Chocolate Swoon Bars

Who WOULDN’T make a dessert called “Chocolate Swoon Bars”???

Someone with far greater self control than myself.

Let’s jump straight to the verdict on these chocolate-filled babies. They were just very strange to make. And very strange to bake. They puffed all up and got very crunchy on top, and then the middles fell right in and below the crunchy top barely baked through. But you know what? They are pretty darn good! Hang on. I need to go eat one – be right back. Okay, swooooon. YUM.

These bars are chewy and crunchy, rich and chocolate-y, and totally worth a try. The combination of brown sugar and chocolate is really pretty divine. I’m pretty sure the butter played a part too… Rereading the recipe, I realized I made a mistake – I added both the milk chocolate chips AND 1 cup of semi-sweet into the batter, and THEN added additional chips on top (I tried semi-sweet, peanut butter, and white on different sections). I also tried making these in cupcake tins – 12 cupcakes and the rest in a 9inch round pan. I liked the cupcakes for portion control…. 🙂

Chocolate Swoon Bars
adapted from Dozen Flours

2 cups light brown sugar, packed (I used dark)
3/4 cup unsalted butter, softened
2 eggs
2 teaspoons vanilla butter nut extract (I didn’t have this on hand – so I
2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 12 ounce bag milk chocolate chips
1 cup semi sweet chocolate chips (try different kinds of chips!)

Preheat oven to 350F. Grease baking pan and set aside.

In a small bowl, combine flour, baking soda, and baking powder together and mix well with a fork. Set aside.

If you have a stand mixer, have the metal bowl and paddle attachment ready to go. If you’re using a hand mixture, get your mixer ready to go. Set up a metal or glass head proof bowl and have a towel or over mit close by.

In another small bowl, mix the eggs and extract together as so as to break the yolks. Set aside.

In a medium sized saucepan, over medium heat, combine the brown sugar and butter together, stirring constantly until the mixture becomes very think and starts to bubble. Once it starts to bubble, continue stirring constantly, scrapping the sides and bottom of the pan for an additional three minutes or so. Do not increase the heat. (Note: you’re not looking for a caramel here, but you want the mixture to almost be to the point where the sugar is dissolved, but not quite).

Remove the pan from the heat and continue to mix by hand for about a minute. Pour the hot mixture into the metal stand mixer bowl and mix on low speed for three minutes. Increase the speed to medium and mix for two minutes, stopping once a minute to scrape down the sides and bottom of the bowl. By now the mixture should still be warm, but not molten.

Return the speed back to medium and slowly add the egg/extract mixture. Add a little at a time to avoid the egg scrambling. The batter should get very shiny and turn a pretty shade of light brown. Continue mixing until all the egg is incorporated. Be sure to scrape down the bottom and sides of the bowl.

Add the flour in two batches, mixing until it’s just incorporated. Add the chocolate chips and mix for about 30 seconds on low until the chocolate is combined. The chocolate will melt and that’s okay.

Pour the mixture into the prepared baking pan and bake for 25-30 minutes, until a toothpick comes out clean.

Remove it from the oven and scatter a cup of chips on top. You may need to add more chocolate chips to fill in any bald areas.

Let cool completely and cut into bars.

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One Comment to “Chocolate Swoon Bars”

  1. I like the name of these things, ahah, they’re such a hot mess.

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