20 Prize-Winning Brownies & Bars
Ready to bake desserts that win compliments before the first bite? These brownies and bars deliver crackly tops, gooey centers, and buttery edges that disappear from the pan faster than you can set them down.
You will find nostalgic flavors alongside leveled-up twists that taste bakery-special without the fuss. Grab a pan, line it with parchment, and let us bake something prize-worthy together.
1. Classic Fudgy Brownies With Crackly Top
Start here when you want the brownie blueprint that never fails. These bake up deep chocolate with a dense center and that prized shiny top everyone asks about.
The edges hold structure, the middle stays fudgy, and each bite feels like pure chocolate clarity.
Use good cocoa, melted chocolate, and just enough sugar for that delicate crust. Whisking the eggs well introduces micro-gloss for the top.
Cool fully before slicing so the texture sets and the squares cut clean.
Serve slightly warm with vanilla ice cream or chilled for a firmer chew. Either way, you win.
2. Chewy Corner Brownies
If you always reach for the corner piece, this pan is your new best friend. These brownies are baked thinner so every piece delivers crisp edges and a chewy interior.
The chocolate flavor stays bold, but the texture steals the show with caramelized borders.
Spread batter into a larger pan, keeping depth shallow for more surface area. Pull them when the center is just set for contrast.
A quick chill tightens the crumb and sharpens the edges.
Slice into narrow bars for brownie bark energy. People will fight for the last crunchy-chewy bite.
You will win.
3. Espresso Brownies
Chocolate tastes bigger when coffee enters the chat. These espresso brownies layer cocoa with finely ground espresso or instant espresso powder to amplify depth without making them taste like a latte.
Expect a firm, glossy top and a rich, almost truffle-like center.
Bloom the espresso in warm butter to wake up aromatics. Balance sweetness so the bitterness reads sophisticated, not harsh.
A pinch of flaky salt nudges all the flavors forward.
Cut small squares because the flavor arrives concentrated. Serve with cold milk or a cappuccino and watch the chocolate notes bloom even louder with each bite.
4. Salted Brown Butter Brownies
Brown butter makes brownies taste like they trained abroad. You get nutty, toasty notes and a perfume that feels expensive with zero effort.
A final sprinkle of flaky salt sharpens the chocolate and balances richness.
Cook butter until it smells like toasted hazelnuts and the milk solids turn amber. Cool slightly, then whisk with sugar and eggs for that glossy top.
Cocoa plus chopped chocolate gives layered depth.
Bake until the center barely wobbles. Chill, slice, and serve with a flourish of salt to finish.
Everyone will ask for the recipe immediately.
5. Triple Chocolate Brownies
When chocolate needs to be extra, go triple. Cocoa in the batter, chunks folded through, and a glossy drizzle across the top create layered chocolate moments in every bite.
The texture lands between fudgy and dense with pools of semi-melted chips.
Choose a mix of chocolates for balance: bittersweet for backbone, milk for sweetness, and dark for depth. Drizzle while warm so it sets into a soft sheen.
A dash of vanilla rounds the edges.
Slice thick and serve at room temperature. These bars make the dessert table look dramatic, and the flavor follows through loudly.
6. Peanut Butter Swirl Brownies
Chocolate and peanut butter feel like destiny here. Ribbons of salted peanut butter swirl through dark, fudgy batter, creating a marbled top that looks bakery-styled without fuss.
Each slice tastes like a grown-up peanut butter cup with better texture.
Warm peanut butter slightly so it spoons easily, then dollop and drag into swirls. A pinch of salt keeps sweetness balanced.
Use a skewer for clean, dramatic marbling.
Let cool fully so the layers set. Cut through with a hot knife for crisp edges and distinct swirls.
Expect immediate applause from peanut butter lovers.
7. Cheesecake Brownies
These mash up creamy cheesecake and deep chocolate in one irresistible square. A tangy cream cheese swirl contrasts the fudgy base, giving every bite a light-rich balance.
The marbling looks fancy, but it is easy to pull off with a simple swirl.
Beat cream cheese until silky, then sweeten and add vanilla. Dollop over brownie batter and swirl gently to avoid muddying colors.
Bake until the cheesecake just sets.
Chill before slicing for neat edges and a velvety bite. Serve cold or room temperature.
They vanish fast at parties and bake sales.
8. S’mores Brownie Bars
Bring campfire energy to your oven. These bars stack a cocoa brownie base with a toasted marshmallow blanket and buttery graham crumble.
Every bite lands sticky, chocolatey, and slightly smoky from the torch or broiler kiss on top.
Use sturdy parchment lifts because the marshmallow clings. Toast just until golden and blistered for that authentic look.
The graham bits add crunch and buttery warmth that balances the goo.
Cool before slicing with a greased knife. Serve immediately for stretch or chilled for tidy squares.
Either way, they deliver big summer nostalgia indoors.
9. Turtle Brownie Bars
Sticky, crunchy, and wildly indulgent, these turtle bars stack texture like champs. A fudgy base gets draped in soft caramel, studded with toasted pecans, then finished with a chocolate drizzle.
Each square eats like a candy shop special.
Cook caramel to a thick pour that sets but stays sliceable. Toast pecans for deep nuttiness and add a pinch of salt.
The drizzle seals everything together and looks elegant.
Chill to lock the layers before cutting. Serve small squares because they are rich.
Expect quiet at the table followed by requests for the recipe card.
10. Rocky Road Bars
Messy and nostalgic in the best way, rocky road bars pack chocolate with marshmallows and nuts. The mixture sets into bumpy, craggy squares that look playful and taste luxurious.
Sweet, salty, and soft-crunchy collide perfectly.
Use a mix of almonds and walnuts for varied crunch. Fold in mini marshmallows gently so they keep pockets of chew.
