If your kids love chocolate brownie bars, but you’d like to make a homemade version with less added sugar, these are worth trying! They’re soft, chewy, chocolatey, and made with simple ingredients you probably already have in your pantry. (Maybe minus the dates but they are really good to have on hand and last awhile in the fridge).

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Quick links:

• Dates
• Food Processor

I wanted to recreate the chocolate brownie Zbars my kids love, but with a little less added sugar and ingredients I can feel good about serving them. Dates add natural sweetness and help give these bars their chewy texture, while oats and cocoa powder make them feel like a little homemade brownie.

The best part? They’re easy to make in the food processor, and you can keep a batch in the fridge for quick snacks, lunchboxes, or an afternoon chocolate craving.

Ingredients

• 1 cup old-fashioned rolled oats
• ½ cup oat flour (just blend the oats in the food processor)
• ½ cup pitted Medjool dates
• ¼ cup unsweetened applesauce
• 1 tablespoon maple syrup
• 2 tablespoons melted coconut oil or avocado oil
• 2 tablespoons unsweetened cocoa powder
• 20–25g mini semi-sweet chocolate chips
• ½ teaspoon vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2–4 tablespoons hot water, for blending the dates

For the chocolate drizzle:

• 20–25g semi-sweet chocolate chips
• ½ teaspoon coconut oil

Instructions

1. Make the date paste. Place the pitted dates in a bowl and cover with hot water. Let them soften for 10–15 minutes, then drain, reserving a little of the water. Blend the dates with 2 tablespoons of the soaking water until smooth, adding a little more water if needed.

2. Blend the oats. Add 1 cup of rolled oats to a food processor and pulse until mostly finely ground. (you are only going to use a half cup, save the rest)

3. Make the brownie dough. Add the rolled oats, oat flour, date paste, applesauce, maple syrup, melted oil, cocoa powder, vanilla, baking soda, and salt to a bowl and combine.

4. Add the chocolate chips. Stir them into the mixture.

5. Press into the pan. Line an 8×8-inch baking pan with parchment paper and press the mixture firmly into an even layer.

6. Bake. Bake at 325°F for 14–17 minutes. The center should still be soft. Let the bars cool completely before cutting.

7. Drizzle with chocolate. Melt the chocolate chips with the coconut oil in the microwave in 15–20 second intervals, stirring between each. Drizzle over the cooled bars and allow the chocolate to set.

8. Cut and enjoy! Cut into 12 bars for a snack that’s easy to grab and go.

Tips for the Best Brownie Bars

• Don’t overbake. These bars are meant to be soft and chewy, so take them out while the center is still a little soft.
• Adjust the sweetness. The dates provide most of the sweetness, so start with just one tablespoon of maple syrup.
• Make them ahead. Store the bars in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage.
• Customize the chocolate. Use dark chocolate chips for a less-sweet option, or swap in your family’s favorite chocolate chips.

These homemade chocolate brownie bars are a fun way to make a familiar kid favorite at home. They’re still a chocolatey treat, just with less added sugar than many packaged versions. And honestly, if my kids will happily eat a homemade snack that takes only a few minutes to prep, that’s a win in my book!