Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

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Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.

The gooey center, the crackling golden top, the melty chocolate chips – these chocolate chip cookie bars are almost too good to be true! Incredibly easy to whip up, an instant crowd-pleaser, and the perfect shareable dessert for any occasion.

Why you’ll fall in love with these cookie bars

• Customizable.The base recipe is a blank canvas ready to be stuffed with your favorite add-ins.
• Perfectly Portable. These bars are great for picnics, lunchboxes, or an on-the-go car treat.
• Versatile. Whether it’s a summer BBQ, school bake sale, or holiday feast, these cookie bars will always impress.

Ingredients

• Unsalted Butter – using unsalted butter allows you to control the salt content. If salted butter is used, simply reduce the added salt to 1/2 teaspoon.
• Brown Sugar – light or dark brown sugar is fine, but dark adds a deeper, molasses flavor.
• Eggs –  be sure to use room temperature large eggs. They’re easier to mix and will result in a smoother batter.
• Vanilla Extract – enhances the flavors and adds that classic, sweet flavor.
• All Purpose Flour – spoon and leveled for accurate measurements. Too much flour will lead to a dry bar that crumbles when cut.
• Instant Pudding Mix – our secret ingredient that adds moisture and depth of flavor. We prefer vanilla, but feel free to use your favorite flavor!
• Salt – balances the sweetness and enhances the other flavors in the bar. 
• Baking Powder and Baking Soda – our leavening agents that help the bars rise. 
• Chocolate Chips – milk, dark, or semi-sweet. Experiment with different chips to find the one you love best.
• Maldon Sea Salt –  enhances the sweet flavor and adds a little crunch.

How to make

1. Preheat the oven and prepare the baking pan.
2. Beat together the melted butter, brown sugar, eggs, and vanilla until light and fluffy using a hand mixer if you have one. 
3. Add in the dry ingredients, beat until combined, then stir in most of the chocolate chips.
4. Press dough into the pan, sprinkle with remaining chocolate chips, and bake until golden and mostly set.
5. Cool, slice, and enjoy!

Variations

• Use different mix-ins. Try adding nuts, dried fruit, or different types of baking chips for a fun flavor twist.
• Add in a swirl. Swirl in some peanut butter or Nutella before baking for an extra gooey surprise.
• Play around with pudding. Try vanilla, pistachio, chocolate, and more!

Tips for perfect cookie bars every time

• Measure correctly. Make sure to measure your ingredients correctly for the best results. It’s especially important to not over-measure your flour, which can lead to a very crumbly bar. 
• Avoid overmixing. Over-mixing your batter can make your bars tough.
• Let cool. Allow the bars to cool completely before slicing to prevent crumbling.

How to store

Leftovers can be stored in a sealed airtight container for up to a week at room temperature, in the fridge for 2 weeks, or in the freezer for up to 3 months.

To enjoy again, microwave individual bars for 10-20 seconds from the fridge or 30-60 seconds from frozen.

– Jennifer

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Chocolate Chip Cookie Bars

Satisfy your sweet tooth with these irresistible chocolate chip cookie bars! This easy dessert has a perfect balance of gooey centers, crispy edges, and puddles of melted chocolate.

Course Dessert

Cuisine American

Keyword cookie bars with chocolate chips, easy cookie bars, homemade cookie bars, soft and chewy cookie bars

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 16 bars

Calories 387kcal

Author Jennifer Debth

Equipment

• Square Cake Pans - 8 inch
• Mixing Bowls
• Hand Mixer

Ingredients

• 1 cup unsalted butter melted
• 1 1/4 cups brown sugar packed (light or dark is fine)
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups all purpose flour spoon and leveled
• 1 (3.4 oz) box instant pudding mix we like vanilla
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 (12 oz) bag chocolate chips of choice reserve some for topping
• Maldon sea salt optional for topping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F, grease an 8x8 non-stick square baking pan with cooking spray, then line it with a parchment paper sling. Set aside.
• Place melted butter, brown sugar, eggs, and vanilla into a large bowl, then use a hand mixer to beat together until light and fluffy, about 2 minutes.
• Add in flour, pudding mix, salt, baking powder, and baking soda, beat until combined, then stir in the chocolate chips (reserving a handful or so for topping).
• Press the cookie dough into the prepared pan, top with the remaining chocolate chips, then bake for 30-45 minutes or until an inserted toothpick comes out *mostly* clean.
• Sprinkle with maldon sea salt, if desired, then allow to cool in the pan for 1 hour, before slicing into bars and enjoying!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1bar | Calories: 387kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 312mg | Potassium: 218mg | Fiber: 1g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg

The post Chocolate Chip Cookie Bars appeared first on Show Me the Yummy.

Normally I’m a chocolate dessert lover (hello chocolate mug cake), but I gotta say, this lemon bars recipe has me BEGGING for more lemon desserts. The shortbread crust is buttery and the lemon filling is the perfect combination of sweet and tart… lemon lovers, this ones for you!

Ingredients

The texture of the tart, gooey filling next to the buttery crust make these lemon bars extra special.

Shortbread Crust

• Unsalted Butter – adds moisture to the crust, helping it hold its shape.
• Granulated Sugar – provides the crust with just the right amount of sweetness.
• Vanilla Extract – adds warmth and depth of flavor.
• All-Purpose Flour – gives the crust its structure.
• Salt – cuts the sweetness.

Lemon Filling

• Granulated Sugar – sugar is important for sweetening the filling and cutting the tang from the lemon juice. It also combines with the eggs to help set the bars so they’re not runny.
• All-Purpose Flour – help to stabilize the lemon curd filling so the bars can hold their shape.
• Cream of Tartar – adds additional acidity to the bars which helps to really enhance the lemon flavor.
• Salt – cuts the sweetness.
• Eggs – provide the bars with structure. Without eggs the filling would be much too runny.
• Lemon Juice – the MVP of these lemon bars. Use freshly squeezed juice for the best flavor!
• Lemon Zest – adds another layer of bold lemon flavor.
• Vanilla Extract – provides a subtle warm sweetness to offset the bright, tangy flavors from the lemon.
• Powdered Sugar – for dusting. Not only does this make the bars look pretty, it also balances out the tangy lemon filling with additional sweetness.

How to make

This ultra-fresh and fruity Summer dessert takes just 20 minutes to prep!

Crust

1. In a medium-sized bowl, whisk together melted butter, sugar, and vanilla.
2. Add in flour and salt then whisk until fully combined.
3. Transfer the mixture to a greased baking pan lined with a parchment paper sling and bake for 25 minutes. Set aside to cool.

