Soft and chewy brown butter cookie bars

Love cookies but get fed up with all the chilling and waiting? Want some cookie goodness now? Then these cookie bars are for you. All the cookie goodness you want but far easier and quicker.


I used this recipe for the cookie bars

Soft & Chewy Chocolate Chip Cookie Bars

but as usual I can’t just use a recipe. I have to tweak it! I had read about Sally’s brown butter cookies and the great flavour of brown butter so I decided to apply it to these cookie bars instead. I am definitely a brown butter convert! Oh my – the mixture of wet ingredients – trust me you’ll want to eat it with a spoon! So caramelly and delicious from the brown butter.

I found the method for the brown butter here:

Brown Butter Chocolate Chip Cookies.

I followed the top recipe exactly except I replaced the melted butter with browned butter; used chopped dark chocolate instead of chips (my local shop didn’t have any and I prefer dark chocolate anyway) and added 3-4 tablespoons of skimmed milk before adding the chocolate to combat the loss of moisture from browning the butter (see Sally’s brown butter cookie recipe above for more info on that).

My photos of this recipe:

  1. Mixing the dry ingredients (I used my mixer which is not necessary but as I said, I was looking for an easy option today):


2. Browning the butter:

Note the difference in colour between picture 1 and 2. The first is just melted, the second browned. It took about 6 minutes with regular stirring to achieve this on a pretty low heat. Sally’s recipe said to leave the brown bits in the bottom but as you can see I scraped and added mine as they seemed to contain the most flavour.

3. Whisking in the sugar:


4. Adding the eggs and vanilla. (This is the point where I could eat it with a spoon – mmmm!)

5. Adding the wet ingredients to the dry and then the milk:


6. Adding the chopped chocolate:

7. Pressing into a prepared tin:

8. Baked for just 30 mins at 175C umtil a skewer came out clean:


9. Chopped into delicious chewy cookie rectangles after leaving to cool for an hour:




Chocolate and raspberry shortcake tray bake

This tray bake is a little bit like a combination of shortbread, chocolate and raspberries. It has a lovely crunchiness and is delicious either hot or cold.

100g Sugar

100g light brown sugar

200g salted butter

1 eggs

1 tsp vanilla extract

1/4 tsp almond extract

175g flour (I used a mix of wholemeal and white plain flour 100/75)

2 tsp baking powder

150g of fresh raspberries (you can use frozen but as they weigh more you will need a higher weight).

75-100g chocolate chips/chunks.


Preheat oven to 180 C

First, cream together the butter and sugar til light and creamy (an electric mixer is useful here).

Next, add the egg, vanilla and almond and beat together.

After that, fold in the flower and baking powder.

Finally, grease a small tray bake tin. Mine is about 15cm x 20cm. Spread 1/2 the mix into the tin. 
After that, lay the raspberries on top then sprinkle the chocolate chops evenly on top.

Last of all place blobs of the rest of the mixture and spread out with your hands. It’s not necessary to cover everything up a few gaps are good.

Bake for 30-35 mins until golden brown. 

For extra crunch, sprinkle a little sugar on as soon as you remove from the oven.

Fudgy sweet potato flourless brownies

These brownies can almost be considered healthy. No flour, no refined sugar (except in the chocolate chips) but plenty of brownie goodness. As they use maple syrup, they aren’t as sweet as standard brownies but they are chocolatey, rich and gooey when hot or fudgy when cold. A great no guilt treat!


Original amounts are still below but I found this new version gives a more standard brownie texture. 

250g mashed sweet potato (measured once mashed) (around 4 medium sweet potatoes)

50g almond butter (I used Meridian)

60g Greek yogurt (I used Fage)

50g maple syrup

1 1/2 tsp vanilla extract

50g cocoa powder 

1 tsp baking powder

1 tsp bicarbonate soda 

50g dark chocolate chips

(Original measurements for slightly wetter brownies: 

230g mashed sweet potato (measured once mashed), 20g almond butter, 70g margarine, 50g Greek yogurt, 50g maple syrup, 1 tsp vanilla extract, 50g cocoa powder, 1 tsp baking powder,  1/2 tsp bicarbonate of soda, 1-2 tbsp milk, 50g dark chocolate chips)


Preheat the oven to 170C (I was using a fan oven so without a slightly higher temperature might be necessary).

1. Put either one medium or 2 small sweet potatoes in the microwave at a time. I cook them on full power (900w) for 3 minutes on 1 side and 2 on the other foe medium and a bit less for small. The measured weight is after cooking but this took 2 medium and 3 small sweet potatoes. *UPDATE: In the newer version of these brownies I roasted  them in the oven at 180C for around an hour. After cooling the skins peeled off easily and I mashed them with a fork. I then squeezed any excess moisture out with a piece of kitchen towel. 

Mash the sweet potato with a fork until smooth.

2. Place the butter, Greek yogurt and maple syrup in a bowl and melt over a pan of boiling water (you could probably use a microwave but I did want to risk burning the mixture).

3. Remove from the heat and allow to cool. Stir in l vanilla extract.
4. Measure cocoa, baking powder and bicarbonate of soda into a mixing bowl. Add the cooled sweet potato and mix on medium until well combined and smooth. It should have a dough like consistency.

5. Stir in the chocolate chips (only add milk if using the original recipe).

7. Spoon into a greased tin and bake for 45-60 minutes until a knife comes out clean.