batter stuffed chocolate bars 🎂

Ingredients

• 200 g Dark Chocolate (70% cocoa, broken into small pieces for melting)
• 100 g All-Purpose Flour (sifted)
• 80 g Granulated Sugar (fine granules)
• 30 g Unsweetened Cocoa Powder (for brownie batter, high quality)
• 1 tsp Baking Powder (leavening for cake batter)
• ¼ tsp Salt (enhances flavor)
• 60 ml Water (room temperature, replaces eggs/oil in cake batter)
• 50 g Unsalted Butter (softened, for brownie batter)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Sprinkles (optional) (for garnish on top of final chocolate seal)

Instructions

1. Melt the Chocolate

   Place broken chocolate pieces in a microwave‑safe bowl and melt in 30‑second intervals, stirring between each, until smooth.

   Time: PT5M

2. Create Chocolate Bar Bases

   Line a baking sheet with parchment paper. Pour melted chocolate into 8 equal rectangles (about 1‑inch thick). Tap the sheet gently to smooth the surface.

   Time: PT5M

3. First Chill

   Place the sheet in the refrigerator until the chocolate is firm.

   Time: PT15M

   Temperature: 4°C

4. Prepare Cake Batter

   In a mixing bowl combine flour, sugar, baking powder, salt, and water. Stir until just combined; the batter will be slightly thick.

   Time: PT5M

5. Fill Chocolate Bases with Cake Batter

   Spoon a generous dollop of cake batter onto each chilled chocolate rectangle, spreading slightly but leaving edges exposed.

   Time: PT5M

6. Second Chill

   Return the sheet to the refrigerator until the cake batter sets (about 15 minutes).

   Time: PT15M

   Temperature: 4°C

7. Prepare Brownie Batter

   Melt butter in a small saucepan, then whisk in cocoa powder, sugar, and vanilla. Add a splash of water if needed to reach a spreadable consistency.

   Time: PT5M

   Temperature: Medium heat

8. Top with Brownie Batter

   Spoon the brownie batter over the set cake batter, covering the surface completely.

   Time: PT5M

9. Seal with More Melted Chocolate

   Re‑melt any remaining chocolate. Drizzle or spread a thin layer over the brownie topping to seal the bar.

   Time: PT5M

10. Final Chill and Serve

    Place the completed bars back in the refrigerator until fully set. Once firm, cut into individual bars and optionally garnish with sprinkles.

    Time: PT15M

    Temperature: 4°C

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g