Friday, April 24, 2020

Chocolate Chip Gooey Bars

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I don’t like rectangles. The reason that I don’t like rectangles is because they’re not squares. I like squares. Squares are comfortable. So, whenever a recipe calls for a 9” x 13” pan, I use a 10” x 10”. Sure, it has a little less area over all, but that just means that your baked good is going to be a bit thicker. When you’re baking a cake, or brownies, or making some type of candy, wouldn’t you rather it be thick than thin? Wouldn’t you like more dessert deliciousness per mouthful? I think that you would. I think anything baked in a square pan always comes out better than a rectangular pan, not to mention that it is much easier to line with parchment or foil to facilitate easy lifting from the pan, and consequently, makes it much easier to slice into neat little (or big) squares.

This recipe for Chocolate Chip Gooey Bars is one that I adapted to the 10” x 10” pan. Stop what you’re doing and make these. They are astoundingly good. They’re very rich, so you will be satisfied with a small piece (if you can stop yourself), and your family will adore you.
Chocolate Chip Gooey Bars
Adapted from The Baking Chocolatess

Bottom Layer
1 yellow cake mix
1 large egg
½ c. butter, melted
  
Cream Cheese Layer
1 8-oz. pkg. cream cheese, softened
2 large eggs
1 t. pure vanilla extract
1 1-lb. box powdered sugar
½ c. butter, melted
1 c. semi-sweet chocolate chips

Icing
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips

Preheat oven to 350°F. Spray a 10” x 10” baking pan with Baker’s Joy. Line with foil, allowing a 2” overhang on each end; set aside.

In a large bowl, beat together cake mix, egg, and butter.

Pat cake mix mixture into the bottom of prepared pan; set aside.

In another large bowl, beat cream cheese until smooth; beat in eggs and vanilla. Add powdered sugar and beat until creamy.  Reduce speed of mixer and gradually add melted butter, beating well. Fold in chocolate chips. Pour cream cheese filling onto cake mixture and spread evenly. Bake for 50 minutes.

Remove from oven and scatter the milk and semi-sweet chocolate chips on top of the bars. Allow to soften 2-3 minutes and then, using an offset spatula, spread the chocolate to cover.

Allow to cool for at least an hour and then cut into bars.




5 comments:

Gina said...

I literally have no business baking these, but they sound like a good celebration dessert for when I can have dinner with the fam again!

Angie's Recipes said...

Buttery crust with a gooey filling, then a chocolate topping...what a winning combination!

Linda said...

I've never made a gooey cake - just sounded to "gooey" to me - but this looks really, really good.

sandy said...

i don't know why but I chuckled about your dislike of rectangles...just writing it made me chuckle more. That was something that struck me as "adorable" ...lol..can't help it. It looks delicious. If I had to describe what shape I prefer it would have to be the shape of a half moon.. wonder what that means.

have a great week ahead.

Pattie @ Olla-Podrida said...

It’s true, Sandy. I make a rectangular exception when it comes to baking casseroles. :-)