Two of my absolute favorite foods on the planet (coffee & brownies) come together to make an out-of-this-world delicious dessert – coffee brownies.

These espresso brownies are fudgy with crackly tops and a rich coffee flavor. Perfect for your chocolate/coffee loving friends, they’re easy to make with a handful of simple ingredients in 40 minutes!

Serve them as it, frost them with chocolate buttercream, or make a coffee brownie sundae with vanilla ice cream and chocolate sauce!

Coffee Brownies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Cocoa powder. regular unsweetened cocoa powder is the best choice. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Mix ins. Optional but taste great.

How to Make Coffee Brownies

We’ll walk through this espresso brownies recipe step-by-step, and make sure to watch the video.

Begin by mixing flour, cocoa powder, espresso powder and sea salt together in a small bowl. Then, set the dry ingredients aside.

Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set the mixture aside.

Then, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the eggs for 1 minute or until pale and thick.

Next, add the sugar and beat for an additional 60 seconds, until sugar is dissolved.

Then, add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps.

Lastly, stir in the chocolate chips or other mix-ins by hand.

Then, pour the batter into the prepared pan and bake until the top is set and the coffee brownies are only very slightly “jiggly”, 25-30 minutes. If you like extra-fudgy brownies, bake for 25 minutes. For firmer brownies bake for 30 minutes.

Then, place the brownie pan on a wire cooling rack to cool completely.

 Once cooled, cut the espresso brownies into squares and serve.

You can also frost the coffee brownies if you wish. I suggest chocolate buttercream frosting or chocolate ganache. You can even add a pinch of espresso powder to those recipe for extra coffee flavor.

Serve

Serve the brownies at room temperature, or slightly warm with a scoop of vanilla ice cream and a drizzle of homemade chocolate sauce for a coffee brownie sundae!

Store

Store coffee brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Coffee Brownies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Coffee Brownies

These coffee brownies are easy to make from scratch. They're fudgy and chocolatey with a rich coffee flavor. Espresso brownies are the perfect dessert for the coffee lovers in your life!

Course brownies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 brownies

Calories 168kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• 9×9″ baking pan
• spatula

Ingredients

• ⅔ cup all-purpose flour
• 1 Tablespoon cocoa powder
• 1 Tablespoon espresso powder
• ¼ teaspoon fine sea salt
• 5 oz semisweet chocolate* (1 cup)
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• ½ cup mix-ins (chocolate chips, nuts, etc. if desired)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, grease an 9×9” baking dish, set aside.
• Mix flour, cocoa powder, espresso powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Stir in chocolate chips or other mix-ins by hand.
• Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

• If you like gooey brownies, bake for 25 minutes. If you like them firmer bake for 30 minutes. Remember all ovens bake differently so baking times can vary.
• To double this recipe, simply double all the ingredients and bake in a 9×13” pan for 25-30 minutes.

Ingredient Substitution Notes

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Mix ins. These are optional. Suggestions include, chocolate chip, chocolate covered espresso beans, white chocolate chips, etc. 

Store

Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Nutrition

Serving: 1brownie | Calories: 168kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 91mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 211IU | Calcium: 12mg | Iron: 1mg

Try these Brownie Recipes

Best Fudgy Homemade Brownies

Chocolate Peanut Butter Brownies

M & M Brownies

Pumpkin Brownies

Best Flourless Brownies (Gluten-Free, Paleo)

Chocolate Zucchini Brownies

Everyone loves a good cut-out sugar cookie recipe, however these sugar cookie bars are just as delicious and even easier to make because there is no rolling or cutting required!

They are rich in flavor, perfectly sweet and deliciously chewy. Plus, they’re quick and easy to make because there is no chilling required.

Top them with the homemade buttercream frosting (in the recipe card or linked here), your favorite sprinkles, or eat them plain!

Sugar Cookie Bars: Ingredients & Substitutions

• All-purpose flour. pastry flour, bread flour and all-purpose gluten-free flour are all possible substitutions.
• Salted butter. Unsalted butter works well in place of salted butter.
• Granulated sugar. use white sugar or organic cane sugar for best results.
• Almond extract. optional but recommended- can be omitted.
• Eggs. Make sure your eggs are fresh and at room temperature. To get them to room temperature fast, put them in a bowl of warm water.
• Vanilla Buttercream Frosting: See this post on possible substitutions (note: we use half of this recipe)

How to Make Sugar Cookie Bars

Begin by preheating your oven to 350 degrees F. Then, line an 8×8” baking pan with parchment paper and lightly grease, set aside.

Next, combine the combine flour, baking powder, and sea salt in a medium bowl, then set it aside.

Then, in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy (about 1 minute). 

Next, add the egg, vanilla extract and almond extract beat until combined.

Then, add the flour mixture and beat until the dough is smooth.

Next, press the dough into the bottom of the prepared pan.

Bake the sugar cookie bars for 25 minutes, or until the bars are set and lightly browned on top.

Then, let the bars cool completely before frosting.

Make the Frosting

Once the bars have finished cooling, make the frosting (see this Vanilla Buttercream Frosting post for more details)

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt until smooth.  

Then, add 1 cup powdered sugar and beat until combined.

Then, add the milk and the remaining powdered sugar), and beat until smooth.

