Recipe: Brownie and Bar Cookies (18)

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02-27-2000 - Brownies and Bar Cookies
18 Brownies and Bar Cookie Recipes

Rebecca,.TN (10:47:13) : Congo Squares
A great recipe for Congo Squares -- Chocolate Chips Blondies -- it is from a very good family friend from Binghamton, NY

2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter or margarine
1 lb brown sugar
3 eggs
1 package (12 oz) semi-sweet chocolate chip morsels
1 cup chopped pecans (or walnuts)

Sift flour baking powder and salt; set aside. Preheat oven to 350 degrees.
Melt butter over low heat; gradually stir in brown sugar. Beat in eggs "one at a time". Gradually, add the flour mixture. Then add the chocolate chips and nuts. Spread into a greased jelly-roll pan (with 3/8" sides). Bake 25 - 30 minutes; cool. Cut into squares.

Glenda,.Ok (09:52:14) : Brownies:

1-1/2 c flour
2 c sugar
1/2 c cocoa
1 tsp salt
1 c cooking oil
4 eggs
2 tsp vanilla
and 1 c pecans.

place all ingredients in bowl and beat 3 minutes. Bake 28 minutes at 350.

lisa,MI (09:14:36) : PUMPKIN BARS

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
4 eggs
1 15 oz. can pumpkin
1 2/3 cups sugar
1 cup oil or 1 cup applesauce
1/4 cup chopped pecans or walnuts
1 recipe cream cheese frosting

In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil or applesauce. Add the flour mixture; beat till well combined. Stir in nuts, if desired.

Spread batter in an ungreased 15 X 10 X 1 in baking pan. Bake in a 350 oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting. Top with additional nuts if desired. Cut into squares. Store in refrigerator. Makes 24 bars.

CREAM CHEESE FROSTING

In a medium bowl beat together one 3 ounce package cream cheese, softened; 1/4 cup butter, softened; and 1 teaspoon vanilla till fluffy. Gradually add 2 cups sifted powdered sugar, beating till smooth.

chiqui,.new.orleans (05:54:10) : Chocolate Mocha Cream Cheese Brownies

1 box of your favorite brownie mix, mixed according to package directions (do not add nuts)
FILLING:
1 8 oz. Philadelphia cream cheese
1/2 cup confectioner's sugar
1 teasp. vanilla
pinch salt
2 eggs, well beaten

Beat all filling ingredients until well blended.

1 recipe of your favorite chocolate frosting
1 heaping tbsp. instant coffee, finely crushed

In a 13X 9" baking pan, spread 1/2 brownie mix. Drop filling mixture by rounded tablespoons evenly over the brownie mixture. Cover with remaining brownie mix. Bake as directed on package. Cool 10 minutes. Spread with:

Add crushed instant coffee and blend well into your chocolate frosting.

Allow to cool completely before cutting in squares.

Lori.NY (02:08:58) : Apple Oatmeal Bar

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
1 cup rolled oats
1 cup butter or margarine
4 tablespoons butter or margarine
6 cups sliced apples

1 Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup butter.
2 Spread half of the crumb mixture in a buttered 9 x 13 pan.
3 Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons butter.
4 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!

Lori.NY (01:57:52) : TURTLE BARS
(Caramel Walnut Fudge Bars)

For the base
5 tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup firmly packed light brown sugar
1 large egg, beaten lightly
1/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon vanillaFor the topping
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups firmly packed light brown sugar
4 tablespoons dark corn syrup
1/3 cup heavy cream
3 cups walnuts or pecans, toasted lightly
1 tablespoon dark rum

Make the base:
Line the bottom of a greased 13- by 9-inch baking pan with wax paper and grease the paper. In a heavy saucepan melt the butter with the cocoa, stirring until the mixture is smooth. Remove the pan from the heat, beat in the brown sugar and the egg, and stir in the flour, the salt, and the vanilla. Spread the mixture in the baking pan, bake it in the middle of a preheated 350 F. oven for 10 minutes, or until it is just firm to the touch and pulls away slightly from the sides, and let it cool in the pan on a rack.

