Chocolate and Orange Marmalade Bars

Ingredients

• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• 2 Tbsp. cocoa powder
• ½ tsp. kosher salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ tsp. baking powder
• ½ tsp. kosher salt
• ½ tsp. pure vanilla extract
• ½ cup extra-virgin olive oil
• ¼ cup cocoa powder
• 1 large egg
• 1½ cups all-purpose flour
• 1 (13-ounce) jar orange marmalade
• Powdered sugar and the zest of 1 orange, for serving

Steps

1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick spray.
2. Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, cocoa powder, and salt. Add the butter and use clean hands to pinch everything together into large crumbs. Set aside.
3. Make the bars: In a stand mixer fitted with the paddle attachment (or a large bowl if using a handheld mixer), combine the butter and brown sugar. Starting on low speed and increasing to medium, beat the butter and sugar together until a light and fluffy mixture forms, 3 to 4 minutes. Add the baking powder, salt, vanilla, olive oil, cocoa powder, and egg. Beat on low speed, stopping to scrape down the sides as needed, until everything is combined, about 2 minutes. Add the flour and beat until just combined, about 1 minute. Use a rubber spatula to scrape along the bottom and sides of the bowl.
4. Scrape the batter into the prepared baking dish and smooth the top evenly. Spoon and spread the jar of marmalade over the top, leaving a ½-inch border all around the edges. Sprinkle the crumb topping over the entire surface.
5. Bake for about 45 minutes, until a tester inserted into the center of the bars comes out clean. Let cool completely in the baking dish, about 1 hour. Dust the top with the powdered sugar and sprinkle with the orange zest. Slice into 12 equal bars and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.