bars

These brownies for a crowd are made with chocolate, flour, butter, sugar, eggs, and vanilla. Makes enough to eat, freeze, and share.

Brownies For A Crowd

water

unsalted butter (8 oz),

sugar

semisweet chocolate, chopped

salt

vanilla extract

baking soda

eggs

all-purpose flour

chocolate chips chocolate

Preheat the oven to 325°F (163°C). Line a 12-by-18-inch baking pan or a couple 9-by-13-inch baking pans with aluminum foil or parchment paper cut to fit. Lightly butter the foil or parchment. [Editor&#8217;s Note: We found that if you&#8217;re short on baking pans, it also works to divvy the batter between a 9-by-13-inch baking pan and a 9-inch-square baking pan.]

In a small saucepan, bring the water, butter, and sugar to a simmer and stir until the butter melts and the sugar dissolves.

Dump the chopped chocolate, salt, vanilla, and baking soda in a bowl and pour the hot liquid over it. Let the mixture sit for a minute or so and then gently stir until the chocolate is melted and smooth. Let cool for about 5 minutes.

Add the eggs to the batter, 1 at time, mixing with a whisk just until incorporated after each addition. Add the flour and whisk just until incorporated. Add the chocolate chips or chopped chocolate and stir just until combined. Scrape the batter into the prepared pan.

Bake until a tester or toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan and cut the brownies into the desired size. (You can tuck the brownies in a resealable plastic bag and freeze them for up to a few months. Let thaw at room temperature.)

These No-Bake Sweet and Salty Cereal Bars are perfect for when those cravings strike. Filled with Honey Nut Cheerios, honey roasted peanuts, pretzels, and chocolate candies, these bars are the perfect combination of sweet and salty. With no oven required and minimal ingredients, you can have these bars prepped and ready to be devoured in no time!

No-Bake Sweet and Salty Cereal Bars

Honey Nut Cheerios

honey peanuts

Pretzel M&Ms

pretzel sticks, roughly chopped

milk chocolate chips

brown sugar

corn syrup

unsalted butter

In one word, these Brown Butter Maple Blondies are incredible! Buttery, chewy , packed with maple-ey flavor and made with pantry-staple ingredients, these blondies are easy-to-make and absurdly tasty!

Brown Butter Maple Blondies

brown sugar (packed)

maple syrup

tbsp vanilla extract

all purpose flour

tsp baking soda

confectioner's sugar (sifted)

Preheat oven to 350 degrees.

Prepare a 9x13 sized baking pan with parchment paper making sure to allow some of the paper to come up the sides of the pan for easy removal.

In your mixer bowl, add brown sugar, browned butter, syrup, vanilla and eggs and mix on medium speed until well combined.

Slow mixer down to low speed and add flour, salt and baking soda and mix until combined.

Add blondie batter to parchment paper and spread out using a spatula.

Bake for 23-27 minutes or until toothpick in center comes out clean.

For the Blondies

While blondies bake, add butter to a pan over low heat along with syrup and allow butter to melt together with syrup.

Once butter melts, quickly whisk in sifted confectioner’s sugar and salt ensuring there are no lumps and spread on warm blondies.  Allow glaze to set then cut blondies in bars and serve.

For the Glaze

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

White chocolate blondies

butter,chopped into small pieces, plus a little

white chocolate,chopped into small pieces

plain flour

½ tsp baking powder

soft light brown sugar

golden caster sugar

tsp vanilla extract

Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.

Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy – this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.

Add the vanilla to the melted chocolate and give it a good stir – don’t worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.

Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

No campfire required for these soft, gooey, rich bars that are loaded with texture and flavor. The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical. They’re ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

Soft and Gooey Loaded Smores Bars

unsalted butter (1 stick), melted

light brown sugar, packed

graham crackers, roughly chopped (about 2 cups)

mini marshmallows

chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined,...

Add the flour and stir until just combined, don’t overmix.

Add the graham crackers and any crumbs on...

Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 20 to 22 minutes, or...

Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.

Chocolate Peanut Butter Cheesecake Bars

chocolate sandwich cookies (regular

(1 stick; 115 grams) unsalted butter, melted

three 8-ounce bricks (24 oz) full-fat PHILADELPHIA Cream Cheese, softened to room temperature

(200 grams) granulated sugar

(60 grams) sour cream

(250 grams) creamy peanut butter (not natural style)

eggs,

(1 stick; 115 grams) unsalted butter

(around 200 grams) semi-sweet chocolate chips

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9&#215;13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

For the Crust

In a food processor or blender, pulse the whole sandwich cookie (cookie AND cream filling) into a fine crumb. You should have about 3 cups of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.

For the peanut butter cheesecake filling

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.

Pour the cheesecake filling onto the crust. It&#8217;s ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that&#8217;s ok.)

Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you&#8217;re in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.

For the chocolate topping

Cut the butter into Tablespoon size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30 second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it&#8217;s easy to spread the chocolate topping, stopping around the border/lip. If yours don&#8217;t have a raised lip around the edges, don&#8217;t worry and just spread the filling evenly all over the top.

Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.

To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.

Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

These are really good. I used foil instead of parchment paper and an oval pan equivalent to an 8x8. They came out fine. Really easy just need time as they are not ready immediately. Super delicious and great for a party ! Thanks Sally!

My 26 year old son made these for Mother’s Day. They were fabulous!! The texture was perfect. The flavors were all complimentary. Wow!

