It’s no secret that I’m completely and utterly brownie-obsessed. With over 50 brownie recipes (!!) on my site, from my go-to Chewy Brownies to flavorful Toffee Brownies and viral copycat Cosmic Brownies, I’m never far from my next batch of brownies.

For these Malted Brownies, I craved an ultra-chewy texture with unparalleled levels of flavor. Something you just can’t get from a box mix. Something so good, your friends and family will beg you to make them again and again. 

That next-level flavor comes from a powerhouse combination of browned butter and malted milk powder, which add toasty, caramelized notes that complement the rich chocolate flavors exquisitely. 

One taste of these ultra-chewy, crazy-flavorful brownies and you’ll never buy a box mix again!

Sprinkle of Science

How to Make Malted Brownies

Use a Metal Baking Pan

I highly recommend using a light-colored metal baking pan whenever you bake brownies. This is my favorite 8-inch metal pan. Avoid dark metal pans as they can heat too aggressively and cause dry, overbaked edges. 

I do not recommend using glass, ceramic, or silicone baking pans for brownies. These materials don’t conduct heat as well and may cause dry edges, underdone gummy centers, and take longer to bake. Just check out our side-by-side experiment brownies below – it’s the same recipe baked at the same temperature and time, just in a different pan!

Read my full Glass vs. Metal Baking Pans post here.

The Malted Milk Powder

The star ingredient in Malted Brownies! I recommend King Arthur Malted Milk Powder. You can also use Nestle Carnation Malted Milk Powder, found in most supermarkets by the canned milk in the baking aisle, or in the tea and coffee aisle. We haven’t tested using chocolate malted milk powder in this recipe. 

Can I Skip the Malted Milk Powder?

If you don’t have malted milk powder, give my Brown Butter Brownies a try instead. 

Cornstarch in Brownies?

Don’t skip the cornstarch! It’s essential for creating a shiny crust and helps mimic the chewy texture of box mix brownies. I haven’t found a good substitute for cornstarch, but if you experiment, let me know how it goes in the comments below!

Browning the Butter

This adds a fabulous depth of flavor and enhances the texture of these brownies. Don’t worry if you’ve never browned butter before – I’ve included all the easy steps in the recipe below. For some great visuals and more tips, check out my How to Brown Butter post here.

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Malted Brownies

Malted Brownies are ULTRA-chewy, fudgy, and packed with rich brown butter and malted milk powder flavor. No mixer needed for this simple recipe—you'll never go back to box mix brownies again!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 large or 16 smaller brownies

Author Tessa Arias

Ingredients

• 1 stick (113 grams) unsalted butter
• 2 cups (250 grams) powdered sugar*
• 2 large eggs plus 1 egg yolk, cold
• 1 ½ teaspoons vanilla extract
• 2/3 cup (57 grams) natural cocoa powder**
• 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour
• 1/3 cup (53 grams) malted milk powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup (85 grams) milk or semisweet chocolate chips
• Flaky sea salt, for finishing, if desired

Instructions

• Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang, and spray with nonstick cooking spray.
• In a small saucepan set over medium-low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. Swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a large mixing bowl, scraping the brown bits into the bowl.
• Using a rubber spatula, add the sugar to the hot browned butter and combine until a thick paste forms. Let cool until barely warm. Vigorously whisk in the eggs, egg yolk, and vanilla for about 30 seconds, or until very smooth. Whisk in the cocoa powder. With the spatula, fold in the flour, malt powder, cornstarch, and salt until combined. Stir in the chocolate chips. Batter will be very thick.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 to 33 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook, the brownies will set as they cool. Let cool completely before cutting into squares and sprinkling with sea salt if desired.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled increases fudginess.

Video

Notes

*Skip using organic powdered sugar for this recipe as it will make the batter too thick. If it’s all you have, be sure to sift after measuring and know the final texture may be slightly different than pictured.

**This recipe doesn’t contain a leavener, so you can also use Dutch-process cocoa powder. Just note the brownies will be slightly darker in color and flavor.

Photos by Joanie Simon.

The post Malted Brownies appeared first on Handle the Heat.

It’s no secret that I’m obsessed with chocolate. I’ve made my Chewy Brownies well over 100 times. I make my indulgent Chocolate Cake for every birthday. And my Browned Butter Toffee Chocolate Chip Cookies are among my most frequently requested desserts.

So when I set out to create this Cheesecake Bars recipe, I knew I wanted to combine rich chocolate with the roasty, toasty, malty depth of stout beer… but I also craved a fun twist. 

The answer? A graham cracker and PRETZEL crust for some sweet-and-salty magic. 

The texture alone is heavenly, but the addition of that salted pretzel crust takes these bars to another level. 

And trust me, even stout haters will want a second slice of these Chocolate Stout Cheesecake Bars!

Sprinkle of Science

How to Make Chocolate Stout Cheesecake Bars

Use the Right Pan!

Use a light-colored 8×8-inch metal pan like this one for baking cheesecake bars. Avoid using glass or ceramic pans – learn why in my Glass vs. Metal Baking Pans article here.

Can I Make These Cheesecake Bars Without the Beer?

This recipe was designed to include beer. If you need to skip the beer, I recommend trying my Nutella Cheesecake Bars or my Chocolate Cheesecake. 

The Cream Cheese

Use high-quality bricks of full-fat cream cheese (not tubs meant for spreading on bagels). Be sure your cream cheese is totally softened to room temperature before beginning for the smoothest, lump-free cheesecake bars. 

The Chocolate

Stick to using bittersweet baking chocolate bars for best results. We used Ghirardelli and Baker’s brands in testing. Learn more about chocolate substitutions, using chocolate chips, and more in my Chocolate in Baking article here.

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Chocolate Stout Cheesecake Bars

Chocolate Stout Cheesecake Bars feature a velvety smooth chocolate stout cheesecake filling on a salty-sweet pretzel crust, all topped with stout-spiked whipped cream.

