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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 4.94/5
Gooey Chocolate Chip Brownie Bars


  • 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


4.94/5 (17)

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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 😉

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