Ooey Gooey Butter Bars
Ooey Gooey Butter Bars are definitely just what the name implies. They are so rich, they are bound to satisfy that sweet tooth.
My inspiration comes from living in the St. Louis region of the country where the gooey butter cake originates. Over the years, different variations have emerged. Legend has it that during the Great Depression, a South St. Louis German baker was making a yellow cake and made a mistake on his ingredients. What he ended up with was a gooey mess, but since it was the Depression and those ingredients were scarce, he served it anyway. It seems the St. Louisans loved it so much, they couldn’t get enough. Thus, the gooey butter cake was born. Ooey Gooey Butter Bars would be the perfect ending to my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Ooey Gooey Butter Bars:
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- 1 Brownie mix, family size
- 1/2 cup butter
- 3 eggs
- 1/4 cup water
- 3/4 cup pecan pieces
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 4 cups confectioner's (powdered) sugar
- 6 ounces chocolate chips
- cocoa powder for dusting
Preheat oven to 350 degrees.
Spray a 9 x 13 pan with cooking spray.
Melt the butter in the microwave.
Add the brownie mix and mix to incorporate.
Add one egg, water and pecan pieces.
Stir to combine.
Pour into the prepared pan.
Beat the softened cream cheese, vanilla and remaining eggs in a large bowl until well combined.
Gradually beat in the powdered sugar, one cup at a time, until well incorporated.
Stir in the chocolate chips.
When the mixture is smooth, pour over the brownie mixture.
Bake for 40-45 minutes or until the top is medium brown and a thin crust forms on top.
When removed from the oven, dust with sifted cocoa powder.
Cool completely before cutting.
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