Course Dessert

Cuisine American

Prep Time 50 minutes minutes

Cook Time 1 hour hour

Cooling Time 10 hours hours 10 minutes minutes

Total Time 12 hours hours

Servings 9 or 16 small cheesecake bars

Author Tessa Arias

Ingredients

For the crust:

• 1 cup (109 grams) graham cracker crumbs (about 7 whole graham crackers)
• 1 cup (109 grams) pretzel crumbs (about 64 mini pretzels)
• 1/4 cup (50 grams) light brown sugar
• 1 stick (113 grams) unsalted butter, melted

For the filling:

• 4 ounces (113 grams) bittersweet chocolate, chopped
• 1/2 cup (130 grams) stout beer, such as Guinness
• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1/4 cup (57 grams) sour cream, at room temperature
• 1/3 cup (28 grams) unsweetened cocoa powder, sifted (don’t skip sifting!)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder, optional
• 1/4 teaspoon fine sea salt

For the topping:

• 3/4 cup (180 grams) heavy whipping cream, cold
• 4 tablespoons (31 grams) powdered sugar, sifted
• 4 tablespoons (55 grams) stout

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment, leaving an overhang.
• In a large mixing bowl, combine all crust ingredients until well combined and evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a wire rack to cool completely.
• Reduce oven temperature to 325°F.

Make the filling:

• While the crust is baking, make the filling.
• In a small saucepan, heat the chocolate and beer over medium-high heat, stirring constantly until melted. Remove from heat and set aside to cool to room temperature.
• In a large bowl, use an electric mixer fitted with a paddle attachment to beat the cream cheese, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, at least 2 minutes, scraping down the sides and bottom of the bowl often.
• Add the sour cream and cocoa powder and beat until combined. Pour in the cooled chocolate mixture and mix until incorporated. Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl, then mix in the vanilla, espresso powder, and salt until just combined. Don’t over-mix.
• Pour the batter evenly into the cooled crust. Tap the pan on the counter a few times to release any bubbles.
• Bake at 325°F for about 35 minutes, or until the edges are set and the center has a slight jiggle. Turn off the heat and crack the oven door slightly, letting the cheesecake rest inside for 10 minutes. Transfer the entire pan to a wire rack to cool completely, then cover and refrigerate for at least 6 hours or overnight.

Make the topping:

• When ready to serve, make the topping. In a mixing bowl fitted with the whisk attachment, whip the heavy cream on medium-high speed until soft peaks form, about 4 minutes. Add sifted powdered sugar and mix on low speed until combined. Scrape down the bottom and sides of the bowl, then add the stout and whip on medium-high speed until medium peaks form, about 1 to 2 minutes. Transfer the whipped cream to a piping bag fitted with a star tip.
• Use the parchment overhang to lift the cheesecake out of the pan. Place on a cutting board and slice into bars using a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
• Pipe rosettes onto each slice and sprinkle with cocoa powder, if desired. Serve immediately.

Notes

Make-Ahead Options:

• With Topping: Store the decorated cheesecake in the refrigerator for up to 1 day.
• Without Topping: Refrigerate undecorated cheesecake for up to 4 days.
• To Freeze: Freeze undecorated cheesecake in an airtight container for up to 2 months. When ready to serve, thaw overnight in the fridge, then add the whipped cream topping.

This post was originally published in 2012 and has been updated with new photos, recipe improvements, additional baking science tips. Photos by Joanie Simon.

The post Chocolate Stout Cheesecake Bars appeared first on Handle the Heat.

These thick, chewy blondies are packed with rich peanut butter flavor and a hint of butterscotch (thanks to the brown sugar!), with graham cracker crumbs folded right into the dough.

Layer that heavenly mix with gooey marshmallow fluff and perfectly melty chocolate, and you’ve got the ultimate nostalgic treat.

I love reinventing classic s’mores flavors into easy-to-serve desserts – like my delicious S’mores Fudge Bars, easy S’mores Cookies, and no-bake S’mores Mini Cheesecakes. 

This time, I couldn’t resist adding peanut butter to the mix. It’s seriously dessert heaven! 

These Peanut Butter S’mores Blondies are sure to be a hit with any s’mores or peanut butter lover in your life.

Sprinkle of Science

How to Make Peanut Butter S’mores Blondies

Can I Use Almond Butter Instead? 

While we haven’t tried that here, that swap works perfectly in my Peanut Butter Cookies! So feel free to experiment with using the same amount of almond butter in place of the peanut butter. Let me know how it turns out! 

The Graham Crackers

Pre-made graham cracker crumbs are the easiest option. If you only have whole graham crackers, pulse 4 full cracker rectangles in a food processor until finely ground, then measure out 1/2 cup or 57 grams. Alternatively, place the crackers in a ziptop bag and crush with a rolling pin or mallet until finely ground. 

The Extra Egg Yolk

Don’t skip the additional egg yolk! The added fat from this extra yolk helps create moist and perfectly chewy bars. If you skip this extra yolk, your blondies will be softer, less chewy, and could be a little dry. 

Can I Double This Recipe? 

Sure! Use a 9 by 13-inch pan and simply double all ingredients. Add a couple minutes to the bake time if needed (see note just below about overbaking). 

Important: Do Not Overbake Blondies

Sensory indicators are important here, as these are thick bars and ovens will vary in bake times. Look for the edges to be a light golden brown, with some slight golden browning on the puffed marshmallow filling peeking out. The center should still have a slight jiggle. Be careful not to overbake, as this can lead to dry blondies. 

How to Slice Blondies

For perfect slices, allow the blondies to cool completely. Use a sharp knife and run it under hot water, carefully wiping it dry between each cut.

How to Store Peanut Butter S’mores Blondies?

These Blondies will keep in an airtight container at room temperature for 3 days or in the fridge for 4 days.

Can You Freeze PB S’mores Blondies?

Peanut Butter S’mores Blondies freeze and thaw very well! Be sure to wrap slices individually in plastic wrap and place inside an airtight container to prevent them from drying out. Freeze for up to one month. Allow to sit at room temperature to thaw before serving.

