Gooey Brown Sugar Chocolate Chip Bars – Soft-batch cookie bars made with all brown sugar making them moist, chewy, and delicious!
I just adore brown sugar in recipes! This cookie bar is not just a more brown sugar than white sugar kind of cookie recipe. It is ALL brown sugar, which gives such a different, richer flavor and keeps it moist and chewy. They are super simple and no mixer is required. It only takes a pot and a spoon…oh and some measuring cups.
Gooey Brown Sugar Chocolate Chip Bars
Ingredients
- 1 1/2 sticks margarine (not butter)
- 1 box brown sugar (2 cups)
- 2 cups SELF-RISING flour
- 2 eggs
- 2 tsp vanilla
- 1-1 1/2 cups chocolate chips
Instructions
- Preheat oven to 325.
- Melt margarine in a large sauce pan.
- Remove from heat and add brown sugar and self-rising flour. Mix well.
- Stir in eggs and vanilla and mix well.
- Pour into jelly roll pan (11 x 17) and spread out evenly. Sprinkle top with chocolate chips.
- Bake for 20 to 25 minutes. Let cool completely before cutting into bars.
Notes
*The original recipe highly recommends not using butter. Generally, I prefer butter over margarine, but I did not use real butter in this recipe.
**If you don't have SELF-RISING flour, make your own by adding 1 1/2 tsp baking powder and 1/2 tsp salt to each cup of flour. So for this recipe, it would need a total of 3 tsp baking powder and 1 tsp salt added to regular all-purpose flour.
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Adapted from –Kendra Wiggins-Scrappin Cricut Blog
These look delicious!! It’s almost 9:30 in the morning but I want one a.s.a.p.! Thanks for sharing this great recipe! I know my family will love these. Hope you have a great weekend~
What a tasty, easy recipe (my favorite kind)! Thanks so much for sharing these tasty bars at Saturday Night Fever. I hope to try the recipe soon!
Found your blog and these amazing looking bars on pinterest. Yum! Can’t wait to make it for my family. Have you tried using whole wheat white flour with this recipe before?
Hi Stephanie! Thanks for visiting! I have only used regular Self-rising flour, but I’m sure they would be good with whole wheat too. I noted in the recipe above how to make your own self-rising flour.
Looks and sound delicious. I’m using butter though. Margarine is not a part of this household!
Hi Lori! Generally, I prefer butter over margarine too. The original recipe recommends not using butter. I have not made it with butter to speak to the result. Please let me know how they come out for you. Thanks for visiting!!
Do I have to spray or grease up the jelly
pan before adding the batter to it?
Hi Amanda! I typically always grease my pan when baking with some spray. I think these would be fine because of the margarine, but I greased it anyway. Thanks for visiting!
This was so delicious I am making it for the second time!
Hi Amanda! We love these too! They are so easy!