I found this recipe in the latest Martha Stewart Living magazine. I don’t use a lot of Martha Stewart’s recipes. I have found in the past that a lot of them seem to be lacking a few instructions. This one turned out good, except it needed to be cooked about 10 minutes longer than the recipe states, but that may have been because of my oven. I will list the original recipe cooking time, but be aware that you may have to cook it a little longer for the middle to set up correctly.
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
10 oz (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup confectioners sugar
Coat a 9×13” baking pan with cooking spray. Line dish with parchment paper, leaving a 2 inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt onto a paper plate or in a 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 using a piece of wax paper. Refrigerate for 30 minutes. Preheat oven to 325 and bake until base is set and edges are puffed, about 25 minutes. Let cool.
Mix cream cheese, confectioners sugar, and remaining egg and 1/2 tsp vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25-30 minutes. (Remember, this may need to be extended for about 10 more minutes.) Let cool on a wire rack and then refrigerate for at least 1 hour or overnight. Using the parchment paper, remove the bars from the dish and cut into small squares. The bars will keep, covered and refrigerated, for up to 3 days.
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