Cocoa Ripple Squares
Indulge in the ultimate dessert treat with Cocoa Ripple Squares—moist, tender, and delightfully marbled bars that combine buttery vanilla batter with rich cocoa swirls. Perfectly baked in just 25 minutes, these squares are as simple to prepare as they are impressive to serve. The secret to their gorgeous rippled look lies in the easy swirling technique, creating a visual feast to match their scrumptious flavor. With the perfect blend of granulated sugar, brown sugar, and creamy butter, these squares achieve just the right level of sweetness. Ideal for gatherings, lunchboxes, or a sweet snack at home, this recipe yields 12 servings of pure joy. Whether you're a fan of marbled desserts or searching for a quick and crowd-pleasing treat, these homemade Cocoa Ripple Squares are guaranteed to become a favorite.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters milk
- 2 tablespoons unsweetened cocoa powder
Instructions
Preheat your oven to 180°C (350°F) and line a 20x20 cm (8x8 inch) square pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Transfer 2/3 of the batter to the prepared pan, spreading it evenly with a spatula.
In a small bowl, mix the cocoa powder with the remaining 1/3 of the batter until fully incorporated.
Dollop the cocoa batter over the plain batter in the pan, then use a butter knife or skewer to gently swirl the two batters together, creating a marbled effect.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cocoa ripple squares to cool completely in the pan. Use the parchment overhang to lift them out onto a cutting board, then slice into 12 squares. Serve and enjoy!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 364.7 g | 133% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 203.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 713 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.
