Ultimate Gooey Chocolate Bars

Irresistibly soft and chewy cookie bars packed with melty chocolate chips and a buttery, golden crust&mdashperfect for sharing at any occasion.

I first made these bars for a family gathering and they disappeared within minutes, becoming our new favorite dessert.

Ingredients

• Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt
• Wet Ingredients: 1 cup (225 g) unsalted butter melted and slightly cooled 1 1/4 cups (250 g) packed light brown sugar 1/2 cup (100 g) granulated sugar 2 large eggs room temperature 2 teaspoons pure vanilla extract
• Add-Ins: 2 cups (340 g) semisweet chocolate chips Optional 1/2 cup (60 g) chopped walnuts or pecans

Instructions

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Step 1:

Preheat your oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving a slight overhang for easy removal.

Step 2:

In a medium bowl whisk together the flour baking soda and salt. Set aside.

Step 3:

In a large bowl mix the melted butter brown sugar and granulated sugar until smooth and creamy.

Step 4:

Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract.

Step 5:

Gradually fold in the dry ingredients until just combined do not overmix.

Step 6:

Gently fold in the chocolate chips and nuts (if using).

Step 7:

Spread the dough evenly into the prepared pan smoothing the top with a spatula.

Step 8:

Bake for 23–28 minutes or until the edges are golden and the center is just set (do not overbake for gooey bars).

Step 9:

Remove from the oven and cool completely in the pan on a wire rack. Once cool lift out and cut into bars.

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

Check price on Amazon

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

Check price on Amazon

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My family loves enjoying these cookie bars fresh out of the oven on cozy weekend afternoons.

Notes

For extra gooeyness slightly underbake the bars and let them finish setting in the pan Swap semisweet chips for milk dark or white chocolate Add a sprinkle of flaky sea salt on top before baking for a gourmet touch Serve warm with vanilla ice cream for a decadent treat

Required Tools

9x13-inch (23x33 cm) baking pan Mixing bowls Whisk Spatula Parchment paper Wire rack

Nutritional Information

Calories 295 Total Fat 15 g Carbohydrates 39 g Protein 3 g per bar based on 16 servings without nuts

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Make fresh homemade yogurt and fermented foods easily for breakfasts, snacks, and recipes.

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Enjoy these cookie bars as a delightful treat that’s perfect for any occasion.

Recipe Q&A

→ What makes these bars gooey?

Slightly underbaking the bars allows the center to remain soft and chewy, creating the characteristic gooey texture.

→ Can I substitute semisweet chips with other chocolate types?

Yes, milk, dark, or white chocolate chips can be used to vary flavor and sweetness according to preference.

→ How can I add a crunchy element?

Chopped walnuts or pecans folded into the batter provide a delightful crunch and complement the chocolate.

→ What is the best way to serve these bars?

These bars are excellent served warm, optionally paired with vanilla ice cream for a rich, decadent treat.

→ How do I prevent the bars from overbaking?

Remove the bars from the oven once edges turn golden and the center is just set to maintain a soft and gooey texture.