Life has been crazy lately. Between work, keeping up with stuff around the house, and everything else that needs to be done, it seems like the days just don’t have enough hours to get everything done and still have time to relax. I haven’t had the chance to try out any new baking recipes lately, either. I usually default to my chocolate chip cookies. Banana bread is frequently made if we have some banana’s that have been left ignored and unloved for a little too long.
My husband started a new job recently. He told me they always have a snack table stocked with candies, baked good, and other treats that are brought in to share with the floor. Since I love to bake, I jumped at the chance to whip something up for him to take into work with him. After searching for more than an hour, not knowing what in the world I was even looking for, I stumbled upon a multi-layered cookie bar recipe that piqued my interest. The recipe came from one of my favorite baking sites, Bake or Break, so I knew I couldn’t go wrong in using it.
I clicked on the link, read the instructions and it seemed easy enough. There was just one thing stopping me; did I have all of the ingredients? I scrolled to the bottom of the page, read through them…SCORE! I wouldn’t have to make a late night trip to the store to get anything that I should have lying around the kitchen anyway, like eggs or brown sugar.
I made the cookie bars, packaged them up, and out the door they went that next morning. My husband texted me at lunch to say that they were going over well with about half of them left. When he came home with the container later that evening, nothing but crumbs remained at the bottom.
Fast forward to a few weeks later, and I got the urge to make these cookie bars again for something sweet to have around for the weekend. The flavors of the chocolate bottom and vanilla top meld together for a perfect sweetness. They aren’t too rich, are soft, and are pretty to look at if made for work, friends, or family. These Black Bottom Cookie Bars will be going into my frequently made rotation of desserts. My only hope is that next time they last longer than two days!
- 1 cup unsalted butter, melted (plus more for baking dish)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 & 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/4 cup unsweetened cocoa powder
- 1 & 1/4 cups semisweet chocolate chips
- Preheat oven to 350°. Lightly butter an 8-inch square baking pan. Line with parchment, leaving about a 2-inch overhang on two sides. Lightly butter parchment.
- Whisk together butter and both sugars in a large bowl. Whisk in eggs and vanilla. Gradually add flour and salt, mixing just until moistened.
- Divide batter in half, and transfer one half to a separate bowl. Stir in cocoa powder and chocolate chips until combined.
- Place chocolate batter in baking pan. Spread evenly and smooth top. Spread plain batter on top of chocolate batter. Smooth top.
- Bake 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on wire rack.
I only did two things slightly differently when I made these. The first is that I lined the baking pan with foil and sprayed it with cooking spray. Also, I took the bars out of the oven after 23 minutes. We have a powerful oven, so baking times will vary depending on your oven.