A little salt and vanilla sharpen the sweetness.
Chill until firm, then slice with a warm knife. They travel well and hold at room temperature.
Kids and grown-ups both reach for seconds without hesitation.
11. Blondies With Brown Sugar and Vanilla
When you want buttery chew without full chocolate intensity, bake these blondies. Brown sugar gives butterscotch depth while vanilla perfumes every bite.
The texture lands dense-chewy with a shiny, crinkly top that feels familiar yet different.
Cream butter and sugar until satiny, then stir in eggs and vanilla. Fold in flour just until combined to avoid toughness.
A pinch of salt lifts the sweetness and adds bakery clarity.
Bake until edges set and center barely jiggles. Cool completely for tidy slices.
Serve plain or with a scoop of ice cream and warm caramel drizzle.
12. Chocolate Chip Blondies
These answer the cookie or brownie dilemma with one pan. Think buttery blondie base studded with melty chocolate pools in every bite.
The texture is soft-chewy at the center with lightly caramelized edges.
Use chopped chocolate for pockets and chips for distribution. Do not overbake or you lose the gooey magic.
A sprinkle of flaky salt on top makes the flavors pop and keeps sweetness balanced.
Let them cool enough to firm, but slice while still slightly warm. Serve with cold milk.
Watch them disappear faster than cookies at midnight.
13. Maple Pecan Blondies
Cozy and nutty, these blondies lean into maple for a fall bake sale favorite. Toasted pecans bring buttery crunch while maple syrup adds woodsy sweetness that lingers.
The bars slice clean and smell like your kitchen put on a flannel.
Reduce a bit of maple for concentrated flavor, then fold into the batter. Balance with brown sugar and a kiss of salt.
Toast pecans until fragrant so they stay crisp inside the crumb.
Cool fully, then cut into tidy squares. A maple glaze is optional but delightful.
Pack them for tailgates, picnics, and leaf-peeping afternoons.
14. Toffee Crunch Bars
These bars combine a buttery base with caramelized toffee bits that crunch at the edges. The contrast between delicate shortbread and sweet snap is addictive.
A thin chocolate layer ties everything together and looks polished without extra work.
Cream butter for tenderness, then press dough evenly for consistent bake. Scatter toffee bits over the top so they melt slightly.
Pull just as the edges turn golden to avoid overbrowning.
Cool completely before adding the chocolate layer. Finish with a light sprinkle of salt for balance.
Slices pack perfectly for parties and potlucks.
15. Lemon Bars With Shortbread Crust
Not every winner needs chocolate. These lemon bars explode with bright, tangy curd over a buttery shortbread crust.
The sweet-tart balance wakes up taste buds and makes a dessert table feel sunny.
Zest generously so the oils perfume the filling. Bake the crust until lightly golden before adding the lemon mixture to keep it crisp.
A fine dusting of powdered sugar finishes the look elegantly.
Chill until firm for clean, sharp cuts. Serve cold for the most refreshing bite.
These bars vanish fastest when people need a citrusy palate reset.
16. Raspberry Crumble Bars
Jammy, buttery, and wonderfully crumbly, these bars bring fruit forward without fuss. A sandy dough doubles as base and topping, hugging a thick layer of raspberry jam.
Each bite blends sweet, tart, and buttery notes in perfect harmony.
Use seedless jam for smoothness or keep seeds for texture. Add lemon zest to the crumble for brightness.
Bake until the top turns golden and the jam bubbles at the edges.
Cool completely so the filling sets for neat slices. Dust with powdered sugar before serving.
They pack beautifully for picnics, lunches, and bake sales.
17. Oatmeal Fudge Bars
Think classic lunchbox treat, upgraded. A chewy oat base supports a thick, glossy fudge layer that sets sliceably soft.
The combination feels wholesome and indulgent at once.
Use old-fashioned oats for chew and structure. Cook a quick stovetop fudge with chocolate, sweetened milk, and vanilla for a smooth spread.
Reserve some oat mixture to crumble on top for texture contrast.
Chill until firm, then cut into generous rectangles. They travel well and taste even better the next day.
Pair with coffee for adults and cold milk for kids.
18. Seven-Layer Magic Bars
These bars prove that more really can be more. A graham crust carries layers of chocolate, butterscotch, sweet coconut, and nuts, all bound by condensed milk.
The bake transforms everything into a sticky, toasty, crunchy wonder.
Press crust firmly so the bars hold together. Scatter layers evenly for balanced bites.
Bake until edges caramelize and the center turns golden with bubbles.
Cool completely before slicing to avoid crumbling. They cut rich, so go for small squares.
The flavor sings at room temperature, where textures stay perfectly chewy and crisp.
19. Cinnamon Roll Bars
All the cinnamon roll comfort, none of the waiting. These bars bake into soft, gooey squares swirled with cinnamon sugar and finished with a creamy glaze.
The result tastes like a bakery morning treat, built for sharing.
Mix a tender vanilla batter and swirl in a brown sugar cinnamon paste. Bake until barely set so the center stays plush.
Whisk a quick cream cheese glaze and drizzle while warm.
Let the glaze set slightly before slicing. Serve warm for maximum nostalgia.
Your kitchen will smell like Saturday morning happiness in minutes.
20. Millionaire’s Shortbread Bars
These look and taste like a prize all by themselves. A buttery shortbread base, a thick caramel center, and a glossy chocolate cap stack into picture-perfect layers.
Each square eats rich, crisp, and silky in sequence.
Bake shortbread lightly golden for snap. Cook caramel to a soft-firm stage so it sets sliceably.
Temper or gently melt chocolate for a smooth, shiny finish without bloom.
Chill, score, then cut with a hot knife for flawless edges. Add a pinch of flaky salt if desired.
Small squares go far, but seconds are common.
