It’s not what you have; it’s what you do with it.
My friends, this week I bring you something new – a recipe remake. It’s an accidental dessert inspired by another one of those days when I was unmotivated to leave home.
This time, I wanted something brown sugary. Skimming my options on Pinterest, I was missing ingredients for most dessert bars, and I wasn’t in the mood for cookies.
Even so, Chewy Brown Sugar Cookies from Serious Eats captured my attention with its one-bowl description. The recipe consisted of your baking basics, so I had everything on hand. Moreover, with a yield of 14-16 cookies, it would work for an 8×8 pan.
Hence, I modified the recipe and made Brown Sugar Cookie Bars. I increased the amount of vanilla extract, added cinnamon to the dough, and sprinkled cinnamon/sugar on top as the bars cooled.
The result was amazing!
Fresh from the oven, the cookie bars were warm, chewy, and buttery. They weren’t overly sweet. Rather flavorful, like a Brown Sugar Snickerdoodle.
I cut the bars into 16 squares for sensible portions. Still, I devoured three servings that night. So pure, it was one of the best cookie bars I’ve ever made. And it’s scrumptious served warm with vanilla ice cream.
However, I do believe these Brown Sugar Cookie Bars have more potential. No doubt adding a hint of nutmeg or ginger would be lovely for fall. And for nut lovers, some pecans or walnuts would be a nice complement.
The full recipe with my changes is below.
- 14 tablespoons unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 3/4 teaspoon salt
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Cinnamon & sugar to taste (I used Trader Joe’s Coarse Cinnamon & Sugar Grinder)
Preheat oven to 325°F. Line 8×8 pan with parchment paper or foil.
Stir butter, brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, cinnamon, baking powder, and baking soda to bowl and stir until just combined.
Spread dough evenly into pan.
Bake until top has puffed and edges are golden, about 22 to 25 minutes. Toothpick will come out clean when done. The puffed center will settle within minutes of cooling. Once this happens, sprinkle cinnamon/sugar atop warm cookie bars.
If you like neat slices, let the bars cool completely. If you don’t really care, dig in once bars are a safe temperature.
Adapted from Serious Eats