Rich bars topped with a lush firm ganache. These bars are very chewy and strong in mocha flavor. These bars are very decadent. One small bar is the perfect treat to accompany your cup of tea.
Do you recognize that when you have a recipe in mind, do some testing and end up with something completely different but super delicious? That’s what happened when I made these mocha bars. I’m pretty sure you can relate if you’re a(n amateur) baker like me. When I was still in middle school (highschool), I used to work at a kind-of bakery (don’t ask) called Bakker Bart. We sold these amazing brownie bars with nuts and a delicious ganache on top. I’m not sure if they still sell it (I doubt it) but I was craving those brownies so bad last week so I decided to make my own. Unfortunately, I didn’t plan ahead very well and ended up missing a couple of ingredients. Being the lazy person I am, I decided to work with what I had and see what would happen. Results? Delicious chewy mocha bars with a ganache topping. These bars are more like a chewy cookie than brownies, but who cares what they’re called when they taste delicious? Exactly. No one.
As you can see from the photo below, I don’t have a square brownie pan (yet). I used a 21 by 18,5cm pan but you can swap it for a square 15cm brownie pan. I got my pan at Ikea, but they don’t sell it anymore (it’s super old). Anyway, make sure you line the pan with a piece of baking paper to ensure easy removal (and less to wash).
The easiest part of this recipe must be the ganache. Ganache sounds so fancy but it kinda isn’t lol. All you need for ganache is chocolate and some cream. Heat the cream until warm enough to melt the chocolate then add the chocolate chips and stir. Lots of recipe call for a pan to heat the cream but you know me.. lazy af so I just pop it in the microwave and check it every 10-15 seconds. Let the ganache cool until its slightly set but still spreadable. If the ganache has set too hard, pop it a few seconds in the microwave to soften.
As for the chewy chocolate cookie base: throw everything in a bowl, mix and bake. Let the base until firm before topping it with ganache. Then, pop the bars for another hour or so in the fridge to have a very firm top. If you want the ganache to be more liquid, you can skip the fridge-step. I like ganache on the firmer side though.
P.S: Don’t worry, I’m still going to try to make the brownies I had in mind. Just wait 😉
- 85 g unsalted butter
- 70 g dark chocolate chips
- 200 g granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla paste
- 75 g all-purpose flour
- 15 g cocoa powder
- 1 tsp espresso powder
- ¼ tsp salt
- 100 g whipping cream
- 150 g dark chocolate chips
- Preheat the oven to 180C and line a 21cm x 18,5cm baking tray (or 15 cm square baking tray) with baking paper. Set aside.
- In a small bowl, melt the butter and chocolate chips (for the bars) in the microwave. Set aside.
- In a mixing bowl, whisk the sugar, egg and vanilla paste.
- Mix in the butter and chocolate mixture.
- Add the flour, cocoa powder, espresso powder and salt. Mix until combined.
- Pour the batter in the baking pan and spread out evenly.
- Bake the base 20 minutes at 180C. Let it cool down.
- When the base is almost at room temperature, heat the whipping cream in the microwave until it's hot enough to melt the chocolate chips.
- Stir the chocolate chips in the hot whipping cream until you have a smooth ganache. The mixture will look curdled at first but keep stirring.
- Spread the ganache on top of the base. Let the ganache set in the fridge for at least 1 hour if you want a firm topping.
- Cut into equal squares to serve.