Chocolate Bars Recipe

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly butter the exposed pan edges.

Measure and assemble all ingredients. If using chopped chocolate instead of chips, chop into small uniform pieces. If toasting nuts, spread them on a small baking sheet and toast for 5–7 minutes in the preheating oven until fragrant; cool and roughly chop.

Melt butter & combine sugars

In a medium saucepan over low heat, melt the 6 tbs unsalted butter until just melted. Remove from heat and stir in granulated sugar and light brown sugar until mostly dissolved and the mixture is warm (not boiling). Let cool 3–4 minutes so it is warm but not hot.

Incorporate eggs & vanilla

Whisk the 2 large eggs into the slightly cooled butter-sugar mixture one at a time until fully incorporated and slightly thickened. Whisk in 1 tbs vanilla extract.

Combine dry ingredients

In a separate bowl, sift or whisk together 1.25 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.5 tsp baking powder, and 0.5 tsp salt until uniform.

Make the batter

Fold the dry mixture into the wet mixture in two additions, mixing gently until just combined. Do not overmix. The batter will be thick and glossy.

Add chips and nuts

Fold 1 cup semisweet chocolate chips (reserve a small handful for the top) and 0.5 cup chopped toasted nuts (if using) into the batter until evenly distributed.

Transfer to pan

Spoon the batter into the prepared 8x8 pan and spread into an even layer using a spatula. Sprinkle the reserved handful of chocolate chips over the top and press them down lightly so they adhere.

Bake

Bake in the preheated 350°F oven for 22–28 minutes, rotating the pan halfway through. The bars are done when the edges are set, the center no longer appears wet, and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Avoid overbaking to keep the bars fudgy.

Cool & finish

Remove the pan from the oven and let cool on a wire rack for at least 1 hour to firm up. After cooling, use the parchment overhang to lift the slab from the pan. If desired, sprinkle 0.25 tsp sea salt flakes across the top while still slightly warm and dust with 1 tbs powdered sugar before cutting.

Cut into 9 or 12 bars using a sharp knife (wipe the blade between cuts for clean edges). Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze individually wrapped bars for up to 3 months; thaw at room temperature before serving.