Ooey Gooey Bars
User Reviews
5
Ooey Gooey Bars
Description
The recipe creates a dense bottom layer by mixing chocolate cake mix, melted butter, and an egg to form a thick foundation. The cheesecake layer is made by blending cream cheese, eggs, softened butter, unsweetened applesauce, vanilla, and powdered sugar until smooth, resulting in a luscious topping. The bars are baked in a 9x13 inch pan until the top is golden brown, giving a slight firmness while keeping the layers moist.
The bittersweet chocolate chips sprinkled over the cheesecake layer add subtle bursts of chocolate richness without overwhelming the balance of flavors. After baking, letting the bars cool fully allows them to firm up and makes clean slicing easier. Serving at room temperature preserves the ooey texture without crumbling.
These bars can be stored covered in the refrigerator and also freeze well once sliced. Variations include swapping the chocolate cake mix for yellow to make blondie cheesecake bars or using different chocolate chips to adjust sweetness.
Ingredients
Brownie Layer
- 15.25 oz. chocolate cake mix 1 box
- 8 tablespoons butter melted and cooled slightly, unsalted
- 1 egg
Cheesecake Layer
- 8 oz. cream cheese
- 2 egg
- 4 tablespoons butter softened, unsalted
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla extract pure
- 1 lb. powdered sugar
- ¾ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350°F. Spray a baking 9"x13" baking dish with nonstick cooking spray, and set aside.
Make the brownie layer.
- Mix chocolate cake mix, the melted butter and one egg together to create the bottom layer of the bar.
- Pour the mixture into the prepared baking dish and flatten. This should take a little while since the mixture is THICK and not very liquid-y.
Make the cheesecake layer.
- Mix together the cream cheese, the other eggs, the softened butter, applesauce and vanilla extract until smooth with a hand mixer in a large bowl.
- Pour in the powdered sugar gradually, stirring until the wet ingredients are completed blended and combined.
- Pour on top of bottom layer in the pan.
- Sprinkle chocolate chips on top of the top layer.
- Bake for 40 to 45 minutes, or until top is golden brown.
- Let cool for 30 minutes, then slice into individual bars and enjoy!
Notes
- Allow bars to cool completely before slicing to prevent them from falling apart while warm.
- Substitute yellow cake mix in place of chocolate for a blondie cheesecake version.
- Use ½ cup of semisweet or milk chocolate chips instead of ¾ cup bittersweet chips to moderate sweetness.
- If applesauce is unavailable, replace it with an equal amount of softened unsalted butter.
- Store cooled bars covered in the refrigerator and bring to room temperature before serving for best texture.
- For freezing, slice bars after cooling, freeze individually on a lined baking sheet, then store in freezer bags up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 205kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 48mg | 16% |
| Sodium | 56mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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