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Zebras

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Submitted by idapop3

Zebra bars layer chocolate and vanilla batter in a 13×9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

YIELD

24 bars

PREP

20 min

COOK

35 min

READY

70 min

These cookie bars get their name from the two-toned layers: a chocolate batter on the bottom and a vanilla batter on top, creating a stripe effect when you cut into them.

The clever part is that both layers come from the same dough. You make one buttery brown sugar batter, split it in half, and stir melted chocolate chips into one portion. The chocolate half goes in first and gets spread flat, then the plain batter gets dropped on top by the tablespoon and carefully spread into an even layer.

Half a cup of chocolate chips and chopped walnuts scattered on top before baking give the surface crunch and extra chocolate hit. The bars bake until the edges pull away from the pan, which is your cue that the center has set.

Chef Tips

  • Melt the chocolate chips over low heat and stir constantly. Semi-sweet chocolate scorches quickly and turns grainy if the heat is too high
  • Spread the vanilla batter carefully over the chocolate layer. If you press too hard, the layers mix together and you lose the zebra stripe
  • Drop the vanilla batter in small spoonfuls across the whole surface before spreading. This makes it easier to get even coverage without disturbing the chocolate underneath
  • Cool completely in the pan before cutting. Warm bars crumble and the layers won’t show clean stripes

Variations

  • Use pecans instead of walnuts, or skip the nuts entirely for a nut-free version
  • Swap brown sugar for white sugar for a blonder vanilla layer with more contrast
  • Add a teaspoon of espresso powder to the chocolate batter for a deeper, more complex chocolate flavor

Ingredients

9 260.1
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null
2 473
1 5
TEASPOON ML BAKING POWDER
1 237
CUP ML BUTTER
room temperature
1 237
CUP ML BROWN SUGAR, LIGHT
packed *
2 2
LARGE LARGE EGGS
at room temp
1 5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML WALNUTS
coarsely chopped

Directions

Heat oven to 350℉ (180℃) F.

Grease a 13 x 9-inch baking pan.

Line with foil.

Grease foil.

Melt 1 cup chocolate chips in a small saucepan over low heat, stirring often.

Remove from heat and cool slightly.

Mix flour and baking powder.

In a large bowl, beat butter and sugar with electric mixer until fluffy.

Beat in eggs; one at a time, beating well after each addition.

Beat in vanilla.

Stir in flour mixture until blended.

Scoop half into a second bowl.

Stir melted chocolate into remaining batter until blended.

Spread chocolate batter in prepared pan.

Drop tablespoonfuls of the plain batter over chocolate layer.

Spread carefully in an even layer.

Sprinkle with remaining ½ cup chocolate chips and the walnuts.

Bake 30 to 35 minutes until edges begin to pull away from Cool in pan on wire rack before cutting in bars.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 1044 66% from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 39g 196%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 369mg 15%
Total Carbohydrate 27g 27%
Dietary Fiber 6g 24%
Sugars g
Protein 35g
Vitamin A 31% Vitamin C 1%
Calcium 9% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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