Make the topping:
In a heavy saucepan melt the butter, add the brown sugar and the corn syrup, and bring the mixture to a boil over moderate heat, stirring with a wooden spoon. Boil the mixture, stirring occasionally, until it reaches the hard-ball stage (260 F. on a candy thermometer), remove the pan from the heat, and add the cream and the walnuts carefully, stirring gently. Bring the mixture to a boil and boil it until it reaches the soft-ball stage (240 F. on a candy thermometer). Remove the pan from the heat, let the caramel mixture cool for 1 minute, and stir in the rum.

Pour the topping over the base, spreading it evenly with the wooden spoon, let it cool, and chill the confection, covered with foil, for 2 hours, or until it is firm. Run a thin knife around the edges of the pan, turn the confection out onto a cutting board, and cut it into bars. The bars keep, separated by sheets of wax paper, in an airtight container, chilled, for 1 week.

Makes thirty 2- by 1 1/2-inch bar cookies.

Lori.NY (01:38:03) : Chocolate Oat Bars

Cream together:
1 Cup Butter
2 Cups Brown Sugar

Beat in:
2 eggs
2 teas. vanilla

Sift together:
2 1/2 Cups Flour
1 teas. Baking Soda
1 teas. Salt

Add:
3 Cups Oatmeal & Flour mixture to Butter, Brown Sugar and eggs..Mix well.. Put 2/3 of batter in a 10 1/2 X 15 1/2 cookie sheet and spread out evenly..
Heat Choc Chip mixture till smooth then pour and spread on batter.
Over low heat:
2 Cups Choc. Chips
1 can condensed milk ( 14oz.)
2 TBLS. Butter
1/4 teas. salt

Stir till smooth then add:
1 Cup Chopped Walnuts (optional)
1 teas. vanilla

.Take 1/3 of the remaining batter and crumble or dot on top of choc..Bake 350 oven for 20 to 25 mins..ENJOY...

KellyWA (01:25:46) : Almond Bars

Crust: 1 cup butter, 2 cups flour, 1/2 cup powdered sugar. Mix well and
pat into even layer in a 9 x 13 pan. Bake crust at 350 degrees for 20 to
25 minutes.

Filling: 8 oz cream cheese, softened, 2 eggs, 1/2 cup sugar, 1 tsp almond
extract. Beat together well and pour over crust while it is still hot.
Bake 15 to 20 minutes (350 degrees). Cool.

Frosting: 1 1/2 cup powdered sugar, 1/4 cup butter, 1 1/2 tablespoon milk,
1 tsp almond extract. Whisk together and spread evenly on baked, cooled
cookies. Cut into bars - makes 24 to 36 bars.

KellyWA (01:24:20) : Sour Cherry Bars

CRUST: 1 1/2 c. flour
1/2 c. cold butter
5 Tbsp. powdered sugar

Mix together well, either in a food processor or by cutting in by hand. Don't get the crust mixture too warm or it will be sticky and hard to handle. Pat into a 9 x 13-inch pan.
Bake for 15 minutes at 350 F.

FILLING: 3 eggs
1 c. sugar
1 c. brown sugar
1 t. baking powder
1/2 c. flour

If using a food processor pour into work bowl and process until well mixed. Then add 3 cups pitted sour cherries and chop up by bursts of the on/off switch. Don't chop too finely or the fruit will lose its identity. If using a mixer or by hand, mix the ingredients except fruit. Chop the fruit and add to mixture.

Pour over the partially baked crust and bake for another 45 minutes.

Variations: Rhubarb, apricots, peaches, plums, etc. are all equally delightful. If using berries, be careful to leave
fruit intact.

KellyWA (01:22:40) : Turtle Brownies

1 box German chocolate cake mix
2/3 cup evaporated milk, divided
1 6-ounce package semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts
1 bag caramels
3/4 cup melted butter

Combine dry cake mix with 1/3 cup evaporated milk. Press half of mixture
into greased 9x13-inch pan. Bake at 350 degrees for 5 minutes. Unwrap
caramels and melt with remaining 1/3 evaporated milk. Sprinkle chocolate
chips over partially-baked brownie base. (You don't have to let this
partially-baked brownie base cool before adding chocolate chips.) Sprinkle
on walnuts. Pour caramel mixture over top. Pat reserved cake mixture into
flat pieces with your hands. Lay randomly on top of caramel. Bake at 350
degrees 20-25 minutes. Let cool, cut and enjoy!

