Brownies and Cookie Bars - Tastes Better From Scratch

Chocolate Brownies

Lauren Allen — Sun, 03 Mar 2024 12:00:00 +0000

Our Chocolate Brownies recipe is fudgy, quick, chewy, and easy to mix together in a bowl. Enjoy them plain, dusted with powdered sugar, or with chocolate frosting on top.

Love have tons of bar recipes you will love, like Peanut Butter Bars, Rice Krispie Treats, Butterscotch Blondies, S’mores Bars, and Sugar Cookie Bars!

Why I love these brownies:

Pantry Ingredients – I bet you already have everything you need to make these easy homemade brownies, made with cocoa powder. Just simple ingredients that come together for a delicious result.
One Bowl – No mess to clean up, and easy enough for kids to make.
Great Base Recipe– they’re thick, chewy, and delicious served warm from the oven or use them as a base recipe for Mint Brownies, German Chocolate Brownies or Peppermint Brownies. We love serving them with ice cream and hot fudge sauce on top, for hot fudge sundaes.

How to make Brownies:

Combine Wet Ingredients: Mix sugar and oil in a large bowl then add the eggs, mixing after each one is added. Stir in the cocoa powder until it’s well incorporated.

Add Dry Ingredients: Dump in the salt, flour, and vanilla then stir until combined.

Bake the easy chocolate brownies at 350 degrees F for 30 minutes. Although it will be tempting to cut right into them, I have found that they are best after they cool completely! Frost with homemade chocolate frosting, if you’d like.

Add chocolate frosting after the brownies have cooled, if desired.

Freezing Instructions:

Baked and cooled brownies freeze well for up to 3 months. Thaw overnight in the fridge, or on the counter. Frosted brownies can also be frozen.

More Brownie Recipes:

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Chocolate Brownies

Our easy Chocolate Brownies recipe is quick to make and results in fudgy, chewy brownies everyone loves. Enjoy them plain, with a sprinkle of powdered sugar, or chocolate frosting on top.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 433kcal

Author Lauren Allen

Cost 3

Ingredients

Brownies:

1 cup oil*
2 cups granulated sugar
4 large eggs
6 Tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups all-purpose flour
1 Tablespoon vanilla extract

Chocolate Frosting (optional):

1/2 cup butter , room temperature
1/2 cup unsweetened cocoa powder
pinch of salt
2-3 cups powdered sugar
1 teaspoon vanilla extract
5-6 Tablespoons milk (or half and half, or cream)

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Mix sugar and oil in a mixing bowl.
Add eggs one at a time, mixing well after each egg is added. Add vanilla.
Add dry ingredients: cocoa powder, salt, flour, and stir until combined.
Bake: Pour batter into a greased 9×13'' baking pan and spread into an even layer. Bake at 350 degrees F for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

Chocolate Frosting:

Cream the butter until light and fluffy. Add cocoa powder and salt and mix until well combined.
Add vanilla. Alternately add powdered sugar and milk, mixing well until you reach your desired frosting consistency. Spread frosting over cooled brownies.
Store in an airtight container at room temperature or in the refrigerator.

Video

Notes

Oil: You could use a combination of half butter half oil, or all butter. I’ve found using butter results in more cake-like brownies.

Make Ahead Instructions: Make brownies 1-2 days ahead of time and store covered in the refrigerator.

Freezing Instructions: Baked and cooled brownies freeze well for up to 3 months. Thaw overnight in the fridge, or on the counter.

Nutrition

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I originally shared this recipe in April 2015. Updated January 2019 and March 2024.

Lemon Bars

Lauren Allen — Sat, 02 Mar 2024 12:00:00 +0000

This easy Lemon Bars recipe has just the right ratio of buttery shortbread crust and creamy lemon curd filling. They have the perfect creamy, sweet and tanginess that makes it hard to stop at just one.

I have so many favorite bar recipes, like these Key Lime Pie Bars, S’mores Bars, Butterfinger Bars, and White Texas Sheet Cake.

Why I love this recipe:

Basic pantry ingredients: There are only a few ingredients needed to make these homemade lemon bars including flour, sugar, butter, lemon juice, salt, baking powder and eggs.
Chewy shortbread crust: The best lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust.
Creamy lemon filling. The filling is perfectly sweet and creamy, with the perfect amount of lemon tartness.

