Brown Sugar Bars
1/2 cup heavy cream1/2 pound bittersweet chocolate, chopped1 3/4 cup flour
the cream over medium heat. In a food
processor, finely grind the chocolate.
With the machine on, add the hot cream and process until smooth. Scrape
the ganache into a bowl and let stand until firm, 30 minutes to an hour.
preheat the oven to 350. Lightly butter
a 10 by 15 inch baking pan. Line the pan
with wax paper; butter and flour the paper.
the flour with the salt. In a large bowl
using an electric mixer, beat the butter and brown sugar at medium speed for
three minutes. Beat in the eggs, one at a time.
Beat in the vanilla. At low speed beat in the flour in three additions;
the batter will be fairly stiff. Spread
the batter in the pan. Bake for 18 – 20
minutes or until a cake tester inserted in the center comes out clean.
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 f the cake halves, leaving a ¼ inch border. Top with the other cake half. Cover and refrigerate until the ganache is
set – at least two hours.