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Oct
22
2013

Gooey Brown Sugar Chocolate Chip Bars

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Gooey Brown Sugar Chocolate Chip Bars – Soft-batch cookie bars made with all brown sugar making them moist, chewy, and delicious!
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

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

  1. Preheat oven to 325.
  2. Melt margarine in a large sauce pan.
  3. Remove from heat and add brown sugar and self-rising flour. Mix well.
  4. Stir in eggs and vanilla and mix well.
  5. Pour into jelly roll pan (11 x 17) and spread out evenly. Sprinkle top with chocolate chips.
  6. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

  • Rachael Ray Cucina Nonstick Bakeware Baking Pan / Cookie Sheet, Baking Sheet, 11-Inch x 17-Inch, Latte Brown, Agave Blue Handle Grips
    Rachael Ray Cucina Nonstick Bakeware Baking Pan / Cookie Sheet, Baking Sheet, 11-Inch x 17-Inch, Latte Brown, Agave Blue Handle Grips
  • 11 x 17 Pan Farberware
    11 x 17 Pan Farberware

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

© Jaren
Adapted from –Kendra Wiggins-Scrappin Cricut Blog

 

Other cookie bars you might like:

Chocolate Pecan Pie Cookie Bars
Chocolate Pecan Pie Cookie Bars | Diary of a Recipe Collector

Five Layer Brownies
Five Layer Brownies

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Diary of a Recipe Collector! See my privacy policy for more info**
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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

Latest posts by Jaren (see all)

  • The Family Cookbook Project - April 12, 2021
  • Favorite Spring Dessert Recipes - March 27, 2021
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Comments

  1. Amber B. says

    October 25, 2013 at 1:24 pm

    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~

    Reply
  2. Andi Gleeson says

    November 1, 2013 at 3:40 am

    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!

    Reply
  3. Stephanie @ Stephanie's Az Kitchen says

    August 8, 2014 at 6:45 pm

    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?

    Reply
    • Jaren says

      August 8, 2014 at 9:02 pm

      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.

      Reply
  4. Lori says

    August 6, 2015 at 10:25 am

    Looks and sound delicious. I’m using butter though. Margarine is not a part of this household!

    Reply
    • Jaren says

      August 6, 2015 at 11:53 am

      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!!

      Reply
  5. Amanda Sewell says

    June 23, 2017 at 6:45 pm

    Do I have to spray or grease up the jelly
    pan before adding the batter to it?

    Reply
    • Jaren says

      June 24, 2017 at 7:59 am

      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!

      Reply
  6. Amanda says

    August 4, 2017 at 11:02 am

    This was so delicious I am making it for the second time!

    Reply
    • Jaren says

      August 6, 2017 at 8:44 am

      Hi Amanda! We love these too! They are so easy!

      Reply

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Hello everyone!

I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

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