Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 21, 2008 12:42 PM

Favorite Brownie/Bars Recipes

What are your all time favorite brownie or bar cookie recipes?

  1. Click to Upload a photo (10 MB limit)
  1. Sometimes called Seven Layer Bars, sometimes Hello Dolly Bars. Either way, they are always a hit.

    1. The brownie recipe on the back of the Fry's Cocoa container and the Raspberry Oatmeal Squares(soooo tasty, easy, and versatile) and Butter Tart Bars(butter tarts without making dozens of tart crusts woohoo!) from Joy of Baking: :)

      1 Reply
      1. re: maplesugar

        My mom always made something like the Raspberry Oatmeal Squares, but she used apricot jam instead of raspberry. They are so delicious, I think I will have to make a batch this weekend. Thanks for reminding me of this taste of my childhood!

        1. re: shaebones

          I am searching for the ultimate blondie recipe. Would you share, please, please, please? I have tried 3 or 4 recipes so far and I am getting a little disheartened.


          1. re: NE_Elaine

            1.5 cups all purpose flour
            1 teaspoon baking powder
            1/2 teaspoon salt
            12 tablespoons unsalted butter, melted and cooled
            1.5 cups packed light brown sugar
            2 large eggs
            1.5 teaspoons vanilla extract
            1/2 cup semisweet chocolate chips
            1/2 cup white chocolate chips
            1 cup pecans toasted and chopped coarse

            heat oven to 350. spray 13x9 inch pan with nonstick spray. make a sling in the bottom of that pan with aluminum foil or parchment so brownies can be easily removed, and spray the sling with nonstick spray as well.

            whisk flour, baking powder, and salt together in a bowl.

            whisk melted butter and brown sugar in bowl until combined. add eggs and vanilla and mix well. fold dry ingredients into the wet mixture until just combined. fold in chocolate chips and nuts and put batter into lined pan, smoothing top.

            bake 22-25 minutes until top is shiny and cracked. cool completely on wire rack and use sling to pull blondies.



            1. re: beelzebozo

              Thats the CI recipe but I always add 1.5 cups unsweetened coconut. You can use sweetened coconut in a pinch.

              1. re: shaebones

                Sounds similar to what I know as Rocky Road bars.

                1. re: shaebones

                  coconut makes everything better.

                  have you ever left out the chocolate chips altogether? i'd be curious if they would have a nice nutty brown sugar flavor without the cloying sweetness of chocolate laced throughout.

                  1. re: beelzebozo

                    Oh nooo, I would never leave the chocolate out...but I use 70 % chocolate or bittersweet so its not cloyingly sweet

                    1. re: shaebones

                      yeah. i guess it's just that my vision of the perfect blondie would be analogous to the perfect brownie, which doesn't need chocolate chips throughout to be good. you know?

                      1. re: beelzebozo

                        I agree. I'm not even sure about nuts in my blonde brownie. And I often leave the choc. chips out of my favorite brownie recipe, melt them instead and glaze the tops.

                        1. re: beelzebozo

                          Funny you should mention leaving out choc. chips - bc I made these and blogged about the exact subject - I made my batch without nuts (don't believe in nuts w/ brownies) - and made 1/2 my batch w/ choc and white choc - and 1/2 batch w/ just white choc - and HANDS DOWN, everyone liked the white choc. alone, period. Including me. Love the CI recipe. :)

                  2. re: beelzebozo

                    Thanks so much beezebozo!

                    I can't wait to give these a try - I think I will have to go check the pantry!

              2. Mark Bittman's Simple Brownie Recipe!!

                1. More appropriate in winter, there was a recipe in Gourmet years back for a cranberry turtle...the name of the article was "heart of tartness". They are usually good.

                  My fave blond brownie is from a church-type cookbook. Just look for a recipe with a box of brown sugar, eggs, melted butter, flour, not much else...and you've found it. Simplicity itself.

                  Triple Chocolate Brownies from Gourmet are my standard, and if you frost them with a flavored powdered sugar/butter frosting (like espresso or mint) they become irresistable, and beyond sinful.

                  Sorry I've been vague on both those recipes, but I think a quick seach would turn them up.