Filling

1. Into a large bowl, sift the granulated sugar, flour, cream of tartar, and salt. Set aside.
2. In a medium sized bowl, whisk together eggs, lemon juice, zest, and vanilla extract.
3. Combine the two mixtures, whisking until well combined.
4. Pour over the warm crust and bake for 35 minutes or until the center jiggles only slightly.
5. Remove the bars from the oven, cool completely at room temperature, chill in the fridge until completely cold, then dust with powdered sugar and cut into squares to serve!

How do you know when lemon bars are done?

You’ll know that the lemon bars are done when the edges are set and slightly golden-brown and the middle is slightly jiggly.

Are lemon bars supposed to be gooey?

The lemon bar filling will be soft and slightly gooey. However, you don’t want them to be so gooey that you can’t enjoy your lemon bars without making a huge mess. Here are a couple of ways to make sure your lemon bars are just the right texture:

• Bake them fully. Make sure you bake the bars until the center of the filling is only slightly jiggly.
• Cool them completely. I recommend cooling the bars first at room temperature for 1-2 hours then cooling them further in the fridge for another 1-2 hours. The texture of cold lemon bars is better and the chilling time allows them to set. If they’re too warm when you try to cut them, the filling will be too runny.

Tips

Here are a few ways you can make this lemon bars recipe the absolutely best it can be!

• Use lemon juice, zest, and cream of tartar. Lemon juice is important for flavor and texture, but if you use too much the filling will be runny. Adding lemon zest and cream of tartar allows you to really enhance the tangy, lemon flavor without affecting the texture of the bar.
• Sift the dry filling ingredients. This ensures that the filling is perfectly smooth with no clumps.
• Make a parchment sling. Laying parchment paper across the pan makes it so much easier to lift them out of the dish to cut them into uniform squares.
• Make ahead of time. These bars need time to set and cool so they’re perfect for making ahead and keeping in the fridge!

How to store

Cooled and chilled lemon bars will last in an airtight container in the fridge for up to a week. You can also store them in the freezer for up to 3 months! Enjoy again frozen or thawed in the fridge! – Jennifer Love lemon desserts? Check out my lemon cookies, lemon pound cake cupcakes, coconut lemon sweet rolls, or lemon lava cakes!

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Lemon Bars

This Lemon Bars Recipe is the perfect Summer dessert! A buttery shortbread crust is topped with a sweet, citrusy, and perfectly gooey lemon curd filling. 

Course Dessert

Cuisine American

Keyword fruity, lemon zest, shortbread crust

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Cooling Time 2 hours

Total Time 3 hours 30 minutes

Servings 24 bars

Calories 217kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Nesting Bowls

Ingredients

Crust

• 1 cup unsalted butter melted
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour spoon and leveled
• 1 teaspoon salt

Filling

• 2 cups granulated sugar
• 1/3 cup all-purpose flour spoon and leveled
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 6 large eggs
• 1 cup lemon juice
• 2 tablespoons finely grated lemon zest
• 1 tablespoon vanilla extract
• Powdered sugar for dusting, if desired

US Customary - Metric

Instructions

Crust

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with cooking spray, then line with a parchment paper sling (this makes removing and cutting the bars easier).
• In a medium sized bowl, whisk together melted butter, sugar, and vanilla.
• Whisk in flour and salt.
• Dump into the prepared pan and use your hands to firmly press the mixture into an even layer.
• Bake for 25 minutes, or until the edges are lightly browned.
• Set aside to cool for 10 minutes while you make the filling.

Filling

• Into a large bowl, sift in the granulated sugar, flour, cream of tartar, and salt. Set aside.
• In a medium sized bowl, whisk together the eggs, lemon juice, zest, and vanilla extract.
• Combine the two mixtures and whisk until well combined.
• Pour over the warm crust and bake for 35 minutes, or until the center is relatively set and only has a slight jiggle.
• Remove bars from the oven and cool completely at room temperature (about 1-2 hours).
• Transfer to the fridge and chill again until completely cold (about 1-2 additional hours).
• Remove the bars from the pan, dust with powdered sugar (if desired), cut into squares, and enjoy cold!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1bar | Calories: 217kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 165mg | Potassium: 87mg | Fiber: 1g | Sugar: 21g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg

The post Lemon Bars Recipe appeared first on Show Me the Yummy.

The original recipe for gold rush brownies came from an Bordon’s Eagle Brand Milk flyer in the 1950s. With a few twists, I think my version is even better than the original!

What are gold rush brownies?

Gold rush brownies are a baked good made with graham cracker crumbs, chocolate chips, sweetened condensed milk, salt, and vanilla extract.

Ingredients and variations

I made two versions today: the original and loaded chocolate!

• Graham Cracker Crumbs – give the original brownies their structure. These take the place of flour in “regular” brownies. In the chocolate version I tested, I used crushed chocolate teddy grahams. Get creative, try another flavor of graham cracker: like honey cinnamon instead!
• Chocolate Chips and Other Mix Ins – for the original, I used semi-sweet chocolate chunks and for the chocolate, I used equal parts peanut butter chips, white chocolate chips, butterscotch chips, and dark chocolate chips. I also stirred in a few chopped pecans! If you want to mix it up, try another nut like walnuts or another baking chip like cinnamon chips. Chopped candy, like Reese’s or M&Ms, might also be delicious!
• Salt – balances out the sweetness of the sweetened condensed milk and enhances the other flavors in the bars.
• Sweetened Condensed Milk – sweetens and binds the bars together so they hold their shape. The only substitute would be sweetened condensed coconut milk.
• Vanilla Extract – provides a warm, rich, cozy flavor! Try other extracts (in very small amounts), such as mint, orange, or almond!

How to store

Leftovers can be stored in an airtight container for up to 1 week at room temperature, in the fridge for 2 weeks, or in the freezer for up to 3 months.

To enjoy again, thaw, if frozen, and enjoy chilled, room temperature, or warm in the microwave.

– Jennifer

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Gold Rush Brownies

These Gold Rush Brownies are ooey-gooey, extra chocolatey, and only require 5 ingredients! Bonus: you can eat the raw batter!