Assemble the Sugar Cookie Bars

Once the sugar cookie bars are completely cooled, remove them from the baking pan by lifting out the parchment paper. Then, remove the parchment paper and transfer the bars to a cutting board.

Spread the frosting on the cooled bars. Here are some delicious frosting suggestions:

• Obviously, this Vanilla Buttercream or if you like frosting with shortening, try this vanilla frosting.
• Or, try this chocolate buttercream frosting.
• Cream cheese frosting is a delicious choice.
• For a fruity option, try either this strawberry buttercream or lemon frosting.

If desired, evenly distribute sprinkles over the top of the bars.

Then, chill in the refrigerator until the frosting is set (about 1 hour).

Serve

Once the frosting has hardened, cut the sugar cookie bars into squares and serve at room temperature.

Store/Freeze

Store leftover bars in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

Freeze sugar cookie bars in an even layer in an airtight container for up to 2 months.

Sugar Cookie Bars Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Sugar Cookie Bars

These sugar cookie bars are chewy and buttery with a rich vanilla flavor. They're easy to make with simple ingredients, and taste amazing slathered with homemade vanilla buttercream frosting and topped with your favorite sprinkles!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 16 Sugar Cookie Bars

Calories 253kcal

Author Laura

Cost $5

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• 8×8″ baking pan
• Parchment Paper
• spatula

Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup granulated sugar
• 1 egg lightly beaten
• 1 teaspoon vanilla extract
• ⅛ teaspoon almond extract

Frosting:

• ½ cup salted butter
• 2 ½ cups powdered sugar
• 1 ½ teaspoons vanilla
• 2 Tablespoons whole milk
• Pinch sea salt

Topping

• 2 Tablespoons sprinkles

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line an 8×8” baking pan with parchment paper and lightly grease, set aside.
• In a medium bowl, combine flour, baking powder, and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy (about 1 minute).
• Add the egg, vanilla extract and almond extract beat until combined.
• Add the flour mixture and beat until the dough is smooth.
• Press the dough into the bottom of the prepared pan.
• Bake for 25 minutes, or until the bars are set and lightly browned on top.
• Let cool completely.

Make the frosting

• Once the bars have finished cooling, make the frosting.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt until smooth.
• Then, add 1 cup powdered sugar and beat until combined.
• Then, add the milk and the remaining powdered sugar), and beat until smooth.

Assemble

• Spread the frosting on the cooled bars.
• If desired, evenly distribute sprinkles over the top of the bars.
• Chill in the refrigerator until the frosting is set (about 1 hour).

Serve

• Cut into squares and serve at room temperature.

Video

Notes

*Nutrition information calculated with the frosting recipe included. 

Ingredient Substitution Notes

• All-purpose flour. pastry flour, bread flour and all-purpose gluten-free flour are all possible substitutions.
• Salted butter. Unsalted butter works well in place of salted butter.
• Granulated sugar. use white sugar or organic cane sugar for best results.
• Almond extract. optional but recommended- can be omitted.
• Eggs. Make sure your eggs are fresh and at room temperature. To get them to room temperature fast, put them in a bowl of warm water.
• Vanilla Buttercream Frosting: See this post on possible substitutions (note: we use half of this recipe)

Store/Freeze

Store leftover bars in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

Freeze sugar cookie bars in an even layer in an airtight container for up to 2 months.

Nutrition

Serving: 1Bar | Calories: 253kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 133mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 372IU | Calcium: 15mg | Iron: 1mg

More delicious recipes

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Vanilla Buttercream Frosting

Raspberry Crumb Bars

Thumbprint Cookies

The Best Homemade Vanilla Frosting

Chocolate Chip Cookie Bars

Brownies are my all time favorite dessert. So I took my passion for rich and fudgy brownies to make the best homemade brownie mix ever.

In my opinion, brownies have to be supremely fudgy (if I wanted chocolate cake, I’d make it). In order to achieve the perfect texture with this brownie mix recipe – semisweet chocolate is added to the mix and pulsed in the blender until a fine powder forms.

Use our free printable gift tag (with mixing and baking instructions) and give this delicious homemade brownie mix as a gift to the chocolate lovers in your life.

Brownie Mix: Ingredients & Substitutions

• All-purpose flour. To make this mix gluten-free, use all-purpose gluten free baking flour.
• Semisweet chocolate. Use chips or bars – just be sure to use 6 oz of chocolate. I prefer semisweet chocolate, but milk chocolate or dark chocolate are great options too.
• Granulated sugar. white sugar or organic cane sugar are great choices.

Ingredients for making brownies with mix

• Salted butter. unsalted butter, coconut oil or vegan butter all work with this brownie mix recipe.
• Eggs. I don’t recommend substitutions for the eggs.

How to Make Brownie Mix

This brownie mix recipe comes together in 5 minutes flat! Don’t forget to watch the video for further clarity on the process.

Begin my placing the brownie mix ingredients in the order listed into the container of a high-powered blender (Vitamix) or food processor.

Then, blend or process the ingredients until the mixture is a fine powder.

Do not let the mixture get too warm by blending it for too long. It’s better to blend in short spurts than for long periods of time, or the semisweet chocolate will melt instead of being incorporated into the powder.

Once the mixture is a fine powder, transfer the brownie mix to a 1-quart glass jar.

How to Make Brownies with the mix

Then, if you’d like to make brownie with the homemade brownie mix, follow these steps.

