thank us for reading, thank YOU for doing this!

    I frequently make your recipes (in fact, pretty much whenever I make dessert it’s one of your recipes) and I nearly always put them on Instagram, where you always make the point to like the photo.

    What you don’t know is that I’ve suffered from an atypical eating disorder for many years and your recipes became a stepping stone in helping me return to health. A part of my ED was bulimic tendencies which made resisting sweet things so, so difficult but I never felt like I had to with your recipes since they were never as piled up on sugar or carbs or fat as all the others. While I now consider myself mostly recovered, to this day, I still rave about your recipes to anyone who will listen and make them whenever I have the time to!

    Thanks Katie!

  61. Karen loves chocolate too says

    These are seriously better than the box brand. I will say that they are probably the best brownies I’ve ever eaten. I used oat flour and they turned out great. I love that they are so gooey! Thanks for a great recipe!

  62. Kim says

    OMG!!! These are incredible! I used oat flour and made my own applesauce. I used Xylitol and my calorie count came to 165 calories per bar and I got 16 bars. I would be Much Happier if the entire pan was 165 calories because I could seriously do some damage here! My batter was very thick and dry so I did add water. I may have to make a few more batches and experiment with the amounts because my finished product is still quite gooey and far from firm to get out of pan. I am more than fine with a spoon 🙂

  63. Kendall says

    Love these guilt-free brownies. I used almond flour and regular sugar in this recipe and the brownies turned out awesome. Very tasty and rich. Because of the peanut butter and almond flour, these are so much more filling than a regular brownie, so for once in my life, I actually didn’t need seconds. I had to add a little more than half a cup of almond milk to get the right brownie consistency. Otherwise the batter was simply too dry. Can’t wait to try out your other recipes!

  64. Omigy says

    Though I a little late, I’d like to say Congratulations for your amazon listing!!! I just got to your blog as I was searching for a chocolate brownie recipe anWOW a get to this blog that is led by an amazon star. I am a chocoholic and proud to be. I love dark chocolate, muffins, and brownies. I read some of your articles and I have to say that your writing style is brilliant (no wonder you made it to the top on amazon. Anyway, today I am going to try your recipe for more brownies. So wish me luck in my baking! Take care Katie and keep sharing what you know and learn what you don’t.

  65. Diana says

    If my peanut butter already contains sugar, should I reduce the amount of sugar called for in the recipe? If so, by how much?

  66. Diana says

    What kind of peanut butter do you use here – one that is just ground up peanuts? One that contains peanuts and salt only? The only peanut butters I have on hand are one with peanuts + salt and a few with added sugar and other ingredients.

  67. Ash says

    Oh my gosh. I can’t tell you how many times I have read your blog posts and said to myself, “What a chocolate covered cutie!”

    Seriously, you are adorable. Your recipes are as wonderful as your delightful, funny, and radiant personality. I come to your blog for the recipes, but I think I enjoy reading your posts as much as I enjoy your creativity with chocolate. So, thank you for being you! You’re freaking awesome!

    P.S. I am sending my husband out for peanut butter and chocolate chips RIGHT NOW. This preggo mama needs these brownies in her mouth STAT. 😀

  68. Denise says

    I just made these, using creamy peanut butter, and ended up adding 1/2 cup of brewed coffee (instead of the water/milk option) to make it a batter consistency. I also baked these with an additional 1/3 cup of mini-chocolate chips pressed on top, and the batch came out so shiny, chocolatey, gooey, and delicious!

  69. Chandelle says

    Do they contain nuts? They look like they do, but I don’t see nuts listed in the ingredients. 🙂


  70. Jessica says

    These look great! Thanks for sharing. Can you comment if xantham gum must be used in combination with the gluten free flours? I’m planning on using sorghum. Thanks!

  71. Debbie says

    I made these yesterday and had one just a little while ago. Although they were VERY VERY GOOD they had more of a cake texture than a brownie texture. I would make these again. Thanks for a great recipe. 🙂

  72. Amanda L. says

    These turned out really really gooey, which I think means I might have done something wrong, but they were also really really good. We made them with almond butter since my child is peanut allergic. My husband couldn’t believe what was in these.

  73. Emily says

    I just made these, I did sub in coconut sugar for the sugar and it worked out great. These are so amazingly good! Will make again!

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