Easy Chess Squares
These Easy Chess Squares are a delightful, rich dessert featuring a simple butter cake mix base topped with a luscious, creamy cream cheese filling. Perfect for potlucks or a sweet treat, they require minimal effort and yield a generous batch of tender, sweet squares, often dusted with confectioners' sugar for a classic finish.
Equipment
- 1 Electric Mixer Hand or Stand Mixer recommended for best results
- 2 Mixing Bowls One for crust, one for filling
- 1 9x13 inch Baking Pan Standard rectangular pan
- 1 Rubber Spatula For scraping and spreading
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 4 large eggs divided
- 1 15- to 18-ounce package butter cake mix
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 pound confectioners' sugar plus more for dusting, optional
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang for easy removal.
- In a large mixing bowl, combine the butter cake mix, 1/2 cup softened butter, and 1 large egg.
- Mix with an electric mixer on low speed until crumbly, then press the mixture evenly into the bottom of the prepared baking pan to form the crust.
- In a separate large mixing bowl, beat the 8 ounces of softened cream cheese with an electric mixer until smooth and creamy.
- Add the remaining 3 large eggs, the 1 pound of confectioners' sugar, and the optional 1/2 teaspoon vanilla extract to the cream cheese mixture.
- Beat on medium speed until the filling is completely smooth and well combined, scraping down the sides of the bowl as needed.
- Carefully pour the cream cheese filling evenly over the crust layer in the baking pan.
- Bake for 45 to 55 minutes, or until the edges are golden brown and the center is mostly set with a slight jiggle.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 1-2 hours to allow the squares to firm up.
- Once thoroughly chilled, lift the squares out of the pan using the parchment paper overhang, dust with additional confectioners' sugar if desired, and cut into 24 squares.
Notes
Achieving perfectly soft and chewy Chess Squares hinges on proper ingredient temperatures. Ensure butter and cream cheese are truly softened for a smooth, lump-free filling; cold ingredients will result in a grainy texture. When mixing the cake base, avoid overmixing to prevent a tough crust. The filling should be whipped until light and airy. Bake until the edges are set and golden, but the center still has a slight jiggle, indicating a moist interior. Always allow ample cooling time, preferably chilling, before cutting for clean, defined squares. A good quality vanilla extract is crucial for flavor depth, and a touch of lemon zest in the cream cheese layer can add a delightful brightness.