To make the brownies, begin by preheating your oven to 350°F. Then, vigorously whisk two eggs together in a large bowl for 1 minute. You can use a whisk or a handheld mixer.

Then, add the melted butter and vanilla and whisk to combine.

Next, stir the entire jar of brownie mix into the wet ingredients.

Then, pour the batter into a greased 8×8” baking dish and bake for 25-30 minutes, or until the brownies are slightly jiggly but set on top.

Remove the brownies from the oven and let them cool completely before cutting them into either 9 or 16 squares.

I suggest serving the brownies with some homemade vanilla ice cream and chocolate sauce! Yum!

How to Store Brownie Mix

The brownie mix should be stored in a cool, dry place in a glass jar with a lid for up to 3 months, or until the expiration date of the ingredients.

If you are giving this as a gift, I suggest checking the expiration dates on all of your ingredients. Then, write the earliest (soonest) date on the outside of the jar somewhere visible. This way, the person who receives the gift knows by what date it needs to be used.

Or you can freeze the mix in the glass jar for up to 6 months.

How to Store Baked Brownies

Store the baked brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Free Printable Label

Click on the button to print the label pictured below!

Brownie Mix Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Brownie Mix Recipe

This homemade brownie mix recipe is made with 5 ingredients in 5 minutes and yields the best, fudgy brownies ever. Semisweet chocolate is blended into the mix, creating rich decadent brownies. Use the free printable gift tag to give the mix as a gift to friends and neighbors!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 28 minutes minutes

Servings 16 brownies

Calories 180kcal

Author Laura

Cost $8

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• whisk
• 8×8″ baking pan

Ingredients

• ¾ cup all-purpose flour
• ¾ cup granulated sugar
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 6 oz semisweet chocolate ( 1 cup chocolate chips)

Wet Ingredients (to Make Brownies with the Mix)

• ½ cup salted butter melted & cooled
• 2 teaspoons pure vanilla extract
• 2 large eggs

US Customary – Metric

Instructions

Make the Brownie Mix

• Place ingredients in the order listed into the container of a high-powered blender (Vitamix) or food processor. Blend/process until the mixture is a fine powder – do not let the mixture get too warm.
• Transfer the mixture to a 1 quart glass jar

Make a Tag

• Print off the tag in the post or here.

Make Brownies with the Brownie Mix

• To make the brownies: Preheat oven to 350°F. Vigorously whisk two eggs together in a large bowl for 1 minute. Add melted butter and vanilla and whisk to combine. Stir in the mix ingredients. Pour into a greased 8×8” baking dish and bake for 25-30 minutes, or until the brownies are slightly jiggly but set on top. Let cool, cut into squares and serve.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. To make this mix gluten-free, use all-purpose gluten free baking flour.
• Semisweet chocolate. Use chips or bars – just be sure to use 6 oz of chocolate. I prefer semisweet chocolate, but milk chocolate or dark chocolate are great options too.
• Granulated sugar. white sugar or organic cane sugar are great choices.
• Salted butter. unsalted butter, coconut oil or vegan butter all work with this brownie mix recipe.

How to Store Brownie Mix

The brownie mix should be stored in a cool, dry place in a glass jar with a lid for up to 3 months, or until the expiration date of the ingredients.

 I suggest checking the expiration dates on all of your ingredients. Then, write the earliest (soonest) date on the outside of the jar somewhere visible. This way, you know what date by which it needs to be used.

Or you can freeze the mix in the glass jar for up to 6 months.

Nutrition

Serving: 1brownie | Calories: 180kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 91mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 212IU | Calcium: 13mg | Iron: 1mg

More Brownie Recipes

Caramel Brownies

Best Fudgy Homemade Brownies

Chocolate Peanut Butter Brownies

Pumpkin Brownies

Peppermint Brownies

M & M Brownies

Apple pie is a true dessert classic, but can be a bit intimidating. Enter: these apple pie bars!

They taste just like apple crumble pie but are easier to make! There’s no chilling or pie dough required to make this delicious fall treat. And they are cut neatly into squares for easy serving!

The apple filling is made from scratch with simple ingredients. Sandwiched between the buttery shortbread crust and sweet crumble topping – this bakery-quality dessert will become a family favorite!

Apple Pie Bars: Ingredients & Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

How to Make Apple Pie Bars

There are three layers to make in this recipe. I suggest laying out the dry ingredients for each separately (label them to avoid confusion). They all use similar ingredients just in different amounts.

Make the Apple filling

Since we precook the apples and they need to cool, we start by making the apple filling.

So, begin by placing the peeled, cored and sliced apples in a microwave safe dish. Cover and cook for 6 minutes, until apples are slightly soft.

Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.

While apples are in the microwave, mix together the sugar, flour cinnamon and nutmeg in a small bowl.

Then, transfer the cooled & drained apples to a bowl and stir in dry ingredient mixture until evenly distributed.

Make the Crumb Topping

Next, prepare the crumb topping by mixing together sugar, flour, cinnamon and salt in a small bowl.

Then cut in butter with a fork, a pastry cutter, or your hands until large crumbs form. Set it aside.

Make the Shortbread Crust

I suggest making the shortbread crust last because it’s very simple. Plus, once it’s done you can assemble and bake the apple pie bars right away.

Begin by beating the butter and sugar together for 60 seconds either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then add the vanilla and beat until incorporated.

Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).

