brownie bars

7-ingredient granola bars that taste just like a raw brownie! No baking required besides toasting the nuts and oats — an optional step. Simple, all naturally sweetened, and so delicious.

Healthy Brownie Granola Bars

rolled oats ((GF for gluten-free eaters))

raw nuts

walnuts

dates

cocoa or cacao powder

natural salted almond butter ((or peanut butter))

agave nectar

Optional step: Toast your oats and pecans in a 350-degree F (176 C) oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.

Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.

Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball).

Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.

Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well.

Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly stir using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.)

Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan // adjust if altering batch size) lined with plastic wrap or parchment paper so they lift out easily.

If using a 9x13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.

Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.

Sometimes life calls for a shortcut. This article will give you the top secrets on how to make boxed brownies better than homemade.

Best Box Mix Brownie Recipe

eggs

vegetable oil

water

Preheat the oven to 325ºF. Spray a stoneware bar pan or other large sheet pan (with at least 1&quot; sides, about 14¾&quot; x 10½&quot;) with cooking spray. Set aside.

In a large mixing bowl, whisk together the eggs, oil and water.

Add the 3 box brownie mixes and fold together with a rubber spatula, being careful not to over mix the brownies.

Spread the brownie batter evenly in the prepared pan.

Bake for 50 minutes or a toothpick inserted into the center of the brownies have no batter but a few moist crumbs.

Allow the brownies to cool before cutting.

Store in an airtight container at room temperature for up to 4 days. You can store any leftover brownies in the freezer for up to 6 weeks.

A delicious fudgy brownie bottom with creamy peanut butter cheesecake on top!

Peanut Butter Cheesecake Brownie Bars

butter

oz dark chocolate (chopped)

sugar

brown sugar (packed)

vanilla

all-purpose flour

chocolate chips

block cream cheese (8 oz. softened)

butter (softened)

tsp salt

tsp vanilla extract

peanut butter

Preheat your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil for easy removal of the bars. Spray with cooking spray and set aside.

In a microwave safe bowl or using a double broiler, melt the 3/4 cup of butter and chopped dark chocolate. Stirring ever 30 seconds being careful not to let the chocolate burn.

Whisk sugar and brown sugar to the melted chocolate mixture. Then add the vanilla and eggs until it it is fully incorporated. Lastly, stir the flour until incorporated.

Pour this mixture into your prepared 9x13 inch pan. Sprinkle with 3/4 cups chocolate chips and set aside.

To make the cheesecake layer, in a stand mixer using the paddle attachment, cream together the cream cheese and softened butter about 2 minutes until fluffy. Mix in the egg, sugar, salt, and vanilla on high for another 2 minutes. Mix in the peanut butter for 2 minutes.

Pour the cream cheese layer over the brownie layer and spread it out so that it is smooth on the top and completely covers the brownie layer. Bake for 35-40 minutes. The top and edges should be slightly golden and the center is set.

Let the bars completely cool and refrigerate for at least an hour or overnight before serving.

https://content.jwplatform.com/videos/bKWmKeUT.mp4

Cheesecake and Peanut Butter Combine in this amazing moist brownie!

2-layer no-bake dessert bars with a brownie “crust” and a peanut butter top!

2-Layer No-Bake Peanut Butter Brownie Bars

almonds

dates ((medjool or deglet noor // pitted))

chocolate

unsweetened cocoa

sea salt

peanuts

natural salted peanut butter ((if unsalted, add salt to

To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.

Press into an 8×8 pan (or one of similar size // adjust if altering batch size) lined with parchment or plastic wrap. This makes it easier to lift out and cut.

Press until flat using your hands or a spatula. Pop in the freezer.

To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat.

Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares (I cut mine too big and would prefer smaller bites // adjust if altering batch size). Store in an airtight container to keep fresh. I keep mine in the freezer so they stay fresh for weeks.

Incredible as is, but we also love substituting almond butter for the peanut butter, and raw hazelnuts for the roasted peanuts - A-mazing 😁 Best treats ever, as voted by my family.  So thankful for your recipes!!!

oh my goodness me.... I have been eyeing up this recipe for weeks and purposely putting off making it as I know i would eat it all.

it is PERFECT, thank you such much Dana you are so talented. 

I subbed roasted peanuts for extra PB ( Manilife creamy which is the best) and the whole tray has gone, as expected.

THANK YOU DANA! xx

WOW! The chocolate-peanut butter combo blows me away every time. I just made these and have them chilling in the freezer, but I tried a bit (okay, more than a bit) already and they're soo rich and satisfying. Can't wait to share these!

Just made these last night (and am currently eating one for breakfast) and they are AMAZING. They taste just like a reeses cup! I love the crumbly-ish texture of the peanutbutter layer. 

I think my favorite part is that when you keep them in the freezer after you've cut them into little squares, they just pop out so easily and are still soft enough to eat! Makes for a great little snack or dessert at the last minute. I cut mine into 20 squares and agree that because of how rich they are, the smaller bites are ideal. 

Will be making these again!

These were incredible! I really packed the layers tight. My husband is hard to please and he LOVES these. Thank you.

David and I made these for Valentines Day as our dessert. OMG, they were so good! We're huge fans of them and will be making them again.

I made these today and they turned out wonderfully! Peanut butter and chocolate is my absolute favourite flavour combination. Thank you once again Dana. Perfect for when you have a little sweet craving - so much better than reaching for a chocolate bar or other processed treat.

Very very yummy, but need a good processor to make fine date paste. My date paste had a little pieces still left in it, but still the dessert tasted great! Add some maple syrup to the peanut layer for an extra punch of flavor!