Course Dessert

Cuisine American

Keyword chocolate chip bars, dessert bars, graham cracker brownies, sweetened condensed milk dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 brownies

Calories 192kcal

Author Jennifer Debth

Equipment

• Square Cake Pans - 8 inch
• Mixing Bowls
• Tupperware

Ingredients

Gold Rush Brownies

• 2 cups graham cracker crumbs
• 1 cup semi-sweet chocolate chunks
• 1/2 teaspoon salt
• 1 (14 oz) can sweetened condensed milk
• 1 tablespoon vanilla extract

Chocolate Gold Rush Brownies

• 1 (10 oz) box chocolate teddy grahams crushed using a food processor (about 2 cups crumbs)
• 1 cup mixed baking chips I did 1/4 cup each: peanut butter chips, white chocolate chips, butterscotch chips, and dark chocolate chips
• 1/2 cup chopped pecans
• 1/2 teaspoon salt
• 1 (14 oz) can sweetened condensed milk
• 1 tablespoon vanilla extract

US Customary - Metric

Instructions

Gold Rush Brownies

• Preheat oven to 350 degrees F, grease a non-stick square 8x8 baking pan with cooking spray, then line with a parchment paper sling. Set aside.
• Place graham cracker crumbs, chocolate chunks, and salt into a large bowl and stir until combined.
• Pour in the condensed milk and vanilla and stir until well combined (this mixture is THICK, so it will take a little elbow grease).
• Dump the batter into the prepared baking dish, spray your hands with cooking spray (this keeps the batter from sticking to your hands), then press the mixture into an even layer in the pan. Top with additional chocolate chunks, if desired.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out *almost* clean (these bars just need to be cooked enough to hold their shape).
• Cool for 10 minutes before using the parchment paper sling to remove the bars from the pan.
• Slice into bars, serve, and enjoy!

Chocolate Gold Rush Brownies

• Preheat oven to 350 degrees F, grease a non-stick square 8x8 baking pan with cooking spray, then line with a parchment paper sling. Set aside.
• Place chocolate teddy bear crumbs, mixed baking chips, pecans, and salt into a large bowl and stir until combined.
• Pour in the condensed milk and vanilla and stir until well combined (this mixture is THICK, so it will take a little elbow grease).
• Dump the batter into the prepared baking dish, spray your hands with cooking spray, then press the mixture into an even layer in the pan. Top with additional baking chips/pecans, if desired.
• Bake in preheated oven for 30-40 minutes or until an inserted toothpick comes out *almost* clean (these bars just need to be cooked enough to hold their shape).
• Cool for 10 minutes before using the parchment paper sling to remove the bars from the pan.
• Slice into bars, serve, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Nutritional information is for 1 out of 16 bars for the original gold rush brownies. Chocolate version should be similar.

Nutrition

Serving: 1brownie | Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 175mg | Potassium: 176mg | Fiber: 1g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

The post Gold Rush Brownies appeared first on Show Me the Yummy.

These vegan lemon bars SCREAM summer. They’re light, fresh, and tangy, but they’re also so creamy and satisfying. They’re healthier than your standard lemon bar, but you’d never guess it. They’re super easy to make…and even easier to eat!

Ingredients

The texture of the tart, yet creamy cheesecake-like filling next to the nutty, buttery crust make these vegan dessert bars extra special. Bonus: these vegan lemon bars are made without vegan butter!

Crust

• Almond Flour – a common gluten free “flour” made from very finely ground almonds. This is the base of the crust. Almond meal or oat flour may be used as a replacement, but the consistency won’t be as smooth.
• Pecans – provide a nutty flavor and slight crunchy texture to the crust. Walnuts may be used as a substitute, but might make the crust too oily. Pistachios would be another option, but will likely result in a crunchier base.
• Coconut Sugar – a natural sugar made from coconut palm sap. Coconut sugar is plant-based and minimally processed. Dark brown sugar may be used as a substitute, if preferred, but be sure to use an organic variety. Not all brown sugars are vegan.
• Salt – enhances the flavor of the pecans while also balancing out the sweetness from the coconut sugar.
• Coconut Oil – our binding agent, which helps keep the crust from falling apart. I don’t recommend another oil, because coconut oil firms up as it chills unlike any other oil. Vegan butter, however, may be used.
• Vanilla Extract – used to most baked goods to provide a warm depth of flavor. Imitation or pure vanilla will be just fine.

Filling

• Cashews: Salted and Roasted – the base for our filling! Cashews have a mild flavor and provide an ultra creamy texture. Why roasted and salted? Roasted cashews break down better than raw so there’s no need to soak these prior to blending. Roasted, salted cashews have a richer flavor which pairs beautifully with the zesty lemon and sweet maple syrup.
• Coconut Cream – thick cream made from coconut milk. You’ll need 1 (13.66 oz) can for the original recipe. Scoop out just the cream; you’ll get about 1 cup and be left with a little bit of coconut water. Either discard the water or save it and use it for something else like a smoothie!
• Lemon Zest – from 2 large lemons. Lemon zest provides a sharp, lemon flavor without making the filling too runny.
• Lemon Juice – our MVP. Fresh or bottled lemon juice is fine. Either way, you’ll need 1/2 cup which is equal to about 3 lemons.
• Maple Syrup – our all-natural sweetener which is brimming with vitamins and minerals. Just a touch of maple syrup provides additional sweetness to balance out the tart lemons.
• Vanilla Extract – provides a subtle warm sweetness to offset the bright, tangy flavors from the lemon.
• Cornstarch – a naturally gluten free thickener which helps to stabilize the lemon filling so the bars can hold their shape.
• Cream of Tartar – our agent ingredient to really maximize the bright, tangy lemon flavor! Cream of tartar adds additional acidity to the bars which helps to really enhance the lemon flavor.
• Salt – brings out the lemon flavor while also balancing out the sweetness from the coconut cream and maple syrup.
• Organic Powdered Sugar – for dusting. Not only does this make the bars look pretty, it also balances out the tangy lemon filling with additional sweetness. Be sure to use organic powdered sugar, because non-organic is often not vegan.

How to make

Be sure to use a high powered blender for the filling — this is what makes the lemon bars ultra creamy and smooth.

Crust

1. Place almond flour, pecans, coconut sugar, salt, coconut oil, and vanilla into a food processor, then process until the pecans have broken up to resemble a crumb and the ingredients have been fully incorporated.
2. Pour the mixture into an 8×8 baking dish that’s been greased and lined with a parchment paper sling, then gently, but firmly press into an even layer.
3. Bake in a 350 degrees F oven for 10 minutes, then allow to cool for 10 minutes while you make the filling.

Filling

1. Place cashews, coconut cream, lemon zest, lemon juice, maple syrup, vanilla, cornstarch, cream of tartar, and salt into a high powered blender and blend until smooth.
2. Pour into the slightly cooled crust then bake in the preheated oven for 25 minutes.
3. Cool at room temperature for 30 minutes, then place in the fridge to set, at least 2 1/2 hours, but preferably overnight.
4. Right before serving, dust with powdered sugar, slice into squares, and enjoy!

Are vegan lemon bars gluten free?

These bars are naturally gluten free!

Typically lemon bars are made with a shortbread crust containing flour, but this recipe uses almond flour as a base. Lemon bar fillings are also sometimes thickened with flour, but cornstarch is used for these bars.