KellyWA (01:20:16) : Lemon Bar Cookies

Crust: 1 c. soft butter
1/2 c. powdered sugar
2 c. flour
dash of salt

Combine ingredients and mix well. Press mixture in 9 x 13-
inch greased pan. Bake at 350 F for 15 minutes or until
lightly browned.

Filling: 4 eggs, beaten
1/4 c. flour
2 c. granulated sugar
6 T. lemon juice (FRESH!!)
grated rind of 2 lemons

Combine flour and sugar; mix in beaten eggs, lemon juice and rind. Pour onto slightly cooled crust. Bake at 350 F for 25 minutes or until filling is set. Cool and sprinkle with
powdered sugar.

KellyWA (01:18:56) : Raspberry Brownies

3/4 c butter/margarine
4 oz. unsweetened chocolate
4 eggs
2 c. sugar
1 c. flour
8 oz. cream cheese, softened
1 jar raspberry preserves

Melt the butter and the chocolate together. Let cool. Meanwhile, beat the cream cheese with one of the eggs, then set aside. Add the other 3 eggs,
beaten, to the cooled chocolate mixture. Then add the sugar and the flour.
Pour half this batter into an ungreased 9" x 13" pan. Top with the cream
cheese mixture, then with the preserves. Spread on the rest of the batter.
(if you're interested in a marble effect, then you could probably pull a
knife through the batter at this stage to create swirls) Bake at 350 F
for 30-40 minutes

Sabrina,.RI (01:02:20) : Chippy Cheesies
*** This recipe is a lot of work but ends up to be chocolate chip
cookies with a cheesecake filling YUM-YUM!!! ***

BASE:

1-1/4 cups firmly packed brown sugar
cups Butter flavored Crisco
1 egg
2 tablespoons milk
1 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon salt
teaspoons baking soda
1 cup Hershey's mini chips semi-sweet chocolate
1 cup finely chopped walnuts

FILLING:

2 packages (8 ounce each) cream cheese, softened
2 eggs
cup granulated sugar
1 teaspoon vanilla

Heat oven to 375 degrees. Grease 13x9x2" pan with Butter Flavored Crisco.

BASE: Combine brown sugar and Butter Flavor Crisco in large bowl. Beat
At medium speed of electric mixer until creamy. Beat in 1 egg, milk and 1
Tablespoon vanilla.

Combine flour, salt and baking soda. Add gradually to creamed mixture at
Low speed. Stir in chocolate chips and nuts with spoon. Spread half the
Dough in greased pan.

Bake at 375 degrees for 8 minutes.

FILLING: Combine cream cheese, 2 eggs, granulated sugar and 1 teaspoon
Vanilla in medium bowl. Beat at medium speed of electric mixer until smooth.
Pour over hot crust.

Roll remaining dough into 13x9" rectangle between sheets of waxed paper.
Remove top sheet. Flip dough over filling. Remove waxed paper.

Bake at 375 degrees for 40 minute or until top is set and light golden brown.
Cool to room temperature. Cut into bars about 2x1-3/4 inches. Refrigerate.

2-1/2 dozen bars.

RAY,.Cleveland,.OH (10:44:51) : OLD WORLD RASPBERRY BARS
(These are a favorite with my office../rt)

Crumb Mixture:
2-1/4 cup all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup butter, softened
1 egg

FILLING:

1 jar (10 ounce) raspberry preserves (any fruit flavor works)

Heat oven to 350 degrees. For crumb mixture, in larger mixer bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 2-3 minutes. Reserve 1-1/2 cups crumb mixture for topping; press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves with 1/2 inch from edge of unbaked crumb mixture. Crumble remaining crumb mixture over preserves. Bake 42-50 minutes or until lightly browned. Cool completely. Cut into bars.

RAY,.Cleveland,.OH (10:34:49) : Blueberry Cheesecake Bars
(Best Recipes ... Duncan Hines)

1 package Duncan Hines Bakery Style Blueberry Muffin Mix
1/4 cup butter or margarine, softened
1/3 cup finely chopped pecans
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
3 tablespoons lemon juice
1 teaspoon grated lemon peel

Preheat oven to 350 degrees. Grease 9" square pan.

Rinse blueberries from mix with cold water and drain.

Place muffin mix in medium bowl. Cut in butter with pastry blender or two knives. Stir in pecans. Press into bottom of pan. Bake at 350 degrees for 15 minutes or until set.