Assemble & Bake

Spread the dough into the bottom of a 9×9″ baking dish, and use floured hands to press it into an even layer.

Then, spread the apple filling evenly over the crust, then sprinkle the crumb topping over the apples.

Bake the apple pie bars at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.

Let the bars cool to room temperature before serving. The bars are best served once they are completely cool for easy cutting and serving.

Serve

Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Apple Pie Bars Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Apple Pie Bars Recipe

These apple pie bars taste just like apple pie but are even easier to make. A from-scratch apple filling is piled on a buttery shortbread crust and topped with a delicious crumb topping for an irresistible fall dessert.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 Bars

Calories 209kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• Parchment Paper

Ingredients

Apple Filling

• 3 pounds apples peeled and sliced (8 cups sliced apples)
• ⅓ cup light brown sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon sea salt

Shortbread Crust:

• ½ cup salted butter softened
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt

Crumble topping

• ¼ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• Pinch sea salt

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F.
• Line a 9×9” baking dish with parchment paper and lightly grease, set aside.

Make the Apple filling:

• Place the peeled, cored and sliced apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
• Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.

Make the Crumb Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
• Set aside.

Make the crust:

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and sugar for 60 seconds.
• Add vanilla and beat until incorporated.
• Add flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
• Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.

Assemble & Bake

• Spread the apple filling evenly over the crust.
• Then, sprinkle the crumb topping over the apples
• Bake at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.
• Let cool to room temperature before serving.

Serve

• Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Video

Notes

Ingredient Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

 

Nutrition

Serving: 1bar | Calories: 209kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 114mg | Fiber: 2g | Sugar: 20g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

Try these Recipes

Best Apple Pie Recipe

Best Apple Crumb Pie

Easy Cinnamon Apples (5 minutes)

Easy Apple Crisp Recipe

Apple Galette

Cinnamon Apple Muffins

I enjoy dessert so much that I eat it every night – which is why I like to create healthier recipes, like these Black Bean Brownies! Dessert doesn’t have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine – because what good is a day without chocolate?

Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts. They are loaded with protein and fiber and are gluten & dairy-free! So you can feel good about enjoying a little chocolatey treat.

These are the only black bean brownies I have ever made that taste good directly out of the oven, and I’ve made my fair share over the years. I still like to let them cool a little bit so they retain their shape better. But if patience around brownies isn’t your forte, feel free to dig right in.

Black Bean Brownies: Ingredients & Substitutions

• Coconut oil. Melted butter (highly recommended) or ghee can be used in place of coconut oil.
• Coconut sugar. Any granulated sugar works well in place of coconut sugar. Or you can replace the granulated sugar with additional honey.
• Honey. Maple syrup is a good substitute for honey.
• Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.

How to make Black Bean Brownies

This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake. Don’t forget to watch the video, and follow the step-by-step instructions.

Begin by greasing an 8×8″ baking pan, then set it aside. I suggest a ceramic or glass baking dish for the best results. If you use a 9×9″ baking pan, reduce baking time by 3-5 minutes.

Next, blend the black beans, coconut oil, honey and coconut sugar together until well-mixed.

Then, add the cocoa powder, vanilla, baking powder and sea salt and blend until combined.

Next, add the eggs and blend until the mixture is completely smooth.

Finally, stir in the chocolate chips by hand. I have also used pieces of chocolate bars, peanut butter cups, etc, and pulsed carefully to break them up in the batter.

Don’t over-blend. If you blend the mixture for too long it will start to get very warm. This becomes problematic when the chocolate chips melt when they’re added to a warm batter. Blend just until the mixture in homogenous {the same throughout} and smooth.

Then, pour the batter into the prepared baking dish and spread until the top is smooth.

If desired, top the black bean brownies with extra chocolate chips, then bake until the top and edges are just set (about 25 minutes).

Remove the black bean brownies from the oven and let them cool completely in the baking dish. Then, cut them into squares and serve.

Serve

These black bean brownies taste amazing on their own. If desired, here are some serving suggestions:

• Nut Butter. I like to drizzle some peanut butter, almond butter, Nutella, etc. on top of the brownies.
• Ice Cream. Serve them slightly warm with homemade ice cream like dairy-free vanilla ice cream, vanilla ice cream, chocolate ice cream, dairy-free chocolate peanut butter ice cream.
• Frost the brownies: or slather your favorite frosting on top. Suggestions include: peanut butter frosting and chocolate buttercream frosting.

Store/Freeze

Store black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months. Warm them in the microwave for about 10 seconds to restore the fresh-from-the-oven taste!

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Black Bean Brownies Recipe

These black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and are delicious straight from the oven. This is the best black bean brownies recipe, and they are gluten-free & dairy-free with no refined sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 198kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula
• 8×8″ baking pan

Ingredients

• 15 oz black beans drained and rinsed
• ¼ cup honey
• ⅓ cup coconut oil melted
• 1 teaspoon vanilla extract
• ¼ cup coconut sugar
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 2 large eggs
• ¾ cup chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8×8″ baking pan and set aside.
• Put beans, coconut oil, coconut sugar and honey into the container of your (Vitamix) or food processor. Blend until well combined.
• Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
• Add in eggs and blend until just combined.
• Mix in ½ cup chocolate chips by hand.
• Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
• Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
• Let cool, cut and enjoy!

