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Really Easy Brownie Pastry Bars

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Really Easy Brownie Pastry Bars are delicious brownie filled pastry bars.

Absolute chocolatey deliciousness! So simple to make and dairy free too!

Brownie bars piled on a white place on a white wood table
Brownie bars with chocolate topping, but no powdered sugar.

Really Easy Pastry Brownie Bars is a delicious snack or dessert.

The instructions may seem complicated at first glance, but I promise that this is just so easy!

Just cut the pastry dough to size, place the filling on each piece, roll, and bake! That’s all there is to it.

When the come out of the oven, sprinkle with powdered sugar (optional), and drizzle with the chocolate topping.

Kids love them! …and so do adults!

Prefer an entire pastry to serve at the table? Try Really Easy Brownie Pastry.

If I can bake, anyone can

I am the type who hates paying more for something than I feel it’s worth and and loathe paying a lot for something I can bake at home.

So, paying a lot of money for a cake similar to one I can bake on my own just doesn’t work for me.

My problem was that I couldn’t really make a layer cake. I could make one in a 9″ x 13″ pan, but not one that could be used for a birthday or celebration.

For years, I tried, failed, and gave up. Then again, tried, failed and gave up.

It normally wasn’t the taste that was the problem, it was other things such as density or lopsidedness.

One day, I decided that no matter what, I would learn to make a decent looking cake (I wasn’t even aiming for good-looking, just decent).

One day, my daughter Elissa came into the kitchen during one of my “I will learn to do this” phases and stopped.

“You are NOT really measuring oil in the palm of your hand!”

I wasn’t sure what the problem was. I couldn’t be bothered to stop what I was doing to get the measuring spoons and I certainly know what a tablespoon of oil should look like…

“You can’t bake the way you cook,” she informed me (I often cook by “it looks right” or “it tastes right”, not by directions – which I often find people make unnecessarily complicated).

Finally, I decided OK, I am going to follow directions. I will measure properly and that will be it. So, I did.

The cake came out tasting really good, but it was really heavy.

I complained to Elissa.

“I followed the directions and even measured and look at it!”

We decided that she would try the recipe to see what was wrong (she is great at following exact measurements and was tired of my complaining).

I read the instructions to her (off a very highly reviewed recipe) and was very gratified when it came out heavy for her too. Ha!

She insisted we go over the instructions again and she also wanted to see the original recipe. I gladly showed her.

“You doubled the recipe,” she accused me. “Why?”

“Because I wanted a higher cake.”

“That is NOT considered following directions. The recipe is for two pans and you put double in each pan, so it couldn’t rise.”

Oh. I took back my “ha” and never did that again.

After a while, I finally gave in. Now, I follow directions, measure properly, and use the proper tools.

Not surprising, everything I bake comes out as it should (of course…as long as I don’t forget to remove from the oven…!).

Baking Pantry Essentials

I never know when someone in my family is going to want a dessert at home, to bring to a friend’s house or need for an event, so I like to make sure I can bake anything with very short notice.  To that end, I keep a variety of supplies and ingredients in the house that will allow me to do just that. 

I can’t tell you how many times I was glad to have whatever I needed within reach for the last minute visitor or for when one of my kids went to a friend or had a school event without much prior notice.

I have slowly collected things over the years as I needed them (or if I found a good sale) and like to keep more than one of the smaller items, in case I don’t want to wash dishes in the middle of baking.

My basic “equipment” includes:

  • a stand mixer, which I use mostly for dough and, sometimes whipping
  • a hand mixer (for things that aren’t dough and I don’t want to mix manually)
  • a small scale
  • different sizes and shapes of baking pans, including loaf pans
  • mixing bowls (or just large bowls – I have plastic, glass, and metal)
  • cookie sheets 
  • pie dishes
  • dry measuring cups
  • liquid measuring cups
  • whisks
  • rubber spatulas (really good for when you don’t want to leave anything in the bowl)
  • rolling pins
  • a baking mat for rolling out dough
  • baking strips
  • a good supply of baking (or parchment) paper (also round for layer cakes)

I can certainly get by without a lot of the above, but it makes baking so much simpler when I just have whatever I need at my fingertips.

In addition to the equipment, there are the baking ingredients that I try to keep in the house at all times: 

  • flour
  • white granulated sugar
  • brown sugar (light/dark – I usually keep dark)
  • confectioners sugar(powdered sugar)
  • salt
  • baking powder
  • baking soda 
  • cocoa powder
  • ground cinnamon
  • ground nutmeg
  • ground ginger
  • ground cloves
  • baking chocolate
  • chocolate chips
  • instant dry yeast
  • vanilla and/or vanilla sugar
  • cooking oil/cooking spray
  • margarine or butter
  • eggs
  • honey
  • instant coffee
  • various extracts (real or imitation)

I also make sure that I have the following on hand to be able to make a variety of fillings, frostings, and toppings:

  • whipping cream
  • powdered pudding mix
  • powdered sugar
  • a good chocolate spread

Then, there is the following to make last-minute quick desserts:

  • packaged pie dough or ready-made pie crusts
  • puff pastry dough

Lastly, it’s not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.


Want to easy your conscience about eating such a delicious dessert? Check out the benefits of chocolate !

Yield: 12 bars

Really Easy Brownie Pastry Bars

Brownie bars piled on a white place on a white wood table

Delicious brownie filled pastry bars.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • Pastry Puff sheets that measure a total area of 10" x 24" (or 8" x 30", etc) - for 12 rectangles that measure 4" x 5" a piece *
  • 1/4 cup powdered (confectioner's) sugar, if desired


  • 3/4 cup flour
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup oil
  • 2 eggs
  • 2 teaspoons vanilla extract (imitation is fine)

Chocolate topping (if desired)

  • 1 cup powdered (confectioner's sugar)
  • 2 tablespoons cocoa powder
  • 2 - 3 tablespoons water or non-dairy milk substitute, such as oat milk


    The brownie bars

    1. In a bowl, mix the flour, cocoa powder, sugar and salt.
    2. Add oil, eggs, and vanilla extract and mix well.
    3. Spread or roll out pastry dough.
    4. Cut pastry dough into rectangles of 4" x 5" rectangles.
    5. Spoon filling into middle of each rectangle (there should be a frame of dough around the sides).
    6. Fold the longer 5" sides of the dough over the filling and overlap.
    7. Gently flip the bars over on to a lined or greased baking sheet. Place in a oven that has been preheated to 350°F and bake for 20 - 30 minutes until the dough has become a light golden brown.
    8. Remove from oven.
    9. Sprinkle powdered sugar over the top, if desired.

The chocolate topping

  1. Mix powdered sugar, cocoa in a bowl.
  2. Add 2 tablespoons of liquid and mix well. Add up to one more tablespoon of liquid only if needed to be able to drizzle (if you add too much liquid, add a little more powdered sugar to compensate).
  3. Drizzle on top of brownie bars as desired.


* You can divide the dough and the filling as you like, just make sure you can fold the pastry over it.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 433Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 342mgCarbohydrates: 57gFiber: 3gSugar: 28gProtein: 8g

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