This recipe borrows from an old lemon square family favorite.  It all started as a late night urge.  At first, I was thinking I wanted something lemony, but a quick search revealed I was plum out of fresh lemons and even out of the lemon juice I normally stock in the fridge.  That’s when I started craving something chocolate.   I quickly zeroed in on plain old vanilla ice cream with chocolate syrup, but at the last second, I remembered I recently purchased a bottle of Creme De Cocoa and had an inspiration.

 

Now, I usually think of Creme De Cocoa as a tasty liqueur—one best suited to add to a drink like a coffee nudge (see our Summer Perfect Iced Java Nudge).  However, this time around I had a feeling I should add it to something I bake, like one adds vanilla.  Then it was only a matter of coming up with a recipe.  I suppose my original desire for “lemon” led to lemon squares, and since that was still on my brain I realized I could convert our old standby.

 

Here’s what I came up with…

 

Let’s Gather The Ingredients

 

1 cup, plus 1/2 tablespoon whole wheat pastry flour (substitute white if you prefer)

1/2 cup butter (1 stick)

2 tablespoons cocoa powder

1/4 cup, plus 2 tablespoons powdered sugar

1 cup sugar

1/8 teaspoon sea salt

1/2 teaspoon baking powder

2 eggs (hand beaten)

1/8 cup Creme De Cocoa

 

Preparation

 

This is a 2-part process.  First we’ll make the “crust” and then the batter.  Start by preheating the oven to 300 degrees, and then spray an 8 x 8 baking pan with a light coat of oil.

 

For the crust, sift together 1 cup flour, 1/4 cup powdered sugar and 1 tablespoon cocoa powder.  Mix with a fork until any lumps come out.

 

Next cut in the butter and stir.  Don’t over stir the butter.  Having small chunks of butter in the mix is the very thing to make the crust taste better.  The best way to blend butter into flour is with a pastry blender, which is sort of like a specialized masher (check the link).

 

Press the crust mixture into an 8 x 8 baking pan.  You can alternatively double the quantities above and use a 9 x 13 in baking pan, instead.

 

Press in with your fingers or the back of a spoon.   Pop the pan into the preheated oven and cook for 25 minutes.

 

You can start making the batter about 5 minutes or so before your timer goes off for the crust.

 

Add the sugar, 1 tablespoon flour, 1 tablespoon cocoa powder, salt and baking powder to a bowl.  Mix with a fork or spoon.

 

Beat 2 eggs in a small bowl with a whisk or fork and then pour in with the rest.

 

Add the Creme De Cocoa and stir with a whisk or spoon until it’s all well-blended.

 

When the crust is done remove it from the oven and reset the oven temperature to 350 degrees.

 

Pour the batter over the crust.  It won’t seem like a very thick layer so spread it with a spatula or spoon if needed to even it out.  Now, pop the pan back in the oven and cook another 25 minutes.  When the timer goes off, remove the pan from the oven and sprinkle 2 tablespoons of powdered sugar over the top.  Allow to cool.  Hint: These taste great at room temperature , but are also delicious if served direct from the refrigerator.

 

If you do decide to cool them in the fridge, first allow them to cool about twenty minutes on the counter and then cover with wrap.  Cut into squares to serve.  Makes about 16.  Oh, and it you want to make it look fancy like the picture above, swirl a little chocolate syrup on a plate and set the square right down in the middle.  It’s bound to impress.

 

I have to admit it:  As I sit here writing this post, I couldn’t help myself and had not one, but two of these incredibly decadent and delicious treats.  They have that same texture you expect in a lemon square, but the taste is all chocolate.  Yum!  I’m definitely putting this recipe up on my list of all-time favorites.

 

Enjoy!

 

By Bob Anderson
© 2011 Javabird LLC. All rights reserved.

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If you enjoyed this recipe you may want to read:
Kahlua Crunch
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