Combine cream cheese and sugar in medium bowl. Beat until smooth. Add egg, lemon juice and lemon peel. Beat well. Spread over baked crust. Sprinkle with drained blueberries. Sprinkle topping packet from mix over blueberries. Return to oven. Bake at 350 degrees or until filling is set. Cool completely. Refrigerate until ready to serve. Cut into bars. (NOTE: Lower temperature by 25 degrees when using glass baking pans. Glass heats more quickly and retains heat longer)
Makes 16 bars.

SABRINA,.RI (10:22:24) : Cinnamon-Coffee Bars

1 cup packed brown sugar
cup shortening
1 egg
cup water
1-1/2 cups Gold Medal all-purpose flour
2 tablespoons freeze-dried instant coffee
1 teaspoon baking powder
teaspoon ground cinnamon
teaspoon salt
teaspoon baking soda
cup raisins
cup chopped nuts
Glaze (recipe follows)

Heat oven to 350 degrees. Grease and flour rectangular pan,
13x9x2". Mix brown sugar, shortening and egg in medium bowl.
Stir in water. Stir in remaining ingredients, except raisins, nuts
And Glaze. Stir in raisins and nuts. Spread in pan.

Bake 18-20 minutes or until top springs back when touched in
Center. Drizzle warm bars with glaze; cool. Cut into about 3x1"
Bars. Makes 32 bars.

GLAZE:

1 cup powdered sugar
teaspoon vanilla
About 3 teaspoons milk

Mix all ingredients thin enough to drizzle.

SABRINA,.RI (10:21:56) : Vanilla Brownies

1/2 cup margarine or butter
10 ounces vanilla flavored candy coating, chopped
2/3 cup sugar
1 teaspoon vanilla
3 eggs
1-1/3 cups Gold Medal all-purpose flour
teaspoon salt

Heat oven to 350 degrees. Grease and flour 13x9x2"
Baking pan. Heat margarine and candy coating in a
Heavy 2-quart saucepan over low heat, stirring
Constantly, just until melted. (mixture may appear
Curdled); cool.

Beat sugar, vanilla, and eggs with wire whisk or fork
In medium bowl until well blended. Stir in melted mixture,
Flour and salt. Spread in pan.

Bake 30-35 minutes or until wooden pick inserted in center
Comes out clean. Cool completely on wire rack. Sprinkle with
Cocoa if desired. Cut into 2-inch squares.

24 brownies.

SABRINA,.RI (10:21:24) : Blueberry Crumble Bars

Blueberry Filling (see below)
cup packed brown sugar
cup margarine or butter, softened
1-1/2 cups Quick Total oatmeal (dry)
1 cup Gold Medal whole wheat or all-purpose flour
teaspoon salt

Prepare blueberry filling; cool. Heat oven to 400
Degrees. Mix brown sugar and margarine in medium
Bowl. Stir in remaining ingredients until crumbly. Press
Half of the crumbly mixture in ungreased 13x9x2 baking
Pan. Spread with filling. Top with remaining crumbly
Mixture; press lightly. Bake about 20 minutes or until
Light brown. Cut into 2x1" bars while warm. 48 bars.

BLUEBERRY FILLING:

1/2 cup sugar
1/4 cup orange juice
2 cups frozen blueberries
1 teaspoon cornstarch
1 tablespoon grated orange peel
1/2 teaspoon cinnamon

Mix sugar and orange juice in 1-1/2 quart saucepan. Heat
To boiling. Stir in remaining ingredients. Cook over medium
Heat about 10 minutes or until thickened.

lisa,MI 11:27:51 MYSTERY BARS

2 Cups graham cracker crumbs
1/2 Cup pecans, coarsely chopped
1/2 Cup pitted dates, quartered
1/2 Cup chocolate chips
1 can (14oz) sweetened condensed milk

Preheat oven to 350
Grease a 8x8x2 square baking pan
combine all ingredients until well blended.
Spoon mixture evenly into prepared pan.
Bake at 350 for 30 minutes until golden cool completely before cutting

lisa,MI 11:12:10 APRICOT CHEWS

2 Cups sweetened flaked coconut
1 Cup finally chopped dried apricots
2/3 Cup sweetened condensed milk

Heat oven to 350, grease cookie sheets.
Mix all ingredients until well blended.
Roll rounded tspfuls into balls. Place 1-inch; apart on cookie sheets Bake 12 minutes or until set