Are these healthy?

Yes! When compared to “regular” lemon bars and desserts, this vegan version is significantly lower in sugar. They’re also made with more nutritious ingredients such as almond flour, pecans, and coconut cream which are full of healthy fats.

1 bar has less than 250 calories and has 20 grams of fat, 14 grams of carbs, 2 grams of fiber, 6 grams of sugar, and 4 grams of protein.

Tips

Here are a few ways you can make these vegan dessert bars the absolutely best it can be!

• Use lemon juice, lemon zest, and cream of tartar. Lemon juice is important for flavor and texture, but if you use too much the filling will be runny. Adding lemon zest and cream of tartar allows you to really enhance the tangy, lemon flavor without affecting the texture of the bar.
• Use a high powered blender. This ensures that the filling is perfectly smooth with no clumps. This also removes the need to soak the cashews, which can take a very long time!
• Make a parchment sling. Laying parchment paper across the pan makes it so much easier to lift them out of the dish to cut them into uniform squares.
• Make ahead of time. These bars need time to set and cool so they’re perfect for making ahead and keeping in the fridge!

How to store

Leftover bars will last in an airtight container in the fridge for up to a week. You can also store them in the freezer for up to 3 months!

Enjoy again frozen or thawed in the fridge!

– Jennifer

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Vegan Lemon Bars

These Vegan Lemon Bars are tart, creamy, and extra lemon-y! This plant based dessert is gluten free, naturally sweetened, and so easy to make.

Course Dessert

Cuisine American

Keyword gluten free dessert, healthy summer dessert, lemon dessert, vegan dessert

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 16 bars

Calories 242kcal

Author Jennifer Debth

Equipment

• Square Cake Pans - 8 inch
• Food Processor
• Vitamix

Ingredients

Crust

• 1 cup almond flour spoon and leveled
• 1 cup pecans
• 1/3 cup coconut sugar
• 1/2 teaspoon salt
• 1/4 cup melted coconut oil
• 1/2 tablespoon vanilla extract

Filling

• 1 cup salted roasted cashews
• 1 cup coconut cream the cream from 1 (13.66 oz) can coconut cream, coconut water discarded or saved for another use
• 2 large lemons zested
• 1/2 cup lemon juice about 3 lemons
• 1/4 cup pure maple syrup
• 1/2 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• Organic powdered sugar for dusting

US Customary - Metric

Instructions

Crust

• Preheat oven to 350 degrees F. Grease a non-stick 8x8 baking pan with cooking spray and line it with a parchment paper sling. Set aside.
• Place almond flour, pecans, coconut sugar, salt, coconut oil, and vanilla into a food processor.
• Process until the pecans have broken up to resemble a crumb and the ingredients have been fully incorporated.
• Pour the mixture into the prepared pan, then gently, but firmly press into an even layer.
• Bake in preheated oven for 10 minutes.
• Allow to cool for 10 minutes while you make the filling.

Filling

• Place cashews, coconut cream, lemon zest, lemon juice, maple syrup, vanilla, cornstarch, cream of tartar, and salt into a high powered blender (like a Vitamix) and blend until very smooth and creamy — there should be no lumps.
• Pour into the slightly cooled crust then bake in the preheated oven for 25 minutes — it will still be quite jiggly in the center.
• Cool at room temperature for 30 minutes.
• Place in the fridge to set, at least 2 1/2 hours, but preferably overnight.
• Right before serving, dust with powdered sugar, slice into squares, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

The powdered sugar will soak into the filling as it sits. Simply dust leftovers with more sugar before serving again and they'll look good as new.

Nutrition

Serving: 1bar | Calories: 242kcal | Carbohydrates: 14g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Sodium: 172mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

The post Vegan Lemon Bars appeared first on Show Me the Yummy.

Whether you follow a gluten free diet or not, you’re going to love this gluten free brownie recipe! They’re rich, extra chocolate-y, and SO fudge-y. If you love ooey-gooey brownies, you’re going to LOVE these.

Ingredients

This gluten free recipe doesn’t require gluten free flour! Instead, we’re using a combination of nut butters and cocoa powder, which makes these brownies extra fudge-y.

• Almond Butter – a nut butter made from ground almonds. When looking for almond butter at the store, look for an all-natural variety that only lists almonds as the ingredient. You’ll see oil separation, which is very normal. The consistency should be thick, but drippy.
• Peanut Butter – a nut butter made from ground peanuts. Like with the almond butter, look for an all-natural variety that only lists peanuts as the ingredient. We don’t want super processed peanut butters like Jiff for these brownies.
• Maple Syrup – our natural sweetener that’s packed with minerals! Be sure to use pure maple syrup, not pancake syrup. Agave would also work or even honey, but agave will likely be sweeter and the honey will have a stronger flavor.
• Coconut Sugar – a natural sugar made from coconut palm sap that adds sweetness and a warm, molasses-y flavor. You could use brown sugar, but I prefer the flavor and texture from the coconut sugar.
• Cocoa Powder – an unsweetened chocolate product that adds a rich, chocolate flavor to the brownies.
• Eggs – provide structure and help bind the ingredients together. Be sure to use room temperature LARGE eggs (eggs come in different sizes) so the eggs can evenly incorporate with the rest of the ingredients.
• Instant Coffee – can be omitted if desired, but it helps enhance and deepen the flavor of the chocolate. It doesn’t really add a strong coffee flavor.
• Vanilla Extract – provides a rich, warm flavor while also enhancing the other flavors within the brownies. Pure vanilla extract or imitation will be fine in this recipe. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!
• Baking Soda – our leavening agent which helps fluff up the brownies to keep them from becoming too dense.
• Salt – balances the sweetness from the maple syrup and enhances the other flavors.
• Chocolate Chips – add additional sweetness and chocolate flavor to the brownies. I used dark chocolate chips, but feel free to use whatever chocolate chips you have on hand.
• Maldon Sea Salt – used for garnish, flaky sea salt provides a delicate crunch and salty flavor to contrast the sweet, gooey-ness of the chocolate brownies.

How to make

The key to extra fudge-y brownies? Don’t over-bake!

1. Mix together almond butter, peanut butter, maple syrup, coconut sugar, cocoa powder, eggs, instant coffee, vanilla extract, baking soda, and salt using a hand mixer or stand mixer, then stir in chocolate chips.
2. Dump batter into a prepared 8×8 pan (it will be very thick), then bake at 350 degrees F for 30-40 minutes, or until an inserted toothpick comes out almost clean.
3. Remove from oven, top with optional maldon sea salt, and let cool in the pan for 20 minutes.
4. Remove the brownies from the pan, cool completely, then cut into bars and enjoy!

What can you use in brownies instead of flour?

