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.

Mounds Bar Brownies

 My aunt, my son, and I all converged on my dad's house yesterday morning to clean, move furniture, and set up for the St. Patrick's Day dinner that I will be serving at his house instead of ours come Sunday.  It will be the first time in over a decade that I haven't hosted it at home, but these are difficult times. As slight as this holiday may be to most people, St. Pat's has always been a well celebrated favorite of mine, and this year represents the first that we will observe as a family since my mother passed away. Yesterday, as we all worked together, and dad grilled steaks for our lunch, we kept mother firmly in mind giving consideration to what she would have wanted with every move that we made.

 Though dad provided the lunch, and a delicious one it was, I brought the dessert. Mother was never the fan of coconut that dad is, so the dessert was for him, Mounds Bar Brownies. Surely one of the easiest desserts I've ever made, it is also a good one, particularly for the chocolate and coconut fan, and was greedily consumed by all. These are sweet, chewy, and rich, so cut them into small squares.

Mounds Bar Brownies

INGREDIENTS:

1 Duncan Hines Family Size Brownie Mix

1 14-oz. bag shredded coconut (5-1/3 cups)

1 14-oz. can sweetened condensed milk

1-1/3 cups powdered sugar

1 can Duncan Hines Milk Chocolate frosting

DIRECTIONS:

Preheat oven to 350°F.  Spray a 9” x 13” pan with Pam.  Prepare brownies according to package directions; pour into pan, and spread to cover the bottom.  Bake and let cool completely.

Meanwhile, in the bowl of a stand mixer, combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are thoroughly blended.  Spread coconut mixture over cooled brownies.

Place can of frosting, lid and foil sealer removed, into the microwave and heat on high for 10-20 seconds until pourable.  Pour frosting over the coconut mixture, and smooth out with an offset spatula. Allow the icing to set (I popped mine into the freezer for about 15 minutes), before cutting into squares.

This post is linked to:

Foodie Friday

Sweets for a Saturday

Sugar and Spice