Magic Brownie Bars Recipes
MAGIC BROWNIE BARS
When I was a kid, one of my all-time favorite treats was magic cookie bars. This recipe combines all the same classic flavors in a magic brownie bar! —Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 200 calories, Fat 10g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 91mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
MAGIC BARS
Provided by Giada De Laurentiis
Categories dessert
Time 3h55m
Yield 24 bars
Number Of Ingredients 19
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray.
- For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust.
- For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.
MAGIC BARS
Provided by Giada De Laurentiis
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 20
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.
- For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
- Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.
- For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.
- Sprinkle the walnuts over the crust.
- For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.
BROWNIE MAGIC BARS
I like this as an alternative to the traditional graham cracker base other magic bar recipes. I hope you enjoy it too...
Provided by Crazycelt
Categories Bar Cookie
Time 45m
Yield 30 bars, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Lightly spray the bottom of a 9X13 inch pan with non-stick spray.
- Line the bottom and sides of the pan with parchment paper, extending the edges 2-3 inches beyond the pan.
- Place the butter on the parchment paper.
- Place in oven until the butter melts, about 5 minute
- Remove pan from oven and spread brownie mix evenly over the melted butter.
- Layer coconut over the brownie mix.
- Scatter chocolate and butterscotch chips evenly over coconut.
- Top with chopped nuts.
- Drizzle condensed milk over entire pan. Bake at 350 degrees for 30-35 min, until bubbling and edges are lightly browned.
- Cool for 30 minutes before removing from pan.
- Cut and serve.
Nutrition Facts : Calories 787.6, Fat 44.4, SaturatedFat 21.7, Cholesterol 37.9, Sodium 367.5, Carbohydrate 98, Fiber 2.7, Sugar 48.6, Protein 8.1
MARBLE MAGIC DECADENT BROWNIE BARS
Chocolate lovers heaven! All the whole recipe is prepared on a food processor. It is a brownie bottom with swirled in cake mix, The end result is a chewy brownie with golden swirls of cake mix in it, it looks fabulous and tastes even better lol! this whole recipe takes less than 10 minutes to put together...you will love this easy and delicious bar recipe. YES, no mistake, 2 cups of butter!! Make sure you purchase the super moist cake mix for this recipe.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 45m
Yield 25 squares
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan, and line bottom with parchment paper.
- In a food processor, prepare the cake mix as stated on the box; spoon out into a bowl, do not wash the processor bowl.
- For the brownies: using the processor, blend the melted butter, sugars, vanilla and eggs.
- In a small bowl, sift together the flour, baking soda and salt; blend/PULSE with the processor until combined (do not add in the chocolate chips, they are placed on top).
- Pour the batter into prepared baking pan.
- Spoon/dollup the cake mix batter on top of the chocolate batter, and swirl in gently with a knife (just a bit, do not swirl too much!).
- Bake for 35-45 minutes, or until the brownie part seems to be done, and the cake has risen, but is not getting too browned.
- Remove from oven and sprinkle chocolate chips over top while cake is hot.
- Let stand for 6-8 minutes, the spread with a knife.
Nutrition Facts : Calories 445.2, Fat 22.1, SaturatedFat 12.3, Cholesterol 90.2, Sodium 334.8, Carbohydrate 61.7, Fiber 2.8, Sugar 43.3, Protein 5
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