Black Bottom Cookie Bars Recipes

BLACK-BOTTOM BANANA BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. , Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.

BLACK BOTTOM COOKIE BARS

Steps:

• 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.

BLACK BOTTOM CREAM CHEESE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
• Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
• Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
• Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
• Bake in the preheated oven until set, about 30 minutes.
• Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

BLACK-BOTTOM BANANA BARS

Steps:

• In a mixing bowl, cream butter and sugar.
• Add egg and vanilla; beat until thoroughly combined.
• Blend in the bananas.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
• Divide batter in half.
• Add cocoa to half; spread into a greased 13-in x 9-in pan.
• Spoon remaining batter on top and swirl with a knife.
• Bake at 350 degrees for 25 minutes or until the bars test done.
• Cool.

BLACK BOTTOM SQUARES

Steps:

• Grease a 9 x 13 cake pan and preheat oven to 350.
• Topping: Mix cream cheese, sugar and salt in a mixer with paddle attachment.
• Add egg and beat until fluffy.
• Stir in chocolate chips.
• Remove to a bowl and clean mixer.
• Base: Sift dry ingredients together and put in mixer bowl.
• Mix liquid ingredients together, add to mixer and beat until fully incorporated.
• Assembly: spread base into cake pan until level.
• Drop teaspoonsfull of topping uniformly over base.
• Swirl topping into base with a knife.
• Bake about 20-30 minutes until a tester comes out clean.
• When testing doneness, make sure you test in a place where there are no chocolate chips.
• Cool and cut into squares.