Jennifer formulated this recipe owing to the demand from our lemon-loving customers for a lemon bar. Hope our citrus fans approve!
Crust
2 cups (4 sticks) unsalted butter, softened
4 cups all-purpose flour
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest
Topping
2 cups sugar
6 large eggs, at room temperature
1 cup lemon juice
6 teaspoons grated lemon zest
MAKES TWENTY-FOUR 3-INCH BARS
Preheat oven to 350 degrees.
Grease a 12 x 18-inch jelly roll pan.
To make the crust: In a large bowl, on the low speed of an electric mixer, combine all the ingredients until mixture resembles coarse crumbs. Form the dough into a ball. Spread crust evenly into prepared pan. Use a large piece of waxed paper to firmly and evenly press down crust. Bake the crust for 18–20 minutes until lightly golden. Remove from oven and let cool for 15–20 minutes before proceeding.
While the crust is cooling, make the topping: In a medium-size bowl, on the low speed of an electric mixer, beat the sugar, the eggs, the lemon juice, and the zest until well combined. Pour over slightly warm crust. Return to oven. Bake 18–20 minutes until edges are golden brown. Remove from oven and let cool for about 20 minutes. Dust with confectioners’ sugar.
Allow to cool to room temperature, or overnight, before cutting and serving.
This versatile bar is equally delicious as a breakfast bar or a mid-afternoon pick-me-up. It goes great with a hot cup of apple cider.
Crust
21/2 cups (5 sticks) unsalted butter, melted
41/4 cups all-purpose flour
11/2 cups rolled oats (not quick-cooking oats)
3/4 cup confectioners’ sugar
Filling
1 twenty-one-ounce can strawberry pie filling
Topping
13/4 cups all-purpose flour
1/2 cup brown sugar
11/4 cups oats
11/2 cups confectioners’ sugar
1/2 teaspoon cinnamon
1/2 cup chopped toasted almonds (see Note)
1 cup (2 sticks) unsalted butter, softened, cut into small pieces
MAKES TWENTY-FOUR 3-INCH BARS
Preheat oven to 350 degrees.
To make the crust: In a large bowl, combine the butter, the flour, the oats, and the sugar, forming a doughlike consistency.
Spread crust evenly into an ungreased 12 x 18-inch jelly roll pan. Use a large piece of waxed paper to firmly and evenly press down crust. Bake the crust for 16–18 minutes. Remove from oven and let cool for 15–20 minutes.
While the crust is cooling, prepare the topping: In a large bowl, mix together the first six ingredients. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
When the crust is cool, gently and evenly spread the strawberry filling over the crust, leaving a 1/4-inch edge all around. Sprinkle crumbs generously, allowing the filling to peek through. Bake for an additional 10–12 minutes until lightly golden.
Allow to cool to room temperature, or overnight, before cutting and serving.
NOTE: To toast almonds, place on a baking sheet in a 325-degree oven for approximately 10–15 minutes or until lightly browned and fragrant.
This scrumptious bar is a perfect blend of fruit and crumb. Serve it with a dollop of whipped cream if you like. You can try any of your favorite preserves as a filling; you can’t go wrong!
Crust
2 cups (4 sticks) unsalted butter, melted
4 cups all-purpose flour
Filling
11/4 cups raspberry preserves (beaten smooth with a mixer or a spoon)
Topping
41/2 cups all-purpose flour
3 cups unpacked light brown sugar
2 cups (4 sticks) unsalted butter, softened, cut into small pieces
MAKES TWENTY-FOUR 3-INCH SQUARES
Preheat oven to 350 degrees.
To make the crust: In a large bowl, combine the butter with the flour until you get a doughlike consistency.
Spread crust evenly into an ungreased 12 x 18-inch jelly roll pan. Use a large piece of waxed paper to firmly and evenly press down crust. Bake the crust for 15 minutes. Remove from oven and let cool completely, 30–40 minutes.
While the crust is cooling, prepare the topping: Mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
When the crust is cool, gently and evenly spread the raspberry preserves over the crust, leaving a 1/4-inch edge all around. Sprinkle crumbs generously over the preserves (it will seem like more than you think you need).
Bake for an additional 15–18 minutes until golden brown.
Allow to cool to room temperature, or overnight, before cutting and serving.
This fabulous square is a double treat for vanilla lovers, with vanilla chips melted in and plenty sprinkled on top. The pecans lend a delightful crunch.
Brownie
11/3 cups (22/3 sticks) unsalted butter, melted
2 cups vanilla chips
6 large eggs
11/3 cups sugar
1 tablespoon vanilla extract
22/3 cups all-purpose flour
1/2 teaspoon salt
Topping
1 cup vanilla chips
3/4 cup chopped pecans
MAKES TWENTY-FOUR 3-INCH BROWNIES
Preheat oven to 350 degrees.
Grease a 12 x 18-inch jelly roll pan.
