Gooey Butter Cake - Sweet, decadent squares

Delve into the sweet charm of St. Louis with these indulgent Gooey Buttercake Bars, inspired directly from America's Test Kitchen. This twist on the traditional gooey butter cake encompasses a rich, buttery shortbread crust, a decadently gooey cream cheese filling, and a crisp meringue-like top. Perfect for gatherings or a luxurious treat at home, these bars embody the essence of St. Louis' beloved dessert in a portable form.

Ingredients:

For the Shortbread Crust:

- 2 1/2 cups all-purpose flour

- 3/4 cup confectioner's sugar

- 3/4 tsp salt

- 12 tbsp unsalted butter, softened

For the Gooey Filling:

- 8 oz cream cheese, room temperature

- 4 oz (1 stick) unsalted butter, room temperature

- 1 lb confectioner's sugar

- 2 whole eggs

- 2 egg yolks

- 2 tbsp vanilla extract

- 1/4 tsp table salt

Equipment:

- 13x9 inch baking pan

- Foil

- Electric mixer

- Spatulas

- Measuring cups and spoons

- Wire rack

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 3 hours 10 minutes (includes cooling)

Servings: 15-20 bars

Instructions:

1. Begin by preheating your oven to 350°F (175°C) and prepare a 13x9 inch baking pan with a foil sling for easy bar removal.

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For the Shortbread Crust:

1. In a mixing bowl, whisk together 2 1/2 cups of flour, 3/4 cup of confectioner's sugar, and 3/4 tsp of salt.

2. Add 12 tbsp of softened unsalted butter and beat until the mixture is thoroughly combined and the flour is moistened.

3. Transfer the mixture to the prepared baking pan and press into an even layer. Use a dry measuring cup to compact the crust tightly.

4. Use a fork to dock the crust approximately 20 times, then bake on the upper-middle rack for 20 minutes or until light golden brown and fragrant. Allow to cool on a wire rack until room temperature, about 30 minutes.

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For the Gooey Filling:

1. In an electric mixer, beat 8 oz of room temperature cream cheese with 4 oz (one stick) of room-temperature butter on low speed until combined.

2. Gradually add in 1 lb of confectioner's sugar while the mixer runs, allowing the sugar to fully moisten. Scrape the sides of the bowl with a spatula.

3. Increase to medium-high speed and whip for 2 minutes, adding air to create lift and the desired crispy top.

4. Reduce the speed to low and incorporate the 2 whole eggs and 2 egg yolks, one at a time, followed by 2 tbsp of vanilla and 1/4 tsp of salt.

5. Increase the speed to medium-high again and whip for another 2 minutes.

6. Pour the filling over the fully cooled crust, smoothing the surface with an offset spatula. Tap the pan to release any air bubbles.

7. Bake in the 350°F (175°C) oven for about 30 minutes, until the top is golden brown and the center jiggles slightly but the edges are set.

8. Remove the bars and let them cool to room temperature, about 3 hours. They will settle as they cool.

9. Using the foil sling, lift the bars from the pan and, if necessary, use an offset spatula to detach the foil from the bars' bottom.

Cut into squares and serve these luscious, St. Louis-inspired Gooey Buttercake Bars to your adoring fans. Enjoy the perfect balance of shortbread crust and gooey cream cheese filling in each bite.

Cooking Tips:

- Using room-temperature ingredients for the gooey layer will ensure a smooth and even blend.

- A foil sling will facilitate easy removal of the bars from the baking pan after cooling.

- Docking the crust is a crucial step to prevent it from puffing up during baking.

Attribution: Recipe adapted from America's Test Kitchen - https://www.youtube.com/@AmericasTestKitchen

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Gooey Butter Cake - Sweet, decadent squares