Ultimate Gooey Chocolate Bars

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

This recipe quickly became a favorite in my family because of its perfect balance of gooeyness and crunch.

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

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

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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.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

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This is the perfect treat for family gatherings bringing smiles and sweet memories.

Notes

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

Allergen Information

Contains wheat (gluten) eggs milk (butter chocolate) and may contain tree nuts if added. Always check chocolate chips and other packaged ingredients for possible allergens.

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Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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These cookie bars are guaranteed to impress whether as a snack or dessert.

Recipe FAQs

→ How can I ensure the bars stay gooey?

Underbaking slightly and allowing the bars to finish setting in the pan helps retain their gooey texture.

→ Can I substitute chocolate chips with other types of chocolate?

Yes, you can use milk, dark, or white chocolate chips for varied flavors.

→ Are nuts necessary in these bars?

Nuts are optional and add a crunchy contrast, but the bars remain delicious without them.

→ What baking pan size is recommended?

A 9x13-inch pan is ideal for even baking and the right thickness.

→ How should the bars be cooled after baking?

Cool completely in the pan on a wire rack before lifting out and cutting.

→ Is parchment paper required for baking?

Using parchment paper with an overhang allows easy removal of the bars after baking.