Chocolate Bars Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to lift the bars out later. Lightly butter the parchment.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.25 cups unsweetened cocoa powder, 0.5 tsp baking powder, and 0.25 tsp salt until evenly combined.

Cut in butter and sugar

Add 0.75 cups cold cubed unsalted butter and 0.5 cups granulated sugar to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. (A food processor pulse works too—pulse 6–8 times.)

Form dough and bake

Add 2 tablespoons cold water and stir just until the dough comes together. Press the dough evenly into the prepared 8x8 pan, creating a compact, even layer. Bake on the middle rack for 15–18 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool slightly while you prepare the filling.

Heat cream

Place 0.5 cups heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon light corn syrup in a small saucepan over medium heat. Warm until it just begins to simmer around the edges (do not boil). Remove from heat.

Make ganache

Place 2 cups semisweet chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit undisturbed for 2 minutes to soften. Gently stir from the center outward until smooth and glossy. Stir in 1 teaspoon vanilla extract and 0.25 teaspoon kosher salt to finish the ganache.

Assemble and chill

Pour the warm ganache over the baked crust and spread evenly with a spatula to the edges. Tap the pan gently on the counter to level and remove any air pockets. Sprinkle optional chopped toasted nuts over the top and a light pinch of coarse sea salt if using. Let the pan cool at room temperature for 20–30 minutes, then transfer to the refrigerator and chill for at least 1 hour (longer for firmer bars).

Slice and serve

Use the parchment overhang to lift the chilled slab from the pan. Place on a cutting board and run a sharp knife under hot water, dry it, then slice into 12 bars (3x4 grid) or 9 larger bars (3x3). Wipe and heat the knife between cuts for clean edges. Optionally dust with 1 teaspoon powdered sugar before serving.

Storage

Store bars in an airtight container in the refrigerator for up to 7 days or freeze for up to 1 month (separate layers with parchment). Bring to room temperature for 15–30 minutes before serving for best texture.