Dark Chocolate Brownie Granola Bars
User Reviews
4.7
Dark Chocolate Brownie Granola Bars
Description
The Dark Chocolate Brownie Granola Bars recipe uses a blend of oats, chopped almonds, Dutch-process cocoa powder, almond flour, shredded coconut, and chocolate chips to create a bar that balances chewy and crunchy textures. Binding the dry ingredients is a syrup made from melted coconut oil, brown sugar, honey, vanilla, and salt, which offers a sweet and slightly nutty background flavor. Pressing the mixture firmly but gently into a parchment-lined pan helps the bars hold their shape after baking. Baking at 350°F for 20 to 25 minutes softens the bars slightly while allowing edges to crisp upon cooling.
This recipe allows customization through the choice of sweetened or unsweetened shredded coconut and the type of cocoa powder. The addition of almond flour contributes a unique texture distinct from traditional granola bars. These bars serve well as an on-the-go snack or a portable treat for various occasions.
The recipe notes suggest Dutch-process cocoa for a richer flavor and allow substitutions for almond flour with all-purpose or oat flour, acknowledging slight texture and sweetness changes. Pressing the bars properly prevents excessive crumbling after baking, and baking times can be adjusted for desired softness or crunchiness.
Ingredients
Bars:
- 2 cups old-fashioned oats (gluten-free, if needed)
- 1 cup almonds chopped
- ½ cup Dutch-process cocoa powder or dark cocoa powder (see note
- ½ cup almond flour see note
- ¾ cup shredded coconut sweetened or unsweetened
- 1 cup semisweet chocolate chips or bittersweet chocolate chips
Syrup:
- ½ cup coconut oil melted
- ¼ cup brown sugar
- ¼ cup honey
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with parchment paper. Set aside.
- In a medium bowl, stir together the oats, almonds, cocoa, almond flour, and coconut.
- 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.
- Stir the syrup mixture into the dry ingredients until evenly combined. Add the chocolate chips and toss together.
- 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.
- Bake for 20-25 minutes (decrease time for softer bars or increase for extra crunchiness). The bars will look soft coming out of the oven but will set up and get crispier as they cool.
Notes
- Use Dutch-process cocoa powder for deeper, richer chocolate flavor; natural cocoa will yield a lighter taste and color.
- Almond flour can be substituted with all-purpose or homemade oat flour, noting a difference in texture.
- Press the mixture evenly but gently into the pan to reduce crumbling without making bars too dense.
- Bake time can be shortened for softer bars or extended for a crunchier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 219kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 28mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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