Video

Notes

If your oven cooks hot please check these at 20 minutes. If you want gooey fudgey brownies you cannot over bake them!

Ingredient Substitutions

• Coconut oil. Melted butter or ghee are great substitutions. 
• Coconut sugar. Any granulated sugar works well, or you can replace it with additional honey. 
• Honey. Maple syrup or agave are good substitutes. 
• Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.

Store/freeze

Store these black bean brownies in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the oven or microwave.

Nutrition

Serving: 1brownie | Calories: 198kcal | Carbohydrates: 22g | Protein: 4.3g | Fat: 11.2g | Sodium: 65mg | Potassium: 146.8mg | Fiber: 3.1g | Sugar: 14.5g | Iron: 1.3mg

Try these recipess

Best Flourless Brownies (Gluten-Free, Paleo)

Homemade Vegan Peanut Butter Frosting

Healthy Peanut Butter Blondies (Chickpea Blondies)

Healthy No-Bake Chocolate Peanut Butter Cookies

 If you are looking for a gooey brownie with a fudgy texture, crinkly top and deep chocolate flavor, then you are in the right place. These classic homemade brownies are seriously the best brownies ever!

It’s no secret that brownies are my all-time favorite dessert. To say I am passionate about brownies is an understatement. Some would even go so far and say that I am a brownie connoisseur. To be declared the best, a brownie must meet the following criteria: 

1. It must have a rich chocolate flavor.
2. Have a fudgy, not at all cakey, texture.
3. Sport a, beautifully shiny, deliciously crisp top.

I have tested hundreds of brownie recipes in my adult life, and after much tweaking, I can confidently say this is the very best chocolate brownie recipe ever! It meets all the above criteria, plus it’s made with only 7 ingredients in 30 minutes. A total winner.

Best Brownie Recipe: Ingredients and Substitutions

I always find it important to mention that a recipe is only as good as the ingredients used to make it. So let’s chat about the ingredients in this brownie recipe, as well as possible substitutions.

• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. If you want to make the best brownies, then you need to choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Eggs. I have not tried using egg substitute. If you do and it works well for you please let me know in the comments below.

How to Make Brownies

The process used to make homemade brownies is just as important to the final outcome as the ingredients. For that perfect shiny crinkly top with a fudgy center, it’s very important to follow the steps listed in this recipe. Don’t forget to watch the video too.

Melt Chocolate & Butter

The first step in making this brownie recipe is to melt the butter and chocolate together either in the microwave, or on the stovetop over low heat.

Then, set the melted butter/chocolate mixture aside to cool slightly.

Begin by combining the flour, cocoa powder and salt in a small bowl, set it aside.

Then, beat the eggs alone for 60 seconds until they are pale yellow.

Once the eggs are pale yellow, add the granulated sugar and beat for an additional 60 seconds. Beat until the sugar is dissolved, the mixture is has thickened and is pale in color. 

Next, add the vanilla and melted butter/chocolate mixture and beat again. This time, beat on medium speed until the ingredients are combined and the batter is uniform throughout. 

Then, add the dry ingredients to the brownie batter. If your flour or cocoa powder are particularly clumpy, you may want to sift them before adding them to the brownie recipe. 

Once the mixture is smooth, fold in the chocolate chips by hand.  Adding chocolate chips is optional but recommended. You can also add walnuts or any other mix-ins you’d like to at this time. Or add instant coffee to make coffee brownies – yum!

The batter should be thick (as pictured below) and not runny. The thickness of the batter is what makes these the best brownies ever, ultra fudgy with a beautiful shiny top.

Bake & Cool

Spread the brownie batter evenly in a pan and bake. Be sure to test them at the beginning of the recommended baking time, you do not want over-baked brownies.

You get to decide when these brownies are done, and it varies depending on how gooey you want them to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle every-so-slightly when the pan is shaken. 

Let your homemade brownies cool in the baking pan for at least 15 minutes before cutting. You can eat them warm or at room temperature. However just be aware that the warmer they are, the more they will fall apart when cut. 

Frost (Optional)

Once the brownies are completely cooled, you can frost them. Here are some of our favorite frosting recipes:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting
• Homemade Vanilla Frosting
• Cream Cheese Frosting

Serve

I love serving these brownies warm with a scoop of ice cream (like this vanilla ice cream or homemade chocolate ice cream).

You can also add a dollop of homemade whipped cream, sprinkles, or a dusting of flaky sea salt.

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Brownies FAQs

Now I want to try to answer some of the frequently asked questions about making this homemade brownie recipe.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Brownie Recipe (from Scratch)

This is the best brownie recipe ever! These fudgy brownies are homemade from scratch and have a gorgeous crinkly top with a gooey middle. They're easy to make with only 7 ingredients! Ditch the box and make these today.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 brownies

Calories 165.6kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• glass batter bowl

Ingredients

• ⅔ cup all-purpose flour
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 10 oz bittersweet or semisweet chocolate* (1 ½ cups)
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• ½ cup of mix-ins (chocolate chips, nuts, etc. if desired)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, grease an 8×8” baking dish, set aside.
• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Stir in chocolate chips or other mix-ins by hand.
• Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

If you like very gooey brownies, bake for 20 minutes. If you like them firmer bake for 25-30 minutes. Remember all ovens bake differently so baking times can vary.

