Pumpkin Chocolate Bars
A small-batch pumpkin bar baked in a 9×5 loaf pan, studded with dark chocolate chips throughout the batter, and finished with a dark chocolate ganache that sets into a semi-glossy top. Four warming spices, one bowl, eight bars.
Ingredients
For the pumpkin bars
- 118 grams all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 75 grams granulated sugar
- 50 grams light brown sugar
- 1 1/2 eggs
- 1/4 cup neutral oil vegetable, canola, or light olive oil
- 150 grams pumpkin puree
- 40 grams yogurt
- 1 teaspoon vanilla extract
- 43 grams semisweet chocolate chips
For the chocolate ganache
- 50 grams cream (about 1/4 cup)
- 75 grams dark chocolate finely chopped (about 1/2 cup)
Instructions
The pumpkin bars
- Preheat the oven to 350°F. Lightly grease a 9x5 cake pan and then line it with parchment paper.
- Mix dry ingredients in a bowl: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground clove and allspice. Set aside.
- In a larger bowl, whisk granulated sugar, light brown sugar and eggs for about 1 minute, until slightly thickened and lightened in color.
- Continue whisking and add oil in a slow stream until smooth and consistent mixture. (NOTE 1)
- Whisk in the pumpkin puree, yogurt and vanilla extract until smooth.
- With mixer on slow, add the flour mixture until just combined.
- Fold in chocolate chips until evenly distributed.
- Pour dough in prepared cake pan and spread evenly.
- Bake pumpkin chocolate bars in the oven for about 45 minutes or until toothpick inserted in center comes out with moist crumbs. Remove pan from oven and allow to cool. (NOTE 2)
The chocolate ganache
- Make the dark chocolate glaze by chopping the dark chocolate and transfer to a heat resistant bowl.
- Heat up the cream until it’s just about to boil and pour that over the chocolate. Cover and let sit for 10 minutes.
- Mix cream and chocolate until you have a smooth thick chocolate 'sauce'.
- Pour the ganache over the cooled cake (NOTE 3) and allow to cool completely. (NOTE 4)
- When completely cooled, cut in 8 bars of 2 x 2 inches.
Notes
- Mix the oil in a steady slow stream, the mixture needs to be smooth and emulsified.
- When the toothpick comes out with raw batter, put is back in until internal temperature is about 200°F. (Your toothpick maybe wet from poking a chocolate chip)
- If the top of your cake is not flat, the ganache will run to the sides. With a knife level the cake before you pour the ganache.
- If you like you could sprinkle some coarse salt over the top.
Nutrition
Serving: 1barCalories: 306kcalCarbohydrates: 36gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 347mgFiber: 3gSugar: 21g