11 Feb 2011, Robin ‘Teeth, chocolate and bells’.
I realise that the concept of leftover chocolate is foreign to many of us, and once upon a time it would have been foreign to me too and at least mildly implausible to Peter. But that was Then. This is Now. Peter has mouth trouble and I have Post Menopausal Zero Metabolism. Meanwhile, however, we are notorious for loving chocolate, so people tend to give it to us. I do not wish to discourage this excellent habit. And furthermore now that I’ve invented Leftover-Christmas-Chocolate Bars I may have to arrange for leftover chocolate henceforth.†
Preheat your oven to 350°F. Butter a 13 x 9” pan
¾ c butter
1 ¾ c sugar
2 large eggs, room temp
1 ½ tsp REAL vanilla††
1 ½ c all-purpose flour
1 ½ tsp baking powder††
½ c unsweetened cocoa powder
1 c chopped-up Leftover Chocolate. The point here is that it should be lots of different kinds. I had four or five different sorts plus some ginger fudge. Don’t chop too small or it’ll disappear in the baking.
Cream butter and sugar. I scrape with the spoon in my right hand and knead with my left. Better results sooner. Beat in eggs and vanilla. Then the dry stuff. Be sure everything is THOROUGHLY mixed. Then finally stir in the chopped-up chocolate.
Bake about half an hour. I started checking after about twenty minutes because there’s kind of a lot of chocolate involved and I wanted to make sure nothing untoward happened. It’ll still be slightly squidgy when you take it out, and I assume it’ll fall a little—mine did, but I was expecting it to. This is a sign of excellent chewy-squidginess-with-crunch-around-the-edges to come. I also wasn’t sure what the ginger fudge would do if it was baked so I sprinkled it over the top and put the pan back in the oven for five minutes, just to melt it enough to stick.
From a health and safety standpoint I have to admit these are not a great deal better than pure chocolate, but they are fearfully good. And they give you something to pass around during your handbell tea break.