In a medium-size saucepan, melt the butter with 2 cups of the vanilla chips over low heat, stirring often. Remove from heat and cool for 5–10 minutes.
In a large bowl, on the low speed of an electric mixer, beat the eggs until light and creamy, about 3 minutes. Gradually add the sugar. Beat in the vanilla chip mixture. Add the vanilla extract and beat until smooth.
Add the flour and the salt, beating until well combined. Pour the batter into prepared pan. Sprinkle additional 1 cup vanilla chips and 3/4 cup pecans evenly over brownie batter.
Bake for 18–22 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
Allow to cool to room temperature, or overnight, before cutting and serving.
This cakey brownie will delight chocolate lovers from coast to coast. If you ice half the pan with cream cheese icing and the other half with our variation fudge frosting, you might not know which one to choose. Better yet, ice one brownie with both icings and you can have your cake and eat it, too!
Brownie
3 cups cake flour (not self-rising flour)
11/2 teaspoons baking powder
11/2 teaspoons salt
11/2 cups (3 sticks) unsalted butter, softened
3 cups sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
9 ounces unsweetened chocolate, melted (see Note)
Icing
1 pound (2 eight-ounce packages) cream cheese, softened
6 tablespoons (3/4 stick) unsalted butter, softened
11/2 teaspoons vanilla extract
6 cups confectioners’ sugar
Garnish (optional)
3/4 cup coarsely chopped walnuts
MAKES TWENTY-FOUR 3-INCH BROWNIES
Preheat oven to 350 degrees.
Grease a 12 x 18-inch jelly roll pan.
To make the brownie: In a large bowl, sift together the flour, the baking powder, and the salt. Set aside.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Lightly beat the eggs, then add to the creamed mixture and mix well. Add the vanilla extract. Add the chocolate and mix until well incorporated. Add the dry ingredients. Pour the batter into prepared pan. Bake 25–30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
To make the icing: In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
Let brownies cool completely, then ice with cream cheese icing.
As an optional icing, try this fudge frosting: In a small saucepan, combine 3/4 cup heavy cream and 12 ounces semisweet chocolate and place over very low heat. Stir constantly until smooth. Remove from heat and stir in 3/4 cup confectioners’ sugar until dissolved. Allow to stand until firm.
NOTE: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5–10 minutes.
Quite possibly the richest and darkest chocolate brownie you’ll ever taste. The mother of one of our employees will forgo her diet every time she visits Magnolia to have one of these. Don’t worry, Mrs. W., we’re sure you’re not alone!
Brownie
1 cup all-purpose flour
11/2 teaspoons baking powder
3/4 teaspoon salt
12 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
3 cups sugar
6 large eggs, at room temperature
2 tablespoons vanilla extract
Topping
3/4 cup toffee pieces
3/4 cup finely chopped pecans
11/2 cups white chocolate, coarsely chopped
MAKES TWENTY-FOUR 3-INCH BROWNIES
Preheat oven to 350 degrees.
Grease a 12 x 18-inch jelly roll pan.
To make the brownie: In a large bowl, sift together the flour, the baking powder, and the salt. Set aside.
In a medium-size saucepan over low heat, melt the chocolate with the butter, stirring occasionally until smooth. Cool for 5–10 minutes. Transfer this mixture to a large bowl and mix in the sugar, the eggs, and the vanilla extract. Add the dry ingredients. Pour the batter into prepared pan. Sprinkle the toffee and the pecans evenly over the batter. Bake 25–28 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not overbake.
Let cool for 20 minutes, then sprinkle the white chocolate chunks over the brownies.
Allow to cool to room temperature, or overnight, before cutting and serving.
Here’s a unique brownie for butterscotch fans. The cream cheese balances out the sweetness of the butterscotch nicely.
Your mouth will be watering in no time!
Cream Cheese Filling
8 ounces (1 package) cream cheese, softened
1/4 cup sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour
Brownie
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups butterscotch chips
1/2 cup (1 stick) unsalted butter
2 cups firmly packed light brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
MAKES TWENTY-FOUR 3-INCH BROWNIES
Preheat oven to 350 degrees.
Grease and flour a 12 x 18-inch jelly roll pan.
To prepare the cream cheese filling: In a medium-size bowl, beat the cream cheese and the sugar until smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside.
To make the brownie: In a large bowl, sift together the flour, the baking powder, and the salt. Set aside.
In a medium-size saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes.
Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Stir in the walnuts. Pour the batter into prepared pan.
Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern. Bake for 25–30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not overbake.
Allow to cool to room temperature, or overnight, before cutting and serving.
These cakelike brownies combine with a graham cracker crust and crunchy caramel topping to taste almost like candy. You’ll be tempted to lick your fingers. Go ahead—we won’t tell!
