Chocolate Blackout Bars
These Chocolate Blackout Bars combine a rich, fudgy chocolate topping with a buttery, pecan-studded crust for the ultimate indulgence.
Servings: 12 servings
Ingredients
For the Buttery Base:
- 2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 0.5 cup melted real sweet cream unsalted butter
- 1 pinch kosher salt
- 1 cup finely chopped pecans
For the Chocolate Topping:
- 1 cup real sweet cream unsalted butter
- 0.33 cup dark brown sugar
- 1 teaspoon real vanilla extract
- 0.25 teaspoon real almond extract
- 12 ounces semi-sweet chocolate chips I used Ghirardelli for the best melt and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan with butter or line it with parchment paper, leaving an overhang to easily lift the bars out later.
Making the Buttery Base
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup firmly packed dark brown sugar, and a pinch of kosher salt. Pour in the melted ½ cup butter and stir until the mixture forms a crumbly dough. Fold in the finely chopped pecans evenly throughout the mixture.
- Transfer the dough to your prepared pan. Using your hands or the back of a spoon, press it firmly and evenly into the bottom. This creates the crunchy, nutty foundation for your bars. Bake for 15 minutes until lightly golden.
Preparing the Chocolate Topping
- While the base bakes, melt 1 cup butter in a saucepan or microwave-safe bowl. Stir in ⅓ cup dark brown sugar, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix until smooth and combined.
- Immediately after removing the base from the oven, sprinkle the 12 ounces of semi-sweet chocolate chips evenly over the hot crust. Pour the warm butter and sugar mixture over the chocolate chips. Let it sit for a minute to soften the chips, then gently spread the mixture to cover all the chocolate chips evenly.
- Return the pan to the oven and bake for an additional 25–30 minutes. The bars should be set but still fudgy in the middle. Remove from the oven and cool completely before slicing.
- Use a sharp knife to cut the bars into squares. For clean edges, wipe the knife clean after each cut. Serve and enjoy the rich, chocolatey perfection!
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Knife or food processor
- Microwave-safe bowl or double boiler
Notes
- Use unsalted butter to control the flavor balance perfectly.
- Make sure to finely chop pecans to ensure even texture and easy cutting.
- Cool bars completely before slicing to avoid crumbling.
- Try swapping pecans for walnuts or adding a sprinkle of sea salt for a flavor twist.
- Store bars in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.