The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.
Hey hey. Did you have a good weekend? Mine is best described by these bars.
After almost an entire week filled with family, sunshine and relaxation, I was more than ready to return to the kitchen this weekend. And I had chocolate on my mind. I actually couldn’t decide between milk and semisweet chocolate when it came to these bars, so for the first time ever, I decided to combine the two and see what would happen.
Can I tell you that I have never tasted anything like these bars?! They’re pretty much a cross between brownies, chocolate cake and some fabulous fudge. The chewiness, decadence and creaminess (thanks to a layer of amazing chocolate ganache), had me hooked at first bite. I could not keep myself from eating them.
If you have a weakness for chocolate, buckle up. It’s about to get real.
While we were on our short trip, we visited my favorite candy store and I started talking to the owner. She had just come up with some delicious mocha chocolate candy that was to die for and needed to be shared with everyone coming through her door. Right then and there it struck me that I had never experimented with chocolate and coffee myself. After oohing and aahing over her creation, the flavors were calling my name.
I knew that coffee helps enhance the flavor of chocolate even more, but I had no idea just how much. Can you say chocolate truffles?? Because that’s exactly what these bars taste like – chocolate X1000. I may have hit the jackpot with these, guys.
I mean, come on. Could you ever say no to a chocolate dessert? If so, please let me in on your secret. Otherwise, these bars might just get the best of me :).
High-fiving all my fellow chocolate lovers. You’re welcome. Now get off the computer and start off the week right by making a pan of these. Happy Monday!
- 3 oz semisweet chocolate, chopped
- 3 oz milk chocolate, chopped
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 cup granulated sugar
- 3/4 tablespoon instant coffee
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 4 oz milk chocolate
- pinch of salt
- 1/4 cup milk chocolate, optional
- 1/4 cup semisweet chocolate, optional
- Preheat oven to 350 degrees F. Grease an 8-8-inch baking pan thoroughly with cooking spray.
- 1. Combine semisweet and milk chocolate in a small bowl. Remove a 1/3 of a cup of the chopped chocolate and place in a microwave-safe bowl together with the butter. Melt in a microwave and stir until fully combined.
- 2. Add sugar and melted butter mixture into a large bowl and whisk together. Add instant coffee and vanilla until fully incorporated. Add eggs and whisk until combined. Switch to a wooden or rubber spatula. Add salt and flour and stir until dry ingredients are well incorporated. Add remaining chopped chocolate. Pour batter into prepared baking pan and bake for 25-30 minutes or until set. Remove from the oven and let cool completely.
- 3. Once bars are cooled, prepare the chocolate ganache. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 10 minutes before pouring over the cake. Slowly cover bars with ganache and let stand for 10 minutes. The ganache will harden as it sets on the bars. Melt 1/4 cup semisweet and 1/4 cup milk chocolate (separately). Drizzle over bars, if desired. Place in the fridge for at least 1 hour before cutting into bars. Enjoy!
- Bars will keep up to 1 week stored in an airtight container or up to 1 month in the freezer.