There’s something about sweet “squares” that keeps us coming back for more. Here you’ll find the best recipes for the classics, such as rich blondies, fudgy brownies, and tangy lemon bars, as well as indulgently delicious new flavors (how about dulce de leche and marshmallow fluff on brownies?).
Chocolate-Cream Cheese Frosting
Four-Layer Caramel Crunch Nougat Brownies
Triple-Chocolate and Espresso Brownies
Orange-Kissed Chocolate Brownies
Raspberry and White Chocolate Brownies
Raspberry French Silk Pie Bars
RECIPE TECHNIQUE
With just ⅔ cup flour, this treasured recipe is as rich and gooey as a brownie can get without having to change the name to fudge. Learn how to make fudgy brownies step-by-step.
PREP: 20 minutes
COOL: 15 minutes
BAKE: 30 minutes at 350°F
MAKES: 16 brownies
1. In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth; set aside to cool. Meanwhile preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending foil about 1 inch over edges of pan (see photos). Grease foil; set pan aside.
2. Stir the sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. If desired, stir in nuts. Spread the batter evenly into the prepared pan.
3. Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread Chocolate-Cream Cheese Frosting over cooled brownies. Using the edges of foil, lift uncut brownies out of pan. Place on cutting board; cut into squares.
Chocolate-Cream Cheese Frosting: In a small saucepan heat and stir 1 cup semisweet chocolate pieces over low heat until melted and smooth. In a medium bowl stir together two 3-ounce packages cream cheese, softened, and ½ cup powdered sugar. Stir in melted chocolate until smooth.
To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER BROWNIE: 157 cal., 10 g fat (6 g sat. fat), 43 mg chol., 90 mg sodium, 18 g carb., 1 g fiber, 2 g pro.
Using a chef’s knife, coarsely chop chocolate bars on a cutting board.
Heat and stir the butter and chocolate over low heat until smooth and melted.
After the chocolate mixture has cooled, stir in the sugar until dissolved.
Stir the eggs one by one into the chocolate mixture. Stir mixture vigorously after each addition until egg is well incorporated.
Combine the flour and baking soda in a bowl, then add the flour mixture all at once to the chocolate mixture.
Gently stir just until all of the flour mixture is moistened. If desired, stir in the nuts.
MAKE IT MINE
Packed with rich butterscotch flavor, plain Blondies are amazingly delicious on their own. But when you stir in your choice of spices, nuts, toppers, and other scrumptious ingredients, you’ll have a customized treat that’s all your own.
PREP: 20 minutes
BAKE: 25 minutes at 350°F
MAKES: 36 bars
1. Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil about 1 inch over edges of pan (see photos). Grease foil; set pan aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly. Cool slightly. Stir in eggs, one at a time; stir in vanilla. Stir in flour, baking powder, Spice (if desired), and baking soda. Stir in Nuts and, if desired, Stir-Ins. Spread batter into prepared pan.
2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack. If desired, add Topper. Cut into bars while warm.
PREP: 30 minutes
BAKE: 20 minutes at 350°F
MAKES: 32 brownies
1. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Set aside to cool.
2. Meanwhile, preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil about 1 inch over edges of pan (see photos). Grease foil; set pan aside.
3. Stir sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Stir in semisweet chocolate pieces. Spread batter evenly into prepared baking pan.
4. Bake for 20 to 25 minutes or until edges are set and center is almost set.
5. Meanwhile, transfer dulce de leche to a small microwave-safe bowl. Microwave on 100 percent power (high) about 1 minute or until softened, stirring once. Transfer baking pan from oven to a wire rack. Immediately spoon the marshmallow creme in mounds on top of hot brownies. Drop spoonfuls of the dulce de leche between mounds of marshmallow creme. Let stand a few minutes to soften. Use a knife or thin metal spatula to swirl marshmallow creme and dulce de leche together. Sprinkle with chopped pecans. Cool in pan on the wire rack.
6. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars, wiping knife as needed between cuts.
To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER BROWNIE: 264 cal., 13 g fat (8 g sat. fat), 45 mg chol., 91 mg sodium, 35 g carb., 1 g fiber, 4 g pro.
1. Spoon marshmallow creme in mounds on top of the hot brownies.
2. Drop spoonfuls of dulce de leche between mounds of marshmallow creme.
3. Use a thin spatula or table knife to gently swirl the marshmallow creme and dulce de leche together for a marbled effect.
PREP: 50 minutes
BAKE: 15 minutes at 350°F
CHILL: 2 hours
MAKES: 64 brownies
1. In a medium saucepan heat and stir ½ cup butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool.
2. Meanwhile, preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil about 1 inch over edges of pan (see photos). Grease foil; set pan aside.
3. For the brownie layer, stir 1 cup of the sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Pour batter into the prepared baking pan, spreading evenly. Bake for 15 to 17 minutes or until edges start to pull away from sides of pan. Cool in pan on a wire rack.
4. For caramel layer, in a large microwave-safe bowl combine caramels, 2 tablespoons of the evaporated milk, and the water. Microwave on 100 percent power (high) about 3 minutes or until caramels are melted, stirring every 30 seconds. Stir in rice cereal. Spread caramel mixture evenly over brownie layer in pan, spreading to edges. Place pan in freezer while preparing nougat layer.
5. For nougat layer, in a medium saucepan combine remaining 1¼ cups sugar, remaining evaporated milk, and the ⅓ cup butter. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium. Boil at a moderate, steady rate, without stirring, for 10 minutes. Meanwhile, place marshmallow creme and peanut butter in a large heatproof bowl. Gradually whisk hot sugar mixture into marshmallow mixture; pour nougat over caramel layer, spreading to edges. Place pan in freezer while preparing chocolate layer.
6. For chocolate layer, in a small saucepan heat and stir semisweet chocolate pieces, the ¼ cup butter, and the whipping cream over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely and chill for 2 hours. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.
To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER BROWNIE: 157 cal., 8 g fat (5 g sat. fat), 16 mg chol., 69 mg sodium, 22 g carb., 1 g fiber, 2 g pro.
MAKE IT MINI
PREP: 30 minutes
BAKE: 30 minutes at 350°F
MAKES: 20 brownies
1. In a medium saucepan heat and stir butter, bittersweet chocolate, and unsweetened chocolate over low heat until melted and smooth. Remove saucepan from heat. Set aside to cool.
2. Meanwhile, preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending foil about 1 inch over the pan edges (see photos). Grease foil; set pan aside.
3. Stir sugar into the cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in espresso powder and vanilla. In a small bowl stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Stir in chocolate pieces. Spread the batter evenly into the prepared pan.
4. Bake for 30 minutes. Cool in pan on a wire rack. Spread Cocoa- Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. If desired, sprinkle with chocolate-covered espresso beans.
To Store: Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw bars if frozen. Let refrigerated bars stand at room temperature for 15 minutes before serving.
PER BROWNIE: 250 cal., 15 g fat (9 g sat. fat), 36 mg chol., 93 mg sodium, 29 g carb., 0 g fiber, 3 g pro.
PREP: 30 minutes
BAKE: 30 minutes at 350°F
STAND: 2 hours
MAKES: 18 brownies
1. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool.
2. Meanwhile, preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending the foil about 1 inch over the edges of pan (see photos). Grease foil; set pan aside.
3. Stir sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in ½ cup of the pecans and ½ cup of the chocolate pieces. Spread batter evenly into the prepared pan.
4. Bake for 30 minutes. Cool in pan on a wire rack.
5. Meanwhile, in a small saucepan heat and stir unwrapped caramels and milk over medium-low heat until melted and smooth. Spread mixture over cooled brownies. Sprinkle with the remaining ½ cup pecans.
