Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Crust. In a medium bowl, combine the crushed chocolate graham crackers, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9x9 inch baking pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, then let it cool completely.
- Step 2: Melt the Chocolate. In a microwave-safe bowl, melt the unsweetened baking chocolate in 30-second intervals, stirring between each until smooth. Set aside to cool slightly.
- Step 3: Make the Filling. In a large mixing bowl, beat the softened salted butter with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add in the powdered sugar and continue to beat until well incorporated. Mix in the melted chocolate and vanilla extract until fully combined.
- Step 4: Add the Eggs. One at a time, add the large eggs to the chocolate mixture, beating well after each addition. This process is essential for achieving that signature silky texture. Beat the filling for an additional 5 minutes until it is light and airy.
- Step 5: Assemble the Bars. Pour the chocolate filling over the cooled graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the filling to set properly.
- Step 6: Serve. Once set, remove the bars from the refrigerator. Use a sharp knife to cut them into squares. Serve with a dollop of fresh whipped cream and a sprinkle of chocolate shavings for an extra touch of elegance.
Notes
- To store, keep in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free option, replace unsalted butter with melted coconut oil.
- These bars taste even better after sitting in the refrigerator for a day!