“Chocolatey bars for a crowd!”
READY IN:
50mins
YIELD:
30 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 150 C; line a 30 x 40 cm jelly roll pan (cookie sheet with sides) with parchment paper.
  2. Melt butter, let cool.
  3. Whip sugar and eggs until light and fluffy.
  4. Sift on vanilla sugar and cocoa powder, add cognac, stir to combine.
  5. Sift on flour and stir to combine; stir in melted butter.
  6. Pour batter into the prepared pan and bake in the preheated oven for about 35 minutes. The cake should still be moist inside.
  7. Let the cake cool before cutting it.
  8. The bars can be frozen for up to 3 months.

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