This was absolutely amazing! I made it for the first time last week and it was gone in a day. Everyone that tried it loved it and it was pretty easy to make. This was my first time baking and it was still easy enough for me to make! Thank you for sharing this with us!

I I absolutely love this recipe as do the people I have made it for. I have made it twice now within a weeks time. The first one I used ghirardelli bittersweet chocolate for the topping and it turned out so yummy. The second one I used ghirardelli white chocolate.  Also as yummy. I do have a question though. When I cut this into squares, why does the topping crack and break? Definitely does not effect the taste, just not very aesthetically pleasing.  Thank you for your wonderful recipes!! I enjoy them.

Peanut Butter Chocolate Brownie Crunch Bars with a cocoa brownie base, a creamy peanut butter filling and a crispy chocolate topping made with Rice Bubbles.

Peanut Butter Chocolate Brownie Crunch Bars

unsalted butter, melted

(1 cup) caster sugar

(1/2 cup) cocoa powder

(1/4 cup) plain flour

(1/2 cup or 1 stick) unsalted butter, softened

(1 and 1/2 cups) smooth peanut butter

(1 and 3/4 cups) icing or powdered sugar

(2 cups)

(1 cup) Rice Bubbles or Rice Krispies

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang.

In a large mixing bowl, add the melted butter and sugar and gently whisk together. Add the vanilla extract and stir.

Add the eggs, one at a time, and the egg yolk. Then sift in the cocoa powder and flour. Stir until just combined. Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 25-30 minutes. Leave to cool completely.

To make the peanut butter filling, add the butter, peanut butter and icing sugar to a large mixing bowl. Use an electric to combine until smooth (you could use wooden spoon if you prefer). Spread the peanut butter filling on top of your brownie and smooth the top. Pop back into the fridge.

Melt the chocolate in the microwave until smooth. Quickly stir through the rice cereal, then pour the chocolate mixture on top of the peanut butter filling and spread out as best you can. Place in the fridge for at least 2 hours or until firm.

Creamy Keto Pumpkin Cheesecake can be made into a bar or bars and makes the BEST keto dessert this fall.&nbsp;

Keto Pumpkin Cheesecake

Tbsp powdered Erythritol

Tbsp butter

almond flour (or ground walnuts)

tsp pumpkin spice

(16 oz) cream cheese

Erythritol

pumpkin puree

Eggs

tsp Vanilla Extract

pumpkin spice mix (*see note)

Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.

To make the base:

In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.

To make the filling:

https://content.jwplatform.com/videos/ofmLazvY.mp4

This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round!

Keto Pumpkin cheesecake

A deliciously thick and crunchy layer of Rice Krispies loaded chocolate topped with a generous layer of caramel, and a smooth and creamy layer of chocolate. These no-bake bars are ABSOLUTELY irresistible!

Caramel Crunch Bars

8-oz (235 grams) chocolate, coarsely chopped

10-oz (280 grams) chewy caramels

(30 milliliters) evaporated milk

18-oz (525 grams) chocolate, coarsely chopped

(50 grams) Rice Krispies

Line an 8x8-inch square baking pan with parchment...

Line an 8x8-inch square baking pan with parchment paper. Set aside.

Add the chocolate to a large microwave-safe bowl,...

Add the chocolate to a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Add the Rice Krispies, and fold in until...

Add the Rice Krispies, and fold in until completely coated in chocolate.

Pour into the prepared pan and spread out...

Pour into the prepared pan and spread out evenly. Freeze until completely set - about 10 - 20 minutes.

Place the caramels and milk in a microwave-safe...

Place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Allow to cool slightly - about 10 minutes.

Pour the caramel mixture over the crunch layer...

Pour the caramel mixture over the crunch layer and spread out evenly. Freeze whilst preparing the chocolate layer.

Add the chocolate and butter to a microwave-safe...

Add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Pour over the caramel layer and spread out...

Pour over the caramel layer and spread out evenly.

Freeze until set - about 30 minutes. Cut...

Freeze until set - about 30 minutes. Cut into bars, serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/fnerucecpbm9vpot7pvt.mp4

Caramel Crunch Bars - A deliciously thick and crunchy layer of Rice Krispies loaded chocolate topped with a generous layer of caramel, and a smooth and creamy layer of chocolate. These no-bake bars are ABSOLUTELY irresistible!

This small batch almond flour brownie recipe is baked in a 9 x 5-inch loaf pan and makes 8 petite brownies. The almond flour brownies are thick, chewy, and 100% gluten free with no weird ingredients.

Small Batch Almond Flour Brownies Recipe

baking powder

Tablespoons sugar

granulated sugar

egg,

egg yolk,

chocolate chips,

Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan&#039;s two long sides. Spray the parchment, too.

Make the dry mix. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.

Make the wet mix. In a large bowl, mix together the melted butter, sugars, egg, egg yolk, and vanilla until just combined.

Make the batter. Sprinkle the dry mix over the wet mix and stir until just combined.

Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.

Bake the brownies. Bake for 33 to 35 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.

Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Follow the instructions in the baker&#039;s notes to slice into 8 petite brownie squares, or 2 large bakery-style brownies. Garnish with flaky salt and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

For the Small Batch Almond Flour Brownies

Sweetened Condensed Milk Chocolate Chip Bars are the perfect recipe when you're looking for a rich dessert for birthdays and holidays, or any time of year. 

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