Name: Ganache-Filled Brown Sugar Bars
Yield: 32 bars
Ingredients: ½ cup heavy cream; ½ pound bittersweet chocolate, very finely chopped; 1¾ cups all-purpose flour; ¼ tsp. salt; 2 sticks (½ pound) unsalted butter, at room temperature; 1 2/3 cups packed dark brown sugar; 2 large eggs, at room temperature; 1½ tsp. pure vanilla extract

Ganache-Filled Brown Sugar Bars

Tags: Dessert

Yield: 32 bars

Ingredients

½ cup heavy cream
½ pound bittersweet chocolate, very finely chopped
1¾ cups all-purpose flour
¼ tsp. salt
2 sticks (½ pound) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1½ tsp. pure vanilla extract

Steps

Place the chocolate in a mixing bowl. Bring the cream to a boil over moderate heat. Pour the cream over the chocolate and allow to sit for one minute. Using a rubber spatula, gently stir the two together until smooth. Let stand until firm, 30 minutes to 1 hour.
Preheat the oven to 350ºF. Lightly butter a 10-by-15-inch baking pan. Line the pan with wax paper; butter and flour the paper.
Whisk the flour with the salt. In a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minute. Beat in the eggs 1 at a time. Beat in the vanilla. At low speed, beat in the flour in 3 additions; the batter will be fairly stiff. Spread the batter in the pan. Bake for 18 to 20, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool completely.
Cover the baking pan with a large wire rack and invert. Remove the pan and peel off the wax paper. Invert the cake onto a large cutting board. Using a serrated knife, halve the cake crosswise. Spread the ganache evenly over one of the cake halves, leaving a 1/8-inch border. Top with the other cake half. Cover and refrigerate until the ganache is set, at least 2 hours.
Trim the edges of the cake. Cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars. Serve chilled or at room temperature.