Irresistible Chocoholic Squares

These Chocoholic Chocolate Squares are the perfect treat for any serious chocolate lover. Rich and decadent with two types of chocolate in the batter, topped with creamy chocolate frosting and sprinkles, they offer an elevated brownie experience that is simply irresistible. Whether for a holiday gathering, a special occasion like Valentine’s Day or Mother’s Day, or just because you deserve a little indulgence, this recipe is straightforward and rewarding.

This recipe has been a family favorite for years I remember making them for holiday parties and having everyone come back for seconds. Each batch feels like a little chocolate celebration in every bite.

Ingredients

• Unsweetened chocolate: Four ounces giving a deep, intense chocolate flavor. Use baking chocolate squares rather than chips for best results
• Semisweet chocolate: Four ounces to balance richness with sweetness. Bakers or premium brands like Ghirardelli work well
• Unsalted butter: One cup for a creamy texture and helps create a moist crumb. Use fresh butter for best flavor
• White granulated sugar: One and a half cups which sweetens without overpowering. Brown sugar can be substituted if you want a slightly caramel note
• All purpose flour: One cup holds everything together. Make sure it's fresh and sift if it feels lumpy
• Vanilla extract: Two teaspoons adds warmth and depth. Pure vanilla extract is worth the investment here
• Eggs: Four bring structure and richness. Always crack eggs into a separate bowl to avoid shells
• Optional frosting and chocolate sprinkles: Either storebought or homemade frosting works beautifully for a decadent finish

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit or 176 degrees Celsius. Grease a 9 by 13 inch baking dish with nonstick cooking spray or a product like Wilton cake release for easy removal later.

Cream Butter and Sugar:

In a large mixing bowl, use a hand mixer to cream the unsalted butter together with the granulated sugar until the mixture is light and fluffy. This step is essential to creating that tender texture.

Add Eggs One at a Time:

Beat in the eggs one by one, making sure each is fully incorporated before adding the next. This helps prevent curdling and ensures even texture throughout. Remember to crack eggs first into a separate bowl to catch any shells.

Mix in Vanilla and Flour:

Add the vanilla extract and flour to your wet mixture. Stir everything well with a spatula or wooden spoon until just combined. Overmixing here can make the squares tough, so be gentle.

Melt the Chocolate:

Break your unsweetened and semisweet chocolate into halfounce pieces and place them in microwave safe bowls. Using half power, microwave in short bursts of around two and a half to three minutes. Stir after two minutes to help it melt evenly. You can also melt the chocolate gently in a double boiler on your stovetop if you prefer.

Combine Chocolate with Batter:

Pour the melted chocolate into the batter and stir thoroughly until the mixture is smooth and fully incorporated. This is where the rich chocolate magic really happens.

Prepare the Baking Dish:

Grease your prepared pan again if needed. Pour the batter evenly into the pan, smoothing the top with a spatula.

Bake:

Place in the preheated oven and bake for about 30 to 35 minutes. Test the squares by inserting a cake tester or toothpick into the center, it should come out slightly moist but not wet. Remove from oven and allow the squares to cool completely.

Add Frosting and Sprinkles:

If you choose to frost your squares, spread a generous layer of whipped chocolate frosting on top once cooled. Finish by sprinkling chocolate sprinkles over the frosting while still soft.

Cut and Serve:

Using a sharp knife, cut the chocolate slab into 16 squares. For smaller pieces, cut into 25 servings by cutting 5 strips in each direction.

The unsweetened chocolate is my favorite part. It lends that rich, deep flavor that makes these squares stand out from regular brownies. I remember Auntie Sue sharing this recipe with me decades ago and how these squares instantly became the star of every dessert table. It’s a family tradition that’s been passed down and still brings smiles every time.

Storage Tips

Store these squares in an airtight container in the refrigerator for up to five days, especially if frosted. At room temperature they will keep for two days unless using perishable frosting. For longer storage, freeze unfrosted or frosted squares in airtight containers up to three months. Defrost completely before frosting or adding sprinkles for the best results.

Ingredient Substitutions

You can use brown sugar instead of white sugar for a slight molasses flavor which pairs beautifully with chocolate. Different brands of baking chocolate may affect sweetness and texture opt for high quality types to get the best flavor. If you don’t want to frost, dust the squares with powdered sugar or cocoa powder for a simple finish.

Serving Suggestions

Serve these chocolate squares as a dessert with a glass of cold milk, or alongside a scoop of vanilla ice cream. They also pair nicely with fresh berries, a dollop of whipped cream, or even a drizzle of salted caramel for special occasions.

This recipe remains one of my go to chocolate desserts. It is quick enough for weeknights but indulgent enough for celebrations.

Common Recipe Questions

→ What types of chocolate are used in the squares?

The squares use unsweetened and semi-sweet baking chocolate, broken into pieces and melted carefully for a rich flavor.

→ Can I use chocolate chips instead of baking chocolate?

It's recommended to avoid chocolate chips as they have stabilizers that affect melting; baking chocolate squares give the best texture.

→ Is frosting necessary for these squares?

Frosting is optional. You can use store-bought or homemade chocolate frosting, or skip it for a denser texture.

→ How should I melt the chocolate safely?

Melt chocolate in short bursts at half power in the microwave or use a double boiler, keeping utensils dry to avoid seizing.

→ How long do the chocolate squares stay fresh?

The squares can be stored in the fridge for up to 5 days or frozen for up to 3 months in an airtight container.

→ Can I substitute brown sugar for white sugar?

Yes, brown sugar can be used as a substitute, adding a slight molasses flavor to the squares.