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Granola Brownie Bars

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Brinna Sands, revised by Susan Reid

Granola Brownie Bars Recipe Granola Brownie Bars Recipe

This recipe, originally named "AFS Bars," comes from our King Arthur Flour 200th Anniversary Cookbook. These light-textured yet nicely chewy bars are easily tailored to your taste: use any combination of mix-ins that suits you and your pantry. This is a recipe where whole wheat flour can really strut its stuff: no one will know you're baking with whole wheat, and you'll have the satisfaction of knowing you're baking with whole grains.

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At a glance

Prep
Bake
Total
Yield
2 dozen bars
Nutrition information

Ingredients

Choose your measure:

  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 to 2 cups cups brown sugar (see tips, below)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups of mix-ins, any combination: granola, sunflower seeds, nuts, dried fruit, and/or chips

Instructions

  1. Preheat the oven to 350°F. Grease a 9" x 13" pan. Line with foil or parchment, and grease again, if desired (see tips, below left).
  2. In a large mixing bowl, beat together the butter and sugar; beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl between additions. Beat in the vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Mix into the butter mixture until evenly combined.
  4. Stir in the granola and any other combination of mix-ins you like. Pour the batter into the prepared pan, and smooth out the top.
  5. Bake for 30 to 35 minutes, until the top is golden brown and the edges just begin to pull away from the side of the pan. The center should be set, not wobbly. Remove from the oven and cool on a rack.
  6. Once the bars are cooled to lukewarm, you can use the parchment or foil to lift them out of the pan onto a cutting board. Cut when completely cool.
  7. Yield: 2 dozen bars.

Nutrition Information

  • Serving Size 1 bar
  • Servings Per Batch 25
Amount Per Serving:
  • Calories 207
  • Calories from Fat 82
  • Total Fat 9g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 170mg
  • Total Carbohydrate 31g
  • Dietary Fiber 2g
  • Sugars 21g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.