Brownies don’t have to use traditional all-purpose flour to be delicious!

1. Beans — check out my black bean brownies for inspiration.
2. Alternative Flours — oat flour, almond flour, coconut flour, etc.
3. Cocoa Powder, Eggs, and Nut Butter — this combination of ingredients provide the brownies with enough structure that flour isn’t necessary! The result? SUPER fudge-y brownies. Flour = cake-y brownie.

Can you use regular flour in gluten free brownies?

It depends. If the recipe calls for an all-purpose cup-for-cup gluten free flour blend, then you’ll likely be able to use “regular” flour instead with no problem. Other flours like coconut flour cannot be replaced with equal parts “regular” flour without making other adjustments. It’s best to follow recipes as written.

Today’s recipe uses a combination of nut butters, eggs, and cocoa powder which provide these brownies with enough structure that we don’t need flour — gluten free or regular!

Variations

• Other Mix-Ins. Replace 1/2 cup chocolate chips with equal parts m&ms, peanut butter chips, walnuts, chocolate chunks, white chocolate chips, chopped candy, etc.
• Garnish. Sprinkle on maldon sea salt for a salty finish or powdered sugar for a little extra sweetness.
• Add Frosting. Cool completely then slather in your favorite buttercream frosting.

How to store

Leftover brownies will last in an airtight container at room temperature for 3 days, a week in the fridge, or in the freezer for 3 months.

To re-heat: thaw, if frozen, then enjoy chilled, at room temperature, or warmed in the microwave.

– Jennifer

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Gluten Free Brownies

These Gluten Free Brownies are rich, fudge-y, and extra chocolate-y! These are the BEST flourless brownies — no weird flours required!

Course Dessert

Cuisine American

Keyword flourless brownies, gluten free dessert

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 16 brownies

Calories 290kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Hand Mixer
• Square Cake Pans - 8 inch

Ingredients

• 1 cup all-natural almond butter only ingredient listed should be “almonds”*
• 1 cup all-natural peanut butter only ingredient listed should be “peanuts”*
• 2/3 cup pure maple syrup
• 1/2 cup coconut sugar
• 1/2 cup cocoa powder
• 2 large eggs
• 1 tablespoon instant coffee
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chocolate chips plus more for topping, if desired
• Maldon sea salt optional for topping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F. Grease a non-stick 8x8 pan with cooking spray and line with a parchment paper sling. Set aside.
• Place almond butter, peanut butter, maple syrup, coconut sugar, cocoa powder, eggs, instant coffee, vanilla extract, baking soda, and salt into a large bowl.
• Mix, using a hand or stand mixer, until combined, then stir in chocolate chips.
• Dump batter into the prepared pan (it will be very thick) and flatten out with a spatula.
• Top with more chocolate chips, if desired, and bake in preheated oven for 30-40 minutes (I did 35 minutes), or until an inserted toothpick comes out almost clean.
• Remove from oven, top with optional maldon sea salt, and let cool in the pan for 20 minutes.
• Use the parchment paper sling to remove the brownies from the pan, cool completely, then cut into bars and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Be sure to stir the nut butters really well to reincorporate the oil before measuring it out for this recipe.

Nutrition

Serving: 1brownie | Calories: 290kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 313mg | Potassium: 314mg | Fiber: 4g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

The post Gluten Free Brownies appeared first on Show Me the Yummy.

There are two types of people in this world:

1. People who have made and LOVE black bean brownies.
2. People who haven’t tried black bean brownies, because they’re scared of putting beans in their brownies. Which, I mean, fair. 😉

There is no in-between. Believe me, I wouldn’t make such a bold statement if I didn’t really believe it. This black bean brownie recipe is a must-try! 

Ingredients

This recipe uses mostly pantry staple ingredients! To keep these free of some of the most common food allergens, I’ve ditched the egg, swapped flour for oats, and kept these nut and refined sugar free. These are also naturally gluten free – as long as you’re using certified gluten free oats – and vegan!

• Black Beans – the base for our brownies. Beans create an ultra fudge-y texture and add tons of protein, fiber, vitamins, and minerals. If you’re not a fan of black beans, be sure to check out my white bean blondies, which are made with great northern beans!
• White Vinegar – works with baking soda to give the brownies a lift so they don’t become too dense. Yes, this is necessary. No, you can’t taste it. Apple cider vinegar will work as a substitute.
• Pumpkin Puree – works as an egg replacement to keep these vegan while also helping to bind other ingredients together. You can’t taste the pumpkin, so if you’re not a pumpkin fan, have no fear! If you don’t have pumpkin, you can try mashed banana instead.
• Coconut Oil – works as a butter substitute and helps provide a rich, gooey texture. Oil actually adds more moisture than butter in baked goods. You can replace coconut oil with any other neutral flavored oil — avocado oil, canola oil, etc. — or even vegan butter. I don’t recommend substituting the oil for applesauce or other fat free alternative, unless you’re used to oil free desserts, because they tend to be more gummy.
• Vanilla Extract – provides a rich, warm flavor while also enhancing the other flavors within the brownies. Pure vanilla extract or imitation will be fine in this recipe. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!
• Maple Syrup – our natural sweetener that’s packed with minerals! Be sure to use pure maple syrup, not pancake syrup. Agave would also work or even honey if you’re not vegan.
• Old-Fashioned Oats – act as the flour, giving substance and bulk to the brownie batter. Use certified gluten free oats, if necessary. Quick cooking oats should also be fine to use (*not tested), but steel cut oats will not work; they need to be cooked prior to consuming.
• Baking Soda – our leavening agent which works with white vinegar to fluff up the brownies.
• Cocoa Powder – an unsweetened chocolate product that adds a rich, chocolate flavor to the brownies. It also helps mask the taste of the black beans.
• Salt – balances the sweetness from the maple syrup and enhances the other flavors.
• Dark chocolate Chips – adds additional sweetness and chocolate flavor to the brownies. Feel free to use whatever chocolate chips you have on hand, but be sure to use a dairy free variety to keep these vegan.

How to make

These healthy brownies couldn’t be easier: throw everything into a food processor, process until smooth, and bake!

1. Combine beans, vinegar, pumpkin, oil, vanilla, maple syrup, oats, baking soda, cocoa powder, and salt in a food processor then process until very smooth.
2. Stir in chocolate chips.
3. Use a spatula to spread the batter evenly in a prepared baking pan, bake, and devour!

Why use black beans in brownies?

Black beans contain so many nutrients like protein, fiber, vitamin B6, and folate. They can lower cholesterol, decrease the risk of diabetes, and support heart health. They also help to create an ultra fudge-y texture. Plus, they’re very mild in flavor; you can’t taste them!

