One of the Best Desserts Ever

This dessert really lives up to its name—rich, buttery, and incredibly satisfying. It starts with a simple base of melted margarine, and from there, I can build a sweet, chewy, and crowd-pleasing treat that’s perfect for any occasion. Whether I’m making it for a potluck, a celebration, or just a cozy night in, this recipe always hits the spot.

Why You’ll Love This Recipe

I love how ridiculously easy this dessert is to make. With just a few pantry staples and one bowl, I get something that tastes like a cross between a cookie bar and a gooey cake. It’s customizable, portable, and guaranteed to disappear fast wherever I serve it. It also bakes in a single dish, which means fewer dishes and more time to enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup melted margarine

• Granulated sugar

• Brown sugar

• Eggs

• All-purpose flour

• Baking powder

• Vanilla extract

• Salt

• Optional mix-ins: chocolate chips, nuts, shredded coconut, or toffee bits

Directions

1. I preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish.

2. In a large bowl, I combine the melted margarine with both sugars and stir until smooth.

3. I beat in the eggs and vanilla extract until well mixed.

4. I add the flour, baking powder, and salt, stirring just until combined.

5. If I’m using any mix-ins like chocolate chips or nuts, I fold them in at this stage.

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

8. I let it cool before slicing into bars or squares.

Servings and timing

This recipe makes about 12 servings. Prep time takes around 10 minutes, and baking time is about 25–30 minutes, so it’s ready in under 45 minutes.

Variations

Sometimes I swirl in a spoonful of peanut butter or Nutella before baking. I’ve also used butterscotch chips instead of chocolate, or added cinnamon for a warm, spiced version. When I want to dress it up, I serve it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 4 days. If I want to reheat a slice, I microwave it for about 10–15 seconds to bring back that fresh-from-the-oven warmth.

FAQs

Can I use butter instead of margarine?

Yes, I can substitute unsalted butter for margarine in equal amounts. It gives a slightly richer flavor.

Can I double the recipe?

Absolutely. I double all the ingredients and bake it in a 9×13-inch pan, adding a few extra minutes to the bake time if needed.

Do I need to use a mixer?

Not at all. I mix everything by hand with a spoon or spatula—no fancy equipment needed.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend. I check that any mix-ins I use are gluten-free as well.

How do I know when it’s done?

I look for a golden top and set edges. A toothpick in the center should come out with a few moist crumbs but no raw batter.

Conclusion

This really is one of the best desserts ever—simple, satisfying, and endlessly versatile. I love how quick it is to throw together and how easily I can adapt it to whatever I’m craving. It’s the kind of recipe I turn to again and again because it always delivers comfort and joy in every bite.