Raspberry Brownie Cookie Bars

  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 24



box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
cup water
cup vegetable oil
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
cup butter, softened
can (14 oz) sweetened condensed milk (not evaporated)
1 1/2
cups milk chocolate chips
cup raspberry preserves
cup chopped pecans


  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
  • 2 In large bowl, stir brownie mix, water, oil and 2 of the eggs until blended. Spread half of the batter in pan.
  • 3 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.
  • 4 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. Sprinkle with pecans. Bake 20 minutes longer or until top is set and starting to brown. Cool completely in pan on cooling rack.
  • 5 Use foil to lift from pan. Cut into 6 rows by 4 rows.



Expert Tips

You can use cooking parchment paper rather than foil for lining the pan, or grease the pan instead with shortening or cooking spray. If you don’t line the pan, run a knife around the edges when you remove it from the oven to keep bars from sticking.

Serve brownie bars warm topped with a scoop of ice cream!

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.