Chocolate Halfway Bars for the Dessert Plate
Prep 30 minutes · Cook 25 minutes · Total 55 minutes · Yield 16 Bars
Chocolate Halfway Bars for the Dessert Plate is filed under Brownies and bars and built around sifted all-purpose flour, salt, and baking soda. Plan on 16 Bars.
Count on 30 minutes of prep, 25 minutes of cooking, about 55 minutes from the first measurement to the plate.
What goes in the bowl
- 1 cup sifted all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup soft shortening
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 egg separated
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- ½ cup semisweet chocolate chips I used 1 cup because a ½ seemed so scant!
- ½ cup brown sugar packed
How the cooking goes
- Heat the oven to 375°F and oil a 12”x8”x2” baking dish. You used an 8” square because you like thicker bars, and you lined the baking dish with parchment because meringue can be a challenge to clean. It’s your call.
- Sieve flour, salt, soda, and baking powder and keep it to one side.
- Mix shortening with sugars until very light and fluffy. Add egg yolk, water, vanilla; mix well. Thoroughly mix in flour mixture. Pat into baking dish and top with chocolate chips.
- Whip egg white until still; gradually beat in ½ cup brown sugar. Spread over chocolate. Bake in prepared dish for 25 minutes or until done. The top will be golden. Cut into bars while warm. Cool completely.
After it comes off the heat
Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.
If you want another plate from Brownies and bars, open Caramel Blondies for the Dessert Plate and Caramel Brownie with a Fudgy Middle.
