delightful recipe for Chocolate Mud Bars
Ingredients:
🧈 1 cup unsalted butter, melted
🍚 1½ cups granulated sugar
🍯 1 cup light brown sugar, packed
🥚 4 large eggs, at room temperature
🌿 1 tablespoon pure vanilla extract
🍫 1 cup unsweetened cocoa powder
⚖️ 1 teaspoon baking powder
🧂 ½ teaspoon salt
🌾 1 cup all-purpose flour
For the Ganache Topping:
🍫 1½ cups semisweet or dark chocolate chips
🥛 ¾ cup heavy cream
🧈 1 tablespoon unsalted butter
Instructions:
Prepare the Base:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift in the cocoa powder, baking powder, and salt. Stir until just combined, then fold in the flour until no streaks remain.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake the Base:
Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove from the oven and allow to cool completely in the pan.
Make the Ganache Topping:
In a small saucepan over medium heat, heat the heavy cream until it begins to simmer (do not let it boil).
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes, then add the butter and whisk until smooth and glossy.
Assemble the Bars:
Pour the ganache over the cooled chocolate base, spreading it evenly with a spatula.
Place the bars in the refrigerator for at least 1 hour, or until the ganache is set.
Slice and Serve:
Once the ganache is firm, lift the bars out of the pan using the parchment overhang. Cut into squares or rectangles.
Serve chilled or at room temperature.
Enjoy these rich and indulgent Chocolate Mud Bars!
