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BLACK BOTTOM COOKIE BARS

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Black Bottom Cookie Bars are a delicious celebration of one of baking’s classic flavor combinations – chocolate and vanilla!


Summer had always meant unbearable heat and a few months of staying inside as much as possible.
With few exceptions for especially hot days, I am not as hesitant as I once was to spend time outside or turn on the oven and bake something delicious.

These cookie bars called to me. They were practically begging to be made. So, make them I did. And a wise decision that was.



Imagine, if you will, a bar with a rich, chocolate bottom layer. It has a double dose of chocolate with both cocoa powder and chocolate chips. Then there’s a vanilla top layer. While there’s no cream cheese involved, the taste and texture are reminiscent of cheesecake. The total package is a soft, chewy, delicious treat that works in any season in my kitchen.

BLACK BOTTOM COOKIE BARS RECIPE
Black Bottom Cookie Bars are a wonderfully delicious chocolate-vanilla experience!


INGREDIENTS:
  • 1 cup (226g) unsalted butter, melted (plus more for the baking dish)
  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, lightly beaten
  • 1 & 1/2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 & 1/4 cups (213g) semisweet chocolate chips
DIRECTIONS:
  1. Preheat oven to 350°F. Lightly butter an 8-inch square baking pan. Line with parchment, leaving about a 2-inch overhang on two sides. Lightly butter the parchment.
  2. Whisk together the butter and both sugars in a large bowl. Whisk in the eggs and vanilla. Gradually add the flour and salt, mixing just until moistened.
  3. Divide the batter in half, and transfer one half to a separate bowl. To one portion of the batter, add the cocoa powder and chocolate chips, and stir until combined.
  4. Place the chocolate batter in the baking pan. Spread evenly and smooth the top.
  5. Spread the plain batter on top of the chocolate batter. Smooth the top.
  6. Bake 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.