Doubling the recipe: 

This brownie recipe doubles beautifully. Bake them in a 9×13″ pan.  You may need to increase the baking time slightly, however I recommend checking it at 25 minutes to be sure they don’t over bake. 

Ingredient Substitutions

• Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe. Coconut oil or ghee can also be used in this recipe for dairy-free versions.
• Chopped chocolate. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. 
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Eggs. I have not tried using egg substitutes in this brownie recipe

Frost (Optional)

You can also frost the zucchini brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting
• Homemade Vanilla Frosting

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Nutrition

Serving: 1brownie | Calories: 165.6kcal | Carbohydrates: 20.1g | Protein: 1.9g | Fat: 9.6g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.8g | Cholesterol: 38.7mg | Sodium: 84.2mg | Potassium: 61.8mg | Fiber: 1g | Sugar: 15.2g | Vitamin A: 215IU | Calcium: 8mg | Iron: 0.6mg

More Delicious Brownie Recipes

Caramel Brownies

Chocolate Peanut Butter Brownies

Chocolate Zucchini Brownies

M & M Brownies

Brownie Mix Recipe

Coffee Brownies

Say hello to the best M & M brownies!

In this recipe, M&M candies are mixed into a from-scratch brownie batter, then baked to perfection.

These M and M brownies have shiny tops with rich and fudgy centers (no cakey brownies here)! They’re easy to make in 30 minutes (just like these M&M Cookie Bars or M & M Cookies)!

M & M Brownies: Ingredients & Substitutions

• Salted butter. Unsalted butter and coconut oil work well.
• Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. If you use iodized table salt decrease the amount of salt by half. 
• M&Ms. I actually prefer these unreal chocolate candies to the M&M brand. They taste even better and have no food dyes! You can use any flavor of M&Ms you’d like – peanut butter, caramel, etc. there is no wrong choice when it comes to M&Ms used in this recipe.

How to make M & M Brownies

When you’re making any type of brownies, the process really matters. To create a crinkly shiny top with fudgy centers you need to follow the recipe step-by-step! Don’t forget to watch the video.

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

Next, melt the butter and chocolate together. This can be done in one of two ways: 

1. In the microwave. warm butter & chocolate in the microwave for 60 seconds. Stir and warm in 30 second increments with stirring in between until the mixture is smooth and glossy. 
2. On the stovetop. Gently warm the butter and chocolate on the stovetop over low heat, stirring constantly until the mixture is smooth and shiny!

Set the melted butter/chocolate mixture aside to cool slightly.

Whip it good!

The key to the crackly, shiny-topped brownies is to beat the eggs and sugar very well. Begin my beating the eggs alone for 1 minute or until pale and thick. I suggest using a standing mixer fitted with the wire whisk attachment, or a large bowl and a handheld mixer.

Then, add the granulated sugar and beat for an additional 30-60 seconds, until the sugar is dissolved.

Next, add the melted and cooled chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

Then, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.

Gently stir in the M & Ms by hand.

Pour the batter into prepared pan. If desired, press additional M&Ms into the top of the batter gently.  

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**

Place brownie pan on a wire cooling rack to cool completely.

Serve

 Once cooled, cut the M & M brownies into squares and serve. I suggest serving them with a scoop of vanilla ice cream! YUM!

Store

Store the M and M brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the M & M brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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M & M Brownies Recipe

These M & M Brownies are rich, fudgy and chocolatey. They have a shiny crinkly top with fudgy centers and are loaded with chocolate M&Ms!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling 20 minutes minutes

Total Time 55 minutes minutes

Servings 16 Brownies

Calories 229kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• spatula

Ingredients

• ¾ cup all-purpose flour
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 6 oz semisweet chocolate* (1 cup)
• ½ cup salted butter
• 2 large eggs
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ¾ cup M & Ms

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper or lightly grease, set aside.
• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Gently stir in the M & Ms by hand.
• Pour the batter into prepared pan. If desired, press additional M&Ms into the top of the batter gently.
• Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

Ingredient Substitutions

• Salted butter. Unsalted butter and coconut oil work well.
• Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. If you use iodized table salt decrease the amount of salt by half. 
• M&Ms. I prefer these unreal chocolate candies to the M&M brand. They taste even better and have no food dyes! You can use any flavor of M&Ms you’d like – peanut butter, caramel, etc. there is no wrong choice when it comes to M&Ms used in this recipe.

Store

Store the M and M brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the M & M brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Nutrition

Serving: 1brownie | Calories: 229kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 98mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

More Brownie REcipes

Best Fudgy Homemade Brownies

Chocolate Peanut Butter Brownies

Pumpkin Brownies

M & M Cookies

M & M Cookie Bars

Brownie Mix Recipe

Sometimes the craving for peanut butter cookies strikes, but I don’t want to have to wait for the dough to chill or roll and bake multiple batches of cookies – so I make these peanut butter cookie bars instead!

These peanut butter cookie bars are soft, buttery and absolutely loaded with peanut butter. Ready from start to finish in 30 minutes – they are everything you love about your favorite cookie with a fraction of the work!

Make them your own by adding your favorite mix-ins like chocolate chips or peanut butter chips!

Peanut Butter Cookie Bars: Ingredients & Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Creamy Peanut Butter. Choose your favorite creamy peanut butter. Just be aware of the salt content. If using unsalted peanut butter, increase the salt by 1/4 teaspoon.
• Whole Milk. 2% milk, heavy cream or half and half are good substitutes.
• Light Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
• Peanut butter chips. You can omit these, or choose a different mix-in such as chocolate chips, cinnamon chips, etc.

How to Make Peanut Butter Cookie Bars

Let’s walk through this peanut butter cookie bars recipe step-by-step, and don’t forget to watch the video.

Begin by mixing together flour, baking soda, salt, baking powder cinnamon in a medium bowl, then set it aside.

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.

Next, add the sugars and beat until combined.

Then, add the egg, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.

Once the mixture is smooth, add the dry ingredients and mix on low speed until combined.

If you want to add some mix-ins, now is the time to do it! Add 1 cup of mix-ins into the dough and stir to combine. Here are some suggestions:

• chocolate chips
• peanut butter chips
• cinnamon chips
• chopped peanuts
• mini peanut butter cups
• Reese’s pieces 

Press the dough evenly into the prepared baking dish, then bake in preheated oven for approximately 22-25 minutes until the top is lightly browned.

Let the bars cool in a wire rack (note, they will likely “deflate” a little bit as they cool, that is normal).

Cool, Cut & Serve

Finally, let the peanut butter cookie bars cool for at least 60 minutes. The longer they cool, the better they hold up to cutting.

If you’re just going to serve them warm with vanilla ice cream, then I wouldn’t worry too much about their appearance, because the taste and warm gooey texture is most important in that situation! 

Store/Freeze

Store these peanut butter cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Peanut Butter Cookie Bars Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peanut Butter Cookie Bars

These peanut butter cookie bars are easy to make in under 30 minutes. They are gooey, chewy and loaded with peanut butter!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 27 minutes minutes

Servings 16 Bars

Calories 231kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan

Ingredients

• ½ cup salted butter softened
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 Tablespoon whole milk
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ¼ teaspoon baking powder
• ¼ teaspoon cinnamon optional, but recommended!
• 1 cup peanut butter chips optional or chocolate chips, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a 9×9” baking pan with parchment paper and set aside.
• In a medium bowl, mix together flour, baking soda, salt, baking powder cinnamon. Set aside.
• Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
• Add the granulated sugar and brown sugar and beat until combined.
• Add egg, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
• Add the dry ingredients and mix on low speed until combined.
• If desired, add peanut butter chips or desired mix-ins and stir until combined.
• Press the dough evenly into the prepared baking dish, then bake in preheated oven for approximately 22-25 minutes until the top is lightly browned.
• Let the bars cool in a wire rack (note, they will likely “deflate” a little bit as they cool, that is normal).
• Once cooled, cut into 9 or 16 squares and serve.

Video

Notes

Ingredient Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Creamy Peanut Butter. Choose your favorite creamy peanut butter. Just be aware of the salt content. If using unsalted peanut butter, increase the salt by 1/4 teaspoon.
• Whole Milk. 2% milk, heavy cream or half and half are good substitutes.
• Light Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
• Peanut butter chips. You can omit these, or choose a different mix-in such as chocolate chips, cinnamon chips, etc.

Store/freeze

Store these peanut butter cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Nutrition

Serving: 1bar | Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 192mg | Potassium: 122mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 1mg

Try these recipes

Chocolate Chip Cookie Bars

Sugar Cookie Bars

Best Fudgy Homemade Brownies

Best Peanut Butter Cookies

Chocolate Peanut Butter Brownies

Peanut Butter Chocolate Chip Cookies

I know I already shared these mini egg cookies with you, but how about these mini egg brownies?

I adapted my best homemade brownie recipe to be hearty enough to be loaded with mini eggs and enjoyed with wreck-less abandon.

Seriously, if you love mini eggs and brownies – these mini egg brownies are the dessert of your dreams (also, try these M&M Brownies!)

Mini Egg Brownies: Ingredients & Substitutions

• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
• Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Mini Eggs. Obviously, Cadbury mini eggs are a great choice in this recipe, but if you can get your hands on the Lindt mini eggs, I highly recommend giving them a try.

How to Make Mini Egg Brownies

We’ll walk through this mini egg brownies recipe step-by-step, and don’t forget to watch the video.

Begin by combining flour, cocoa powder and sea salt in a small bowl; then set aside to use later.

Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.

Then, in the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.

Then sugar and beat for an additional 30-60 seconds, until sugar is dissolved.

Do not skip the beating – this is what creates the crinkly, shiny top!

Then, add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

Then, stir in the dry ingredients, mix on low speed until just incorporated and there are no lumps.

Then gently stir in the mini eggs by hand.

Next, evenly spread the batter into the prepared pan. If desired, place whole or halved mini eggs on top.

Then bake the mini egg brownies in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes. Note I underbaked these brownies when I shot these photos because I like them super fudgy, for firmer brownies bake the full 30 minutes.

Place the brownie pan on a wire cooling rack to cool completely.

 Once cooled, cut into squares and serve. They are easier to cut once completely cooled to room temperature.

Store

Store the mini egg brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Mini Egg Brownies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Mini Egg Brownies Recipe

These mini egg brownies are made in one bowl. They are fugy with a shiny, crackly top and loaded with the best spring candy – mini eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour

Servings 16 Brownies

Calories 245kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• Parchment Paper

Ingredients

• ¾ cup all-purpose flour
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 6 oz semisweet chocolate* (1 cup)
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cup mini eggs chopped (plus extra for the top)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper or lightly grease, set aside.
• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Stir in mini eggs by hand.
• Evenly spread the batter into the prepared pan. If desired, place whole or halved mini eggs on top.
• Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.*
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

Ingredient Substitutions

• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
• Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Mini Eggs. Obviously, Cadbury mini eggs are a great choice in this recipe, but if you can get your hands on the Lindt mini eggs, I highly recommend giving them a try.

