Dark Chocolate Brownie Granola Bars

A little healthy and a little indulgent, these dark chocolate brownie granola bars are incredible (and they’re also dairy-, egg-, and gluten-free)! Soft bake them or add time for a little crunch!

close view of broken dark chocolate brownie granola bar

I kind of hate the overuse of the word “obsessed” these days, but I’m just going to go ahead and a) cringe, b) call myself a hypocrite, and c) say: I’m totally obsessed with these dark chocolate brownie granola bars.

And I really mean it. No hyperbole here. Ob.Sessed.

Healthy enough to fall into the solid granola bar category but indulgent enough to be a serious treat, we can’t keep these around longer than a day (two days max).

cutting apart dark chocolate brownie granola bars into thin rectangles

Inspired by this ridiculously deliciousdark chocolate granola recipe, I knew I had to try a brownie/bar form after a reader (thanks, Rebecca!) said she had done the same in order to make that crazy popular granola more portable.

The end result is a lightly sweet chocolate granola bar that is a little bit soft and a little bit crunchy. (Nota chewy granola bar.)

基本前提是一样的:干granola-y ingredients are tossed with a simple, sweet syrup.

Here are the differences:

  • instead of being baked and then broken into clumps, the granola mixture is pressed into a 9X13-inch pan and baked
  • in addition to the oats, coconut, cocoa powder and almonds,a little bit of almond flour is added

dry ingredients for dark chocolate brownie granola bars in glass bowl

Flour Substitutions

为什么这些格兰诺拉麦片棒需要面粉?

Well, the flour lends a bit more structure to the bars instead of the fall-apart gaps that the otherwise chunky ingredients provide.

In fact, it’s what gives these bars a brownie-ish vibe. Otherwise they’d just be a dark chocolate granola bar (delicious, but not the same).The flour is important.

If you don’t have almond flour or are working around an allergy, you can sub an equal amount of oat flour. You can do this by processing oats in a blender until finely ground. I’m guessing the same amount of all-purpose flour would work, too (haven’t tried this sub yet).

我用杏仁面粉和燕麦面粉制作了它们 - 杏仁是我的最爱,但两者都提供了最佳结果。

pouring syrup onto dark chocolate brownie granola bar ingredients

糖浆

所有良好的格兰诺拉麦片和格兰诺拉麦片食谱都需要糖浆粘合在一起。万博半全场

在这种情况下,我们结合了:

  • melted coconut oil
  • brown sugar
  • honey
  • salt and vanilla

Simple, simple, simple. And if the syrup separates a little while mixing, don’t worry. Just pour it all in.

Toss all that goodness together until it’s evenly combined. The mixture will definitely look more like granola than brownie batter.

mixing dark chocolate brownie granola bar

Chocolate Chips

After the granola and syrup is tossed together, I like to add a healthy amount of chocolate chips. Bittersweet only, thankyouverymuch.

You can use semisweet. But since this is an official dark chocolate recipe, I cannot condone the use of milk chocolate. I am very sorry.

Can we still be friends?

chocolate chips mixed into dark chocolate brownie granola bar ingredients

Press the granola mixture into a parchment lined 9X13-inch pan.

You don’t want to smash the mixture to smithereens getting it into an even layer, but you do want to press gently. The tighter it is compressed, the less crumbly the bars will be after baking and cooling.

So just hit middle ground between loosey goosey and compressed cement.

pressing dark chocolate brownie granola bars into 9X13-inch pan

Soft vs Crunchy

For a softer dark chocolate brownie granola bar,bake for about16-17 minutes.

For a crispier, crunchier dark chocolate granola bar,bake for23.-25 minutes.

I like somewhere right in the middle. About 20 minutes is my sweet spot for these bars.

They will look soft when you pull them out of the oven but they set up and develop a crunchier texture as they cool. So if you want a softer bar, take care not to over bake.

Just remember, at the end of the day, we’re still talking about granola here, so even the softer baked bars have a granola vibe to them. A very, very delicious granola vibe.

被烘烤的锅黑巧克力果仁巧克力格兰诺拉麦片棒

在切割之前,我喜欢让酒吧冷却,因为温暖的巧克力芯片在切割时可能有点凌乱。

But if you went for extra crispy granola bars, it might be easier to cut them (or at least score lines in them) while warm.

Win Win

The beauty of these dark chocolate brownie granola bars is that even if they do turn out a little crunchier than you wanted, guess what?

You just go ahead and crumble up that madness, and claim to everyone you know that you just made the most amazing batch of chocolate granola of your life.

dark chocolate brownie granola bar on parchment paper

切断了

The bars can be cut into classic granola bar shape. Or you can go for squares. There’s really no wrong way to cut them.

我用我的长凳刀{aff. link}for cutting the granola bars. It’s only one of a million reasons why I love that thing.

Yes, these dark chocolate granola bars are a bit messy. Yes, you may need to eat them over the sink if you don’t want to let your family know you’re digging into the batch via the trail of crumbs you leave on the floor and your shirt. Yes, it’s totally worth it.

Although I wouldn’t go so far as to consider these granola bars “health food,” I definitely throw them into the category of Get Your Chocolate Fix With a Tiny Bit Less Guilt.

And I’ll take that.They are phenomenal.I hope you love them!

黑暗的巧克力布朗尼格兰诺拉麦片棒切成正方形

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Dark Chocolate Brownie Granola Bars

Yield: 9X13-inch pan of bars
Prep Time: 20.minutes
Cook Time: 25分钟
总时间: 4.5.minutes
close view of broken dark chocolate brownie granola bar

Ingredients

Bars:

  • 2cups (7 ounces) old-fashioned oats (gluten-free, if needed)
  • 1杯(4盎司)切碎的杏仁
  • 1/2 cup (1.5 ounces) Dutch-process or dark cocoa powder (see note)
  • 1/2 cup (2 ounces) almond flour (see note)
  • 3./4 cup (1.5 ounces) sweetened or unsweetened shredded coconut
  • 1杯(6盎司)半卷或苦味巧克力芯片

Syrup:

  • 1/2 cup coconut oil, melted
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9X13-inch pan with parchment paper. Set aside.
  2. In a medium bowl, stir together the oats, almonds, cocoa, almond flour, and coconut.
  3. In a small bowl or liquid measuring cup, whisk together the coconut oil, brown sugar, honey, salt and vanilla. It's ok if it separates a bit.
  4. Stir the syrup mixture into the dry ingredients until evenly combined. Add the chocolate chips and toss together.
  5. Press the mixture lightly into the prepared pan until it is in an even layer. The harder you press, the less crumbly the bars will be, but don't overdo it. A gentle press with the palms of your hands should do it.
  6. 烘烤20-25分钟(减少更柔软的杆或增加额外脆弱的时间)。酒吧看起来很柔软,而且会在凉爽的情况下建立并获得克里克里。

Notes

可可粉:I use Dutch-process cocoa in this recipe for a richer, darker flavor. You can try subbing in natural, unsweetened cocoa powder (I haven't tried it). It'll likely make the bars slightly less sweet and not quite as dark chocolate.

Almond Flour:您可以在所有目的或燕麦面粉(易于在家里制作:只需在搅拌机中处理燕麦,直至精细地)用于杏仁面粉。面粉是给出这些特殊纹理的东西之一(并将它们与直线上的格兰诺拉麦片棒相分开)。

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Recipe Source:from Mel’s Kitchen Cafe (inspired by aLove Crunchmashup a reader, Rebecca C., sent me)

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