6. In a small saucepan heat and stir the remaining ¼ cup chocolate pieces over low heat until melted and smooth. Drizzle chocolate over the top of brownies. Let stand for 2 hours before serving.
7. Using the edges of the foil, lift the uncut brownies out of the pan; cut into triangles (see photos, right).
To Store: Cover pan of brownies; place pan in the refrigerator for up to 3 days. Before serving, let brownies stand about 1 hour or until room temperature.
To Make Ahead: Prepare brownies as directed through Step 5. Cover pan of brownies; freeze for up to 3 months. Before serving, top thawed uncut brownies as directed in Steps 6 and 7.
PER BROWNIE: 258 cal., 16 g fat (8 g sat. fat), 37 mg chol., 91 mg sodium, 29 g carb., 2 g fiber, 4 g pro.
1. Cut square into thirds by making two even cuts vertically across brownies.
2. Repeat, making two even cuts horizontally across brownies, to create 9 squares.
3. Cut each square in half diagonally to create two triangles.
PREP: 35 minutes
BAKE: 25 minutes at 350°F
MAKES: 16 brownies
1. Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending the foil about 1 inch over the edges of pan (see photos). Grease foil; set pan aside. In a medium saucepan combine sugar, butter, and the water. Cook and stir over medium heat just until boiling. Remove from heat.
2. Stir in 1 cup chocolate pieces until melted. Add eggs and vanilla, beating with a wooden spoon just until combined. Stir in flour, baking soda, and salt. Stir in chopped pecans. Pour batter into the prepared pan, spreading evenly.
3. Bake about 25 minutes or until a wooden toothpick inserted near center comes out clean and edges start to pull away from sides of pan.
4. Place pan on a wire rack. Brush top of hot brownies with bourbon. Cool in pan on rack.
5. Spread brownies with Bourbon Frosting. Cut into bars. Top each with some of the melted chocolate and, if desired, a pecan half.
Bourbon Frosting: In a medium mixing bowl beat 3 tablespoons softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1½ cups powdered sugar, beating well. Beat in 1 tablespoon bourbon or milk and ¼ teaspoon vanilla. If necessary, beat in additional bourbon or milk, 1 teaspoon at a time, to make frosting spreading consistency.
To Store: Place brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days.
PER BROWNIE: 244 cal., 13 g fat (7 g sat. fat), 39 mg chol., 119 mg sodium, 29 g carb., 2 g fiber, 2 g pro.
MAKE IT MINI
PREP: 55 minutes
CHILL: 1 hour
BAKE: 25 minutes at 350°F
MAKES: 32 brownies
1. Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending foil about 1 inch over the edges of the pan (see photos). Grease foil. Set aside. In a large mixing bowl combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes or until mixture is pale yellow and thickened. In a small bowl whisk together flour and cocoa powder. Add flour mixture to egg mixture, beating just until smooth. Using a wooden spoon, stir in the 1 cup melted butter until combined. Spread batter evenly into prepared pan.
2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack.
3. Meanwhile, for frosting, in a large mixing bowl combine the ¼ cup softened butter and the orange peel. Beat on medium speed until smooth. Add 1 cup of the powdered sugar and 1 tablespoon of the orange juice, beating until combined. Beat in the remaining 2½ cups powdered sugar and enough of the remaining 1 to 2 tablespoons orange juice to make frosting spreading consistency. Spread frosting evenly over cooled brownies. Cover and chill for 30 minutes.
4. Meanwhile, for glaze, in a medium saucepan combine semisweet chocolate and the ½ cup butter. Heat and stir over low heat until melted and smooth. Remove from heat; stir in corn syrup. Cool for 15 minutes.
5. Slowly pour glaze over the frosted brownies. Tilt pan gently to spread glaze evenly over top. Chill about 30 minutes or until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars.
PER BROWNIE: 244 cal., 12 g fat (7 g sat. fat), 53 mg chol., 82 mg sodium, 34 g carb., 1 g fiber, 2 g pro.