OMG. These will be a regular from now on! Perhaps with a drizzle of chocolate on top! Thank you.

Cake Mix Brownies are super easy to make, perfectly fudgy and over-the-top delicious. And you only need 4 simple ingredients to make them! You&#39;re going to want these on repeat! 

Cake Mix Brownies

15.25 oz box chocolate cake mix (I like Duncan Hines Triple Chocolate)

olive oil oil

Preheat oven to 350ºF and spray a 8x8-inch baking dish with nonstick cooking spray; set aside.

In a large mixing bowl, combine cake mix, oil, eggs, and chocolate chips.

Pour the batter into the baking dish and spread so it evenly fills the dish.

Bake for 20 to 25 minutes, until a toothpick inserted comes out clean.

Allow brownies to cool completely before slicing and serving. Enjoy!

Brownies would have been great EXCEPT I decided to add 2 Tablespoons of black cocoa powder to "enhance" the chocolate flavor! As I mixed all of the ingredients into the mix, and alarm bell went off in my head. A caution I had heard once was that cocoa makes baked goods dry.  Boy did it ever! Saved the day by serving with lightly whipped cream that soaked in.
One comment, the cake mixes are now 2 whole ounces less than the recipe stated-13.5 ounces instead of 15.5! Going to have to adjust when using those old recipes!

I have 2 Duncan Hines Red Velvet Cake mixes, because I was planning to use them for a Bundt cake for church, but the college ages pastor asked for brownies,  So, now I will make red velvet brownies with chocolate chips. After all, it is Valentines week-end.  I just know they will be 5 stars!

Made these for a New Year's Eve party and everyone loved them! So easy and deliciously fudgy!

Great recipe, thank you for sharing. I made them w/ the semi-sweet chocolate chips and pecans. Added a bit of  instant coffee. Turned out great.

Made the recipe and added an espresso shot also made them a mini muffin tens lots of gooey edges worked out perfect!

My daughter shared these with her dance class (40 girls) and now they ask me every week to make them- I was not expecting that esp because I’m not great in the kitchen🤪. 

This recipe is great and inexpensive! I have only done chocolate but today I ll do chocolate and experiment with another kind! 

I’m so grateful for this recipe❤️ thank you!!

I tried this with a yellow cake and butterscotch chips. Turned out nice. 

I did exactly this. Turned out perfectly!

I saw this recipe and had to make them today. I used Duncan Hines Dark Chocolate cake mix, added chopped Walnuts and some mini semi-sweet chocolate chips. Turned out great. Will be making this often. Thanks for sharing the recipe.

These are so incredibly delicious! I can't stay out of the pan.

https://content.jwplatform.com/videos/QrB6iNym.mp4

Cake Mix Brownies are super easy to make, perfectly fudgy and over-the-top delicious. And you only need 4 simple ingredients to make them!

Decadent Flourless Black Bean Protein Brownies made with Cacao Powder, Chocolate Protein Powder and Greek Yogurt. Moistened with applesauce and no oil or butter, these low fat black bean brownies make the perfect dessert and post-workout snack!

Flourless Black Bean Protein Brownies (Low-fat)

Eggs

Non-fat Greek Yogurt (56 grams)

Tbsp Unsweetened Applesauce (45 grams)

Tbsp Maple Syrup (Sugar free preferred)

tsp Vanilla Extract

Cacao Powder (or Unsweetened Cocoa Powder)

tsp Instant Coffee (Optional)

½ tsp Baking Powder

scoop Chocolate Protein Powder (30 grams, about ⅓ cup)

Preheat oven to 325°F and grease 8” x 8” brownie pan or baking dish.

Place beans in a food processor and blend until coarse and grainy, about 20 seconds.

Add in eggs, yogurt, applesauce, maple syrup and vanilla, and pulse to combine.

Add cacao or cocoa powder, instant coffee and baking powder, and process until smooth, scraping down the sides if necessary.

Transfer to a bowl, add in chocolate protein powder and fold in. Do not over-mix or the protein powder will make the batter tough.

Pour batter into pan, flatten top with a spatula, and bake for 20-22 minutes or until the top is set and brownies are pulling away from the sides. Toothpick inserted into the center should come out only slightly moist.

Take out of from oven and let cool.

Optional: Melt a tablespoon of chocolate chips in the microwave for 20 seconds to drizzle on top.

Cut into slices and enjoy!

I cannot eat dairy products, so  can't  use yogurt.
What  do you suggest I substitute for yogurt?

I just made these on a whim this afternoon and OH MY GOODNESS these are wonderful. Scratches the itch for something chocolate with ZERO guilt. Incredibly easy. I used pumpkin purée in place of applesauce (it’s what I had), no chocolate drizzle on top. Used Lankato monk fruit sweetener (1 to 1) in place of maple syrup. Will make again!

Very good recipe! Of course I was dubious using black beans but they turned out well. I added a few mini choc chips but other than that followed the recipe!  Thanks for posting!!!

Top 6 brownie bars recipes from across the web

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Healthy Brownie Granola Bars

Best Box Mix Brownie Recipe

Peanut Butter Cheesecake Brownie Ba...

2-Layer No-Bake Peanut Butter Brown...

Cake Mix Brownies

Flourless Black Bean Protein Browni...

Top 6 brownie bars recipes from across the web

The most viewed brownie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Brownie Granola Bars

Best Box Mix Brownie Recipe

Peanut Butter Cheesecake Brownie Ba...

2-Layer No-Bake Peanut Butter Brown...

Cake Mix Brownies

Flourless Black Bean Protein Browni...

The most viewed brownie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine