Brown Sugar Bars
These brown sugar bars are moist, soft and a little chewy. They are simple to make and the brown sugar adds a soft, caramelized flavor that pairs well with ice cream or a cup of coffee.
If you love brown sugar in your cookie and bar recipes, you will also love these brown sugar pinwheel cookies, brown sugar cut-out cookies and pecan brown sugar cookies.
If you love the fudginess of homemade brownies and the chewy texture of my chocolate chip cherry blondies, you will love these brown sugar bars that are golden brown with a soft, dense texture. They are not overly sweet and have the best warm and buttery brown sugar flavor.
The cinnamon sugar on top pairs well with the caramel taste in the cookie bar base and may remind you of a snickerdoodle. With some added walnuts for crunch, these moist bars might just be my new favorite treat!
Why You’ll Love These Cookie Bars
- Taste and texture: These cinnamon brown sugar bars are moist, chewy bars with a subtle caramel flavor and crunchy walnuts.
- Easy to make: These brown sugar brownie bars are ready in 30 minutes! Made with simple ingredients, they can be whipped up to satisfy any cookie bar craving.
Cinnamon Brown Sugar Bars Ingredients
- All-purpose flour: A common flour also called plain flour is best to use in this baked good.
- Baking powder: Leavening agent used for lift and rise.
- Salt: Enhances the taste of the bars.
- Cinnamon: Adds the right amount of warm flavor.
- Walnuts: These need to be coarsely chopped.
- Butter: Softened butter at room temperature will cream better with the sugar.
- Brown sugar: Lightly packed brown sugar for a sweet treat.
- Egg: You will need one large egg at room temperature.
- Vanilla extract: Adds a rich taste to the brown sugar bar.
- Maple Whipped Cream: A combination of whipping cream and maple syrup, so good.
How to Make Brown Sugar Bars
In a medium bowl whisk together the flour, baking powder, salt, cinnamon and chopped nuts.
In a large bowl or stand mixer beat the butter and sugar until creamy, add the egg and vanilla and beat well. Add the dry ingredients mix just to combine.
Spread evenly in the prepared pan, and bake, test with a toothpick for doneness. Let cool completely before cutting into squares. Top with a dollop of maple whipped cream if desired.
Recipe Tips and Variations
- Nuts: Swap the walnuts for pecans to make brown sugar cookie pecan bars. You can even omit the nuts if you like and white chocolate chips!
- Cinnamon: If you love cinnamon, you can add up to ½ teaspoon of cinnamon to the brown sugar cookie bar batter.
- Avoid overmixing: For a soft chewy cookie bar, only mix batter until combined otherwise you will end up with a cake-like bar.
- Line pan with parchment paper: For easy removal of these chewy brown sugar bars, line pan with sheet of parchment paper.
- Don’t overbake: Just like brownies, watch the baking time. Remove from the oven when the top is golden brown and a toothpick comes out clean when inserted into the center.
- Serving: These brown sugar cookie bars are great as is but a drizzle of maple caramel sauce, vanilla ice cream and whipped cream would really make them a treat!
Can I double the recipe?
Yes, I love to do this when I am serving a larger crowd or want to include these on holiday cookie platters. Just use a 9×13 baking dish when doubling the recipe and the baking time will likely increase.
Do I have to use a stand mixer?
No, a hand mixer would work just as well. I would avoid just stirring by hand though as your butter and sugar won’t be as light and fluffy.
Can I add a glaze to the bars?
Yes! Try this maple glaze from my quick and easy cinnamon rolls, the vanilla glaze from my easy blueberry cake or this cinnamon glaze from my pumpkin muffins.
More Cookie Bar Recipes
- Magic Cookie Bars
- Ultimate Rocky Road Cookie Bars
- Turtle Caramel Bars
- White Chocolate Almond Bars
- Easy Nutella Bars
The perfect soft delicious Brown sugar bars for the holidays or anytime! Enjoy.
Brown Sugar Bars
Ingredients
- 1⅓ cups all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- ½ teaspoon cinnamon
- ½ cup walnuts (coarsely chopped)
- ½ cup butter (softened)
- ¾ cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
MAPLE WHIPPED CREAM
- 1 cup cream (whole, whipping or heavy cream) at least 30% fat content
- 1½ tablespoons maple syrup
Instructions
- Pre-heat oven to 350F/180C. Lightly grease and flour, spray or line with parchment paper an 8 inch square pan.
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon and chopped nuts.
- In a large bowl or stand mixer beat the butter and sugar until creamy, approximately 3 -5 minutes, add the egg and vanilla and beat well. Add the dry ingredients mix just to combine. Spread evenly in the prepared pan, and bake 20-25 minutes, test with a toothpick for doneness. Let cool 10-15 minutes in the pan then move to a wire rack to cool completely before cutting into squares. Top with a dollop of maple whipped cream if desired. Enjoy!
MAPLE WHIPPED CREAM
- Whip the cream until soft peaks form then slowly add the maple syrup, whip until stiff.