How to make Lemon Bars:

Shortbread Crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt then mix on low speed, just until combined.

Press dough evenly into the bottom of an 8″ pan with parchment paper, or a greased dish. Bake for 10 minutes then remove from oven and set aside.

Make Filling: While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl then add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved then pour mixture over crust.

Bake lemon curd bars at 350 degrees for 35-40 more minutes, or until the filling has set. Remove from oven then allow to cool completely.

Serve: For truly the best lemon bars, dust the tops with powdered sugar before cutting and serving. Store in the refrigerator.

Make Ahead and Freezing Instructions:

To Make Ahead: Make this old fashioned lemon squares recipe up to 2 days in advance. Allow to cool completely before covering and storing in the refrigerator.

To Freeze: Allow lemon squares to cool completely before covering and freezing for up to 3 months.

More Lemon Recipes:

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Lemon Bars

This EASY Lemon Bars recipe has just the right ratio of buttery shortbread crust and creamy lemon curd filling. They are made with fresh ingredients and always a crowd favorite!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 383kcal

Author Lauren Allen

Ingredients

Shortbread Crust:

1/2 cup butter , room temp
1/4 cup powdered sugar
1 cup all-purpose flour
dash of salt

Lemon Filling:

2 large lemons , zested
2 cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup all-purpose flour
1 teaspoon baking powder
4 large eggs

US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside.
Shortbread Crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.
Bake Crust: Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
Lemon filling: Mix lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over the baked crust.
Bake lemon bars at 350 degrees F for 35-40 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
Dust with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.

Video

Notes

Make Ahead Instructions: Make this old fashioned lemon squares recipe up to 2 days in advance. Allow to cool completely before covering and storing in the refrigerator.

Freezing Instructions: Allow lemon squares to cool completely before covering and freezing for up to 3 months.

To make in a 9×13 inch pan, double the recipe

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I originally shared this recipe January 2019. Updated March 2024.

Peppermint Brownies

Lauren Allen — Sun, 17 Dec 2023 15:00:00 +0000

We love these Peppermint Brownies during the holidays, made with a thick brownie topped with peppermint buttercream frosting and chocolate glaze.

Want more dessert recipes? Try our Oreo Cheesecake, Butterscotch Blondies, Buckeyes, or a simple Chocolate Mug Cake!

Why I love this recipe:

Festive – peppermint brownies are beautiful and festive and always a hit at holiday parties.
Easy – I love bar recipes like this that don’t require baking multiple batches (like cookies).
Adaptable – Lots of fun twists you could make to the recipe, like adding mini marshmallows, crushed nuts on the top, or drizzle with white chocolate glaze.

How to make Peppermint Brownies:

Bake Brownies: We love this homemade recipes, made with real chocoalte, but any brownie recipe or box brownie mix will work!

Make Peppermint Frosting: Combine powdered sugar, butter, peppermint extract, milk, and food coloring until light and fluffy. Spread over cooled brownies.

Add Toppings: Place chocolate chips in a bowl in microwave then melt. Drizzle on top of the brownies with peppermint frosting. Crush candy canes and sprinkle on top of these easy peppermint brownies. Enjoy!

Make Ahead and Freezing Instructions:

To Make Ahead: The peppermint frosting can be made up to 2 days ahead of time then stored in the fridge in an airtight container. Allow it to come to room temperature before spreading.

To Freeze: Peppermint brownies can be frozen frosted, or unfrosted. Store in freezer safe container or bag for up to 3 months. Allow to come to room temperature before serving.

More Christmas Treats:

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Peppermint Brownies (Christmas Brownies)

This and chewy Peppermint Brownies topped with peppermint buttercream frosting and chocolate glaze. They're delicious, festive, and everyone's favorite Christmas brownies.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 288kcal

Author Lauren Allen

Cost 7

Ingredients

Brownies:

4 ounces unsweetened baking chocolate
1 cup butter (2 sticks)
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder

Peppermint Frosting:

2 cups powdered sugar
3 Tablespoons butter , softened
1 teaspoon peppermint extract
1 Tablespoon milk
drop of red food coloring (optional, to make it pink)

Chocolate Glaze:

1 cup chopped high quality semi-sweet chocolate (or Guittard or Ghirardelli chocolate chips)
4-5 candy canes , crushed