PREP: 30 minutes
BAKE: 30 minutes at 350°F
MAKES: 20 brownies
1. Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending the foil about 1 inch over edges of pan (see photos). Grease foil; set aside.
2. In a medium saucepan heat and stir butter and the 2 ounces chopped white chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in almonds. Spread batter evenly into the prepared pan. Sprinkle with raspberries.
3. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut with a 2-inch round cutter or cut into bars. Drizzle brownies with the 2 ounces melted white chocolate.
To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
PER BROWNIE: 146 cal., 8 g fat (4 g sat. fat), 34 mg chol., 62 mg sodium, 16 g carb., 1 g fiber, 2 g pro.
PREP: 30 minutes
BAKE: 25 minutes at 350°F
BAKE: 3 minutes at 450°F
MAKES: 20 brownies
1. Preheat oven to 350°F. Grease a 13×9×2-inch baking pan (if desired, line pan with foil before greasing; [see photos]); set aside. In a small saucepan heat the ⅓ cup butter over medium heat until melted. Stir in coconut, the ¾ cup pecans, and the ⅔ cup brown sugar. Press mixture evenly onto bottom of prepared pan; set aside.
2. In a large mixing bowl beat the ½ cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup brown sugar, the baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in flour until combined. Stir in ½ cup of the marshmallows and the ½ cup pecans. Carefully spread mixture over coconut layer.
3. Bake about 25 minutes or until top is evenly browned (center may jiggle slightly when gently shaken). Increase oven temperature to 450°F. Sprinkle with the remaining 1 cup marshmallows. Bake about 3 minutes or until marshmallows are lightly browned. Cool in pan on a wire rack. Cut into bars. If desired, drizzle with caramel topping.
To Store: Place bars in a single layer in an airtight container. Cover and store at room temperature for up to 3 days.
PER BROWNIE: 211 cal., 13 g fat (6 g sat. fat), 43 mg chol., 113 mg sodium, 23 g carb., 1 g fiber, 2 g pro.
PREP: 30 minutes
BAKE: 40 minutes at 325°F
MAKES: 40 brownies
1. Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending foil about 1 inch over edges of pan (see photos). Grease foil; set pan aside.
2. In a small mixing bowl beat cream cheese and the 2 tablespoons butter with an electric mixer on medium to high speed until creamy. Gradually add ¼ cup sugar, beating until light and fluffy. Beat in 1 egg and 1 tablespoon flour until combined. Set aside.
3. In a medium saucepan heat and stir chocolate and the ¾ cup butter over low heat until melted and smooth. Transfer to a large mixing bowl. Gradually add the 2¼ cups sugar, beating on low speed until combined. Add 4 eggs, one at a time, beating on low speed after each addition just until combined. Beat in milk, vanilla, and almond extract. In a small bowl stir together the 1¼ cups flour, the baking powder, and salt. Gradually beat in flour mixture just until combined.
4. Pour chocolate batter into the prepared baking pan, spreading evenly. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl cream cheese mixture into chocolate batter to marble. If desired, sprinkle with pecans.
5. Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.
To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER BROWNIE: 139 cal., 8 g fat (5 g sat. fat), 36 mg chol., 91 mg sodium, 17 g carb., 1 g fiber, 2 g pro.
PREP: 40 minutes
BAKE: 10 minutes at 375°F
CHILL: 2 to 4 hours
MAKES: 32 bars
1. Preheat oven to 375°F. Line a 13×9×2-inch baking pan with foil, extending the foil about 1 inch over the edges of the pan (see photos). Press Chocolate Crumb Crust onto the bottom and slightly up the sides of prepared pan. Bake about 10 minutes or until crust is set. Cool completely in pan on a wire rack.
