ISO Brownie Bar recipe

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atlastamom

Mon, Sep 01 2008, 12:59 pm

does anyone have a recipe for a brownie bar, like the Reisman's brownie bars that they sell?

Chocoholic

Mon, Sep 01 2008, 1:13 pm

Fudgy Brownie Bars

Yield: Makes 2 dozen bars

Ingredients:
1 package (about 20 ounces) brownie mix
2 eggs
1/3 cup water
1/3 cup vegetable oil
1 package (6 ounces) semisweet chocolate chips
2/3 cup butterscotch chips
2/3 cup chopped pecans
3/4 cup flaked coconut
1 can (14 ounces) sweetened condensed milk

Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan.

2. Combine brownie mix, eggs, water and oil in large bowl. Beat until well blended. Spread in prepared pan. Bake 18 minutes.

3. Sprinkle chocolate chips over partially baked brownie base; layer butterscotch chips, pecans and coconut over chocolate chips. Pour condensed milk over top. Bake 22 to 25 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Tip: Peanut butter chips can be substituted for the butterscotch chips.

http://recipes.howstuffworks.c.....e.htm

sunshine!

Fri, Oct 10 2008, 10:35 am

I know you were looking for this recipe a while ago, but I just noticed this post, so here goes.

Brownie Bars

Dough:
1 10-ounce carton whipping cream
6 cups flour
1-pound margarine
1 tsp vanilla sugar

Filling:
1 stick margarine
½ cup cocoa
3 tbsp oil
¾ tsp baking powder
1-cup flour
3 eggs
1½ cups sugar
1½ vanilla sugar
Melted chocolate (for decorating)

Knead all dough ingredients into manageable dough
Divide into 9 equal parts
Preheat oven to 350'
Mix all filling ingredients on med. Speed till smooth and creamy
Roll dough out into long rectangular shape
Spoon filling down the center 1 inch wide and 1 inch thick
Fold dough over to one side-pinch to close
Cut slits into roll 7 inches apart
Place rolls into lined cookie sheets-seam side down
Bake for 20-30 minutes
Cut bars along slits before freezing
Drizzle melted chocolate forming zigzag design

They are heavenly, and they look SOOO professional!

edited to fix the funny symbols...

Last edited by sunshine! on Mon, Jan 17 2011, 3:07 pm; edited 1 time in total

Riffy

Thu, Jan 06 2011, 10:18 am

Im in middle of making the one from the Mishpacha / kosher inspired this week. It's a huge recipe! Hope it comes out good!

chaya35

Thu, Jan 06 2011, 11:42 am

I just saw this recipe this morning and said I will try it. Please let us know if its good and if it hard.

Riffy

Thu, Jan 06 2011, 2:10 pm

It's not the same like the recipe above. The recipe I made is on the back page of Kosher Inspired (Mishpacha Mag) It came out really good. I left mine in for about 35 minutes and they are hard on the outside and soft on the inside. Better then reisman's forsure. It's just disgusting how much margerine is in there. It's a huge recipe, though. I have like 100 bars now on my counter. So keep in mind that it took me like 2 hours to put together.

chocolate chips

Thu, Jan 06 2011, 3:11 pm

Theres a great recipe in the 'Balabustes Choice' cookbook...but at home we make it as a cake because it takes too long to make bars...we put pastry underneath, bake it blind and then pour the filling ontop...its yum!
edited coz I just realized I think its the recipe that sunshine posted above. and one more note - we do half the pastry (1 small whip and then half everything else) and then whole filling.

skinny

Thu, Jan 06 2011, 9:06 pm

can a/b give me the mishpacha recipe? thnx

thoughtful

Sat, Jan 15 2011, 3:59 pm

I made the mishpacha ones this week - they were a huge hit, and not at all as difficult or time consuming as I thought they would be
I was also appalled at the amount of margarine, and took a gamble - I replaces most of it with oil. they came out great anyway! I used just one stick marg in the dough and one stick in the filling, and did oil equivalent of the rest (don't remember the exact measurements now).
anyway I'm sure these will be a family regular, my husband and kids couldnt get enough of them. good thing it make 100 or so pieces!

lamplighter

Sun, Jan 16 2011, 9:43 pm

can you post the Mishpacha recipe?

