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.)
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- Quarter Sheet Pan on left and KitchenAid Countertop Oven Roasting Pan on right
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- Bake Both Layers at Once
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)
This is definitely a “Supermarket Shortcut” type recipe as I used a mix for both the brownies and the cookie bars. I found it great to know that both a single brownie mix and a single sugar cookie mix baked up perfectly in the roasting pans in the Countertop Oven. I did make a homemade buttercream frosting for the filling between the layers.
How to Prepare a Foil Sling for Pans:
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- Spray Pan with Baking Spray
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- Cut 2 layers of foil a few inches longer than the wide sides of the pan
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- Press foil into the pan
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- Fold down the excess foil – this is what you will use later to pull out cookie/brownie bar
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- Tuck folded foll under pan edge
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- Add your cookie dough/brownie batter
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- When completely cool lift out to cutting board
“Brookie” 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
Instructions
Cookie & Brownie Layers:
- Preheat oven to 300 F degrees if using dark pans. 325 F if using lighter pans
- 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.
- Prepare pans with non-stick baking spray and foil sling as described in photos above and notes below.
- 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.
- 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:
- 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.
- Use overhanging foil edges of sling to lift brownies/bars to platter or cutting board.
- 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.
- 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.
[…] Brookie Bars = Sugar Cookie Bars + Brownies […]