Store

Store the mini egg brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Nutrition

Serving: 1brownie | Calories: 245kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 92mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 218IU | Calcium: 20mg | Iron: 2mg

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Scotcheroos are such a nostalgic treat for me (just like these no-bake cookies). The combination of peanut butter, chocolate and butterscotch is just completely irresistible!

However I never loved that they were made with corn syrup. So, I created this scotcheroos recipe without corn syrup and they’re truly the best I’ve ever had!

Scotcheroos Recipe: Ingredients & Substitutions

• Crispy rice cereal. Special K is a good substitute.
• Creamy peanut butter. Cashew butter or sunflower seed butter are good substitutes if you’re allergic to peanut butter.
• Granulated sugar. use organic cane sugar and coconut sugar, if desired.
• Honey. you can use light corn syrup in place of honey.
• Milk chocolate chips. for a darker topping use semisweet chocolate chips.
• Butterscotch Chips. as the namesake of this recipe, I don’t recommend omitting or substituting the butterscotch chips. It’s nearly impossible to find them without food dyes or artificial flavors, but if that’s important to you, I did find these Lilly’s Butterscotch Chips and really like them.
• Salted butter. unsalted butter or ghee are good substitutes.

How to Make Scotcheroos

Let’s walk through this scotcheroos recipe step-by-step, and don’t forget to watch the video.

Make the bottom layer

Begin by greasing an 8×8″ baking pan. Then, measure out 3 cups of crispy rice cereal and set it aside.

It’s important to prepare these things in advance because this is a fast-paced recipe.

Then, melt the peanut butter sugar, honey and salt and heat over medium heat in a 4-5 quart saucepan until it just begins to boil (bubbles form near the sides of the pan) and the sugar is dissolved, whisking often.

Next, remove the pan from the heat and stir in vanilla extract. Then, add the rice crispy cereal and stir to combine.

Quickly spread the mixture into the prepared 8×8” pan in an evenly layer.

Make the Topping

Melt the chocolate chips, butterscotch chips and salted butter together until smooth. This can be done in a microwave safe-bowl or on the stovetop.

The mixture is very thick, just keep stirring until it’s uniform.

Assemble the Scotcheroos

Then, quickly spread the topping evenly over the rice crispy mixture in the baking pan.

Let the scotcheroos sit at room temperature until hardened, or chill in the refrigerator to speed up the process.

Serve

Cut the sctocheroos into bars and serve. I suggest cutting them into 16 pieces, as the bars are very rich and a little goes a long way!

Store/Freeze

Store leftover sctocheroos in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month. They’re best when eaten at room temperature.

Scotcheroos Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Scotcheroos Recipe

This scotcheroos recipe is easy to make with simple ingredients and no corn syrup. They’re a delicious no-bake treat sure to become a family favorite.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Setting/Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 Scotcheroos

Calories 219kcal

Author Laura

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• 8×8″ baking pan
• spatula
• glass batter bowl

Ingredients

• 3 cups crispy rice cereal
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup honey
• ¼ teaspoon sea salt
• ½ teaspoon vanilla extract

Topping

• 1 cup milk chocolate chips
• 1 cup butterscotch chips
• 2 Tablespoons salted butter

Instructions

• Grease an 8×8” pan, set aside
• Measure out 3 cups of rice crispy cereal, set aside.
• In a 4-5 quart saucepan, melt the peanut butter sugar, honey and salt and heat over medium heat until it just begins to boil (bubbles form near the sides of the pan) and the sugar is dissolved, whisking often.
• Remove from heat and stir in vanilla extract.
• Add the rice crispy cereal and stir to combine.
• Evenly spread the mixture into the prepared 8×8” pan.
• Melt the chocolate chips, butterscotch chips and salted butter together until smooth. This can be done in a microwave safe-bowl or on the stovetop. The mixture is very thick, just keep stirring.
• Spread it evenly over the rice crispy mixture in the baking pan.
• Let sit until hardened at room temperature, or chill in the refrigerator to speed up the process.
• Cut into bars and serve.

Video

Notes

Ingredient Substitutions 

• Crispy rice cereal. Special K is a good substitute.
• Creamy peanut butter. Cashew butter or sunflower seed butter are good substitutes if you’re allergic to peanut butter.
• Granulated sugar. use organic cane sugar and coconut sugar, if desired.
• Honey. you can use light corn syrup in place of honey.
• Milk chocolate chips. for a darker topping use semisweet chocolate chips.
• Butterscotch chips. the essence of this recipe, I don’t recommend omitting or substituting. It’s nearly impossible to find them without food dyes or artificial flavors, but I did find these Lilly’s Butterscotch Chips and really like them.
• Salted butter. unsalted butter or ghee are good substitutes.

Store/freeze

Store leftover sctocheroos in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month. They’re best when eaten at room temperature.

Nutrition

Serving: 1scotcharoo | Calories: 219kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 144mg | Potassium: 75mg | Fiber: 1g | Sugar: 29g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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