Saturday, March 3, 2012

Black & White Butter Bars

Pin It
These bars are fantastically rich with a baked on 'frosting'.  Just a small piece is quite enough to satisfy your sweet tooth.  Would be great with a small scoop of ice cream or a hot cup of coffee.  The picture isn't very good - the bars went so quickly and I had forgotten to take a photo when we first cut into them - so this was the very last piece in the pan.  You could make a double batch of the chocolate bottom to have a taller cake bottom - but I wouldn't double the top.  They are very moist and a bit gooey.  Oh so very delicious.

Black & White Butter Bars

Chocolate Base -

1 1/2 cups all purpose flour
2/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 stick (8 tablespoons) butter, melted
2 eggs
2 teaspoons vanilla
'Frosting' topping -
1 8-ounce brick cream cheese, room temperature
1 stick (8 tablespoons) butter, room temperature
2 eggs
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup white chocolate chips, melted

Preheat oven to 350.  Spray a 9x13 pan with cooking spray.  In a large bowl combine flour, cocoa, baking powder, baking soda, salt and sugar until well mixed.  Add melted butter, both eggs and vanilla and mix until a stiff dough forms.  Pour dough into pan and press it down so the bottom of the pan is covered evenly.  Set aside.

In another bowl cream together butter and cream cheese with a mixer until smooth.  Add eggs, one at a time, mixing well after each.  Add vanilla, powdered sugar and melted white chocolate and mix well.  Pour over topping over chocolate base and spread evenly.

Bake 35 to 45 minutes or until top is softly golden brown.  It will look a little wiggly still, but it will set as it cools.  Cool at room temp for an hour then put in refrigerator to cool the rest of the way.  Before serving set it out so it has time to come to room temperature.  You can dust each individual piece with powdered sugar if you like.


1 comment:

  1. I have a batch in the oven right now! Karin