There was some dispute amongst me and my friends as to where these ooey gooey bars actually orginated, but wherever they did, Momofuku’s Milk Bar definitely mainstreamed it. So for all their popularity and for a person who adds 20 sugar packets to a Venti Starbucks, I have to admit when I first had these bars I found them way too sweet.
I know – contradiction, but lets not talk about my shifting logic. Lets talk about finding a balance that keeps the richness of the original recipe while toning down the sweetness of it.
The recipe I used, as the title suggests is adapted from Christina Tosi of Momofuku Milk Bar. I got busy and made one batch after another, and I ate and I ate-okay, I ate alot. A few pounds heavier, I’ve now found my go-to version of the ooey gooey butter cake bars.
A few notes:
- For the adaptations, I added lemon zest to the cake base for a slight bite of acidity and blueberries to the ooey gooey layer to balance out the sweetness with some tartness.
- I prefer my bars on the firmer side, so I baked the bars for 40 minutes. For a more gooey center and to stay closer to the original recipe bake the bars for only 30 minutes.
Momofuku Ooey Gooey Butter Cake Bars with Blueberries
Makes one 8×8 pan | Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.
- 1 box of yellow cake mix
- 4 ounces butter, melted
- 1 egg
- 1 tablespoon lemon zest
- 10 oz. blueberries
- 8 ounces cream cheese, softened
- 2 eggs
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
- Place the dry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into parchment-lined 8×8-inch pan. Sprinkle blueberries on top. Set aside.
- Place the cream cheese, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of blueberries and spread mixture all the way to the edges. Bake for at 350 degrees F for 30 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
- Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the freezer for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake linersto serve.