US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Line a 9×13 pan with parchment, or spray with nonstick cooking spray.
Melt chocolate: Roughly chop the chocolate baking squares and place them in a microwave-safe bowl. Cut the butter into tablespoon pieces and place in the bowl with the chopped baking chocolate. Melt the chocolate and butter in 30 second intervals, stirring in between, until melted and smooth. Set aside.
Wet ingredients: In another bowl, beat eggs for about 3 minutes until frothy. Add the sugar and vanilla and beat. Add melted chocolate mixture that you set aside.
Combine flour and baking powder and gently stir into the brownie batter just until combined. Pour batter into prepared 9×13 pan.
Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
Peppermint Frosting: Combine all frosting ingredients and beat until light and fluffy. Add a little bit more milk to thin the frosting if needed. Gently spread the frosting over the cooled brownies.
Chocolate Glaze: Place chocolate chips in a microwave-safe bowl and cook in 30 second intervals, stirring after each time, until smooth. Drizzle the chocolate over the brownies and sprinkle crushed candy canes on top.

Video

Notes

Make Ahead Instructions: Peppermint frosting can be made days ahead of time, stored in the fridge in an airtight container. Allow to come to room temperature before using.

Freezing Instructions: Peppermint brownies can be frozen frosted or unfrosted, in a freezer safe container or bag for up to 3 months.

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Recipe originally adapted from Our Best Bites and shared November 2013. Updated December 2019, 2022 and 2023.

Pumpkin Bars with Caramel Frosting

Lauren Allen — Thu, 12 Oct 2023 11:00:00 +0000

These easy Pumpkin Bars are moist, flavorful, and topped with the most incredible homemade caramel frosting! They are easy to make and serve enough for a crowd!

Looking for more pumpkin recipes? Try these Pumpkin Snickerdoodles, Pumpkin Cream Cheese Muffins, or Pumpkin Chocolate Chip Bread!

Why I love this recipe:

Feeds a Crowd – One thing I love about making bar recipes is they are quick to make and easy to serve a group, and these pumpkin bars are always a hit!
The Frosting – it’s time to mix it up from the same old Cream cheese frosting and this easy caramel frosting is my new obsession! You’ll love how it compliments the pumpkin flavors.

How to make Pumpkin Bars with Caramel Frosting:

Mix Wet Ingredients: Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt. Add pumpkin, eggs and vanilla then mix.

Combine: In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg. Mix the dry ingredients with the wet.

Bake: Pour batter into a jelly roll pan (10×15 inch) then bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.

Make Frosting: In a medium saucepan, combine butter, cream, brown sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use a hand mixer to remove any lumps). Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.

Frost: Gently spread warm frosting over bars then allow to cool before serving.

Serve: Slice into bars and enjoy! I love to take these bars to parties or serve them during the holidays. They are always a hit!

Storage and Freezing Instructions:

To Store: Keep leftover homemade pumpkin bars in an airtight container in the fridge for up to 3 days.

To Freeze: It’s best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

More Bar Recipes:

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Pumpkin Bars with Caramel Frosting

These easy Pumpkin Bars are moist, flavorful, and topped with the most incredible homemade caramel frosting! They are easy to make and makes enough for a crowd!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 47

Servings

Calories 254kcal

Author Lauren Allen

Ingredients

For Cake

1 1/2 cups granulated sugar
½ cup light brown sugar
1 cup plain Greek yogurt *
½ cup salted butter , (1 stick)
1 1/2 cups pumpkin puree
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

For Frosting

6 Tablespoons butter
1/2 cup heavy whipping cream
1 cup + 2 Tablespoons light brown sugar
pinch salt
2 ½ to 3 cups powdered sugar
2 teaspoons vanilla extract

US Customary – Metric

Instructions

Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
Add pumpkin, eggs and vanilla and mix.
In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
Mix the dry ingredients with the wet.
Pour batter into a jelly roll pan (10×15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.

For the Frosting:

As soon as the cake comes out of the oven, make the frosting.
In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).
Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
Gently spread warm frosting over bars. Allow to cool before serving.

Video

Notes

*Can substitute sour cream for Greek yogurt.

Storage Instructions: Keep leftover homemade pumpkin bars in an airtight container in the fridge for up to 3 days.

