A brownie-like bar cookie recipe from Thelma Block, based on the classic Toll House flavors. The chocolate chips are sprinkled on top and swirled in after a minute in the oven to create a marbled effect.
Author
Thelma Block
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup + 2 tbsp | All-Purpose Flour, sifted |
| 1/2 teaspoon | Baking Soda |
| 1/2 teaspoon | Salt |
| 1/2 cup | Soft Shortening or Margarine |
| 6 tablespoons | Granulated Sugar |
| 6 tablespoons | Brown Sugar |
| 1 | Egg |
| 1/2 teaspoon | Vanilla Extract |
| 1/2 teaspoon | Water |
| 1/2 cup | Coarsely chopped Nuts |
| 1 cup | Nestle’s Semi-Sweet Chocolate Morsels |
Instructions
- Preheat your oven to 375°F. Grease a 9x9x2 inch baking pan.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a large bowl, blend the softened shortening, granulated sugar, and brown sugar.
- Beat in the egg, vanilla, and water until well combined.
- Add the flour mixture to the wet ingredients and mix well.
- Stir in the chopped nuts.
- Spread the batter evenly in the prepared pan.
- Sprinkle the semi-sweet chocolate morsels over the top of the batter.
- Place the pan in the oven for 1 to 2 minutes just to soften the chocolate chips.
- Remove the pan from the oven. Working quickly, run a knife through the batter and the now-softened chips to create a marbled effect.
- Immediately return the pan to the oven and bake for an additional 12 to 15 minutes. Do not overbake; the squares should be moist.
- Let the pan cool on a wire rack before cutting into small squares.
Note
The author, Thelma Block, notes that the squares “freeze beautifully.” In a P.S., she specifies using Mazola margarine. This recipe makes about 2 dozen squares.