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Peanut Butter S’mores Blondies

Peanut Butter S’mores Blondies are absolutely packed with campfire coziness! These indulgent bars feature two layers of thick, chewy peanut butter blondies stuffed with gooey marshmallow fluff and chocolate chips.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 26 minutes minutes

Total Time 51 minutes minutes

Servings 16 small or 9 large blondies

Author Tessa Arias

Ingredients

• 6 tablespoons (85 grams) unsalted butter
• 3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown¹
• 1/2 cup (135 grams) creamy natural peanut butter, very well stirred²
• 1 cup (127g) all-purpose flour
• ½ cup (57g) graham cracker crumbs³
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg + 1 egg yolk⁴, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup (104 grams) marshmallow creme
• 1 cup (170 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal pan⁵ with parchment or foil, leaving an overhang on all sides, then spray with nonstick baking spray.
• In a large microwave-safe bowl, melt the butter. Add the brown sugar and peanut butter, stirring until smooth. Set aside to cool.
• In a medium mixing bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
• Whisk the egg and egg yolk into the cooled peanut butter mixture, one at a time, whisking well after each addition. Add the vanilla extract and stir to combine. Add the flour mixture and stir until just combined. Dough will be fairly thick.
• Press two-thirds of the dough into the prepared pan, spreading evenly to the edges of the pan. Use a spatula to dollop the marshmallow creme around the base layer, then smooth as evenly as possible over the dough. It will be messy, don’t worry about making it perfect. Sprinkle the chocolate chips evenly over the marshmallow.
• Using your hands, pick up portions of the remaining dough and flatten with your palms. Top the marshmallow and chocolate chips with pieces of the flattened dough to cover about two-thirds of the top.
• Bake for about 26-28 minutes or until the center is slightly jiggly, the edges are lightly golden brown, and the marshmallow on top is puffed and lightly golden brown. Be careful not to overbake to avoid dry blondies. Allow to cool in the pan completely. Cut into squares and serve.
• Store leftovers in an airtight container for up to 3 days.

Video

Notes

1. Using dark brown sugar will yield a chewier, richer blondie but may be substituted at a 1:1 ratio with light brown sugar. 

2. Using natural peanut butter that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work too. You can alternatively experiment with using almond butter at a 1:1 ratio.

3. If you only have whole graham crackers, pulse 4 crackers in a mini food processor until finely ground. Alternatively, place the crackers in a ziptop bag and crush with a rolling pin or mallet until finely ground.

4. Do not skip the egg yolk. Blondies will be softer and less chewy without the additional yolk.

5. I highly recommend using a light-colored metal pan like this one. I don’t recommend using a glass, ceramic, or silicone baking pan here. Learn more about Glass vs. Metal Baking Pans here.

This recipe was originally published in 2014 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon.

The post Peanut Butter S’mores Blondies appeared first on Handle the Heat.

Lately, I’ve been all about cookie bars. There’s something really satisfying about biting into a thick, chewy cookie bar – especially when it’s loaded with peanut butter and chocolate!

If I’m not bringing my go-to Best Ever Chewy Brownies to a party or potluck, it’s because I’m bringing cookie bars. Recipes like my Peanut Butter Toffee Chocolate Chunk Bars or Chocolate Frosted Sugar Cookie Bars are so easy to transport and serve and don’t take up precious fridge space. 

These Monster Cookie Bars are going to be a staple in my holiday baking! They’re naturally gluten-free (when you buy certified gluten-free ingredients), so they’re an easy solution if you’re serving a crowd with dietary restrictions. 

Because, really, who can resist a peanut butter-packed cookie bar loaded with oats, chocolate chips, and M&Ms? They’re a guaranteed crowd-pleaser!

Sprinkle of Science

How to Make Monster Cookie Bars

No Flour in This Monster Cookie Bars Recipe? 

Yes, these Monster Cookie Bars are flourless cookie bars. There’s enough structure provided by the peanut butter, oats, and egg + egg yolk to hold everything together and bake into a chewy, delicious cookie bar. 

Gluten free note: Make sure to use certified gluten-free oats if serving to someone with a severe gluten allergy. Some people with celiac cannot tolerate even gluten-free oats.

What Type of Peanut Butter for Monster Cookie Bars? 

I recommend using natural peanut butter here – just be sure to stir it very well before using to avoid any dry/oily pockets. My favorite is Kirkland Organic (it’s cheaper at Costco!). Natural peanut butter provides a much bolder PB flavor in these Monster Cookie Bars. If you don’t have any, conventional peanut butter (Jif / Skippy) will work too. 

What Type of Oats for Monster Cookie Bars?

Use old-fashioned rolled oats, not quick oats, which can make the cookie bars less chewy and more mushy. Be sure to measure correctly, as accidental over-measuring can cause dry, hard cookie bars. Learn more about how to measure ingredients correctly here. If you intend to make this flourless recipe fully gluten free, use certified gluten-free oats.

Do I Have to Use Dark Brown Sugar?

For the best flavor and moisture, as well as additional chewiness, I recommend sticking with dark brown sugar. Feel free to substitute light brown sugar at a 1:1 ratio, but note that your cookie bars may turn out lighter in color and slightly less moist and chewy.

Can I Use Almond Butter Instead? 

I haven’t tested that specifically in this recipe, but a 1:1 swap of almond butter for peanut butter works perfectly in my Peanut Butter Chocolate Chip Cookies recipe. I’d love to hear how it turns out if you try it here!

Can I Change up the Mix-Ins?

What’s the Best Pan for Monster Cookie Bars?

My favorite pan for brownies, blondies, and cookie bars is this light-colored metal 8 by 8-inch pan. I do not recommend using glass or ceramic pans for cookie bars. Learn more about Glass vs. Metal Baking Pans here.

Can I Double This Recipe? 

Yes! Use a 9 by 13-inch metal pan like this one and double all ingredients. Bake at the same temperature, adding a couple minutes to the bake time.

Can I Make Monster Cookies Instead?

I have a recipe for that! Check out my Monster Cookies recipe here.

How to Store Monster Cookie Bars?

Monster Cookie Bars can be stored in an airtight container at room temperature for up to 3 days. Cookie bars will soften more the longer they sit. Store with a tortilla to keep the cookie bars from drying out. 

Can You Freeze Monster Cookie Bars?

Freeze the baked, cooled cookie bars as a whole slab or individual pieces wrapped well in plastic wrap and stored inside an airtight container. Freeze for up to one month. To thaw, allow to sit at room temperature for a few hours. 