Freezing Instructions: It’s best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

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Halloween Brownies

Lauren Allen — Sat, 07 Oct 2023 11:00:00 +0000

These easy Graveyard Halloween Brownies are the perfect fun and spooky treat for a party! All you need is chocolate brownies, milano cookies, candy pumpkins and a little frosting.

Want more Halloween recipes? Try Caramel Apples, Halloween Pizzas, Spider Cookies or Dinner in a Pumpkin.

Can we all agree that this easy Halloween Brownies recipe is about as cute and simple as it gets? They’re proof that you don’t need to be a professional baker or have any special equipment to make a super cool, creepy Halloween dessert!

I like a Halloween dessert that tastes as good as it looks, but that doesn’t have me spending hours in the kitchen! My kids especially love these fun Halloween brownies, and they always get plenty of positive attention at Halloween parties.

What you’ll need:

A pan of baked brownies
Milano cookies – depending on how thick your brownies are, you may want to cut on of the ends off to make the “headstone” shorter.
Black decorating gel
Candy pumpkins
Green buttercream frosting

How to make Halloween Brownies:

Bake Brownies: You can make the batter from scratch, or you can use a box mix (the Ghirardelli brand is great). I use this chocolate brownie recipe, but I cut the ingredients in half, to bake it in an 8×8” pan. Line the brownie pan with parchment paper so that you can pull the brownies out of the pan after they’ve baked, to cut them easier.

Make Headstones: Use the black gel pen to write the words R-I-P at the top of each Milano cookie. (You should be able to find the gel pens from your local grocery store, in the baking aisle). You may want to practice on a leftover piece of parchment paper first.

Finish Brownie: Press the cookie into the brownie, near the top edge. You could cut 1/2” off the bottom of the cookies, before pressing them into the brownies, if you don’t want the “headstones” to stick up as tall.

Decorate: Spoon a little green frosting onto the bottoms of the candy pumpkins and add them near the cookie headstone to finish the Halloween brownies.

That’s it! You’ve made an adorable Halloween brownie that tastes as good as it looks!

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Halloween Brownies

These easy Graveyard Halloween Brownies are the perfect fun and spooky treat for a party! All you need is chocolate brownies, milano cookies, candy pumpkins and a little frosting.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 132kcal

Author Lauren Allen

Ingredients

For the Brownies:

For the Green Buttercream Frosting:

1 cup powdered sugar
1/4 cup butter (salted or unsalted), softened
2 teaspoons milk
green food coloring a few drops, to reach your desired color

US Customary – Metric

Instructions

Line an 8” baking pan with parchment paper, leaving a little bit of overhang on the sides so that you’ll be able to easily pull the brownies out of the pan.
Pour brownie batter into the prepared pan and smooth it into an even layer. Bake according to recipe instructions.
Allow brownies to cool completely. Pull up on the parchment paper and transfer the brownies to a flat surface. Cut the brownies into rectangles. (I cut mine 4 x 3 to make 12 rectangle brownies).
Mix all of the frosting ingredients together in a bowl. Mix for 2 minutes until light and fluffy. Add a little more powdered sugar to make the mixture thicker, or another dash of milk to make it thinner, as needed. Mix in a few drops of green food coloring. Set aside.
Use the black (edible) gel pen to write the letter R-I-P on the top of each milano cookie. I also cut the very bottom edge off of my cookies to make the "headstones" a little shorter, but you don't have to.
Press each cookie into the top of the brownie, as if it were a grave headstone.
Spoon a a little green frosting near the headstone and place a pumpkin candy on top.

Video

Notes

Brownies: Use my chocolate brownie recipe, but cut the ingredients in half, to bake it in an 8×8” pan. Or, you can make a 9×13” pan, and double the amount of cookies, candy pumpkins, and frosting used in this recipe.

If using a boxed brownie mix, I would suggest the Ghirardelli brand.

Black decorating gel should be easily found in the baking aisle (near the birthday candles etc.) at your local grocery store, or at Walmart.

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I originally shared this recipe September 2017. Updated October 2019 and October 2023.

Magic Bars (7 Layer Bars)

Lauren Allen — Sun, 13 Aug 2023 15:00:00 +0000

Magic Bars (also called 7 layer bars) are simple cookie bars made from a graham cracker crust, three different types of chocolate chips, coconut and nuts. This is the EASIEST dessert, and always a party favorite.

