Black Bottom Squares
Indulge your sweet tooth with these irresistibly rich Black Bottom Squares, a decadent dessert showcasing a fudgy chocolate base topped with a creamy, tangy layer of cheesecake. This two-in-one treat combines the bold depth of unsweetened cocoa and melted butter with velvety-smooth cream cheese and a sprinkle of dark chocolate chips for an extra burst of chocolatey goodness. Perfectly portioned into 16 squares, this easy-to-make recipe requires just 20 minutes of prep time and bakes to perfection in under 30 minutes. Whether you're hosting a gathering or simply treating yourself, these Black Bottom Squares are guaranteed to impress with their flawless balance of flavors and textures. Plus, they're conveniently stored in the fridge, making them a make-ahead favorite for any occasion.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 8 ounce cream cheese, softened
- 0.5 cup powdered sugar
- 1 large egg
- 0.25 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar and vanilla extract until combined.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a smooth dough forms.
Press the chocolate dough evenly into the prepared baking pan to form the bottom layer. Set aside.
In a large mixing bowl, beat the softened cream cheese with powdered sugar using an electric mixer until smooth and creamy.
Add the egg to the cream cheese mixture and beat until fully incorporated.
Pour the cream cheese mixture over the chocolate layer in the baking pan, spreading it out evenly with a spatula.
Sprinkle the dark chocolate chips over the top of the cream cheese layer for extra richness.
Bake in the preheated oven for 25–28 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and allow the dessert to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the dessert out of the pan. Cut into 16 squares and serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 18.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
