- 24
Ingredients
- vegetable oil cooking spray
- 2 cups all-purpose flour plus 2 tablespoons
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces unsalted butter (2 1/2 sticks) -- softened
- 2 cups granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 8 ounces cream cheese -- softened
- 1/2 cup confectioners' sugar
Preparation
Step 1
Preheat oven to 325 degrees. Coat a 9 x 13" baking dish with cooking
spray. Line dish with parchment, leaving a 2" overhang on both long sides,
then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream
butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2
teaspoons vanilla, and beat until smooth, scraping down sides of bowl.
Reduce speed to low; add flour mixture. Increase speed to medium; beat
until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into
bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is
set and edges are puffed, about 25 minutes. Let cool in dish on a wire
rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon
vanilla in a medium bowl. Spread over cooled base; crumble reserved dough
on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on
wire rack, then lift out using overhang. Cut into 24 squares. Squares will
keep, covered and refrigerated, for up to 3 days.