Brownies and bars are mixed in a bowl, spread into a pan, and cut after baking. Butter, sugar, eggs, flour, and cocoa or chocolate make brownies. Bars may have oats, nuts, fruit, caramel, or a shortbread-style base. Many need only a spoon and a single bowl.

The pan is what sets them apart from muffins, which bake in cups. They are denser and sweeter than scones and biscuits. Pastries need dough work, but bars are mostly stir, spread, and bake.

Questions folks ask

How do I get fudgy brownies?

Use enough butter and chocolate and do not overbake. Take them out while the center is just set.

Why are my bars hard to cut?

They may still be warm. Let them cool completely, or chill them briefly, before slicing.

How long do brownies keep?

Covered at room temperature, they stay good for a few days. You can also freeze cut squares.

Kitchen tips

Line the pan with parchment, leaving some overhang, so you can lift the whole slab out.
Pull brownies out when a toothpick shows a few moist crumbs, not wet batter.
Let them cool fully before cutting for neat squares.
Wipe your knife clean between cuts.
Use the pan size in the recipe. A bigger pan makes thinner, drier bars.