These brownies are something you can feel good about feeding your family. Bonus: they’re toddler and husband approved!

Are black bean brownies healthy?

Yes! And these brownies aren’t just “healthy for a brownie”, these brownies are absolutely PACKED with good for you ingredients:

• Black Beans – full of protein, fiber, vitamins, and minerals. They may help lower cholesterol, decrease the risk of diabetes, and support heart health.
• Pumpkin – packed with fiber, beta carotene, vitamin C, vitamin E, iron, and folate, which helps strengthen your immune system.
• Coconut Oil – a healthy fat to keep us satisfied. Some people disagree here, so feel free to use YOUR favorite oil.
• Maple Syrup – a refined sugar free, natural sweetener that’s loaded with minerals.
• Oats – a whole grain that’s naturally gluten free (be sure to check for a certified GF label). They’re an amazing source of vitamins, minerals, fiber and antioxidants, may help lower blood sugar levels, and may reduce the risk of heart disease.
• Dark Chocolate – rich in antioxidants and minerals, and contains less sugar than other varieties of chocolate.

One LARGE brownie has about 240 calories, 10 grams of fat, 34 grams of carbs, 7 grams of fiber, and 7 grams of protein!

What do black bean brownies taste like?

We know that black bean brownies are healthier than regular brownies, but do they actually taste good? YES! These brownies taste like a rich, chocolate-y, fudge-y brownie! Most importantly: you can not taste the beans! And because we use a high powered food processor, you don’t get a weird texture from the beans either.

How to store

Store cooked and cooled brownies in an airtight container at room temperature for up to 4 days, in the fridge for 2 weeks, or in the freezer for 3 months.

To serve, thaw, if necessary, then enjoy chilled, room temperature, or warmed in the microwave.

– Jennifer

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Black Bean Brownies

These black bean brownies are moist, fudgy, and secretly healthy! This nutritious treat is vegan, flourless, gluten-free, and naturally sweetened with maple syrup.

Course Dessert

Cuisine American

Keyword flourless brownie, fudgy, gluten free dessert, healthy, vegan brownie

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 9 brownies

Calories 241kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 (15 oz) can black beans rinsed and drained
• 1 tablespoon white vinegar
• 1/2 cup canned pumpkin puree
• 3 tablespoons coconut oil melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup room temperature
• 1/2 cup old fashioned oats certified gluten free, if necessary
• 1 teaspoon baking soda
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 2/3 cups dark chocolate chips + handful more for topping, use a vegan variety if necessary
• Maldon sea salt optional for topping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease an 8x8 inch non-stick square baking pan with cooking spray.
• Place black beans, vinegar, pumpkin, coconut oil, vanilla, maple syrup, oats, baking soda, cocoa powder, and salt into a food processor.
• Process until very smooth, then stir in chocolate chips.
• Pour batter into prepared baking pan, top with more chocolate chips, then bake for 20 minutes.
• Remove from oven, sprinkle with optional Maldon sea salt, then let cool in the pan for 20 minutes.
• Cut into bars, serve with vegan ice cream (if desired), and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

The batter itself isn’t very sweet, but when combined with the chocolate chips - it’s perfect, so don’t skip the chocolate chips! 🙂

Nutrition

Serving: 1large brownie | Calories: 241kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 380mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2120IU | Vitamin C: 0.6mg | Calcium: 76mg | Iron: 2mg

This post was originally published October 1, 2015 and has been updated to provide more detailed content.

The post Black Bean Brownies appeared first on Show Me the Yummy.

Banana bread is a classic…and you can never go wrong with a big batch of brownies. But what if I told you that you could have both in ONE dessert?!

Enter banana bread brownies!

What are banana bread brownies?

Banana bread brownies are exactly what they sound like—a banana bread and brownie hybrid dessert.

Banana bread batter and brownie batter are swirled together and then baked and the result is a delicious combination of both with so much sweetness and flavor.

Ingredients

Brownie Layer

• All-Purpose Flour and Cocoa Powder – gives the brownie layer its structure and so much delicious chocolate-y flavor.
• Salt – cuts the sweetness and brings out other flavors.
• Granulated Sugar – adds just the right amount of sweetness.
• Eggs – help bind the brownie layer together so the bars can hold their shape.
• Unsalted Butter – gives flavor depth and moisture to the brownie layer.
• Vanilla Extract – provides a depth of flavor and helps to bring out the chocolate flavor in the brownie layer.
• Semi-Sweet Chocolate Chunks – adds texture and even more chocolate!

Banana Bread Layer

• Unsalted Butter – adds warmth and gives the banana bread layer extra moisture.
• Granulated Sugar and Dark Brown Sugar – both add sweetness while the extra moisture in brown sugar makes the banana bread layer so soft.
• Buttermilk – makes the banana bread layer ultra rich and moist.
• Vanilla Extract – adds flavor depth and a touch of sweetness to the banana bread layer.
• Egg – work to bind all the ingredients together.
• Mashed Banana – use very ripe bananas to get the best banana flavor and sweetness.
• All-Purpose Flour – gives the banana bread layer its structure.
• Baking Soda – gives a little lift to prevent this layer from becoming too dense.
• Ground Cinnamon and Salt – brings out flavor and adds a warm spiciness.

How to make

Brownie Layer

1. In a large bowl, mix together flour, cocoa powder, salt, sugar, eggs, butter, and vanilla until just combined.
2. Stir in chocolate chunks, then set aside.

Banana Bread Layer

1. In a large bowl, whisk together melted butter, granulated sugar, brown sugar, buttermilk, vanilla, and egg until well combined, the stir in mashed bananas.
2. Fold in flour, baking soda, cinnamon, and salt until just combined.
3. Pour half of the banana batter into a greased 8×8 baking pan, then use a cookie scoop to scoop half the brownie batter on top.
4. Swirl the batters together with a knife, then repeat with remaining batter.
5. Bake at 350ºF for 40 minutes, then cover with foil and cook for another 15-20 minutes.
6. Remove the bars from the pan immediately, then cook, serve, and enjoy!

Can you frost banana bread brownies?

Absolutely! These brownies are delicious unfrosted but you can’t go wrong with an added layer of creamy sweetness.

Why are my banana bread brownies dry?

If your brownies came out dry, you may have over-measured your flour.

I recommend spooning the flour into the measuring cup and leveling it off with your finger so you don’t end up with too much.

How to store

Leftovers will last in an airtight container for 1-2 days at room temperature, in the fridge for up to 4 days, or in the freezer for up to 3 months.

To enjoy again, microwave to warm.

– Jennifer

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Banana Bread Brownies

These Banana Bread Brownies are made up of gooey, chocolate-y brownies swirled together with sweet and moist banana bread. They're so easy to make and so good!

