Wednesday, December 29, 2010

Dream Bars

For another Sunday Funday I couldn't decide between cookies or some sort of dessert bar, so I found this recipe that was really both. They are called Dream Bars and they were to die for, especially right out of the oven. I actually was able to freeze them a few weeks before and let them defrost before baking and they were still really tasty.

I have been using a lot lately and one of the best parts of the website is the comment section for each recipe. They always have so many helpful hints and suggestions from people that have tried them in the past. The comments for the Dream Bars were especially helpful. The recipe says to cook the brownie and cookie layers at the same time but the biggest overwhelming comment recommended to cook the brownie layer first then spread the cookie layer on top and bake. This worked really well. The recipe suggests to let cool completely but serving them warm with some good vanilla ice cream on top would be incredible.

Dream Bars
Makes 48 (2 by 1-inch bars)

  • 2 sticks (1 cup) unsalted butter
  • 8 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla


Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

Whisk together flour, baking powder, and salt in a small bowl.

Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, set aside.

Chocolate Chip Cookie Dough


1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled slightly

3/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

3/4 teaspoon vanilla

1 1/4 cups semisweet chocolate chips (8 ounces)


Put oven rack in middle position and preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan and line bottom and sides with wax paper, then butter paper.

Spread brownie batter evenly in pan. Bake for 35 minutes while mixing cookie dough, remove from oven and let cool slightly.

Make chocolate chip dough:
Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Top brownies evenly with spoonfuls of cookie dough, spreading gently with back of spoon to form an even layer. If the brownies are not cooked the dough will sink into the batter, it also helps when spreading the cookie dough.

Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, about 35-45 minutes longer. Cool completely in pan on a rack, about 2 hours. Invert onto a cutting board, remove paper, and cut into bars.

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