Easy Dessert Bars No Mixer – Simple, Gooey, Crowd-Pleasing Treat

Skip the stand mixer, skip the fuss—these easy dessert bars come together with a bowl, a whisk, and a few pantry staples. They’re soft, chewy, and loaded with chocolate, with crisp edges and a gooey middle. Perfect for last-minute guests, bake sales, or a cozy night in.

The batter mixes by hand in minutes, and the bars bake up beautifully every time. If you can stir, you can make these.

Why This Recipe Works

These bars use melted butter instead of creamed butter, which means you don’t need a mixer to get a rich, chewy texture. Brown sugar adds moisture and a caramel note, so the bars stay soft for days.

A simple ratio of flour to butter keeps them dense but not cakey. The recipe is flexible too—swap chocolate chips for nuts, candies, or dried fruit without changing the base. Best of all, it’s a one-bowl batter, so cleanup is quick.

Ingredients

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk (for extra chewiness)
• 2 teaspoons vanilla extract
• 1 cup + 2 tablespoons (140 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (170 g) chocolate chips or chunks (mix of dark and milk is great)
• Optional: 1/2 cup (60 g) chopped nuts, shredded coconut, or M&M’s

Instructions

1. Prep the pan: Heat the oven to 350°F (175°C).

   Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

2. Melt the butter: Melt the butter gently on the stove or in the microwave. Let it cool for 3–4 minutes so it’s warm, not hot.
3. Mix the wet ingredients: In a large bowl, whisk the brown sugar and granulated sugar into the melted butter until glossy and combined, about 30 seconds.

   Whisk in the egg, egg yolk, and vanilla until the mixture looks creamy.

4. Combine the dry ingredients: In the same bowl, add the flour, baking powder, baking soda, and salt. Fold with a spatula just until no dry streaks remain. Don’t overmix.
5. Add mix-ins: Fold in the chocolate chips (and any optional add-ins) until evenly distributed.

   The batter will be thick.

6. Spread and smooth: Scrape the batter into the pan and press it into an even layer. Sprinkle a few extra chips on top for looks.
7. Bake: Bake for 20–25 minutes, until the edges are set and lightly browned, and the center is puffed but still soft. A toothpick should come out with a few moist crumbs.
8. Cool and slice: Cool in the pan for at least 30 minutes.

   Lift out using the parchment and cut into 12–16 bars. For extra neat slices, chill for 20 minutes before cutting.

How to Store

• Room temperature: Store in an airtight container for up to 4 days. Slip in a slice of bread to keep them soft.
• Refrigerator: Keeps for 1 week; bring to room temp before serving for best texture.
• Freezer: Wrap bars individually and freeze up to 2 months.

  Thaw at room temp or microwave for 10–15 seconds.

Why This is Good for You

Homemade dessert means you control the ingredients. There are no artificial flavors or preservatives, and you can adjust the sweetness to taste. Adding nuts or seeds brings healthy fats and a little protein, which helps with satisfaction.

Portioning the bars into smaller squares makes it easier to enjoy a treat without going overboard. Plus, baking at home is a calming ritual—good for the mind as much as the taste buds.

What Not to Do

• Don’t overbake. Dry bars happen fast. Pull them when the center still looks slightly soft.
• Don’t add hot butter to eggs. It can scramble them.

  Let the butter cool a bit first.

• Don’t overmix the batter. Overmixing makes the bars tough. Fold just until combined.
• Don’t skip the salt. A little salt balances sweetness and boosts flavor.
• Don’t slice too soon. Warm bars crumble. Give them time to set for clean cuts.

Recipe Variations

• Salted Caramel Swirl: Dollop 1/4 cup caramel sauce on top of the batter and swirl with a knife.

  Finish with flaky sea salt.

• Peanut Butter Chocolate: Replace 3 tablespoons of butter with 3 tablespoons creamy peanut butter. Add peanut butter chips.
• Oatmeal Cookie Bars: Swap 1/3 cup of the flour for quick oats. Add raisins or chopped dates.
• Coconut Almond: Stir in 1/2 cup shredded coconut and 1/3 cup sliced almonds.

  Use dark chocolate for balance.

• Birthday Sprinkle Bars: Add 1/3 cup rainbow sprinkles and use white chocolate chips. Fun and kid-friendly.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour with xanthan gum. Check mix-ins for gluten.
• Dairy-Free: Use plant-based butter and dairy-free chocolate.

  Works great with coconut oil too (use 7 tablespoons).

FAQ

Can I double this recipe?

Yes. Bake in a 9×13-inch pan for 22–28 minutes. Watch the edges; they’ll turn golden first.

Start checking at 20 minutes.

What if I only have white sugar?

Use 3/4 cup total granulated sugar, but expect a slightly drier, less caramelly bar. If you can, add 1 tablespoon molasses to mimic brown sugar.

Do I need to use both baking powder and baking soda?

Using both gives lift without making the bars cake-like. If you only have one, use 3/4 teaspoon baking powder and skip the soda.

Texture will still be good.

My bars sank a bit in the middle. What happened?

That’s usually from underbaking or cutting too soon. Bake until the edges are set and the center is just barely firm.

Let them cool before slicing.

Can I make these less sweet?

Reduce the granulated sugar to 2 tablespoons and keep the brown sugar at 3/4 cup. You can also use darker chocolate to balance sweetness.

How do I get shiny, crackly tops?

Whisk the sugars well into the warm butter, then whisk in the egg and yolk until glossy. That extra mixing helps create a thin, shiny crust.

Can I bake this in a metal or glass pan?

Both work.

Metal bakes faster and gives crisper edges. If using glass, add 2–3 minutes to the bake time and don’t preheat the pan.

What’s the best way to rewarm bars?

Microwave a square for 8–12 seconds to bring back the gooey center. If you prefer crisp edges, warm in a 300°F (150°C) oven for 5–7 minutes.

In Conclusion

These easy dessert bars are the kind of recipe you make once and keep forever.

No mixer, no special tools, just simple steps and big flavor. Keep the base the same, change up the mix-ins, and you’ve got a new treat every time. Whether it’s a bake sale win or a weeknight sweet fix, this one-bowl wonder always delivers.