More Recipes You’ll Love: 

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Monster Cookie Bars

Monster Cookie Bars are gooey, chewy, and ultra-thick, packed with peanut butter flavor, and loaded with chocolate chips and M&Ms. These cookie bars are easy to make, ready in under 45 minutes!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 23 minutes minutes

Total Time 43 minutes minutes

Servings 16 cookie bars

Author Tessa Arias

Ingredients

• 4 tablespoons (57 grams) unsalted butter, at cool room temperature
• 3/4 cup (203 grams) natural peanut butter, very well stirred*
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) lightly packed dark brown sugar**
• 1 large egg plus 1 egg yolk, at cool room temperature
• 1½ teaspoons vanilla extract
• 2 cups (198 grams) old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (85 grams) semisweet chocolate chips, plus extras to top cookie bars, optional
• 1 cup (200 grams) M&M candies, plus extras to top cookie bars, optional
• Flaky sea salt, for topping, optional

Instructions

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment paper. Spray with nonstick cooking spray.
• In the bowl of an electric mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the bottom and sides of bowl. Beat in the egg, egg yolk, and vanilla. Add the oats, baking soda, and salt, mixing on low speed until combined. Fold in the chocolate chips and M&Ms with a rubber spatula.
• Press dough evenly into prepared pan. Optional: Dot the tops of the bars with additional M&Ms and/or chocolate chips before baking.
• If time permits, cover pan with plastic wrap and refrigerate for 24-48 hours to yield a chewier, more flavorful bar.
• Bake for about 23-25 minutes, or until the bars no longer look wet on top, the center appears set, and the top is golden brown. Set pan on a wire rack and sprinkle flaky sea salt on top, if desired. For best texture and to allow the peanut butter flavor to fully develop, let bars sit until completely cooled before slicing and enjoying. It’s worth it, promise!
• Cookie bars can be stored in an airtight container at room temperature for up to 3 days.

Notes

*We recommend using natural peanut butter that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work well too. You can alternatively use almond butter at a 1:1 ratio.

**Using dark brown sugar will yield a chewier, richer cookie bar but may be substituted at a 1:1 ratio with light brown sugar.

Please note that this recipe does not require any flour, making these cookie bars a great gluten-free option (if using certified gluten-free ingredients).

This post was originally published in 2013 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Ashley Barbey.

The post Monster Cookie Bars appeared first on Handle the Heat.

Bar desserts are such a joy to make and perfect for sharing. I often find myself baking a batch of my Best Ever Chewy Brownies, kid-approved Chocolate Frosted Sugar Cookie Bars, or my Classic Cheesecake Bars to take to any party.

These cookie bars were born from a spontaneous craving. I wanted a thick, chewy peanut butter cookie bar packed with deep, complex flavors.

After a few rounds of tweaking, I nailed the perfect recipe that uses dark brown sugar for added richness, toffee bits for a delightful crunch and flavor, and a sprinkle of sea salt on top to balance the sweetness.

The result? A Butterfinger in cookie bar form! 

Trust me, your whole family is going to fall in love with these Peanut Butter Toffee Chocolate Chunk Bars. 

Sprinkle of Science

How to Make Peanut Butter Toffee Chocolate Chunk Bars

What Type of Peanut Butter?

Can I Make Peanut Butter Toffee Chocolate Chunk Cookies Instead of Bars?

We haven’t tried making these bars into drop cookies. I recommend instead trying my viral Browned Butter Toffee Chocolate Chip Cookies recipe or my Peanut Butter Chocolate Chip Cookies, swapping some of the chocolate chips for finely chopped toffee bits. 

What’s the Best Pan for Cookie Bars?

I highly recommend using an 8×8-inch light-colored metal baking pan. Darker metals can dry out the edges before the middle has a chance to bake through.

I do not recommend baking cookie bars in a glass or ceramic, as they will take much longer to bake and can result in dry edges with underdone, even collapsed, middles. Learn more about Glass vs. Metal Baking Pans here. 

Can I Double This Recipe? 

Yes! Simply double all ingredients and bake in a light-colored metal 9 by 13-inch baking pan, adding a few minutes to the bake time.

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Peanut Butter Toffee Chocolate Chunk Bars

Peanut Butter Toffee Chocolate Chunk Bars take all the flavors of a Butterfinger Bar and turn them into an ultra-chewy cookie bar! Studded with chocolate chunks, crunchy toffee bits, and peanut butter goodness with no mixer needed.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 26 minutes minutes

Inactive time (required) 3 hours hours

Total Time 3 hours hours 46 minutes minutes

Servings 9 large or 16 small bars

Author Tessa Arias

Ingredients

• 4 tablespoons (57 grams) unsalted butter
• 1/2 cup (135 grams) creamy peanut butter*
• 3/4 cup (150 grams) dark brown sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 tablespoon milk, any kind
• 2 teaspoons vanilla extract
• 1 cup (127 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup (128 grams) toffee bits, divided
• 4 ounces (113 grams) semisweet chocolate, chopped into chunks, divided
• Flaky sea salt for topping, optional

Instructions

• Preheat the oven to 350°F. Line a metal 8 by 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.
• In a large bowl, melt the butter and peanut butter until smooth. Add the sugar to the hot mixture, stirring to combine. Let cool to just warm (about 80°F) before whisking in the egg, egg yolk, milk, and vanilla. Stir in the flour, baking powder, and salt with a rubber spatula. Stir in three-quarters each of the toffee bits and chocolate chunks.
• Press dough evenly into prepared baking pan. Sprinkle with the remaining toffee bits and chocolate chunks.
• Optional/Make-Ahead: For best flavor and texture, cover pan in plastic wrap or aluminum foil and refrigerate overnight or up to 3 days.
• Bake for about 26 minutes, or until the top and edges are golden brown. Remove from oven onto a wire rack. Sprinkle with flaky sea salt. Let pan set for three hours (yes, three hours!) for best flavor and texture before cutting into squares and serving.
• The bars can be stored in an airtight container at room temperature for up to 4 days.

Notes

*In testing, we found that Peter Pan brand peanut butter didn’t give the bars much PB flavor and, in fact, altered these bars to have a softer, slightly cakey texture.

I recommend using natural peanut butter for the most prominent peanut butter flavor – just make sure it’s extremely well-stirred before using, with no oily or dry pockets. I like Kirkland Organic (from Costco).

I highly recommend covering and chilling this dough for 24-72 hours before baking, for deep, rich butterscotch flavors, a wonderfully chewy texture, and a well-pronounced PB flavor.

Photos by Joanie Simon.

The post Peanut Butter Toffee Chocolate Chunk Bars appeared first on Handle the Heat.

Is there anything more comforting than the aroma of spiced treats baking away in your oven? Just like my viral Pumpkin Spice Coffee Cake, my easy Apple Crisp Recipe, and my Chai Sugar Cookies, these babies will waft the most heavenly autumnal scent throughout your house! 

These Pumpkin Bars with Brown Sugar Frosting are a total crowd-pleaser. And just to put the icing on the cake (pun intended lol), they’re also super quick and easy! 

Ready in under an hour, you truly can’t go wrong with these Pumpkin Bars. 

Perfect for any fall party or potluck, as a Thanksgiving pie alternative, or even mid-summer when you’re just missing those fall vibes, these bars have got you covered.

