Favorite Bittersweet Chocolate Bars 40.000

James M. Thresher for The Washington Post

Sep 23, 2009

There is no need to dream of chocolate when this confection, featuring chocolate in three forms (cocoa powder, bittersweet, and unsweetened) is at hand. The brownie bites are dark, buttery and positively chocolate-radiant.

Make Ahead: The bars can be stored in an airtight container at room temperature for up to 3 days.

Servings: 40 bars
  • 3/4 cup plus 1 tablespoon cake flour
  • 1/2 cup flour
  • 1 cup plus 2 tablespoons unsweetened alkalized (dutch process) cocoa powder, such as Droste brand
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt, preferably ultra-fine sea salt
  • 12 ounces (3 sticks) unsalted butter, melted and cooled to tepid
  • 10 ounces bittersweet chocolate, melted and cooled to tepid (preferably with 56 to 64 percent cacao content)
  • 2 ounces unsweetened chocolate, melted and cooled to tepid
  • 6 large eggs
  • 2 1/2 cups sugar
  • 1/2 cup firmly packed light brown sugar (sifted to remove lumps, if necessary)
  • 2 1/2 teaspoons vanilla extract
  • Confectioners' sugar, for dusting


Preheat the oven to 325 degrees. Use nonstick cooking oil spray to grease a 9-by-13-inch baking pan.

Sift the flours, cocoa powder, baking powder and salt onto a sheet of wax paper.

Whisk together the melted butter, melted bittersweet chocolate and melted unsweetened chocolate in a medium mixing bowl until combined.

Lightly whisk the eggs in a large mixing bowl, then add the sugars and mix well, being careful not to incorporate any air. Add the melted chocolate-butter mixture and vanilla extract, whisking slowly until thoroughly incorporated.

Resift the flour-cocoa mixture, letting it fall into the butter-chocolate mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl as needed. The batter should be thick and evenly textured. Transfer to the prepared pan; use an offset knife to smooth the top. Bake for 40 to minutes or until just set.

Cool in the pan on a wire rack. Refrigerate for 1 hour or until firm enough to cut. Cut into 20 squares, then cut each square in half to form 2 bars. Transfer the cooled bars to an airtight container and store at room temperature.

Just before serving, sift confectioners' sugar on top of the baked bar cookies.

VARIATION: Two cups of coarsely chopped walnuts or pecans may be stirred into the batter just before baking.

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Recipe Source

From cookbook author Lisa Yockelson.

Tested by Bonnie S. Benwick.

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