Classic Cream Cheese Squares
A nostalgic American dessert favorite, these gooey butter cake bars feature a rich browned butter crust and a sweet, creamy filling balanced with a touch of flaky sea salt.
Equipment
- 13x9 baking pan
- Aluminum foil or parchment paper
- Small saucepan
- Electric hand mixer
- Medium mixing bowls
Ingredients
Crust:
- 1 box yellow cake mix
- 1 stick butter, melted
- 1 egg
Filling:
- 1 Lb powdered (confectioner's) sugar
- 1 8-oz package cream cheese, somewhat softened
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
Instructions
Prep the Pan and Brown the Butter
- Heat your oven to 350 degrees. Line a 13x9 baking pan with aluminum foil or parchment paper with an overhang on the sides, then spray the liner well with cooking spray.
- In a small saucepan, melt the butter over medium heat until the milk solids turn golden and the aroma is nutty and toasted. Remove from heat and let cool for a few minutes.
Make the Crust and Filling
- In a medium mixing bowl, stir together the yellow cake mix, the cooled browned butter, and 1 egg until a smooth, soft dough forms. Press the dough evenly into the bottom of the prepared pan.
- In another bowl, use an electric hand mixer on the lowest setting to blend the powdered sugar, softened cream cheese, 2 eggs, vanilla, and coconut extract until smooth and creamy.
- Pour the filling over the crust and spread it gently with a spoon to reach the edges in an even layer.
Bake and Finish
- Bake for about 40 minutes until the bars are puffed and golden on the edges, while the center still has a slight jiggle. Scatter a pinch of flaky sea salt over the top immediately after removing from the oven.
Cool, Chill, and Slice
- Let the pan cool completely on a rack. Refrigerate until very cold and firm, preferably overnight. Lift the slab out using the liner overhang and cut into small squares.
Notes
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 1 week. These bars must be kept cold because of the cream cheese and eggs.
Pro Slicing Tip: For the cleanest, bakery-style edges, use a pizza cutter or a sharp knife dipped in hot water and wiped clean between every single cut.
Texture Note: Do not be alarmed if the top cracks as the bars cool. This is normal as the puffed filling settles into its signature dense and gooey texture.
Freezing Instructions: Wrap the uncut slab or individual squares tightly in plastic wrap and foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 44gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 48mgSodium: 215mgPotassium: 42mgSugar: 32gVitamin A: 340IUCalcium: 45mgIron: 0.7mg
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