Brookie Bars = Sugar Cookie Bars + Brownies Recipe

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Sugar Cookie Bars + Buttercream Frosting + Brownies = YUMMMMMY!

This recipe came about while working on some ideas for using the two roasting pans that will come with the KitchenAid Countertop Convection Oven w/Two Roasting Pans that will be featured on QVC 9/23/18 as a Today’s Special Value K47520!! I bake the brownies in 1 pan and the sugar cookie bars in the other - in the Countertop Oven. 😊 (If you don’t have these pans or oven - alternate directions below.)

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If you don’t have those pans or that oven - No Worries! A quarter sheet pan is similar in size and you can bake these up in your traditional oven, I would just watch the bake time as they may finish a little sooner as the bars and brownies will be spread out a little more, bake faster and come out a bit thinner. KitchenAid Countertop Oven (Black) Pan: 9 ⅛” x 11”, Quarter Sheet Pan: 9” x 13” (brands can vary)

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This is definitely a “Supermarket Shortcut” type recipe as I used a mix for both the brownies and the cookie bars. I found it great to know that both a single brownie mix and a single sugar cookie mix baked up perfectly in the roasting pans in the Countertop Oven. I did make a homemade buttercream frosting for the filling between the layers.

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See the photo directions below for how to make a foil sling for the pan. I bake all my brownies and bars with a foil sling in the pan for easier removal and neater cutting. The roasting pan is black enamel coated steel. As with any dark baking pan, I reduced the oven temperature by 25 degrees. Most box mixes print this suggestion right on the box.

Prepare Pan with a Foil Sling:

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“Brookie” Bars Recipe:

Tina Verrelli - epicuricloud.com

Makes 16 bars

INGREDIENTS:

BROWNIES:
1 (18-ounce) package brownie mix (I used Ghiradelli Double Chocolate)

1/4 cup water

1/3 cup oil

1 egg

COOKIE BARS:

1 (17.5-ounce) package sugar cookie mix (I used the Betty Crocker pouch)

1/2 cup butter (1-stick) softened

1 egg

1/3 cup colorful sprinkles


FROSTING:

1 stick (1/2 cup) salted butter, room temperature

1 (one pound) box powdered sugar

1 teaspoon vanilla extract

3-4 tablespoons milk

DIRECTIONS:
Preheat oven to 300 F degrees if using dark pans. 325 F if using lighter pans.

For this recipe I used the two black enamel coated steel pans that came with my KitchenAid Countertop Convection Oven. They measure: 9 ⅛” x 11”. You could alternatively use a quarter sheet pan (9” x 13” approx.) in your traditional oven, but you will need to monitor the bake time as the pan is a little larger and they will be more spread out and thinner.

Prepare pans with non-stick baking spray and foil sling as described in blog and notes below.

Mix together brownie mix and pour into pan.

Mix together cookie mix, stirring in 1/4 cup sprinkles.

Press into prepared pan and sprinkle top with remaining sprinkles.

Bake brownies for about 15 minutes and sugar cookie bar for about 12 minutes.

Make sure to turn and rotate pans half-way through for even baking results.

(Timing will vary depending upon your pans and oven.)

Remove from oven and allow to cool completely in pan.

While cooling, Make frosting:

Beat butter until fluffy, add powdered sugar, vanilla and 1 tablespoon milk, mix until combined, then beat until fluffy. Add more milk as need to reach thick but spreadable consistency.

Use overhanging foil edges of sling to lift brownies/bars to platter or cutting board.

Carefully peel off foil sling, you can invert cookie or brownie layer onto a platter or thin cutting board to get to underside to peel off sling if layers seem too delicate to handle.

Place brownie layer on serving platter, spread a layer of frosting (may not use it all - can freeze) and top with the sugar cookie bar layer.

Gently press down to stick together.

Cut into 16 bars.

Can be stored in air-tight container.

Note:

How to make Foil Sling - see original blog post at epicuricloud.com for photo tutorial

Spray the pans with non-stick baking spray.

Cut two sheets of foil three inches longer than the long sides of the pan.

Press the foil into the bottom of the pan.

fold down the excess foil at the edges and tuck under the edge of the pan.

Spray foil and edges of pan with non-stick baking spray.

Allow baked items to cool completely in pan before lifting out.

Printable Recipe: Brookie Bars

Recipes for KitchenAid Chopper

Hello all -  Some of you have been asking for recipes that can be made using the KitchenAid Chopper (Mini-Food Processor).  Here I'll provide links to recipes I have created for use in the chopper and links to recipes from other sites that work well in the chopper.  ENJOY! 😊

Baking:

Coconut Almond Energy Bars

Cream Cheese Glaze

One Big Chocolate Chip Cookie

One Big Peanut Butter Cookie

(You can triple the Peanut Butter Cookie Recipe for 4 cookies)

Oreo Upside Down Cake: (I make the cookie crust & glaze with the chopper)

Powdered Sugar Glaze

Dressing/Sauces/Spreads/Pesto:

Arugula Walnut Pesto

Avocado Dressing

Basil Burger Sauce

Buttermilk Ranch Dressing & DIp

"Caesar" Dressing

Cauliflower Pesto

Chimichurri Sauce

Peppermint Bark Truffles Recipe

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These easy treats make delicious homemade holiday gifts!

Peppermint Bark Truffles:

Tina Verrelli - epicuricloud.com

Makes 11-12

Ingredients:

13 chocolate sandwich cookies

2 ounces cream cheese, cut into 1” pieces

¼ teaspoon peppermint extract (optional)

10-ounces vanilla candy melts or white chocolate chips

2 teaspoons solid shortening or coconut oil (if needed to thin chocolate texture)

½ cup crushed candy canes*

Directions:

Pulse cookies in chopper or food processor to make crumbs.  Add cream cheese and peppermint extract if desired.  Process until uniformly mixed.

Line a baking sheet with parchment or waxed paper.  Scoop a 1-tablespoon portion of dough and roll into a ball and place on prepared baking sheet.  Repeat until all balls are formed.  Chill the balls in the freezer for about 10 minutes or in the refrigerator for about 30 minutes.  

While the balls are chilling:

  • Melt candy melts according to package directions - or -

  • Melt white chocolate chips:  place a heat proof bowl over a pot of simmering water.  The bottom of the bowl should not touch the water.  Add your chocolate and shortening and stir until smooth.  I usually keep the bowl over the warm water while I'm dipping the balls so the chocolate stays melted longer.

Dip each ball, swirling to coat and remove with a spoon, fork or chocolate dipping tool.  Place on prepared baking sheet.  Sprinkle each with crushed candy canes and continue until all balls are coated.

Chill until chocolate is set.


Notes:

*Crush your own candy canes in a chopper or food processor.

Recipe is easily double or tripled for larger batches

Storage:  Arrange in an airtight container and store in the refrigerator for a few days or freeze.