Brownie Cookie Bars
Brownie Cookie Bars have the quality of fudgy, cracked brownies with the ability of standing on its own as a cookie. Except I turned them into cookie bars, so I guess that defeated the purpose of being a cookie. Cinco de Mayo is coming up this weekend, and if you are too busy planning appetizers and dinner, you probably won’t have time for an elaborate dessert. Cookie bars are one of the easiest and quickest snacks you can make because you throw it all together in one pan with minimal effort. When you’re running out the door, you grab the pan and serve for dessert on location. I put a Mexican twist on these brownie cookies with two spices. Can you guess what they are?
Cinnamon and chili powder! Those are two spices often found in Mexican cuisine, both savory and sweet. The thought of chili powder scares some people who don’t like things too spicy, but the chili powder is a subtle hint. Even a wimp like me can handle it.
For the texture, imagine a cross between a brownie and a chocolate cookie. Fudgy, slightly soft, and chewy with bits of chocolate chips and the taste of cinnamon. Then after you finish your bite, a hint of chili powder creeps up in your throat. And of course with every hot chocolate cookie recipe, you need an element of marshmallows. These bars are topped with a soft marshmallow fluff frosting then garnished with grated chocolate.
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Brownie Cookie Bars
Brownie Cookie Bars topped with marshmallow fluff frosting for a quick and easy dessert. Add Mexican spices to serve for Cinco de Mayo.
Ingredients
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
- 2 ounces unsweetened baking chocolate, chopped
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon chili powder (optional)
- 1/4 teaspoon table salt
- 1/2 cup semisweet chocolate chips
Marshmallow Fluff Frosting
- 3/4 cup marshmallow fluff
- 1/2 cup (8 tablespoons or 4 ounces) unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of table salt
Instructions
- Preheat oven to 350F. Lightly grease an 8x8 pan or line with parchment paper. Set aside.
- In a large saucepan, melt the butter and chocolate. Remove from the heat.
- Whisk in the sugar, cocoa powder, egg, and vanilla.
- Switch to a rubber spatula and stir in the flour, baking powder espresso powder, cinnamon, chili powder, salt, and chocolate chips.
- Spread the dough evenly into the pan. Bake 20-25 minutes or until the center is baked, top is slightly cracked, and edges pull away. Cool completely. Serve as is or frost as desired.
- For the frosting: In a large mixing bowl, beat together the marshmallow fluff and butter until smooth and fluffy, about 2-3 minutes. Scrape down the bowl then beat in the powdered sugar, vanilla, and salt until light and fluffy, another 2-3 minutes. Spread onto cooled bars.
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You’re a genius. I mean…send me some.
I think you know my family would go for these!!! You are on a roll with some fantastic desserts.
Mexican Hot Chocolate Brownie Cookie Bars… It’s always delicious..
A mix between a brownie and a chocolate cookie! Deal me in.
Wow these sound great! For some reason I never think of Mexican chocolate when it comes to Cinco de Mayo. Shame on me.
Carla,
If I were participating in the food blogger prop swap I’d dig out, and send you, the thingamabob that I use to turn the Mexican chocolate discs into hot chocolate in the bottom of the mug. It’s carved, wooden, probably very photogenic. My brother got some when he was working in Mexico. (Can you tell I don’t know the name?)
Now I’m thinking that raiding my mom’s seldom used kitchen stuff box would be an excellent prop “swap” . . .
These bars look just delicious, and I love both the flavor combination and the transportability aspect.
Perhaps our Cinco de Mayo will start with margaritas, move on to guacamole and chips, and end with this bars. Hits all the notes I want to eat.
Thanks!
Wow…..those look awesome!
Brownies with chilli! Sounds interesting and yummy!
omg yumminess overloaaad
Your bars look so delicious! I love the addition of chili and cinnamon in them – and the marshmallow frosting – yum!
I would really like to try this recipe. But…. I have a hard time measuring marshmallow fluff – it sticks to everything! Would you mind stating in ounces how much fluff to use? Thanks–
Lightly spraying cooking spray in your measuring cup would help with the stickiness. As far as ounces, it’s roughly 4.5 ounces. May I ask how measuring fluff by ounces would help with the stickiness?
Great idea with the spices! But may I add: yum, that marshmallow frosting……..
Damn girl, these bars are perfection. I love how fudgy and chewy they look, and the marshmallow fluff on top is a must. YUM!
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Hi. Just got my brownies in the oven, and I am looking forward to trying them. I was just wondering something. Vanilla is listed in the ingredients, but I don’t think it is in the recipe directions. Does it go in after beating the eggs and sugar? Thanks.
Yes, that is correct. I’ll clarify in the recipe. Thanks for pointing that out and hope you enjoyed the cookie bars!
Can you use vegetable oil instead of shortening?
No, because shortening is solid while oil is liquid. You can use butter (although the flavor may overpower the marshmallow flavor a bit).
Is there a way to substitute marshmallows instead of marshmallow fluff because I always have those on hand.
I haven’t personally tried it, but I know you can melt marshmallows and add some corn syrup to it to make homemade fluff. I haven’t tried this recipe, but this could possibly help: https://www.nelliebellie.com/homemade-marshmallow-fluff-recipe/