It tastes as good as it looks.
Yesterday I was craving something sweet, but other than applesauce, we were plum out. I didn’t really have the patience for making cookies, so this was the perfect compromise. These are almost like a cross between a chocolate chip cookie bar and a blondie (a non-chocolate brownie). My dentist would not be impressed with me after all the work I am still recovering from, but hey Mr. Dentist, at least its easy to chew, right?
When getting the batter into the pan, I found it much simpler to just use my hands to pat it down. Although it says to “spread it” I was afraid I would be there forever as it just seemed to keep bouncing back from the knife.
This is one of those things that you’re eyeing it while its baking thinking, “this is not going to work” and then magically it comes together into something glorious.
Chocolate Swirl Bars
Preparation time: 15 mins
Baking time: 28 mins
Makes: 24 squares
1 cup butter , softened 250 mL
1 cup brown sugar , packed 250 mL
1/2 cup granulated sugar 125 mL
1 tsp vanilla 5 ml
2 1/4 cups all purpose flour 550 mL
1 tsp baking soda 5 mL
1/2 tsp salt 2 mL
2 cups semi-sweet chocolate chips 500 mL
PREHEAT oven to 375ºF (190ºC). Grease a 13" x 9" (33 cm x 23 cm) cake pan. Beat butter, brown sugar, granulated sugar, vanilla and eggs together until creamy. Add flour, baking soda, salt and nuts. Mix well. Spread in prepared pan. Sprinkle chocolate chips evenly on top.
BAKE in centre of 375ºF (190ºC) oven for 2-3 minutes or until chips are soft and shiny. Run knife through batter to marble. Bake 20-25 minutes longer, or until set. Cool in pan on rack then cut into squares.
TIP: Replace half or all the flour with All Purpose Whole Wheat Flour.
Adapted from Robin Hood