Brookie Bars = Sugar Cookie Bars + Brownies

Sugar Cookie Bars + Buttercream Frosting + Brownies = YUMMY!

This recipe came about while working on some ideas for using the two roasting pans that come with the KitchenAid Countertop Convection Oven w/Two Roasting Pans at QVC.  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.)

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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“Brookie” Bars:

Sugar Cookie Bars + Buttercream Frosting + Brownies = YUMMY!

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Servings

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, softened 1-stick
• 1 large egg
• 1/3 cup colorful sprinkles

FROSTING:

• 1/2 cup butter, softened 1-stick
• 1 pound powdered sugar about 4-cups
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk

Servings 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, softened 1-stick 1 large egg 1/3 cup colorful sprinkles FROSTING: 1/2 cup butter, softened 1-stick 1 pound powdered sugar about 4-cups 1 teaspoon vanilla extract 3-4 tablespoons milk

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Instructions

Cookie & Brownie Layers:

1. Preheat oven to 300 F degrees if using dark pans. 325 F if using lighter pans
2. 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.
3. Prepare pans with non-stick baking spray and foil sling as described in photos above and notes below.
4. Mix together brownie mix and pour into pan. Mix together cookie mix, stirring in 1/4 cup sprinkles. Press cookie dough into prepared pan and sprinkle top with remaining sprinkles.
5. 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.

Frosting:

1. 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.
2. Use overhanging foil edges of sling to lift brownies/bars to platter or cutting board.
3. 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.
4. 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 for several days. Can freeze cookie and brownie layers - wrapped tightly, then thaw and assemble.

Recipe Notes

Note: How to make Foil Sling - See photos in blog above. 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.

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