Course Dessert

Cuisine American

Keyword banana bread, brownies, easy

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 9 brownies

Calories 518kcal

Author Jennifer Debth

Equipment

• Square Cake Pans - 8 inch
• Aluminum Foil

Ingredients

Brownie Layer

• 3/4 cups all purpose flour spoon and leveled
• 1/4 cup unsweetened cocoa powder spoon and leveled
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted
• 1/2 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chunks

Banana Bread Layer

• 1/4 cup unsalted butter melted
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar packed
• 2 tablespoons buttermilk room temperature
• 1/2 tablespoon vanilla extract
• 1 large egg room temperature
• 1/2 cup mashed very ripe banana
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

US Customary - Metric

Instructions

Brownie Layer

• Preheat oven to 350 degrees F and spray an 8x8 baking pan with cooking spray, then line with a parchment paper sling.
• In a large bowl, mix together flour, cocoa powder, salt, sugar, eggs, butter, and vanilla until *just* combined.
• Stir in chocolate chunks, then set aside.

Banana Bread

• In a large bowl, whisk together melted butter, granulated sugar, brown sugar, buttermilk, vanilla, and egg until well combined.
• Stir in mashed bananas.
• Fold in flour, baking soda, cinnamon and salt until *just* combined. Don’t over mix!
• Pour half the banana batter into the prepared pan, then use a cookie scoop to scoop half the brownie batter on top.
• Gently swirl the batters together with a knife.
• Repeat with the remaining batters.
• Bake in preheated oven for 40 minutes.
• Cover with tin foil and cook for an additional 15-20 minutes. The center may still be a little gooey, but the top should be golden brown and the outside edges should be set - an inserted toothpick will come out mostly clean.
• Lift the bars out of the pan immediately.
• Cool for 10 minutes on a cutting board, then cut and serve.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1brownie | Calories: 518kcal | Carbohydrates: 68g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 289mg | Potassium: 264mg | Fiber: 3g | Sugar: 43g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

The post Banana Bread Brownies appeared first on Show Me the Yummy.

Does anyone else buy bananas and then let them sit on the counter until they’re too brown to eat plain anyway? No? Me neither. 😉

Anyway…if I do happen to end up with some way-too-ripe bananas, I love to use them either in smoothies or in baked goods like banana bread, banana muffins, and now…banana bars!

My favorite now might just be these banana bars. They are moist, fluffy, and smothered in a sweet and tangy cream cheese frosting!

Ingredients

Banana Bars

• Unsalted Butter – provides moisture and warm depth of flavor.
• Brown Sugar and Granulated Sugar –
• Eggs – act as a binder, helping to hold the banana bars together.
• Vanilla Extract – adds flavor depth.
• Banana – use extra ripe bananas for the best flavor.
• All-Purpose Flour – gives the banana bars their structure.
• Ground Cinnamon and Salt – cinnamon adds a warm spiciness while salt brings out other flavors and cuts the sweetness.
• Baking Powder and Baking Soda – both give the bars a fluffy texture and prevent them from becoming too dense.

Cream Cheese Frosting

• Cream Cheese – creates a delicious, tangy, creamy base for the frosting.
• Unsalted Butter – adds warm depth of flavor.
• Heavy Cream – things the frosting out to make it even creamier and spreadable.
• Vanilla Extract – adds flavor depth and a nutty sweetness.
• Powdered Sugar – gives the cream cheese frosting so much yummy sweetness and structure.
• Salt – cuts the sweetness and brings out flavor.

How to make

Banana Bars

1. In a large bowl, whisk together butter, sugar, eggs, vanilla, and mashed banana until well combined.
2. Add in flour, cinnamon, salt, baking powder, and baking soda and stir until just combined.
3. Pour the batter into a greased baking dish.
4. Bake for 45-60 minutes then cool completely before frosting.

Cream Cheese Frosting

1. In a large bowl, beat together cream cheese and butter until fluffy. Add in heavy cream and vanilla and beat again.
2. Mix in powdered sugar and salt and beat until combined.
3. Spread the finished frosting on the cooled bars and enjoy!

How can you ripen bananas quickly?

Maybe you’re not one of those people that always has too-ripe bananas around but all of the bundles at the store are too underripe to add the desired flavor and sweetness to your baked goods…

Here are a couple of tactics you can use to ripen your bananas quickly!

1. In a paper bag. Place the bananas in a brown paper bag along with ripe fruit like an avocados, apples, peaches, pears, etc. The riper fruit will stimulate the bananas to ripen as well.
2. In the oven. Preheat the oven to 300ºF and place the bananas on a baking sheet. Bake them for 15-20 minutes. They should turn completely black. Once they’re done, let them cool and then scoop out the fruit.

Can you use frozen bananas?

Yes! …Well, sort of. One of the best ways to store really ripe bananas is to freeze them. They will keep for 6-8 months and then you have the MVP of banana bread or banana bars on hand all the time!

Although you can’t incorporate those frozen bananas directly into your baked goods, all you have to do is let them thaw so that you can mash them up and use them. Easy!

Variations

• Make peanut butter banana bars. Stir in some peanut butter chips or swirl in melted peanut butter for a flavor twist.
• Add chocolate. Mix chocolate chips into the batter or swap the cream cheese frosting out for some melted chocolate.
• Use another frosting. Try regular vanilla frosting, marshmallow frosting, or cinnamon cream cheese frosting.
• Make them caramel-y. Swirl in your favorite caramel sauce for an even sweeter flavor twist.
• Add nuts. Stir in chopped walnuts, pecans, almonds, etc.
• Make berry banana bars. Try any of your favorite berries like raspberries, blueberries, sliced strawberries, blackberries, etc. You can use fresh or frozen!

How to store

Leftover banana bars can be stored unfrosted at room temperature for 1-2 days. They can also be stored frosted in the fridge for up to 5 days or in the freezer for up to 2 months.

To enjoy again, serve straight from the fridge or thaw in the fridge if frozen.

– Jennifer

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Banana Bars

These Banana Bars are the best way to use overripe bananas! They're moist, fluffy, and slathered in a sweet and tangy cream cheese frosting.

