Sweet Treat

If you dropped by my kitchen on a Tuesday night, there is a non zero chance you would find me pulling this Sweet Treat out of the oven with a tea towel that really should have retired last year. It started as a late night craving fix, then my sister asked for the recipe, then my neighbor kid showed up with a suspiciously clean plate and a hopeful grin. I swear I saw a little chocolate smudge on his nose though. Anyway, this is the kind of bake that forgives you when you measure with your heart, cheers you on when you are short on time, and lets you sneak a warm edge piece before anyone else sees it. Which I do. Obviously.

Why this little Sweet Treat keeps showing up at my place

I make this when the day has been a bit bonkers and I want something cozy without pulling out every bowl I own. My family goes a bit mad for the chewy edges and soft middles, and I like that it behaves even if my butter is slightly too melty. Also, it looks fancier than it is, which I will not apologize for. I used to fuss with chilling dough and all that, but actually, I find it works better if I just mix, spread, bake, breathe. If the batter looks a tad thick, do not panic, it relaxes in the oven.

(Mild confession: I once tried to bake this in a too small pan, and it puffed like a dramatic souffle. We still ate every crumb.)

What you need, give or take

115 g unsalted butter, melted but not hot. I sometimes use 100 g butter plus a splash of neutral oil when I am in a hurry.
150 g light brown sugar, packed. My grandmother always insisted on a certain brand, but honestly any version works fine.
50 g granulated sugar
1 large egg, room temp is nice but I have used a cold one and lived to tell the tale
2 tsp vanilla extract
190 g all purpose flour, about 1 and a half cups, spooned and leveled
1 half tsp baking soda
1 quarter tsp fine salt
1 cup chocolate chips or chunks, a generous handful if you are feeling bold
Optional: 60 g chopped nuts, or a handful of sprinkles for the fun of it

Sub swaps I have liked: half the chocolate for dried cherries, a spoon of tahini stirred in with the butter, or browned butter when I am feeling a bit cheffy.

How I do it most days

Heat the oven to 175 C and lightly grease an 8 inch square pan. Parchment makes it easier to lift later, but if I am out, I just grease well and it is fine.
In one bowl, whisk the melted butter with both sugars until it looks like a sleepy caramel. About 30 to 45 seconds. This is where I usually sneak a taste, purely for science.
Whisk in the egg and vanilla until glossy. If it looks split for a moment, do not worry, it comes together when the flour goes in.
Sprinkle the flour, baking soda, and salt over the top. Fold with a spatula until you see only a few streaks of flour left. I stop here, actually, so I do not overmix.
Fold in the chocolate and any extras. The batter will be thick, kind of like confident peanut butter. That is good.
Scrape into the pan and nudge it into the corners. No need to be precious. If you want pretty ripples, drag a spoon across in lazy swoops.
Bake 18 to 22 minutes until the top looks set and a skewer comes out with a few damp crumbs, not wet batter. If you like gooey, aim closer to 18. For firmer, go toward 22.
Cool in the pan for at least 15 minutes. Or do what I do, cut a warm edge for yourself and pretend it broke. Its fine.

Things I learned the slightly messy way

Measuring flour gently really matters for texture. If you tend to scoop heavy, peek at this quick guide I like from King Arthur Baking: how to measure flour.
A metal pan bakes more evenly than glass for me. Glass can run hot on the edges, sneaky thing.
Let the butter cool for a few minutes after melting. If it is piping hot, it can make the batter greasy. Ask me how I know.

Variations I have actually tried

Brown butter version: cook the butter until it smells nutty, cool 10 minutes, then proceed. Serious Eats has a nice walkthrough if you have not browned butter before: how to brown butter. Flavor is ace.
Salted pretzel and chocolate: swap a quarter of the chocolate for crushed pretzels, sprinkle a pinch of flaky salt on top after baking. Sweet crunchy salty, yes please.
Peanut butter swirl: warm 3 tbsp peanut butter until melty, dollop on top of the batter, and swirl with a knife. Very snacky.
The one that did not work: I tried slicing a banana on top once. It got weirdly rubbery. Would not recommend, mate.

Gear I grab, and what to use if you do not have it

8 inch square pan is ideal. A 9 inch works, just check a bit earlier. I said the square pan is essential, and I stand by it, though I have definitely baked this in a skillet when the pan was at a friend’s house.
Sturdy spatula for folding and smoothing. A wooden spoon works too if that is what you have.
Parchment paper is lovely for lifting. If you are curious what it actually is, this explainer from The Spruce Eats is handy: what is parchment paper. But butter and flour on the pan is a fine workaround.

Minor detour because I cannot help myself: I once lost my favorite spoon for two weeks. Found it in the flour bin. No one confessed. Typical.

Keeping leftovers, if any survive

Store slices in an airtight container at room temp for 2 to 3 days. They stay soft if you tuck in a small piece of bread, old school trick. You can also freeze tightly wrapped bars up to a month, then warm in a low oven for a few minutes. Though honestly, in my house it never lasts more than a day.

How we like to eat it

Warm with a scoop of vanilla ice cream is the move. My sister drizzles a little espresso over the top for an affogato vibe. I sometimes pack small squares for lunch boxes, and if we are feeling a bit extra, we sandwich two thin pieces around a spoon of yogurt and call it breakfast. Cheeky, I know.

Pro tips I learned the oops way

I once tried rushing the cool time and cut the bars right away. Regretted it because the middle looked a bit raw even though it was baked. Give it ten minutes. Patience pays.
Overmixing makes the bars tough. As soon as the flour disappears, stop. On second thought, stop just before it fully disappears and let the last streaks fold in with the chips.
If you brown the butter, let it cool longer than you think, otherwise the chocolate melts on contact and you get streaks. Pretty, but not what I wanted that time.

FAQ, because you all actually asked

Can I use oil instead of butter
Yes, use 90 ml neutral oil and add an extra pinch of salt. The flavor is a bit different, less rich, but still a very good Sweet Treat.

Can I make this gluten free
I have had good luck with a cup for cup blend. It baked a little faster, so start checking around 16 minutes.

Why did my bars sink in the middle
Probably pulled a touch early or the butter was very hot when you mixed. It is still tasty, promise. Serve with ice cream and pretend it is a lava situation.

Do I have to use brown sugar
Nope. You can do all white sugar and add a teaspoon of molasses if you have it, or just roll with white sugar. Texture changes slightly, more crisp on the edges.

How do I double this
Press the batter into a 9 by 13 pan and bake 22 to 26 minutes. Rotate halfway if your oven has hot spots. Mine does, and I forget, and then remember, and then forget again.

One last thing, because I get chatty when I like a recipe. This Sweet Treat tastes great warm, but I tend to think the flavors settle by the next day and get even better. If it makes it that long, y’all.