2. Meanwhile, for filling, in a heavy medium saucepan combine whipping cream, semisweet chocolate, bittersweet chocolate, sugar, and butter. Heat and stir over low heat about 10 minutes or until chocolate is melted and smooth. Remove from heat. Gradually stir half of the hot mixture into the beaten egg yolks. Add egg yolk mixture to chocolate mixture in saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and bubbly. Remove from heat. (Mixture may appear slightly curdled.) Stir in the crème de cacao. Place the saucepan in a bowl of ice water for 20 minutes or until filling thickens and becomes hard to stir, stirring occasionally. Transfer the filling to a medium bowl.
3. Spread raspberry preserves over bottom of cooled Chocolate Crumb Crust. Beat filling with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling over preserves. Cover and chill for 1 to 2 hours or until firm.
4. Meanwhile prepare Raspberry Ganache. Remove bars from refrigerator. Spoon Raspberry Ganache over bars, gently spreading evenly. Cover and chill for 1 to 2 hours more or until firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. If desired, garnish with fresh raspberries.
Chocolate Crumb Crust: In a medium bowl stir together 2 cups finely crushed chocolate wafer cookies, chocolate graham crackers, or other crisp chocolate cookies; ¼ cup all-purpose flour; and 2 tablespoons granulated sugar. Stir in ½ cup melted butter until combined.
Raspberry Ganache: In a large glass measuring cup combine 1 cup chopped semisweet chocolate or chocolate pieces, ⅓ cup whipping cream, and 1 tablespoon seedless raspberry jam. Microwave on 100 percent power (high) about 1 minute or until melted, stirring every 30 seconds. Let stand about 1 hour or until slightly thickened.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER BAR: 201 cal., 13 g fat (8 g sat. fat), 39 mg chol., 104 mg sodium, 21 g carb., 1 g fiber, 2 g pro.
PREP: 25 minutes
BAKE: 40 minutes at 350°F
MAKES: 24 bars
1. Preheat oven to 350°F. Line an 11×7×1½-inch baking pan with foil, extending foil over the edges of the pan (see photos). Lightly coat foil with cooking spray; set aside.
2. For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the ½ cup butter until mixture resembles coarse crumbs. Press mixture evenly onto the bottom of the prepared pan. Bake about 20 minutes or until light brown.
3. Meanwhile, for filling, in a medium bowl combine eggs, mixed nuts, brown sugar, maple syrup, the 2 tablespoons melted butter, and the maple flavoring. Spread filling evenly over hot crust.
4. Bake about 20 minutes or until filling is set. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.
5. For garnish, if desired, in a large glass measuring cup combine white baking pieces and shortening. Microwave on 100 percent power (high) about 1 minute or until mixture is melted, stirring after 30 seconds. Spoon or drizzle white chocolate mixture over each bar and top with a pecan half.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
PER BAR: 153 cal., 9 g fat (4 g sat. fat), 30 mg chol., 91 mg sodium, 18 g carb., 1 g fiber, 2 g pro.
MAKE IT MINI
PREP: 25 minutes
BAKE: 12 minutes at 350°F
MAKES: 48 bars
1. Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending foil about 1 inch over the edges of the pan (see photos); set pan aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg yolks, and vanilla. Beat until combined, scraping sides of bowl occasionally. In a small bowl combine flour, pretzels, baking powder, and baking soda. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Press mixture into the bottom of the prepared pan.
2. Bake for 12 to 14 minutes or until light brown. Meanwhile, in a medium microwave-safe bowl combine marshmallow creme and peanut butter. Microwave on 100 percent power (high) about 1 minute or until softened and slightly melted, stopping to stir after 30 seconds. Stir in powdered sugar. Spread mixture over crust. Sprinkle with salted peanuts.
3. In a large heavy saucepan combine unwrapped caramels and milk. Heat and stir over medium-low heat until melted and smooth. Pour caramel mixture evenly over peanut layer. Cool in pan on wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.
PER BAR: 127 cal., 6 g fat (3 g sat. fat), 13 mg chol., 97 mg sodium, 17 g carb., 1 g fiber, 2 g pro.
