Zebras

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