Sprinkle of Science

How to Make Pumpkin Bars with Brown Sugar Frosting

What Type of Pumpkin for Pumpkin Bars?

• Be sure to use canned pumpkin puree, NOT pumpkin pie filling. 
• I used Libby’s Pure Canned Pumpkin Puree.
• Fresh pureed pumpkin may work too, but we haven’t experimented with that here.
• Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.

The Spices in Pumpkin Bars with Brown Sugar Frosting

Feel free to adjust the spices a little if you prefer more or less spice. Check your spices to ensure they’re not expired. If they are expired, toss them and purchase new ones; otherwise, your Pumpkin Bars may be bland. 

The Brown Sugar Frosting

This brown sugar frosting retains a little crunch, which sets it apart from a typical buttercream using powdered sugar. I personally love it! The slight crunch reminds me of eating cookie dough or the streusel topping on a pie. 

Can I Make Pumpkin Bars with Cream Cheese Frosting Instead? 

If the idea of a slightly crunchy frosting doesn’t appeal to you, feel free to use a batch of my Cream Cheese Frosting recipe. Add 1/2 teaspoon ground cinnamon if desired.

You could also use a half batch of my Best Buttercream Recipe instead if preferred. 

Best Pan for Baking Pumpkin Bars

I recommend using an 8-inch square light-colored metal pan for these Pumpkin Bars. Avoid dark-colored pans as they heat too aggressively and can dry out the bars. I don’t recommend using a glass, ceramic, or silicone pan. Learn more about Glass vs. Metal Pans here. 

Can I Double this Recipe?

Yes! Simply double all ingredients and bake in a 9 by 13-inch light-colored metal pan, adding a few minutes to the bake time. 

How to Store Pumpkin Bars with Brown Sugar Frosting?

Store Pumpkin Bars with Brown Sugar Frosting in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days. Allow to come to room temperature before serving. 

Can You Freeze Pumpkin Bars with Brown Sugar Frosting?

Yes! Freeze frosted sliced Pumpkin Bars in a single layer or as a full slab inside an airtight container for up to one month. Thaw in the fridge overnight, then bring to room temperature before serving.

More Pumpkin Recipes You’ll Love:

• Pumpkin Spice Coffee Cake
• Pumpkin Muffins
• Pumpkin Scones
• Pumpkin Cheesecake
• No-Bake Pumpkin Mousse Pie
• Brown Butter Pumpkin Chocolate Chip Cookies

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Pumpkin Bars with Brown Sugar Frosting

Pumpkin Bars with Brown Sugar Frosting are the perfect fall crowd-pleasing treat! The pumpkin spice bars are soft and slightly cakey, and the thick layer of brown sugar frosting on top is slightly crunchy and delicious. Easy to make and transport!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 9 large or 16 small bars

Author Tessa Arias

Ingredients

For the bars:

• 1 stick (113 grams) unsalted butter
• 2/3 cup (133 grams) packed light brown sugar
• 1 large egg, at cool room temperature
• 1 teaspoon vanilla extract
• 1 cup (212 grams) pumpkin puree
• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the frosting:

• 1 stick (113 grams) unsalted butter, at cool room temperature
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 cups (188 grams) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk, plus more if needed

Instructions

Make the bars:

• Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
• In a medium microwave-safe bowl, microwave the butter until melted. Allow to cool until just warm (about 80°F). Once cool, whisk in the brown sugar, egg, vanilla, and pumpkin.
• In a large bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
• Add the butter mixture to the flour mixture, stirring until just combined. Batter will be thick. Pour the batter into the prepared pan, spreading evenly with a spatula.
• Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

Make the frosting:

• In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Use a spatula to scrape down the bottom and sides of the bowl. Add in the cinnamon and salt. On low speed, gradually add in the powdered sugar until incorporated. Add the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy, 2-3 minutes. If the frosting becomes too runny, add more powdered sugar. If the frosting is too thick, add a splash more milk. Spread the frosting evenly all over the pumpkin bars.
• Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

Notes

This recipe is easily doubled for a crowd in a 9 by 13-inch pan. Simply double all ingredients and add a few minutes to the bake time.

The post Pumpkin Bars with Brown Sugar Frosting appeared first on Handle the Heat.

One bite of these Chocolate Frosted Sugar Cookie Bars, and you’ll be transported back to being a kid enjoying a delicious treat after school.

I love to take sweet childhood favorites and make them even better.

No one in my family baked from scratch, so most of my after-school treats were Little Debbie or Hostess. That’s why I have created so many copycat recipes, like my Cosmic Brownies, Oatmeal Cream Pies, and Fudge Rounds. 

Though not a copycat recipe, these Chocolate Frosted Sugar Cookie Bars are totally reminiscent of childhood. With fun colors and classic flavors, they are sure to be a big hit with kids of any age. 

I modeled these cookie bars after my crazy-popular viral Soft & Chewy Sugar Cookies. All the same delicious flavors and soft, chewy sugar cookie texture, but in bar form.

Then there’s the frosting. I’m mildly obsessed with this chocolate frosting! It’s super easy to make, requires only a few ingredients, and is perfectly rich, fluffy, and so creamy. 

I hope you enjoy these little squares of nostalgia as much as I do!

Sprinkle of Science

How to Make Chocolate Frosted Sugar Cookie Bars

Tips for Perfect Sugar Cookie Bars

• Measure accurately. If you don’t measure your ingredients with a digital kitchen scale, you could accidentally add too much flour, causing hard, dry, or super cakey cookie bars. If you don’t have a scale, use the ‘spoon and level’ method.
• Oven temperature. Be sure your oven is actually at the temperature it says it is. Learn more about that in my Oven 101 article. If you don’t already have an oven thermometer, grab one now – they’re inexpensive and really help your baking!
• Don’t reduce the sugar! Sugar does so much more than simply sweetening these cookie bars. Learn more about sugar’s role in baking here.

Melted Butter?

In my Soft & Chewy Sugar Cookies recipe, the butter temperature is crucial to preventing the cookies from overspreading – but because we’re making cookie bars here, spreading isn’t an issue. Melted butter gives these cookie bars a great texture and makes them quicker and easier. You won’t even need a mixer for the cookie bar base!

What Type of Cocoa Powder for the Chocolate Frosting? 

Feel free to use any type of cocoa powder you prefer here. When testing these cookie bars, my team and I used Ghirardelli Unsweetened Cocoa Powder, but any type of natural/unsweetened cocoa powder will work. You can use Dutch-processed cocoa instead if preferred. 

Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here.

What’s the Best Baking Pan for Chocolate Frosted Sugar Cookie Bars?

• This recipe yields perfectly soft and chewy cookie bars, and using a pan that conducts heat effectively is important. 
• I highly recommend using a light-colored metal pan, like my favorite from USA Pan here. 
• I don’t recommend using glass, ceramic, or silicone pans – learn why in my Glass vs. Metal Baking Pans post here. 
• This recipe was written to use an 8 by 8-inch baking pan. If you only have a slightly smaller or larger baking pan, please note that your cookie bars’ thickness will change, so the bake time will also need to be adjusted. 

What if I Don’t Have a Metal Pan?

If you must use glass or ceramic, drop the baking temperature by 25°F and increase the baking time by 5-10 minutes. Note that your cookie bars may be on the drier side, and they might sink more in the middle. 

Can I Double This Chocolate Frosted Sugar Cookie Bars Recipe? 

Sure! Simply double all ingredients and bake in a light-colored metal 9 by 13-inch baking pan, adding a few minutes to the bake time. 

Can I Make These Sugar Cookie Bars into Regular Cookies?

I have a recipe for that! Use my Soft & Chewy Sugar Cookie recipe here. I used that recipe as the base for these sugar cookie bars, making minor adjustments to the recipe to result in perfect, easy cookie bars. Feel free to frost the cooled cookies with the chocolate frosting recipe below and top with sprinkles. You could even turn them into sandwich cookies and roll the edges in sprinkles, making a fun and festive treat.

Do I Have to Add the Chocolate Frosting?

Of course, I wholeheartedly believe that these Chocolate Frosted Sugar Cookie Bars are perfect with the addition of the fudgy frosting – but if that’s not your thing, feel free to skip it!

You could also top these bars with any frosting you’d like! Peanut Butter Buttercream or Cream Cheese Frosting would be delicious! Check out 10+ Buttercream flavor ideas here.

How to Tell When Cookie Bars are Done Baking

Bake your sugar cookie bars until they’re just lightly golden brown on top and the center springs back when lightly pressed. You can also insert a skewer in the middle to check that only moist crumbs are attached. Residual heat will continue to bake the cookie bars through, and they will firm up as they cool. 

How to Serve Chocolate Frosted Sugar Cookie Bars

• Allow the cookie bars to cool completely before slicing. 
• Using a large sharp knife, slice the bars into 16 equal slices. 
• Run the knife under hot water and carefully wipe dry in between cuts for perfect, clean slices.
• If your cookie bar edges are slightly dry (which may happen if you slightly overbake, or if you use a glass, ceramic, or silicone baking pan), feel free to trim the edges off before slicing and serving. 

How to Store Chocolate Frosted Sugar Cookie Bars?

Store Chocolate Frosted Sugar Cookie Bars in an airtight container for 2 days at room temperature or up to 5 days in the fridge. For a super fudgy frosting, serve the bars chilled!

Can You Freeze Sugar Cookie Bars?

Unfrosted Sugar Cookie Bars can be frozen as a whole slab wrapped in plastic wrap and placed inside an airtight container for up to one month. Thaw overnight in the fridge or for a few hours at room temperature before frosting and serving. 

We have not tried freezing the frosted sugar cookie bars; however, the cookie bar edges may dry out in the freezer, and the frosting might weep as it thaws. Let us know how it goes if you give it a try!

More Nostalgic Recipes You’ll Love: 

• Soft and Chewy Sugar Cookies
• Homemade Fudge Rounds
• Homemade Oreo Cookies
• Cosmic Brownies
• Milano Cookies
• Lofthouse Sugar Cookies

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Chocolate Frosted Sugar Cookie Bars

Chocolate Frosted Sugar Cookie Bars are perfectly soft and chewy, with a thick layer of homemade chocolate fudge frosting, all topped with rainbow sprinkles. These bars come together in no time for a super quick and easy crowd-pleasing treat.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 9 large bars or 16 smaller bars

Author Tessa Arias

Ingredients

For the cookie bars:

• 1 ½ sticks (170 grams) unsalted butter
• 1 cup + 2 tablespoons (225 grams) granulated sugar
• 2 eggs plus 1 egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2 cups (254 grams) all-purpose flour*
• 1 ½ teaspoons baking powder
• 1/2 teaspoon fine sea salt

For the chocolate frosting:

• 1 1/2 sticks (170 grams) unsalted butter, at room temperature
• 1 1/4 cups (156 grams) powdered sugar, sifted
• 1/3 cup (28 grams) cocoa powder, sifted
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Rainbow sprinkles, to decorate

Instructions

• Preheat the oven to 350°F. Line a light-colored metal 8×8-inch baking pan with parchment paper leaving an overhang.
• Place the butter in a large microwave-safe bowl and microwave on 50% power until melted. Alternatively, melt in a medium saucepan on the stovetop. Whisk in the sugar. Let cool to just warm before whisking in the eggs, egg yolk, and vanilla until smooth. Stir in the flour, baking powder, and salt until just combined.
• Use a spatula to press the dough evenly into the pan.
• Bake for about 30-35 minutes, or until lightly golden brown on top and the center springs back when lightly pressed. Place the pan on a wire rack and let cool completely. The center may sink slightly as they cool.

To make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Scrape down the bottom and sides of the bowl.
• On low speed, add the powdered sugar, cocoa powder, cream, vanilla, and salt. Scrape down the bottom and sides of the bowl. Increase speed to high and beat for 3 minutes, or until light and fluffy.
• Remove the cooled bars from the pan using the overhang. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Notes

*Be sure to measure your flour accurately. Use a digital kitchen scale or the ‘spoon and level’ method to avoid accidentally adding too much flour, causing hard, dry, or cakey cookie bars. 

The post Chocolate Frosted Sugar Cookie Bars appeared first on Handle the Heat.

Some of my fondest food memories involve the nostalgic flavor combination of chocolate + graham cracker + marshmallow. So much so that I’ve created many s’mores recipes, like my S’mores Cookies and No-Bake S’mores Mini Cheesecakes.

Like those recipes, these S’mores Bars are simple to make and huge crowdpleasers with adults and kids alike – and bonus, no campfire is needed! This is definitely one of my favorite summer treats. 

These S’mores Fudge Bars take that classic campfire treat and pack it all into a convenient, easily transportable, easy-to-serve bar you can enjoy year-round. 

