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The clock is ticking. Who’s feeling the pressure? I don’t know about you, but right around this time of year, I’m scrambling to finish holiday baking, shopping, wrapping, cooking and cleaning. Oh my!
So, this next “Divine” Holiday Treat — Fudgy Chocolate Bars — will seem like such a breeze. With hardly any effort at all, you’ll have a wonderful, unique addition to your cookie tray OR just the perfect pick-me-up to get you through the next couple of days.
I’ll admit, after these scrumptious chocolatey bars emerged from the oven, I just couldn’t leave well enough alone. I thought they needed a “little something.” So, I whipped up a batch of my (famous) coffee frosting and spread it over top. It was a good call.
Make these for your holiday guests and you may just have trouble finding any leftovers.
Fudgy Chocolate Bars
(Original recipe from Divine Chocolate Cookbook: Heavenly Chocolate Recipes with a Heart)
Makes 15 bars
For the bars:
(2) 3.5 oz. Divine Dark Chocolate bars
2 sticks unsalted butter, diced
4 large eggs at room temperature
1 and 1/2 cups light brown sugar
1 tsp. vanilla extract
1 cup all-purpose flour
For the frosting (optional):
3 tbsp. butter
1/4 cup dark brown sugar
1 tbsp. instant coffee powder
1 tbsp. vanilla extract
1 cup powdered sugar
1. Preheat oven to 350 degrees. Grease an 8×8 baking pan. Break up the chocolate, place into a heatproof bowl with the butter and melt gently, stirring occasionally. Remove the bowl from the heat and leave to cool until needed.
2. Beat the eggs with the sugar and vanilla until thick and foamy — about 3-4 minutes. Using a large metal spoon, carefully fold in the melted chocolate mixture. Sift the flour into the mixture and combine. Transfer the batter to the prepared tin and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean — the center will be slightly soft. Set aside to cool.
3. Make the frosting: In a small saucepan, melt the butter with the brown sugar, stirring constantly. In a coffee mug, dissolve the instant coffee powder with the vanilla and 2 tbsp. water. Add the coffee mixture to the butter and brown sugar mixture and stir to combine. Add powdered sugar and mix until frosting becomes thick. (If it’s too thin, add a little more powdered sugar; if too thick, add 1 tbsp. of water until desired consistency is reached). Spread over top of cooled bars. Let set for about 15-20 minutes before slicing.
Store in an airtight container for up to 5 days.
Enjoy and Merry Christmas to all!!
Other “Divine” Holiday Treats you might enjoy:
Really Rich Cupcakes
Incredibly Rich Fudge and Nut Shortbread
Old-Fashioned Chocolate Buttermilk Pound Cake
Half Cookie, Half Brownie
Divine Brownies
American Pecan and Chocolate Coffee Cake
Ultimate Chocolate Chip Cookies
Flourless Rich French Torte