If you love dessert bars, don’t miss our Peanut Butter Brownies, Scotcheroos, and Toffee Chocolate Chip Cookie Bars!

This magic bars recipe goes by many names depending on your location. You may hear them called, hello dolly bars, magic cookie bars, coconut dream bars, or 7 layer bars. Each name means basically the same thing; a delicious cookie bar made without eggs or flour, and with layers of chocolate, butterscotch and coconut bliss.

Ingredients:

Graham crackers: honey or chocolate flavored, crushed using a food processor or rolling pin.
Butter: melted, for the crust.
Chocolate chips and butterscotch chips: or use whichever chips are your favorite, including white chocolate.
Heath bars: crushed up.
Shredded coconut: shredded sweetened or unsweetened coconut if preferred. Avoid large shreds of coconut.
Chopped nuts: walnuts or pecans are preferred.
Sweetened condensed milk: this is the true “magic” of the bars and it helps bind all the ingredients together and has a caramel-like flavor when cooked.

How to Make Magic Bars (7 Layer Bars):

Make Crust: Crush graham crackers in the sleeve, or using a food processor or rolling pin. Mix with melted butter then pour mixture into a greased 8’’ square baking dish. Sprinkle crust with chocolate chips and butterscotch chips.

Top with Layers: Sprinkle chopped heath bars, nuts and coconut then pour sweetened condensed milk evenly over the top.

Bake at 350 degrees F for 30-35 minutes. Allow to cool before serving. (I like to refrigerate mine for a few hours before serving these 7 layer bars recipe so they are easier to get out of the pan, to cut and hold the “layers” better.)

Make Ahead And Freezing Instructions:

To Make Ahead: You can make magic cookie bars 1-2 days ahead of time. Store them covered, in the refrigerator until ready to serve.

To Freeze: Freeze magic bars for up to 3 months, in a freezer-safe container.

Recipe Variations:

Chocolate Crust: Use chocolate graham crackers instead of honey graham crackers.
Oreo Crust: Crush 24 Oreos and mix with 5 tablespoons melted butter.
Different Flavored Chips: Try white chocolate, mint, or any variety of chocolate chips.
Vegan Magic Bars: Substitute vegan butter and, in place of sweetened condensed milk, dissolve ⅓ cup sugar in 1 cup of full fat coconut milk.

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Magic Bars

Magic Bars (also called 7 layer bars) are simple cookie bars made from a graham cracker crust, three different types of chocolate chips, coconut and nuts.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 271kcal

Author Lauren Allen

Cost 7

Ingredients

1 sleeve honey graham crackers*
6 Tablespoons butter , melted
1 cup chocolate chips
1/2 cup butterscotch chips
2 heath bars , chopped
1 cup shredded coconut
1 cup chopped nuts
1 can sweetened condensed milk

US Customary – Metric

Instructions

Crush graham crackers in the sleeve, using a food processor, or rolling pin. Mix with melted butter and pour mixture into a greased 8’’ square baking dish.
Sprinkle crust with chocolate chips, then butterscotch chips, chopped heath bars, nuts and coconut. Pour sweetened condensed evenly over the top.
Bake at 350 degrees F for 30-35 minutes. Allow to cool before serving. (I like to refrigerate mine for a few hours before serving so they are easier to get out of the pan, to cut and hold the “layers” better.)

Video

Notes

Graham Crackers: One sleeve of graham crackers is 9 whole crackers, and will yield 1 heaping cup of graham cracker crumbs.

Chocolate Crust: Use chocolate graham crackers instead of honey graham crackers.

Oreo Crust: Crush 24 Oreos and mix with 5 tablespoons melted butter.

Different Flavored Chips: Try white chocolate, mint, or any variety of chocolate chips.

Vegan Magic Bars: Substitute vegan butter and, in place of sweetened condensed milk, dissolve ⅓ cup sugar in 1 cup of full fat coconut milk.

Make Ahead Instructions: You can make magic bars 1-2 days ahead of time. Store them covered, in the refrigerator until ready to serve.

Freezing Instructions: Freeze magic bars for up to 3 months, in a freezer safe conatiner.

Nutrition

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I originally shared this recipe April 2016. Updated September 2020 and August 2023.