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Friday, March 13th, 2009

Steve, my co-worker, likes chocolate. And with his chocolate, he likes more chocolate. I told him yesterday I'd make something he requests for today. He said "bars" and "chocolate". I said "anything else?" He said "more chocolate". I got the message. These bars come from a book I got at the library called (appropriately) Chocolate Chocolate. These bars are called Layered Chunks of Chocolate Squares. I upped the chocolate quotient a bit by changing out the vanilla wafer crumb crust with an Oreo crumb crust. You have a chocolate cookie crust with a brownie batter with cocoa, melted chocolate and chocolate chunks. Topped with more chocolate chunks or chips as I used.


6 Comments
reera
Oh no, this is just too much!!!!!!
dannie   Friday, March 13, 2009
lgrant
Don't look, Dannie!! LOL
LGrant   Friday, March 13, 2009
RAGrise
Richie would like to know if you'll send that recipe my way. He lit up when I showed him the photo!
Richie & Ashley   Friday, March 13, 2009
lgrant
As I mentioned, I went with Oreo crumbs instead of vanilla wafer crumbs and I used semi-sweet chunks (the ones used in DBCC cookies) to mix in the batter but used Ghiradelli 62% or whatever that is a darker chip for the top. Just to give it more of a layering and flavor variety.

Here is your recipe:

Layered Chunks-Of-Chocolate Squares
Makes 16 Squares

Vanilla Cookie Layer
8 T. (1 stick) unsalted butter, melted and cooled to tepid
1 2/3 c. vanilla wafer crumbs (such as crumbs made from Nilla Wafers)
Dark Chocolate Batter
1 1/4 c. bleached all-purpose flour
1/4 c. unsweetened alkalized cocoa powder
1/4 t. baking powder
1/4 t. salt
1/2 pound (2 sticks) unsalted butter, melted and cooled to tepid
5 large eggs
2 c. superfine sugar
2 1/2 t. vanilla extract
6 oz. bittersweet chocolate, chopped into small chunks
Topping
4 oz. bittersweet chocolate, coarsely chopped, for sprinkling on the dark chocolate batter
Confectionersí sugar, for sifting over the top of the squares (optional)

Preheat the oven to 325 degrees (F). Film the inside of a 10 x 10 x 2 in. baking pan with nonstick cooking spray.
Mix, Bake , Cool the Cookie Layer:
Pour the melted butter into the prepared pan. Spoon the cookie crumbs evenly over the bottom of the pan and press down lightly with the underside of a small offset metal spatula so that the crumbs absorb the butter. Bake the cookie layer in the preheated oven for 4 minutes. Place the baking pan on a rack. Cool for 10 minutes.
Mix the Batter:
Sift the flour, cocoa powder, baking powder and salt onto a sheet of waxed paper. Whisk the melted butter and melted chocolate in a medium-size mixing bowl until smooth. In a large mixing bowl, whisk the eggs for 1 minute to blend, add the sugar, and whisk for 45 seconds to a minute, or until incorporated. Blend in the vanilla extract. Sift the flour mixture over and slowly stir (or whisk) it in, mixing until particles of flour are absorbed. Stir in the 6 oz. chopped chocolate. Spoon the batter in large dollops on the cookie layer, using a flexible palette knife or spatula. Scatter the 4 oz. chopped chocolate on top of the batter.
Bake, Cool, and Cut the Sweet:
Bake the sweet in the preheated oven for 35 to 40 minutes, or until set. Let the sweet stand in the pan on a cooling rack for 2 hours, then refrigerate for one hour, or until firm enough to cut.
With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares. Remove the squares from the baking pan, using a small offset metal spatula. Store in an airtight tin. Sift confectionersí sugar on top of the squares just before serving if you wish.
Bake and serve within 4 days
LGrant   Friday, March 13, 2009
RAGrise
Mmm, that might be the sweet I take with us to Prescott! Nothing says I love you like chocolate chocolate chocolate!!
Richie & Ashley   Friday, March 13, 2009
lgrant
Especially with Richie! Sounds like a good one! I didn't have a 10x10 pan so I used a 9x9 and it worked fine. Just baked it a hair longer due to it being a little deeper.
LGrant   Friday, March 13, 2009
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