Crust
41/2 cups graham cracker crumbs
11/2 cups (3 sticks) unsalted butter, melted
Brownie
22/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
8 ounces unsweetened chocolate
11/3 cups (22/3 sticks) unsalted butter
8 large eggs, at room temperature
4 cups sugar
4 teaspoons vanilla extract
Topping
11/2 cups coarsely chopped pecans
3/4 cup cold Caramel
MAKES TWENTY-FOUR 3-INCH BROWNIES
Preheat oven to 350 degrees.
To make the crust: In a medium-size bowl, combine the graham cracker crumbs with the melted butter. Press firmly into an ungreased 12 x 18-inch jelly roll pan.
To make the brownie: In a large bowl, sift together the flour, the baking powder, and the salt. Set aside.
In a medium-size saucepan over low heat, melt the chocolate and the butter, stirring occasionally until smooth. Remove from heat and cool for 5–10 minutes.
Meanwhile, beat the eggs until light and creamy, about 2–3 minutes. Gradually add the sugar. Add the chocolate mixture and mix well. Add the sifted dry ingredients, beating until well combined. Add the vanilla extract. Pour the batter into prepared crust. Sprinkle the pecans over the batter. Bake 30–35 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not overbake.
When completely cooled, drizzle Caramel over brownies.
While experimenting with recipes for this book, Allysa developed this variation on the traditional blondie. If you’re a peanut butter lover, you’ll be crazy about these!
Blondies
11/2 cups (3 sticks) unsalted butter, softened
11/2 cups smooth peanut butter
21/2 cups sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour
Topping
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath Bars or chocolate-covered toffee bars (about 1 cup)
1/2 cup finely chopped unsalted peanuts
MAKES TWENTY-FOUR 3-INCH BLONDIES
Preheat oven to 325 degrees.
Grease and flour a 12 x 18-inch jelly roll pan.
In a large bowl, beat together the butter and the peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into prepared pan. Bake for 25–30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature.
To prepare the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top.
Allow to cool to room temperature, or overnight, before cutting and serving.
Remember the old peanut butter versus chocolate argument? You don’t have to decide—you can have an abundance of both in this unbelievable brownie!
Crust
11/4 cups (21/2 sticks) unsalted butter, melted
31/3 cups all-purpose flour
2/3 cup confectioners’ sugar
2/3 cup finely chopped peanuts
1/4 teaspoon salt
Peanut Butter Filling
4 ounces (1/2 package) cream cheese, softened
2/3 cup smooth peanut butter
6 tablespoons sugar
1 egg
1/4 cup milk
Brownie
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
6 ounces unsweetened chocolate, melted (see Note)
2/3 cup peanut butter chips
Garnish
3/4 cup peanut butter chips
MAKES TWENTY-FOUR 3-INCH BROWNIES
Preheat oven to 350 degrees.
To make the crust: In a large bowl, combine all the ingredients. Form the dough into a ball and press firmly into an ungreased 12 x 18-inch jelly roll pan. Bake the crust for 10 minutes. Remove from oven and let cool for 15–20 minutes before proceeding.
Meanwhile, prepare the peanut butter filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese and the peanut butter until smooth. Beat in the sugar, the egg, and the milk until well incorporated. Set aside.
To make the brownie: In a medium-size bowl, sift together the flour, the baking powder, and the salt. Set aside.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs and the vanilla extract. Add the chocolate and mix until well incorporated. Add the dry ingredients. Stir in the peanut butter chips.
Reserve 1 cup of the brownie batter. Spread the rest of the brownie batter evenly over the cooled crust. Drop the peanut butter filling by large spoonfuls randomly over the entire surface of the brownie batter, being sure that some are close to the edges of the pan. Next, spoon out the reserved brownie batter close to some of the peanut butter filling. Using the tip of a sharp knife, swirl the two batters together to form a marble-like effect.
Bake 25–30 minutes or until a cake tester inserted into center of brownie comes out with moist crumbs attached. Remove from oven and immediately sprinkle the peanut butter chips evenly over top.
Allow to cool to room temperature, or overnight, before cutting and serving.
NOTE: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5–10 minutes.
In Texas these bars are called Hello Dollys. No matter what you call them, they’re a huge childhood favorite whose popularity “will never go away again”!
41/2 cups graham cracker crumbs
11/2 cups (3 sticks) unsalted butter, melted
2 cups chopped walnuts
1 cups miniature chocolate chips
41/2 cups sweetened, shredded coconut
3 fourteen-ounce cans sweetened condensed milk
MAKES TWENTY-FOUR 3-INCH BARS
Preheat oven to 325 degrees.
To make the crust: In a large bowl, combine the graham cracker crumbs with the melted butter. Press firmly into an ungreased 12 x 18-inch jelly roll pan.
Sprinkle over this the walnuts, then the chocolate chips, and then the coconut. On top, pour over three cans of sweetened condensed milk evenly, to completely cover the coconut. Use a spatula to spread if necessary.
Bake for 30–35 minutes or until lightly golden. Do not overbake.
Allow to cool to room temperature, or overnight, before cutting and serving.