Course Dessert

Cuisine American

Keyword banana, cream cheese frosting, easy

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 24 bars

Calories 302kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Nesting Bowls

Ingredients

Banana Bars

• 1 cup unsalted butter melted
• 1 cup brown sugar packed
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 tablespoon vanilla extract
• 3 1/2 cups mashed very ripe banana
• 2 cups all-purpose flour spoon and leveled
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Cream Cheese Frosting

• 1 (8 oz) package cream cheese softened to room temperature
• 1/2 cup unsalted butter softened to room temperature
• 2 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar
• 1/2 teaspoon salt

US Customary - Metric

Instructions

Banana Bars

• Preheat oven to 350 degrees F and grease a 9x13 baking pan with cooking spray.
• In a large bowl, whisk together butter, sugars, eggs, vanilla, and banana until well combined.
• Add in flour, cinnamon, salt, baking powder, and baking soda.
• Stir until *just* combined.
• Pour into prepared pan and bake in preheated oven for 45-60 minutes (mine was perfect at 55) or until an inserted toothpick comes out clean.

• Cool completely before frosting.

Cream Cheese Frosting

• In a large bowl, beat together cream cheese and butter until fluffy.
• Add in heavy cream and vanilla and beat until combined.
• Add in powdered sugar and salt and beat until combined and fluffy.
• Frost cooled bars and serve at room temperature or chilled.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1bar | Calories: 302kcal | Carbohydrates: 46g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 183mg | Potassium: 174mg | Fiber: 1g | Sugar: 34g | Vitamin A: 429IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

The post Banana Bars appeared first on Show Me the Yummy.

We all love brownies and we all love chocolate chip cookies…so what if I told you there was a dessert that combined the two!

Enter BROOKIES!

What is a brookie?

A brookie is exactly what it sounds like…a mashup of brownies and chocolate chip cookies!

Brookies are made up of a layer of ooey-gooey chocolate brownies topped with a layer of soft and chewy chocolate chip cookies. It’s the perfect blend of two of the best desserts EVER!

Ingredients

Brownie Layer

• All-Purpose Flour – gives the brownie its structure.
• Unsweetened Cocoa Powder – makes the brownie layer ultra chocolate-y.
• Salt – cuts the sweetness and enhances flavor.
• Granulated Sugar – gives the brownies just the right amount of sweetness.
• Eggs – help bind the brownie ingredients together so they can hold their shape.
• Unsalted Butter – adds moisture for that ooey-gooey texture.
• Vanilla Extract – provides flavor depth.
• Semi-Sweet Chocolate Chunks – gets deliciously melty when the brookies bake for an even more gooey texture and chocolate-y flavor.

Chocolate Chip Cookie Layer

• Unsalted Butter – melted to add moisture and make the cookie layer nice and chewy.
• Granulated Sugar and Brown Sugar – both add sweetness while the molasses content in brown sugar gives the cookies more moisture and chewiness.
• Egg – helps bind the cookie layer together.
• Vanilla Extract – adds warm depth of flavor.
• All-Purpose Flour – gives the cookie layer its structure.
• Baking Soda – provides a little lift so the cookie layer isn’t too dense.
• Milk Chocolate Chips – I like to use milk chocolate chips since I used semi sweet chocolate in the brownie layer so it’s sweet but not too rich.
• Maldon Seal Salt – for sprinkling!

How to make

Considering we’re making two different desserts and then combining them into one, this brookie recipe really is so easy to whip up!

Brownie Layer

1. In a large bowl, mix together flour, cocoa powder, salt, sugar, eggs, butter, and vanilla until combined.
2. Stir in chocolate chunks then pour the batter into a greased baking dish lined with a parchment sling.

Chocolate Chip Cookie Layer

1. In a large bowl, beat together butter, granulated sugar, and brown sugar until well combined.
2. Beat in the egg and vanilla then add in flour, baking soda, and salt.
3. Stir in chocolate chips then use a small cookie scoop to scoop the dough onto the brownie layer. No need to spread or press it out.
4. Bake at 350ºF for 30-40 minutes or until the top is golden brown, the edges are set, but the center is still slightly gooey.

Can you use any cookie dough?

You sure can. Chocolate chip cookie dough is the classic but you can definitely try other types of cookie dough.

Mint chocolate, oatmeal chocolate chip, or peanut butter cookies would all be delicious!

Variations

• Make them Oreo brookies. Put some Oreo cookies between the brownie and cookie layers before baking.
• Add some frosting. Once the brookies are cooled, slather on some homemade frosting for an even sweeter dessert.
• Use other mix-ins. Swap the chocolate chips/chunks for chopped pecans or walnuts, peanut butter chips, M&Ms, etc.
• Try other cookie dough. Mint chocolate, oatmeal chocolate chip, peanut butter, white chocolate cranberry, you name it!
• Add peanut butter. Swirl some peanut butter into the brownie layer before topping it with the cookie dough.
• Add caramel. Swirl some salted caramel into the brownie layer before topping it with the cookie dough.
• Make it minty. Add a few drops of mint extract to the brownie layer for a flavor variation.

How to store

Store leftover brookies in an airtight container at room temperature for 1 week or in the freezer for up to 3 months.

To enjoy again, warm in the microwave!

– Jennifer

Print

Brookie Recipe

This Brookie recipe is a mashup of two of everyone's favorite desserts. Ooey-gooey chocolate brownies are topped with chewy chocolate chip cookies and baked into delicious brownie cookie bars!

Course Dessert

Cuisine American

Keyword brownies, chocolate chip cookies, easy

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 24 bars

Calories 271kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls
• Small Cookie Scoop

Ingredients

Brownie Layer

• 3/4 cups all purpose flour spoon and leveled
• 1/4 cup unsweetened cocoa powder spoon and leveled
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted
• 1/2 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chunks

Chocolate Chip Cookie Layer

• 1/2 cup unsalted butter melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 large egg room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups all purpose flour spoon and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• Maldon sea salt optional for sprinkling

US Customary - Metric

Instructions

Brownie Layer

• Preheat oven to 350 degrees F and spray a 9x13 inch glass baking pan with cooking spray, then line with a parchment paper sling.
• Into a large bowl, mix together flour, cocoa powder, salt, sugar, eggs, butter, and vanilla until combined.
• Stir in chocolate chunks, then pour batter into prepared pan. Set aside.

Chocolate Chip Cookie Layer

• In a large bowl, beat butter, granulated sugar, and brown sugar together until combined.
• Beat in egg and vanilla.
• Add in flour, baking soda, and salt, then beat until combined.
• Stir in chocolate chips.
• Use a small cookie scoop to scoop the dough onto the brownie layer - no need to spread or press out.
• Bake in preheated oven for 30-40 minutes (we did 40 minutes). The center will still be a little gooey, but the top should be golden brown and the outside edges should be set - an inserted toothpick will come out mostly clean.
• Optional - sprinkle with Maldon sea salt.
• Cool for 10 minutes, or until the brookies can easily lifted out of the pan with the sling.
• Cool for an additional 10 minutes on a cutting board, then cut and serve.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1brookie | Calories: 271kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 137mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

The post Brookie appeared first on Show Me the Yummy.