Deliciously buttery graham cracker crust, rich and silky-smooth chocolaty fudge filling, and perfectly sweetened homemade marshmallow topping. Plus, we get to use a kitchen torch, which is always a win!

The homemade marshmallow topping is so much better than store-bought marshmallow fluff, and I promise, it’s easier to make than you might think.

S’mores Fudge Bars are fun, adorable treats you can enjoy all year long. I hope you give this recipe a try for your next BBQ, cookout, or potluck!

Sprinkle of Science

How to Make S’mores Fudge Bars

Graham Cracker Crust Variations for S’mores Bars

Graham crackers are the classic s’mores cookie of choice, but if needed, use the same amount by weight of digestive biscuits, shortbread, gingersnaps, Biscoff cookies, or any crunchy cookie you like! Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough melted butter until it holds together when pressed.

Crust Tips

Ensure your crust is firmly packed into your pan. The tighter the crust, the less likely it is to crumble. The bottom of a measuring cup or a tart tamper makes easy work of this.

Chocolate Fudge Layer

Feel free to use any type of chocolate you prefer for the chocolate layer. Both chocolate chips and baking chocolate work just fine here. I prefer to use semi-sweet, but milk or dark will also work – just note that this will alter the overall sweetness level of the bars. Learn more about Chocolate in Baking here.

Leftover Sweetened Condensed Milk

• If you can find it, grab a pouch of sweetened condensed milk instead of a can – they’re perfect for recipes like this! I found mine at Fry’s / Kroger, but they’re also available at Walmart, or easily available online here.
• If you buy a can of sweetened condensed milk, you will have about ⅓ of the can left over. 
• You can freeze it for another use by placing it in an airtight container for up to 3 months. 
• Alternatively, use the leftovers to try making Thai Iced Tea or Vietnamese Iced Coffee.

Homemade Marshmallow

The finishing touch for our S’mores Fudge Bars! Making marshmallow may seem intimidating, but I promise it’s surprisingly easy. Here are a few tips for homemade marshmallow:

• Be sure to use a candy thermometer to bring the sugar mixture to exactly 240°F, then slowly and cautiously drizzle the mixture in with your soft peak egg whites while your mixer runs on low (to avoid scrambling your egg whites). 
• Don’t skip the cream of tartar – this helps stabilize the marshmallow.

Can I Skip the Corn Syrup?

Don’t skip the corn syrup here. Corn syrup is an invert sugar, which means it is liquid at room temperature, preventing grains of sugar from recrystallizing as the marshmallow cools. I haven’t tested any corn syrup substitutes in this recipe, but feel free to experiment with using golden syrup if needed. 

Is the Marshmallow Safe to Eat? 

• This marshmallow method cooks the sugar first, so when we add this hot syrup to the eggs, it raises the temperature to the point where they are safe to consume.
• If you or someone you’re serving is immune-compromised or pregnant, use a digital instant-read thermometer to verify that your egg mixture has reached 160°F. 
• You could also try using pasteurized egg whites from a carton; however, we haven’t tested this, so we can’t guarantee that pasteurized egg whites will produce the same results as fresh egg whites. 

Can I Use Marshmallow Fluff Instead?

If you really don’t want to make homemade marshmallow, you can use marshmallow fluff instead; however, it will be much sweeter and won’t look as pretty or slice as nicely. I also haven’t tried torching or broiling store-bought fluff, so I can’t say how well that works. 

Tips for Torching or Broiling Your S’mores Bars

• I adore any excuse to break out my kitchen torch because it’s so FUN to use! 
• If you don’t have a kitchen torch, you can pop the s’mores bars under the broiler – just watch them super carefully as they can burn in a matter of seconds. If possible, use a Low broil setting and keep the oven door cracked open to observe progress to avoid burning.
• Be sure to use aluminum foil and not parchment paper to line your pan. Parchment paper will catch fire when torching or broiling!

What’s the Best Pan for S’mores Fudge Bars?

This S’mores Fudge Bar recipe uses an 8 by 8-inch pan. This is my favorite pan for these bars, as well as brownies, blondies, and practically everything else! Do not use a glass pan if broiling the marshmallows; the direct heat can cause the glass to shatter.

Can I Double This Recipe?

Sure! Use a 9 by 13-inch pan and simply double all ingredients. 

Do I Need a Stand Mixer for S’mores Fudge Bars? Can I Use a Handheld Electric Mixer?

I highly recommend using a stand mixer for the marshmallow portion of these S’mores Fudge Bars. Using a handheld electric mixer is possible, but it will be tricky to carefully drizzle the hot sugar mixture into the egg whites while you continue to beat the egg whites on low to avoid scrambling them. If this is your only option, it’s best to ask someone to assist you with this part. 

How to Slice S’mores Fudge Bars

For perfect slices, allow the S’mores Bars to chill fully. Use a sharp knife and run it under hot water, carefully wiping it dry between each cut.

How to Store S’mores Fudge Bars

S’mores Bars can be stored in an airtight container in the refrigerator for up to 5 days.

Can You Freeze S’mores Fudge Bars?

Yes! S’mores Fudge Bars freeze well. Store them in an airtight container for up to one month. Thaw overnight in the fridge before serving. I recommend gently re-torching the top of the bars before serving, to slightly re-crisp the marshmallow.

More Sweet Treats You’ll Love:

• Peanut Butter S’mores Blondies
• No-Bake S’mores Mini Cheesecakes
• S’mores Cookies
• S’mores Pizookies
• Hostess Cupcake Cookies
• Chocolate Frosted Sugar Cookie Bars

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S’mores Fudge Bars

S'mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!

Course Dessert

Cuisine American

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 16 bars

Author Tessa Arias

Ingredients

For the Crust:

• 20 (308 grams) full graham crackers
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon salt
• 12 tablespoons (170 grams) unsalted butter, melted

For the Fudge Filling:

• 1 ⅓ cups (226 grams) semisweet chocolate chips
• 3/4 cup + 1 ½ tablespoons (265 grams) sweetened condensed milk

For the Marshmallow Topping:

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup (75 grams) granulated sugar
• 1/2 cup (168 grams) light corn syrup
• 1/4 cup (60 grams) water
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil*.
• Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place the pan on a heat pad in the fridge to cool while you prepare the filling.

Make the filling:

• In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don’t walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

Make the marshmallow topping:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 7 minutes.
• Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F, about 8 minutes. Immediately remove from heat.
• Turn the mixer on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.

