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Bar cookies and Brownies
Looking for something to satisfy your sweet tooth? Here are some great recipes and ideas! Just click the button below!!
Classic Chololate Chip cookie Bars
Recipe From Sally's Baking Addiction website.
ingredients
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2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and slightly cooled
1 cup (200g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips
optional: sprinkle of sea salt
Instructions​
Preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.
Transfer dough to the prepared baking pan and press/smooth into an even layer. Sprinkle the top with sea salt if desired. Also, I like to press a few more chocolate chips on top of the dough before baking (I do this just for looks!). Bake for 32-35 minutes or until lightly browned on the sides. Use a toothpick to test for doneness; if it comes out clean from the center of the pan, the bars are done.
Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.
Gramma Janice's
Choco-nut-Delights
Made with love
Preheat oven to 350 degrees.
Sift together 1 and 1/4 cup of sifted flour, 1/2 teaspoon baking soda, 1/2 teaspoon of salt; set aside.
Combine 1/2 cup of softened butter, 1/2 cup of firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon of vanilla, 1/4 teaspoon of water; beat until creamy.
beat in 1 egg.
Stir in flour mixture.
press into an ungreased 13"x 9"x 2" pan.
Bake at 350 degrees for 15 minutes.
Sprinkle at once 1 cup of chocolate chips; let stand for two minutes to melt them; spread to cover top.
Combine over hot (NOT boiling) water; melt together 1 cup of chocolate chips, 1/3 cup maple blended syrup, 2 tablespoons of butter, 1 teaspoons of vanilla, 1/4 teaspoon of salt; stir until the chocolate, syrup, vanilla, butter, and salt are melted together, stir in 2 cups of chopped nuts.
spread evenly over first chocolate layer.
Bake again at 350 degrees for 8-10 minutes.
take out of the oven cool on rack uncovered.
cut into 1 and 1/2 x 1" bars.
Raspberry Streusel Bars From: sally's baking addiction
Ingredients
Crust
1/2 cup (115g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spoon & leveled)
Filling
3/4 cup raspberry preserves*
12–16 fresh raspberries*
Streusel
1/2 cup (40g) old-fashioned oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, cold and cubed
optional (but encouraged!): vanilla icing for topping
Instructions
Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
Remove the crust from the oven, and turn the oven up to 350°F (177°C).
Spread preserves over warm crust. Dot the preserves with raspberries on top.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
Blueberry Bars with crumble topping
From cookingclassy.com
Ingredients
3 cups (390g) all-purpose flour (spoon and level)
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup (226g) unsalted butter, chilled and cut into cubes
Filling
1 Tbsp (9g) cornstarch
1/2 cup (100g) granulated sugar
1 1/2 Tbsp (22ml) lemon juice
4 cups (538g) fresh blueberries, at room temperature
Instructions
Preheat oven to 375 degrees F. Butter a 9x13-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
Press 1/2 of the mixture evenly into prepared baking dish.
In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.
Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven about 38 - 42 minutes until top is golden brown.
Allow to cool for about 20 - 30 minutes before cutting into squares.
Store cooled bars in an airtight container in refrigerator (rewarm in microwave for 10 - 15 seconds if desired).
Shortbread Bars
From Maggie Bade
Shortbread Bars (GRANDMA'S RECIPE!!!)
Ingredients
2 cups butter, softened
1 cup sifted confectioners' sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture.
Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.
Quick and Easy Brownies
QUICK AND EASY BROWNIES
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This easy homemade brownies recipe makes cakey brownies that taste like box mix brownies! With perfect crisp crackly tops and chewy centers, these brownies hit all the right notes.
Author: Lindsay
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12-16 Brownies
Category: Dessert
Method: Oven
Cuisine: American
INGREDIENTS
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3/4 cup vegetable oil
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup flour
1/3 cup + 2 1/2 tbsp cocoa
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease a 9×9 square baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.