Soft Chewy Chocolate Bars

There's something about making cookies in a pan that feels like cheating in the best way possible. Years ago, I was stressed about bringing dessert to a potluck and realized I didn't have time to scoop and bake dozens of individual cookies. So I dumped everything into a sheet pan, pressed it flat, and walked away. Twenty-five minutes later, I pulled out these golden, chewy bars that disappeared faster than anything I'd carefully shaped. That day, I learned that sometimes the easiest route is the smartest one.

I made these for my neighbor once when her kids were sick, just as a small gesture. She called me three days later asking for the recipe because her family had already eaten through them and was still talking about it. That's when I realized these bars had become the kind of dessert people actually crave, not just something pleasant they eat because it's there.

Ingredients

• All-purpose flour (2 1/4 cups): The foundation that gives these bars structure without being dense or heavy.
• Baking soda (1 tsp): This is your secret to getting those chewy centers—it reacts with the brown sugar to create that perfect texture.
• Fine sea salt (1/2 tsp): A small amount awakens the chocolate and balances the sweetness in a way that makes people ask what you did differently.
• Unsalted butter, melted (1 cup): Melting it first means it distributes evenly throughout the dough, creating that signature moisture.
• Packed light brown sugar (1 cup): Don't skip the packing step—that molasses content gives the bars their chewy quality and deeper flavor.
• Granulated sugar (1/2 cup): This works alongside the brown sugar to create the right balance of texture and sweetness.
• Large eggs at room temperature (2): Room temperature eggs blend smoothly into the wet mixture without creating lumps or pockets of unmixed ingredients.
• Pure vanilla extract (2 tsp): The difference between good bars and ones that taste like pure chocolate is this vanilla—it rounds out every other flavor.
• Semisweet chocolate chips (2 cups): These are the stars here, so don't go cheap; good chocolate makes a noticeable difference in the final taste.

Instructions

Prepare Your Pan:

Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper, making sure it overhangs the edges so you can lift the whole thing out later. This overhang is everything—it saves you from having to wrestle warm bars out of the pan with a spatula.

Mix Your Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt until everything is evenly distributed. Set it aside and don't overthink this step—you're just making sure the leavening agent is spread throughout so it does its job.

Combine the Wet Ingredients:

Pour your melted butter into a large bowl and add both sugars, whisking until the mixture looks smooth and glossy. This takes about a minute of actual whisking, and you'll see the texture transform—that's when you know you're on the right track.

Add Your Eggs:

Crack one egg into the butter mixture and whisk until it's completely incorporated before adding the second one. This prevents little streaks of uncooked egg from hiding in the batter.

Stir in the Vanilla:

Add the vanilla extract and mix it through, breathing in that unmistakable smell that tells you this is going to taste like something special.

Fold in the Dry Mixture:

Pour the flour mixture into the wet ingredients and use a spatula to gently fold everything together until just combined. Don't overmix—you're looking for barely any flour streaks left, not a smooth, worked batter.

Add the Chocolate:

Scatter the chocolate chips over the dough and fold them in with the spatula, making sure they're distributed as evenly as you can manage. Some bars will get more chocolate than others, and that's exactly how it should be.

Spread Into the Pan:

Transfer the dough to your prepared pan and use the spatula to spread it into an even layer. It doesn't have to be perfectly smooth—slight imperfections bake into character.

Bake:

Bake for 22–25 minutes, keeping an eye on the edges after about 20 minutes—they should be golden brown while the center is still barely set. A toothpick inserted in the center should come out with a few moist crumbs clinging to it, not clean and dry.

Cool and Cut:

Let the bars cool completely in the pan on a wire rack—this is non-negotiable because warm bars will fall apart when you cut them. Once fully cooled, grab the parchment overhang and lift the whole thing out, then cut into 16 bars with a sharp, clean knife.

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A friend once told me these bars reminded him of his childhood, of someone who loved him baking in the kitchen. I realized that food like this works because it's unpretentious and generous—it doesn't try to be fancy, and somehow that's what makes it memorable.

Flavor Variations That Actually Work

These bars are a canvas, and I've learned that some additions elevate them while others compete with the chocolate. Dark chocolate chunks make the bars taste more sophisticated and slightly less sweet, which is perfect if you're tired of tooth-achingly sugary desserts. White chocolate chips create something different entirely—they're sweeter and almost creamy, and they work best paired with a sprinkle of flaky sea salt on top. Chopped nuts like walnuts or pecans add a textural contrast that some people absolutely crave, though I've found that smaller pieces work better than large chunks since they distribute more evenly throughout the pan.

Storage and Making Them Last

Once these are completely cool and cut, transfer them to an airtight container at room temperature where they'll stay fresh and chewy for about four days. I've learned the hard way that leaving them uncovered on the counter dries them out overnight, turning them from chewy to stale. If you're planning ahead, you can wrap cut bars individually in plastic wrap and freeze them for up to two months—they thaw perfectly and taste like you just baked them.

The Little Touches That Make a Difference

The smallest additions can transform these from good to memorable. A light sprinkle of flaky sea salt across the top right before baking creates a subtle salty-sweet contrast that elevates the entire bar. Some people brush the tops with a tiny bit of melted butter right out of the oven for extra shine and richness, which is more of a restaurant trick but surprisingly effective at home. Temperature matters too—these taste best when they're just slightly warm or completely at room temperature, which is when the chocolate is set enough to taste smooth and intentional.

• Sea salt sprinkled on top before baking creates an irresistible sweet-salty dynamic that keeps people reaching for seconds.
• Room temperature eggs and cooled melted butter are non-negotiable if you want the texture to turn out right.
• Let them cool completely before cutting, or you'll end up with crumbly pieces instead of clean bars.

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These bars exist in that perfect space between effort and reward, where you feel like you've made something special without spending your entire evening in the kitchen. That's the real magic here—not the ingredients or technique, but the generosity of having something delicious to share.

Recipe FAQs

→ What type of chocolate works best?

Semisweet chocolate chips provide a balanced sweetness, but dark or white chocolate chips and chunks can be used for varied flavor.

→ How can I ensure chewy texture?

Using melted butter and a combination of brown and granulated sugars helps create a soft, chewy consistency.

→ Can I add toppings before baking?

Yes, sprinkling flaky sea salt on top enhances the flavor, and nuts or additional chocolate can also be added.

→ What baking pan size is recommended?

A 9x13-inch pan allows even baking and easy slicing into bars.

→ How long do bars stay fresh?

Stored in an airtight container at room temperature, bars stay fresh for up to 4 days.