Assemble:

• Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 30 seconds, or until lightly golden, checking on it every few seconds (it can burn quickly!).
• Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Video

Notes

*This recipe includes a step to torch/broil the bars. Be sure to use aluminum foil and not parchment paper to line your pan. Parchment paper will light on fire!

The post S’mores Fudge Bars appeared first on Handle the Heat.

Chocolate and orange? Hazelnut? Mint? Peanut butter? Caramel? Strawberry?

The most popular answer was chocolate + raspberries!

Those poll results inspired me to create these Raspberry Dark Chocolate Blondies!

They take just minutes to prepare, don’t require an electric mixer, and you may already have all the ingredients on hand.

Sinking your teeth into the first bite of one of these blondies is an out-of-body experience. Not only is the marriage of dark chocolate and tart raspberries incredibly complementary, but the combination of the chewy blondies with the gooey chocolate and fruit is next level.

Sprinkle of Science

How to Make Chewy Raspberry Dark Chocolate Blondies

Tips for Chewy Raspberry Dark Chocolate Blondies

1. Use bread flour. Bread flour has a higher protein level, which helps create a chewier blondie. If you don’t have bread flour, just use 1 cup (127 grams) of all-purpose flour in total – just note that your blondies will be slightly less chewy.
2. An extra egg yolk. Similar to the bread flour above, an extra egg yolk adds a little bit more protein and fat, for richer, chewier blondies.
3. Don’t overbake. These Raspberry Dark Chocolate Blondies are meant to be a little gooey. You can remove them from the oven just before they look like they’re completely done. Residual heat will continue to cook them.

The Best Pan for Raspberry Dark Chocolate Blondies

I highly recommend using a quality light-colored metal baking pan for these Raspberry Dark Chocolate Blondies.

Don’t use glass or ceramic, as those materials take longer to heat up and cook, and may cause a gummy texture instead of chewy. Learn more in my Glass vs. Metal Baking Pans post here.

Can I Double This Recipe?

Yes! Simply double all ingredients and bake in a 9×13-inch metal baking pan. Add a few minutes to the baking time.

Can I Use Frozen Raspberries?

Absolutely – unthawed frozen raspberries are actually my preference here because they hold their shape, for a beautiful presentation and delicious bites of fruity tartness throughout.

Can I Use Chocolate Chunks Instead?

Sure! Replace the chips with 6 ounces (170 grams) of bittersweet chocolate, chopped into chunks.

Feel free to also experiment with different types of chocolate chips and baking chocolate – learn more about that in my Chocolate in Baking article here.

Storing & Freezing Raspberry Dark Chocolate Blondies

Store Raspberry Dark Chocolate Blondies for up to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice the blondies into bars until you’re ready to serve, to prevent stale edges.

You can also freeze up to 3 months in an airtight container. Thaw overnight at room temperature, then refresh in a 325°F oven for about 5 to 10 minutes, if desired.

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Raspberry Dark Chocolate Blondies

Super quick and easy Raspberry Dark Chocolate Blondies are ultra ooey, gooey, and chewy blonde brownies stuffed with melty dark chocolate and tart raspberries for the perfect simple sweet treat!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 large or 16 smaller blondies

Author Tessa Arias

Ingredients

• 1 stick (113 grams) unsalted butter
• 1 cup (200 grams) lightly packed dark brown sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla
• 1/8 teaspoon fine salt
• 1/2 cup (64 grams) all-purpose flour
• 1/2 cup (64 grams) bread flour
• 1 cup (173 grams) bittersweet chocolate chips
• 3/4 cup (75 grams) fresh or frozen raspberries (don't thaw if frozen)

Instructions

• Preheat the oven to 350° F. Line an 8 by 8-inch pan with foil or parchment paper. Spray with nonstick cooking spray.
• In a large heat safe mixing bowl, heat the butter in the microwave until melted. Add the sugar to the hot butter and stir with a rubber spatula. Let cool until just warm.
• Add the egg, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. Stir in chocolate chips and the raspberries.
• Pour the batter into the prepared pan. Bake for 30 minutes, or until lightly golden brown at the edges and set but not overcooked. Allow to cool slightly before cutting and serving.

This recipe was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post Raspberry Dark Chocolate Blondies appeared first on Handle the Heat.

The Kitchn tested this recipe, raving about how quick and easy it is! Even Bon Appétit used the recipe as part of their research in their quest to create a perfect chocolate brownie.

I have shared a whole lot of Brownie Recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors. 

But these brownies are special. Check out just one of the 1,000+ 5-star reviews for these best homemade brownies:

Sprinkle of Science

How to Make Chewy Brownies

The Cocoa Powder 

I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. Learn more about how Natural and Dutch-process cocoas affect your baking here.

The Chocolate Chips

I prefer semisweet chocolate chips, but you can use any kind you like–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. Learn my top FOUR methods for achieving a shiny thin brownie crust here.

The Fat

The Sugar

Don’t reduce the sugar in this Brownie Recipe, as this will cause dry, crumbly brownies that will stale faster. Learn more about sugar’s functions in brownies here.

The Eggs

These Chewy Brownies use two whole eggs plus an additional egg yolk for EXTRA chewiness and richness. Using cold eggs prevents doming and increases moisture.

The Flour

A small amount of all-purpose flour is essential for creating Chewy Brownies – but avoid adding too much, as this can cause dry, cakey brownies. Use a digital kitchen scale to prevent accidental overmeasuring. If you don’t have a digital scale, use the spoon-and-level method described here.

Cornstarch in Brownies? 

Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crust. Don’t skip it if possible!

Avoid Leavening for Fudgy & Chewy Brownies

I prefer no baking soda or baking powder for rich, dense brownies that are not even remotely cakey.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan (don’t use a glass pan!) and add a few minutes to the baking time.

Brownie Substitutions

This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies). 

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Best Ever Chewy Brownies

BEST Ever Chewy Brownies are just as chewy as boxed brownies but with better chocolate flavor. One bowl recipe, ready in less than 1 hour. I've made this recipe well over 100 times!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 1 1/4 cups (249 grams) granulated sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup (74 grams) vegetable oil
• 3/4 cup (75 grams) cocoa powder*
• 1/2 cup (63 grams) all-purpose flour, measured correctly
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.
• In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, then stir in the oil and cocoa powder.
• With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap). Learn more about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.

The post Best Ever Chewy Brownies appeared first on Handle the Heat.