Chocolate Rich 'N Creamy Squares
Submitted by JudyT
Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.
YIELD
2 dozenPREP
25 minCOOK
35 minREADY
60 minA two-layer bar cookie that’s part brownie, part cheesecake: a dense chocolate cake mix base with pecans on the bottom, topped with a sweet, tangy cream cheese layer that bakes into a gooey, slightly crackly finish. This is the chocolate version of the famous St. Louis gooey butter cake.
The base uses a chocolate cake mix as a shortcut, combined with butter, eggs, and milk to create a thick, fudgy layer that’s more like a brownie than a cake. Chopped pecans add crunch throughout. The topping is beaten cream cheese with powdered sugar, eggs, and vanilla, poured over the base and baked until the edges set but the center stays soft and gooey.
The slightly shiny, crackled top is the sign that these are done. The center should still jiggle slightly when you shake the pan. It firms up as it cools but stays gloriously gooey when you bite in.
Pro Tips
- Soften the cream cheese completely before beating. Lumps in the topping won’t smooth out during baking.
- Spread the base evenly in the pan. Thin spots get dry and thick spots stay raw.
- Cool completely before cutting. The bars need time to set or they’ll be too gooey to hold their shape.
- Store in the refrigerator. The cream cheese topping needs to stay cold.
Variations
- Use a yellow cake mix base with the same cream cheese topping for the classic gooey butter version.
- Swirl peanut butter into the cream cheese topping before baking for a chocolate-peanut butter bar.
- Dust with powdered sugar after cooling for a cleaner presentation.
Ingredients
Directions
- Preheat oven to 350℉ (180℃). Grease or spray Pam in 13 x 9 x 2 inch pan.
Set aside.
- FOR BASE, combine cake mix, 2 eggs, butter, milk and nuts in a large bowl.
Mix well until just moistened. Spread evenly in pan.
- FOR TOPPING, beat cream cheese in large bowl at medium Beat in 2 eggs, sugar, and vanilla until smooth. Spread evenly over base.
- Bake at 350℉ (180℃) for 35 minutes. Edges and top will be light golden brown and will have a slightly shiny appearance. Cool completely. Cut into squares. This recipe makes about 2 dozen bars.
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