Chocolate Chip Squares Ii
Indulge in the irresistible charm of Chocolate Chip Squares II, a crowd-pleasing dessert that's both simple to make and packed with classic flavors. With a buttery base sweetened by a perfect blend of light brown and granulated sugars, these squares are brimming with rich, melty semi-sweet chocolate chips in every bite. This easy-to-follow recipe comes together in just 15 minutes of prep time and delivers golden, chewy squares with a delightfully soft center in under an hour. Perfectly suited for bake sales, potlucks, or a cozy treat at home, these squares are best enjoyed fresh but stay deliciously soft for up to five days. Whether paired with a glass of milk or served à la mode, Chocolate Chip Squares II is bound to become a go-to dessert recipe in your repertoire.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the bowl, one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula to ensure they are evenly distributed throughout the dough.
Spread the dough evenly into the prepared baking pan, smoothing the top with the spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the chocolate chip squares to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 713.7 g | 260% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 483.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 239 mg | 18% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 687 mg | 15% | |
*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.
