Why does it work
- Freezing the crust helps to set it and reduces the need for baking.
- When cooled, the sweet thick milk lifts the firms, and the chocolate gives its satisfactory frightening texture.
- The instant espresso powder enhances the bittuart taste of the chocolate.
I like to make a dessert, no matter the weather does not matter, but as soon as the weather is hot, I start thinking about confections that I can do without turning on the oven. Although there are many no-bock versions of my favorite dessert, including Layer cake, CheeseAnd CookiesThis is the recipe for Fudgy Chocolate Classes from our Birmingham, Alabama-based Test Kitchen Associate for the list of my no-bock performances Craig RoughEnriched with fudgy and bittersweet chocolate, they combine the best brownies, cheating, and mousse – and they have a cookie crust! In addition, they take only 20 minutes of active time.
To create a crust for bars, the Craig pulses stored the chocolate wafer cookies (such as Oreos or Maria Cookies) in a food processor, until they are equally on the ground, then dip the pieces in molten butter before pressing them into the baking pan. Freezing the crust helps to set it, meaning there is no need to turn on the oven. To fill a deep, dark chocolate, he whispers together with sweet condensed milk, instant espresso, vanilla and salt with a mixture of melted bitterwight chocolate and butter. Because the sweet milk firms are raised up when cold, takes bars to a satisfactory cold texture. Instant aspresso powder helps to increase the fruit notes of chocolate, and a touch of vanilla and salt helps bring it together. At the top with a bright layer of chocolate gunaches, the bars are brilliantly rich and cold – and the right excuse to not turn the oven.
Serious Eats / Morgan Hunt Glass
The recipe was developed by Craig Rough; Hydenot was written by the genetic yam.
This no-bock chocolate dessert connects the best brownies, cheating and mouses
Cook mode
(keep screen awake)
-
cooking spray
-
1 ,9,Ounce, 255 Yes, package Chocolate Wafar Cookies (About this 72 Cookies), Such as Davi, Oreos, or Goya Chocolate Maria Cookies
-
8 Ounce unsalted butter ,226 Yes, 2 stick to), 1 tbsp cut into pieces, divided
-
1/2 Ounce granulated sugar ,13 Yes, 1 Tonge,
-
3/4 small spoon Diamond Crystal Kosher SaltDivided; For table salt, use half from volume
-
12 Ounce Chopped bitterwight chocolate ,340 Yes, 2 1/2 cup), 70% Kakao, divided
-
1 (14-inges) Be able to do sweetened condensed milk
-
2 spoon Immediately Espresso powder
-
2 spoon vanilla extract
-
ScatterTo garnish
-
Spray lightly by 8-inch baking pan with cooking spray. Line bottoms and sides with parchment paper, except for 2 -inch overhang on 2 sides. Light spray parchment with cooking spray; Cancel.
Serious Eats / Morgan Hunt Glass
-
In a food processor, pulse cookies to fine ground, preventing the edges of the bowl as required, about 15 pulses. In a small microwave-safe bowl, microwave 8 tablespoons butter on high, sometimes stirring, until melting, about 1 minute. Using a flexible spatula, stir melted butter, sugar and 1/4 teaspoon salt into the ground cookies. Transfer to finished baking pan. Using a flat-bottom glass or measuring cup, press the crumbs firmly to create a compact, even layer under the pan. Freeze, open, up to firm, about 15 minutes.
Serious Eats / Morgan Hunt Glass
-
In a large microwave-safe bowl, mix 2 cups of chocolate and 4 tablespoons of butter; Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir sweet condensed milk, immediate espresso, vanilla, and the remaining 1/2 teaspoon salt. Pour the mixture into the cool crust; Using an offset spatula, spread into a similar layer. About 1 hour, until the cold, open, until set.
Serious Eats / Morgan Hunt Glass
-
In a medium microwave-safe bowl, add the remaining 1/2 cup chocolate and the remaining 4 tablespoons butter. Microwave on high, sometimes stirring, until melting, about 1 minute. Stir until completely combined. Pour on the cool chocolate layer, and using an offset spatula, spread into a uniform layer. Cold, open, until it is set for about 30 minutes. Sprinkle with flaky sea salt. Lift the parchment to remove bars from the pan, and move to a cutting board. Cut into 36 squares, using a sharp knife. (For cleaner cuts, stir under hot water, then dry the knife with a clean kitchen towel before each slices.)
Serious Eats / Morgan Hunt Glass
Special equipment
8-8-inch baking pan, parchment paper, food processor, flat-layer drinking glass or measuring cup, microwave-safe bowl, offset spatula
Make-forward and storage
Chocolate classes can be refused in airtight containers for 1 week.
Chocolate classes can be tightly wrapped and can be frozen for 1 month. Allow to sit in the refrigerator overnight.
