
I’ve been wanting to try this idea for a while. Really, I’ve gone for other versions of what I had in my head, but none of them worked out quite right. Then I read a post of Sarah’s about Gooey Butter Cake, and I thought that’s it! I was looking for a way to make a bar that was something like a gooey chocolate chip cookie, and this was exactly what we were looking for. I needed a recipe I could adapt in some certain ways, so I headed for something a bit more labor intensive and used the Smitten Kitchen recipe to build from.

The finished product sent both of the adults at our house scrambling to the kitchen for seconds. This is astounding, as Hubby usually doesn’t even finidh dessert, even when he likes it. And one of us ate 3.5 servings last night (don’t judge me; I’m eating for 2…). It’s like food crack. I’m warning you, you won’t be able to stop!
Chocolate Chip Gooey Cake
Cake:
- 3 T milk, warmed slightly or at room temperature
- 2 T WARM water
- 1 3/4 t active dry yeast
- 6 T unsalted butter, softened
- 3 T brown sugar
- 1 t kosher salt (I used table sea salt and wish that I’d cut it a bit)
- 1 large egg
- 1 cup whole wheat flour
- 3/4 cup flour
Mix the milk, water and yeast in a small bowl until the yeast dissolves, and set it aside to proof. Cream butter, sugar and salt in another bowl. Beat in the egg, then add the milk mixture and flour alternately. Be sure to scrape down the sides of the bowl as needed. Continue to mix, with a dough hook if you choose, for another 7 to 10 minutes. I used my regular paddle for this step out of sheer laziness, but it worked out just fine. Press dough into a greased 9 by 13 glass or ceramic caserole dish and cover with a towel or plastic wrap. Put in a warm place to rise until double, about 2 or 3 hours.
Topping:
- 3 T plus 1 t maple syrup (the real thing!)
- 2 T water
- 2 1/2 t vanilla
- 12 T unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 t kosher salt
- 1 large egg
- 1 cup plus 3 T whole wheat flour
- 1 cup chocolate chips
Heat your oven to 350.
Mix syrup, water and vanilla in a small bowl and set aside. Cream butter, sugar and salt until fluffy; beat in the egg. Alternately add flour and syrup mixture. Be sure to scrape down the sides of the bowl as needed. Then add the chocolate chips. Spread the topping over the risen cake dough. Bake for 30 to 40 minutes, until the top is brown, but center is still liquid. Cool in the pan before serving. Watch your bake time carefully; ours was a bit more done than I would have liked, but still YUMMY!
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