AVE AND MOLLY'S BROWNIE COOKIE BARS
This brownie cookie bar recipe is modified from one of my favorite cookie recipes that my friend and I made while experimenting in the kitchen. Disappears from the fridge!
Provided by Cookies
Categories Desserts Cookies Bar Cookie Recipes
Time 43m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Beat 1 1/2 cups white sugar, butter, and brown sugar together in a bowl until fluffy; add eggs and 1 teaspoon vanilla extract.
- Sift flour, baking powder, baking soda, and salt together into a separate bowl. Add to egg mixture. Stir in 1 1/3 cups chocolate chips. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until edges are browned and crisp, 10 to 12 minutes. Cool cookies for at least 10 minutes.
- Pour heavy cream, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 cup chocolate chips, in that order, in a saucepan over medium heat. Cook and stir until melted, 3 to 5 minutes. Pour over cookies in pan.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 58.1 g, Cholesterol 60.5 mg, Fat 19.9 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 12.1 g, Sodium 278.6 mg, Sugar 42.3 g
EIGHT-FLAVOR SHEET PAN BROWNIE-COOKIE BARS
If variety is the spice of life, this dessert, made with store-bought cake mix and cookie dough, offers plenty of delicious options.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 32 bars
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray and top with parchment, leaving a 1-inch overhang on each of the short sides. Spray the parchment with cooking spray.
- Remove 1/4 cup of the cookie dough and reserve. Divide the remaining cookie dough into 3 equal portions. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 8 even sections: 4 sections in the top row and 4 sections in the bottom row. Press one portion of the cookie dough into the top right section. Press a second portion of the dough into the section diagonally below and to the left of the first. Press the last portion of the dough into the bottom left corner.
- Prepare the brownie batter according to the package directions. Divide the batter among the remaining 5 sections (about 1/2 cup batter per section).
- Working from left to right on the top row, swirl 1 tablespoon of the peanut butter into the brownie batter in the top left corner. Press 6 of the chocolate sandwich cookies on top of the batter in the next section. Roll the reserved cookie dough into balls and arrange on top of each chocolate sandwich cookie and in the large diamond-shaped gaps between the cookies (do not place the balls too close to the edges of the section, or they may spread into the other sections). Swirl the dulce de leche into the batter in the next section and top with a sprinkle of coarse sea salt. Press the candy-coated chocolates into the cookie dough in the top right section.
- Working from left to right on the bottom row, press the crushed potato chips into the cookie dough in the first section, then arrange the pretzels on top. Press the graham cracker bears into the brownie batter in the next section. Top the next cookie section with alternating rows of cream cheese bits and white chocolate chips. Last, sprinkle the semisweet chocolate chips on the final section of brownie batter.
- Bake until the cookies are golden and the brownies are set, 25 to 30 minutes. Cool for 10 minutes in the pan on a rack.
- Meanwhile, prepare the toppings: Microwave the remaining 1 tablespoon peanut butter in a small microwave-safe bowl until smooth and pourable, about 15 seconds. Crush the remaining 2 chocolate sandwich cookies. Transfer the frosting to a pastry bag.
- Drizzle the warm peanut butter over the swirled peanut-butter brownie section and top with the crushed peanuts. Sprinkle the remaining crushed chocolate sandwich cookies over the section containing the whole cookies. Swirl the frosting over the candy-coated chocolate candy section and top with the rainbow sprinkles. Top the graham cracker bears with the mini marshmallows and toast with a small kitchen torch (or broil the marshmallows under a low broiler for about 1 minute). Last, sprinkle the freeze-dried raspberries over the chocolate chip brownie on the bottom right.
- Lift the finished brownie-cookie bar out of the pan and remove the parchment paper. Slice vertically in 8 pieces and horizontally in 4 pieces to create multi-flavored pieces.
AVE AND MOLLY'S BROWNIE COOKIE BARS
This brownie cookie bar recipe is modified from one of my favorite cookie recipes that my friend and I made while experimenting in the kitchen. Disappears from the fridge!
Provided by Cookies
Categories Bar Cookies
Time 43m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Beat 1 1/2 cups white sugar, butter, and brown sugar together in a bowl until fluffy; add eggs and 1 teaspoon vanilla extract.
- Sift flour, baking powder, baking soda, and salt together into a separate bowl. Add to egg mixture. Stir in 1 1/3 cups chocolate chips. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until edges are browned and crisp, 10 to 12 minutes. Cool cookies for at least 10 minutes.
- Pour heavy cream, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 cup chocolate chips, in that order, in a saucepan over medium heat. Cook and stir until melted, 3 to 5 minutes. Pour over cookies in pan.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 58.1 g, Cholesterol 60.5 mg, Fat 19.9 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 12.1 g, Sodium 278.6 mg, Sugar 42.3 g
MAGIC BROWNIE BARS
When I was a kid, one of my all-time favorite treats was magic cookie bars. This recipe combines all the same classic flavors in a magic brownie bar! —Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 200 calories, Fat 10g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 91mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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