Raspberry Brownie Cookie Bars
Raspberry Brownie Cookie Bars might be just the American recipe you are searching for. This recipe serves 24. This dessert has 407 calories, 5g of protein, and 20g of fat per serving. Head to the store and pick up water, butter, milk chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.
Instructions
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
In large bowl, stir brownie mix, water, oil and 2 of the eggs until blended.
Spread half of the batter in pan.
In medium bowl, stir cookie mix, butter and remaining 1 egg until soft dough forms. Spoon cookie dough over brownie batter in pan; pat with spoon to form second layer.
Pour remaining brownie batter evenly over cookie dough.
Bake 18 minutes. Meanwhile, in small saucepan, heat condensed milk and chocolate chips over medium heat, stirring constantly, until chips are melted and mixture is smooth.
Pour over warm brownie base. Top with teaspoonfuls of raspberry preserves.
Bake 20 minutes longer or until top is set and starting to brown. Cool completely in pan on cooling rack.
Use foil to lift from pan.
Cut into 6 rows by 4 rows.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.