I'm still working through the five pounds of chocolate chips we've had for awhile and found this recipe for Gooey Butter Chocolate Chip Shortbread Bars at Averiecooks.com.
Every word of that recipe name is something I love! I adapted it just slightly and ended up with a decadent chocolate chip bar with a wonderful shortbread crust.
Here's a shot to show you the "gooey" part:
That shortbread crust is buttery and crunchy, and is a perfect contrast for the sweet chocolate chips and that gooey center. We warmed it up, added a scoop of vanilla ice cream and our little eyeballs rolled back in our head!
It's a lot like the Pizookie dessert at B.J.'s Brewhouse (one of my favorite lunch spots).
Just an aside - every one of the chocolate chips I sprinkled on top of the dough ended up upside-down after baking. Huh. Go figure.
I was thinking that I might cook it a little longer next time and Bret said not to because the gooey dough was the best part!
We'll be making Gooey Butter Chocolate Chip Shortbread Bars again for two reasons - it's tastes terrific and I still have about two pounds of chocolate chips left.
Gooey Butter Chocolate Chip Shortbread Bars
Ingredients
- Shortbread Crust
- ½ C (1 stick) butter, softened
- 1 C all-purpose flour
- ⅓ C confectioners' sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Filling
- 2 tablespoon light corn syrup
- 1 tablespoon water
- 2 teaspoon vanilla extract
- ½ C (1 stick) butter, softened
- ¾ C granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 C all-purpose flour
- ¾ C, plus 2 tablespoon semi-sweet chocolate chips
Instructions
- Preheat oven to 350°. Set out eggs so they will be room temperature by the time you make the filling. Spray an 8-inch square baking pan with cooking spray, line with aluminum foil, then spray the foil. Set aside.
- To make the shortbread crust: To the bowl of a stand mixer fitted with a paddle attachment, add all of the shortbread ingredients and beat on low speed until combined and a soft dough forms, 2 to 3 minutes. Turn out dough into prepared pan and smooth out into an even, flat layer.
- Pierce dough with a fork in about a dozen places so steam can escape while it bakes. Bake for 12-14 minutes or until crust has just barely set. It shouldn't be browned, just blonde and barely crusted over. Set aside until filling is ready.
- To make the filling: While the crust bakes, make the filling. In a small bowl, mix the corn syrup, water and vanilla together and stir to combine. Set aside.
- Wipe out the mixer bowl you used for the crust and add the butter, sugar and salt. Beat on medium-high speed until smooth, about 2-3 minutes, scraping down the sides once.
- Scrape down the sides of the bowl again and add the eggs. Beat on medium-high speed until smooth and combined, 1-2 minutes.
- Scrape down the sides of the bowl and add half the flour and half the corn syrup/water mixture. Beat on low speed until smooth and combined, about 1 minute.
- Add the remaining flour and corn syrup/water mixture and beat on low until smooth, about 1 minute. Add the ¾ cup of chocolate chips and beat on low speed about 30 seconds.
- Pour filling onto the slightly cooled crust and spread into an even, smooth layer. Sprinkle the remaining 2 tablespoon of chocolate chips over the top.
- Bake for about 25-27 minutes, or until the edges have set. The center will be mostly set (it will jiggle some and have a few light golden brown spots). Don't over bake or they won't be gooey. Allow bars to cool in the pan on a wire rack for at 2 hours before cutting (so they will set up). Keep leftovers in an airtight container at room temperature for up to 1 week.
Notes
Tips and Stuff:
Be sure you let the eggs come to room temperature so the batter won't look curdled by adding cold eggs to the butter mixture.
I used regular-sized chocolate chips, but averiecooks.com recommends mini chocolate chips - use what you have.
The original recipe uses unsalted butter - I used salted. They didn't end up too salty.
Nutrition Information:
Yield: 16 Serving Size: 1 barAmount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 159mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g
Nutrition Values are Approximate
Marcellina
Susan, what a fantastic dessert! Gooey and chocolatey with a bit of crunch. Perfection!
sblades
Thanks Marcellina!