Southern Chocolate Sheet Bars
Fudgy Southern style chocolate sheet bars with warm cocoa icing poured over the hot cake for a glossy finish
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INGREDIENTS
Chocolate Bars
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 2 tsp vanilla extract.
Chocolate Icing
- 1/2 cup unsalted butter
- 3 tbsp unsweetened cocoa powder
- 1/3 cup whole milk
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans optional.
INSTRUCTIONS
Bake Bars
- preheat oven to 350 F and grease a 13x18 inch sheet pan for thinner bars or a 9x13 inch pan for thicker bars
- whisk flour sugar baking soda and salt in a large mixing bowl
- in a saucepan heat butter water and cocoa and bring to a gentle boil then remove from heat
- pour hot cocoa mixture over dry ingredients and stir just until combined
- whisk in sour cream eggs and vanilla until smooth
- spread batter evenly in pan and bake until set and a toothpick comes out with a few moist crumbs 18 to 22 minutes.
Ice And Serve
- while bars bake heat butter cocoa and milk in a saucepan until smooth and steaming then remove from heat
- whisk in powdered sugar and vanilla until glossy and pourable adding 1 to 2 tbsp extra milk if needed
- pour warm icing over the hot bars and spread quickly to the edges
- top with pecans if using and cool 30 to 45 minutes before slicing.
Notes
1. Use buttermilk in place of sour cream for a slightly tangier crumb; For extra fudgy texture do not overbake and pull when just set; For thicker bars use a 9x13 inch pan and add 3 to 6 minutes bake time as needed; Icing should be poured warm over hot bars for best coverage
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g