Black Bottom Cookie Bars
Black Bottom Cookie Bars are a delicious celebration of one of baking’s classic flavor combinations – chocolate and vanilla!
Having lived in the South all of my life until 2010, summer had always meant unbearable heat and a few months of staying inside as much as possible. I won’t say that it doesn’t get plenty hot here in New York. It certainly does. Thankfully, though, it’s not quite as long-lived as all of the other summers I’ve known. 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.
A few weeks ago, the good folks over at Everyday Food* were kind enough to send me a copy of their special summer issue. With my brand new summer attitude, I delved in and found several recipes to add to my seemingly insurmountable “to-try” pile.
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.
I love that this recipe starts as one simple batter that is then divided to make the chocolate and vanilla layers. That makes mixing so much quicker and easier. Then it’s just a matter of spreading the layers in the pan and baking!
These Black Bottom Cookie Bars are one of my favorite treats for sharing. They are a delicious celebration of simple flavors in an equally simple recipe. That’s the best kind of sweet treat!
More of BoB’s Best Bar Cookies
Black Bottom Cookie Bars
Yield: 12 to 16 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Black Bottom Cookie Bars are a wonderfully delicious chocolate-vanilla experience!
- 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
- 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.
- 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.
- 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.
- Place the chocolate batter in the baking pan. Spread evenly and smooth the top.
- Spread the plain batter on top of the chocolate batter. Smooth the top.
- 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.
Recipe slightly adapted from Everyday Food.*
*Everyday Food is sadly no longer published, but many of the recipes can be found with Martha Stewart.