These Brown Butter Ooey Gooey Bars are rich, buttery dessert bars with a crisp golden crust and an irresistibly soft, gooey cream cheese layer. The brown butter adds a deep, nutty flavor that takes this classic treat to a whole new level of indulgence.
Let’s talk gooey. Not “kind of gooey,” not “a little soft in the middle.” I’m talking full-blown, stick-to-your-fork, lick-your-fingers, call-your-mother gooey. Ooey gooey bars are one of those classic retro recipes that show up in every church cookbook, PTA bake sale, and grandma’s recipe tin—with slightly different names but the same glorious results. A buttery crust (made from yellow cake mix, bless), topped with a gooey cream cheese layer, and a crisp, golden brown top that cracks ever so slightly when you cut into it.
If you’ve made ooey gooey butter bars before (or Neiman Marcus Bars, or yum yum bars, or butter cake bars, or Paula Deen’s butter bombs, or whatever your family calls them), you already know how amazing they are. But the browned butter? That's the secret weapon that gives these bars a deep, toasty, almost caramely, butterscotch-like flavor that makes these taste insanely delicious.
My family devoured these bars, and once you taste them, you'll understand why!
In This Post
Key Ingredients
Here’s what makes these ooey-gooey butter cake bars tick:
- Yellow cake mix. The ultimate shortcut for that sweet, buttery crust. Don’t overthink it—just grab your favorite 15.25 oz box.
- Butter. You’ll brown a full cup of butter for this recipe and split it between the crust and filling.
- Cream cheese. Full-fat, softened to room temperature, please. This is not the time for diet cream cheese.
- Powdered sugar. For giving the creamy filling a light airy feel. You'll also use this to dust the bars at the end.
- Eggs & vanilla. Classic baking staples that bind the gooey cream cheese mixture together.
How To Make Brown Butter Ooey Gooey Bars
The most dangerous thing about these delicious bars is that they're so easy to make. Here's how to do it.
1. Brown that butter! In a saucepan (light-colored, so you can actually see the butter browning), melt two sticks of butter over medium heat. Stir constantly. First it’ll melt, then foam, then start to smell like heaven. Once it’s a toasty golden brown and gives off a delicious nutty aroma, take it off the heat and let it cool for 5–10 minutes. Do not skip this cooling step. You'll be adding the butter to the eggs later, and we don’t want them to turn into scrambled eggs.
2. Make the buttery crust. Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper (trust me—easier cleanup, easier slicing). In a mixing bowl, stir together the cake mix, 1 egg, and half the cooled melted butter. Press this firmly into the bottom of your pan to form the crust.
3. Create the gooey layer. In a large bowl, beat the cream cheese until smooth. Add the rest of the brown butter, and beat again. Now, the eggs and vanilla—mix it all up. Slowly add in the cups of powdered sugar, and mix until you have a glorious, fluffy cloud of a filling.
4. Assemble & bake. Spread the cream cheese mixture over the top of the crust and smooth it out. Bake for 40–45 minutes until the top is lightly golden brown, puffed up, and just a tiny bit jiggly in the center.
5. Cool. Cool the gooey butter bars completely (I know, it’s sooo hard to wait!) before slicing. These bars are distinct layers of crust and goo, and they need time to set before digging into them. Attempting to cut these before they're cool will result in a complete mess. Trust me. Sprinkle the cooled cookies with extra powdered sugar if desired. (Totally optional, but it makes them look really pretty.)
Variations & Substitutions
I'm pretty firm on most of the ingredients in this recipe, but here are a few swaps you can use to mix them up a bit (if you must).
- Lemon Lover? Use lemon cake mix instead of yellow, or add some lemon to the cream cheese mixture.
- Feeling Fancy? Stir in white chocolate chips or toasted coconut into the filling for a little crunch.
- Going gluten-free? Use a gluten-free cake mix (there are lots available these days). The gooey layer does all the heavy lifting flavor-wise anyway.
Frequently Asked Questions
Let them cool, slice ‘em up, and store in an airtight container on the counter for 2–3 days, or in the fridge for up to a week. Pro tip: In our family, we like to eat these cold, straight from the fridge. You’re welcome.
YES. In fact, they’re better the next day. Let the flavors settle, let the gooey layer firm up, and try not to eat the whole pan before company arrives. You can also freeze these by cutting them into bars and wrapping the individual bars in plastic wrap before freezing them in a freezer-safe container.
You can, but why would you want to? The browned butter is what makes these the best ooey-gooey bars around. Trust.
Let them cool. Fully. Even chill them for cleaner slices. Use a sharp knife, and wipe it between cuts.
You don't have to, but using a light colored pan (I used stainless steel) helps you actually SEE when the butter is starting to brown, helping ensure you don't accidentally let it burn.
Save this recipe, share it with your friends, or tape it to your fridge and call it your signature dessert. Just don’t blame me when your family requests these every weekend!
If you try these and love them, please let me know in the comments below - I'd love to hear what you think! And please (pretty please!) tag me with a pic on IG @frontrangefed so I can see your beautiful, gooey butter bars!
More of my favorite bars!
- Snickerdoodle Cookie Bars
- 7 Layer Magic Cookie Bars
- Peanut Butter Oatmeal Bars
- Peanut Butter Blondies
- Brown Butter Rice Krispie Treats
- S'mores Rice Krispie Treats
Recipe
Brown Butter Ooey Gooey Bars Recipe Using Cake Mix
Ingredients
For the Crust:
- ½ cup salted butter browned
- 15.25 oz yellow cake mix
- 1 egg
For the Filling:
- ½ cup salted butter browned
- 8 oz cream cheese softened to room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Brown the butter. In a light-colored saucepan over medium heat, melt the full cup of butter. Stir constantly until golden brown and nutty-smelling (4–5 minutes). Remove from heat and let cool slightly.
- Make the crust. Preheat oven to 350°F. Line a 9x13-inch pan with parchment or foil. In a medium bowl, mix cake mix, 1 egg, and ½ cup of the browned butter. Press this mixture firmly into the pan to form the bottom layer/crust.
- Make the filling. In a large bowl, beat the 8 oz of cream cheese until smooth. Add the remaining ½ cup of browned butter and mix. Beat in the remaining 2 eggs, and 1 teaspoon vanilla. Slowly add the 4 cups of powdered sugar and mix until smooth. (Note - it's a good idea to sift the powdered sugar before adding it if you don't want any clumps!)
- Assemble & bake. Pour the filling over the crust and spread it in an even layer. Bake the ooey gooey bars for 40–45 minutes until golden on top but slightly jiggly in the middle. Cool completely before slicing into bars. (This may take up to 1 hour!) Sprinkle with extra powdered sugar if desired.
Notes
- Watch the butter carefully as it browns - don't let it burn. Remove it from heat as soon as it turns a nice golden brown and has a nutty aroma.
- If using unsalted butter, add a pinch (about ¼ tsp) of salt to the filling mixture.
- Using parchment paper allows you to easily lift the full batch of ooey gooey bars out of the pan prior to slicing. This helps them to cool a bit faster (yay!) and also makes it much easier to slice on a cutting board.
- Allow the bars to cool completely. You can speed this up a bit by allowing the ooey gooey bars to cool on the counter for about 20 minutes, then placing them in the refrigerator for another 20 minutes or so.
- Store leftover bars in an airtight container in the fridge for up to a week.
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