Are you craving a rich, fudgy dessert that's surprisingly simple to make? Look no further! These chocolate chess bars are the perfect combination of gooey chocolate and buttery shortbread, offering a delightful homemade treat without the fuss. This easy recipe is perfect for beginner bakers and seasoned dessert enthusiasts alike, making it a fantastic addition to your repertoire of quick dinner ideas and delicious dishes. Get ready to impress your friends and family with this incredibly satisfying and easy-to-make dessert!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
For the Chocolate Filling:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
Instructions:
Making the Crust:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures easy removal of the finished bars.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, and salt.
- Cut in Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Press into Pan: Press the crumbly mixture evenly into the prepared baking pan. Use the bottom of a measuring cup or your hands to create an even layer.
Making the Chocolate Filling:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cocoa powder, and salt.
- Heat & Stir: Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and the sugar dissolves completely.
- Temper Eggs: In a separate bowl, whisk the eggs lightly. Slowly drizzle about ⅓ cup of the hot cocoa mixture into the eggs, whisking constantly to temper them. This prevents the eggs from scrambling.
- Combine & Cook: Pour the tempered egg mixture back into the saucepan with the remaining cocoa mixture. Continue to cook and stir for 1-2 minutes, or until the mixture slightly thickens. Remove from heat.
- Stir in Butter & Vanilla: Stir in the melted butter and vanilla extract until well combined.
Baking and Serving:
- Pour Filling: Pour the chocolate filling evenly over the prepared crust.
- Bake: Bake for 25-30 minutes, or until the filling is set around the edges but still slightly soft in the center. Overbaking will result in dry bars.
- Cool Completely: Let the bars cool completely in the pan before cutting into squares. This allows the filling to set properly and makes for cleaner cuts.
Tips for the Best Chocolate Chess Bars:
- Use good quality cocoa powder: The quality of your cocoa powder will significantly impact the flavor of your chess bars. Choose a dark, unsweetened cocoa powder for the richest flavor.
- Don't overbake: Overbaking will result in dry and crumbly bars. Start checking for doneness around 25 minutes. A toothpick inserted into the center should come out with moist crumbs attached, not completely clean.
- Cool completely before cutting: This is crucial for preventing the bars from crumbling.
Variations:
- Add nuts: Chopped pecans or walnuts would add a delicious crunch.
- Use different chocolate: Try adding chocolate chips to the filling for extra chocolatey goodness.
- Add a pinch of cinnamon: A pinch of cinnamon adds warmth and complexity to the flavor.
Nutritional Information (per bar, approximate):
- Calories: 250-300
- Fat: 15-18g
- Carbohydrates: 30-35g
- Protein: 3-4g
These values are estimates and may vary depending on the specific ingredients used. This recipe makes a delicious and satisfying dessert perfect for satisfying your sweet tooth with a simple yet impressive homemade treat. Enjoy!