Bar Cookies

Dark or Burned

Here are some helpful solutions for the common causes:

Dark baking pans absorb more heat and transfer it to the bars

SOLUTION

Use a light-colored shiny aluminum baking pan.; dark pans absorb more heat and transfer it to the bars. When using a dark colored baking pan, reduce the oven temperature by 25°F, and/or reduce the baking time.

Baked too long

SOLUTION

Most recipes will have a range for the baking times. Always set the timer for the least amount of time and then bake longer only if necessary.

Glass conducts heat more than metal

SOLUTION

Reduce the oven temperature by 25°F.

Oven rack too low

SOLUTION

Position oven rack in the center of the oven.

Oven temperature too high

SOLUTION

Oven thermostats can change over time, requiring temperature adjustments by the baker or calibration by a professional. To assure the correct temperature each time you bake, always use an oven thermometer.

As altitude increases, liquids and even the moisture in foods evaporate faster

As altitude increases, liquids and even the moisture in foods evaporate faster. This causes bar cookies to continue to brown a bit more than usual after they have been removed from the oven.
Reduce oven temperature or baking time.
Since bar cookies continue to brown a little after removing from the oven, bake to a lighter color than desired. Learn more about High-Altitude Baking.

Unbleached and bread flour contain more protein than bleached all-purpose flour

SOLUTION

Use bleached all-purpose flour. It usually contains less protein than either unbleached or bread flour. The more protein a flour has, the darker in color the baked bars will be. Learn more about flour.