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Add butter in a sauce pan, allow to melt and you can use ghee/clarified butter as well, to make such do refer the video tutorial HERE.
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Pour the melted butter in a wide mixing bowl.
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Add few drops of melted butter on edges of the rectangle cake pan and stick parchment paper over it (Pic 1), you no need butter for aluminum foil.
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Do overhang enough parchment paper on sides to help you lift from the pan when they are done.
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Keep the parchment or foil laid pan aside.
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Pre heat the oven to 350° F / 180° C.
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In another wide bowl add 2 cups of whole wheat flour (Pic 2).
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Take a batch of flour and lumpy brown sugar or jaggery powder grind to fine texture to break the lumps in sugar ( refer video tutorial).
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Add the powdered sugar flour mixture back to the flour bowl.
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Whisk flour, baking powder, soda and salt together (Pic 3), set aside .
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Now add the melted butter bowl and start preparing the cookie dough.
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Add Oil (Pic 4) and one egg at a time (pic 5), whisk until combined.
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After the second egg do add vanilla extract (Pic 6) and whisk until combined.
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Add yogurt (Pic 7, also reserve 1 tbsp to add if needed at the end), and mix well.
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Fold the dry ingredients (Pic 8) into yogurt mixture until just combined, do not over mix (Pic 9).
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If needed and you see traces of dry flour do add the reserved yogurt and bring to consistency like shown in Pic 10.
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Whole wheat flour needs more yogurt compared to regular baking flour.
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Now add chocolate chips (Pic 11, I usually chill chips and cadies for 30 minutes in refrigerator to get crunchy bars), fold gently using rubber spatula.
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Evenly place the batter into prepared 10X10 inch (pic 12) or 13 X 9 inch cookie pan also smooth the top.
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Take care of the edges too, press them gently all over the sides (pic 13).
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Now place M&M candies here and there over the cookie dough and press slightly (Pic 14).
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Bake in preheated oven @350F/180C until top is cracked, and light golden brown, 22 to 25 minutes (Pic 15).
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The cookie bars looks soft and gooey once they are out from the oven but when cooled completely they turn crisp and perfect.
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Cool on wire rack to room temperature, I left it as it is for an hour.
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Gently remove the baked bars from the pan by using the overhang foil and also place hand underneath while lifting up.
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Transfer to cutting board and cut into 25 decent bars (pic 16).
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Once cooled completely store in an air tight container.