Brownie Bar

Sun, Jan 16 2011, 10:15 pm

I also made the mishpacha recipe they were absolutely heavenly! I halved the recipe cuz I didn't need so many. I also used trans-fat free maragarine. but I only baked them for half hr I will try next time for 35 min cuz the bottom in most of them came out not so well baked. but I still like them soft though so I don't know what to do...

canada

Sun, Jan 16 2011, 10:19 pm

You could tell that theres way too much margarine in the kosher inspired brownie bar recipe. It just looks so oily. I wouldn't dare play around with such a complicated recipe, but I wonder if replacing some of that margarine with appelsauce would work.

myself

Mon, Jan 17 2011, 5:21 am

Do any of your recipes compare to the Reisman's bar?

BeershevaBubby

Mon, Jan 17 2011, 6:40 am

I make the Hershey's Best Brownies. I use oil instead of margarine.

Ingredients

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Directions

1 Heat oven to 350°F. Grease 9-inch square baking pan.

2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. About 16 brownies.

thoughtful

Mon, Jan 17 2011, 1:55 pm

the mishpacha/kosher inspired ones that I made totally compare to reismans, minus preservatives of course Smile

myself

Mon, Jan 17 2011, 2:01 pm

thoughtful wrote:

the mishpacha/kosher inspired ones that I made totally compare to reismans, minus preservatives of course Smile

DH loves the Reisman's bars. When you have a chance can you post the recipe please?

sunshine!

Mon, Jan 17 2011, 2:45 pm

The one I posted tastes just like reismans

myself

Mon, Jan 17 2011, 3:05 pm

sunshine! wrote:

The one I posted tastes just like reismans

Thanks a million. Will give it a try one day!

Riffy

Wed, Jan 19 2011, 11:38 am

Ok so here is the Mishpacha / Kosher Inspired brown bar recipe. It tasted like Reisman's; only better!!

Dough Layer:

1/4 c sugar
1 lb (4 sticks) marg, softened
10 oz nondairy whip (not whipped up)
5 1/2 cups flour

1. In a mixer, cream marg and sugar
2. add whip and leave mixer on
3. add flour 1 cup at a time until soft dough forms
4. leave dough in fridge for a minimum of 2 hours or overnight

Brownie Layer:

3 3/4 c sugar
6 eggs
6 Tbsp oil
2 sticks marg, softened
2 cups cocoa
2 Tbsp vanilla sugar
3 1/2 c flour
6 oz semi-sweet chocolate for drizzling

1. cream tog sugar annd eggs. add the oil and marg and cream untill smooth
2. add the cocoa and vanilla and continue to mix untill they are incorporated
3. add the flour slowly and mix until well blended. it should look like a choc mousse.

To form bars:
1. Preheat oven to 350 degrees F
2. Divide dough into 6 equal parts and roll out each one separately into rectangles approximately 17" x 6". If you do this on parchment paper, it will be easier to form the cookie log
3. Spread the brownie mixture on dough and fold the bottom to meet the top. YOu are not making a jelly roll, just folding over the edges to meet.
4. Place the logs on a cookie sheet, seam side down. Cut slits on the top of the logs, scoring where you are going to slice the bars. Each roll yields about 18 slices.
5. Bake for 30 - 40 minutes. After 30 minutes the inside is softer and after 40 minutes the inside is harder like a biscotti
6. While the logs are still hot from the oven, cut the cookies where you made the slits.
7. Melt the chocolate and drizzle and let it drip down the sides.

Makes tons and freezes perfectly! (easy last minute kiddush, shalom zuchor cookies to send over to neighbor)

ENJOY!

lamplighter

Wed, Jan 19 2011, 11:55 am

thank u so much!

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