PREP: 20 minutes
BAKE: 45 minutes at 350°F
MAKES: 24 bars
1. Preheat oven to 350°F. For crust, in a large mixing bowl stir together 2 cups flour and ½ cup powdered sugar; add butter. Beat with an electric mixer on low to medium speed just until mixture begins to cling together. Press evenly into the bottom of an ungreased 13×9×2-inch baking pan (if desired, line pan with foil before pressing in crust; see photos). Bake about 25 minutes or until light brown.
2. Meanwhile, in a medium bowl combine eggs, granulated sugar, and lemon juice. Whisk in ¼ cup flour and lemon peel. Pour evenly over crust.
3. Bake about 20 minutes more or until edges begin to brown and center is set. Cool in pan on a wire rack. Cut into bars. Sprinkle with additional powdered sugar and, if desired, crushed lemon drops.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
PER BAR: 184 cal., 9 g fat (5 g sat. fat), 55 mg chol., 66 mg sodium, 25 g carb., 0 g fiber, 3 g pro.
While you can use a box grater for shredding citrus peel, it is much more efficient to use a Microplane (rasp) grater. Look for this utensil at cooking supply stores. To use the Microplane grater, gently but firmly rub the fruit over the grater, turning the fruit frequently so you only remove the peel and not the white pith beneath.
PREP: 25 minutes
BAKE: 42 minutes at 350°F
COOL: 10 minutes
MAKES: 32 bars
1. Preheat oven to 350°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Set aside 1½ cups of the dough for topping. Spread remaining dough into the bottom of an ungreased 15×10×1-inch baking pan.
2. Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
3. Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle with Powdered Sugar Icing. Cool in pan on a wire rack. Cut into bars to serve.
Powdered Sugar Icing: In a small bowl combine 1½ cups powdered sugar, ¼ teaspoon vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make a drizzling consistency.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
PER BAR: 189 cal., 6 g fat (3 g sat. fat), 27 mg chol., 84 mg sodium, 31 g carb., 0 g fiber, 2 g pro.
PREP: 40 minutes
BAKE: 45 minutes at 350°F
MAKES: 32 bars
1. For pastry, in a large bowl combine flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. In a small bowl whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide pastry into two portions, making one portion slightly larger than the other. Wrap and chill until needed.
2. For filling, in an extra-large bowl combine pears, the 1 cup sugar, the cornflakes, and five-spice powder. Set aside.
3. Preheat oven to 350°F. Use your hands to pat the larger portion of pastry onto the bottom of a 15×10×1-inch baking pan. Spoon filling evenly into pastry-lined pan.
4. Roll the remaining pastry portion between two sheets of waxed paper to a 15×10-inch rectangle. Carefully peel off top sheet of waxed paper. Invert rectangle, pastry side down, over the filling. Carefully peel off waxed paper. Using damp fingers, press edges of the two pastry rectangles together. Cut a few slits in the top pastry; brush lightly with egg white.
5. Bake for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.
6. Drizzle cooled bars with Orange Icing. Let stand until icing is set. Cut into bars.
Orange Icing: In a medium bowl stir together 1½ cups powdered sugar, 1 teaspoon finely shredded orange peel (see tip), and ¼ teaspoon vanilla. Stir in enough pear nectar (1 to 2 tablespoons) to make icing drizzling consistency.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
PER BAR: 179 cal., 6 g fat (3 g sat. fat), 21 mg chol., 81 mg sodium, 29 g carb., 1 g fiber, 2 g pro.
1. Press half of the pastry onto the bottom of the baking pan in an even layer.
2. Roll the remaining pastry between sheets of waxed paper, rolling from the center out to the edges for uniform thickness.
