Chocolate Gooey Butter Cake Bars
Serves: 24 bars
  • 1 (15.25-ounce) box dark chocolate cake mix
  • 3 large eggs, divided
  • 1 cup butter, melted and divided
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) package confectioners’ sugar
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, beat cake mix, 1 egg, and ½ cup melted butter with a mixer at medium speed just until combined. Pat mixture into bottom of prepared pan.
  3. In another large bowl, beat cream cheese with a mixer at medium speed until smooth. Beat in vanilla and remaining 2 eggs. Reduce speed to low; beat in confectioners’ sugar until well combined. Slowly add remaining ½ cup melted butter, beating until well combined. Pour onto crust in prepared pan.
  4. Bake until center is just set and jiggles slightly when gently shaken, 40 to 50 minutes (do not overbake). Let cool completely on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 2 days.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at