Irresistible Chocoholic Squares (Printer-Friendly)
Rich dark chocolate squares with smooth frosting and sprinkles, ideal for gatherings or a sweet treat.
# What You'll Need:
→ Chocolate
01 -
4 oz unsweetened baking chocolate squares, do not substitute with chips
02 -
4 oz semi-sweet baking chocolate squares, do not substitute with chips
→ Fats and Sugars
03 -
1 cup unsalted butter
04 -
1 ½ cups white granulated sugar
→ Dry Ingredients
05 -
1 cup all-purpose flour
→ Flavorings and Additives
06 -
2 teaspoons vanilla extract
07 -
4 large eggs
→ Optional Toppings
08 -
340 g (12 oz) whipped chocolate frosting or 1.5 cups homemade chocolate frosting
09 -
2 tablespoons chocolate sprinkles
# Steps to Follow:
01 -
Preheat the oven to 350°F (176°C).
02 -
In a large mixing bowl, cream the unsalted butter with granulated sugar until light and fluffy.
03 -
Add eggs one at a time, beating well after each addition. Crack eggs into a separate bowl first to remove any shell fragments before adding.
04 -
Stir in vanilla extract and all-purpose flour with a spoon or spatula until fully combined.
05 -
Break chocolates into ½-ounce pieces and place in microwave-safe bowls. Microwave at 50% power for 2 ½ to 3 minutes, stirring after 2 minutes, until fully melted. Alternatively, melt over a double boiler.
06 -
Pour the melted chocolate into the batter and stir until completely incorporated.
07 -
Grease a 9x13-inch baking dish using non-stick cooking spray or preferably Wilton cake release.
08 -
Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until a cake tester inserted comes out slightly moist. Allow to cool.
09 -
If desired, spread chocolate frosting evenly over the cooled squares.
10 -
Sprinkle chocolate sprinkles on top of the frosted squares.
11 -
Cut into 16 equal pieces and serve.
# Extra Suggestions:
01 -
Ensure chocolates, bowls, and utensils are completely dry when melting chocolate to prevent seizing.
02 -
Store in an airtight container in the refrigerator for up to 5 days or at room temperature for 2 days if frosting is not perishable.
03 -
Freeze in an airtight container for up to 3 months; frost after thawing for best texture.