3. Peel off the top sheet of waxed paper. Use your hands to support the pastry as you invert it over the pear filling.
4. Position the top pastry over the pear filling, moving it as necessary to fit over top.
5. Carefully peel off the second sheet of waxed paper. Press edges of top and bottom pastries together.
PREP: 25 minutes
BAKE: 25 minutes at 350°F
COOL: 2 hours
MAKES: 36 bars
1. Preheat oven to 350°F. In a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add eggs, pumpkin, and oil; stir until combined. Spread batter evenly into an ungreased 15×10×1-inch baking pan.
2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 2 hours.
3. Spread with Browned Butter Frosting. Cut into bars.
Browned Butter Frosting: In a small saucepan heat ⅓ cup butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large mixing bowl combine 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Add browned butter. Beat with an electric mixer on medium speed until spreading consistency, adding additional milk if necessary. Makes about 1½ cups.
To Store: To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER BAR: 178 cal., 8 g fat (2 g sat. fat), 28 mg chol., 109 mg sodium, 25 g carb., 1 g fiber, 2 g pro.
Nutty-Caramel Pumpkin Bars: Prepare as directed in Step 1. In a small bowl stir together 1½ cups chopped pecans, toasted (see tip), and ⅓ cup caramel-flavor ice cream topping. Spoon nut mixture over batter in pan. Continue as directed in Step 2. Use only half of the Browned Butter Frosting (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.
PER BAR: 190 cal., 11 g fat (1 g sat. fat), 26 mg chol., 113 mg sodium, 23 g carb., 1 g fiber, 2 g pro.
Applesauce-Cranberry Bars: Prepare as directed, except substitute one 15-ounce jar (1¾ cups) applesauce for the pumpkin, replace ½ cup of the sugar with honey, and stir 1 cup dried cranberries and/or dried tart cherries into the batter. Lightly sprinkle top of frosted bars with ground cinnamon.
PER BAR: 193 cal., 8 g fat (2 g sat. fat), 28 mg chol., 108 mg sodium, 29 g carb., 1 g fiber, 2 g pro.
Cream Cheese Swirl Pumpkin Bars: Prepare as directed in Step 1. In a medium mixing bowl combine half of an 8-ounce package cream cheese, softened, and ¼ cup sugar. Beat with an electric mixer on medium speed until combined. Beat in 1 egg and 1 tablespoon milk. Drizzle the cream cheese mixture over pumpkin batter in pan. Use a knife to gently marble the mixtures together. Sprinkle ½ cup miniature semisweet chocolate pieces over batter before baking. Continue as directed in Step 2. Omit Browned Butter Frosting.
PER BAR: 160 cal., 9 g fat (2 g sat. fat), 33 mg cholesterol, 108 mg sodium, 19 g carb., 1 g fiber, 2 g pro.
PREP: 15 minutes
BAKE: 35 minutes at 350°F
MAKES: 16 bars
1. Preheat oven to 350°F. Grease a 9×9×2-inch baking pan (if desired, line pan with foil before greasing; see photos); set aside. In a medium bowl stir together flour, baking soda, and salt. Stir in oats, brown sugar, and lemon peel; set flour mixture aside.
2. In a large mixing bowl combine cream cheese and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat on low speed until mixture is crumbly. Remove 1 cup of the crumb mixture for topping; set aside.
3. Press the remaining crumb mixture into the bottom of the prepared baking pan. Bake for 20 minutes.
4. Meanwhile, in a small bowl combine jam and lemon juice. Carefully spread jam mixture over hot crust. Sprinkle with the reserved 1 cup crumb mixture. Bake about 15 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars.
To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 1 month.
PER BAR: 173 cal., 7 g fat (5 g sat. fat), 20 mg chol., 121 mg sodium, 25 g carb., 0 g fiber, 2 g pro.
1. Spoon the crumb mixture over the bottom of the pan, then use your hands to press into an even layer.
2. After prebaking the crust, top with the jam mixture.
3. Use the back of the spoon to spread the jam mixture in an even layer over the crust.
4. Sprinkle the reserved crumb mixture evenly over the jam layer.
