I learned a lesson today, which is don’t always trust a toothpick. I have been wanting to make these delicious looking cookie bars ever since I found the recipe several months ago. It was such a simple recipe and I didn’t think it could cause too much trouble. After sticking them in the oven, I waited impatiently until the timer went off. They looked good. The top was a golden brown and nothing was jiggly. I stuck in the toothpick, pulled it out, and there was the telltale signs of undercooked batter attached. Setting the timer for a few more minutes, I left them in. The toothpick went in one more time. This time, clean as a whistle, so out they came. Unfortunately, the toothpick lied. As you can see by the photos, they are slightly underdone. Undercooked in this house does not mean inedible, however, particularly when it comes to cookies. They are rich and gooey and I’m going to have to stick them in the freezer tonight or they will all disappear way too quickly.
Black-Bottom Cookie Bars
[recipe from Bake or Break]
1 cup unsalted butter, melted (plus a little for the pan)
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
1/4 cup semisweet chocolate chips, melted (optional)
Preheat the oven to 350°F. Lightly butter an 8-inch square pan. Line it with parchment with a small over hang on two sides for easy removal. Lightly butter the parchment.
Mix the butter and sugars together in a large bowl. Add in the eggs and vanilla (I did not have vanilla and panicked, but substituted maple syrup and I couldn’t tell the difference) and whisk together. Add in the flour and salt and mix together just until moistened.
Pour half of the batter into a separate bowl. Stir in the cocoa powder and chocolate chips until it is combined.
Place the chocolate batter into the pan, spreading evenly. Spread the plain batter over the top.
Bake for 25-30 minutes (until the top is golden brown and a toothpick inserted comes out clean. Cool it completely in the pan on a wire rack.
If desired, drizzle melted chocolate chips over the top.
