Chocolate Carrot Bars

[etalanian]

Chocolate Carrot Bars

Serves 32 as Dessert.

The deep orange color of the carrots in these bars contrasts beautifully with the dark brown of the chocolate. Orange zest adds a lush and appealing flavor. They are dense and moist and crunchy with nuts.

This recipe is from the book Chewy Cookies by Eileen Talanian, copyright 2005.

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coarsely chopped semisweet chocolate

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unsweetened chocolate

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unsalted butter

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granulated sugar

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salt

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large eggs

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large egg yolk

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freshly grated orange zest

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pure vanilla extract

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all-purpose flour, preferably unbleached

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chopped pecans

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dried currants, raisins, or chopped dates (or a combination of them)

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finely grated peeled carrots

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Preheat a conventional oven to 350° Fahrenheit. Line a 9 x 13-inch baking pan with foil and brush it with softened butter.

Melt the chocolates and butter together in a microwavable dish for 2 minutes in the microwave oven, or place in a heavy pan on the stovetop over low heat, stirring until the chocolate is almost melted. Remove the mixture from the heat and stir with a whisk until smooth. Let the chocolate mixture cool for about 5 minutes.

Using an electric mixer on medium speed, beat together the sugar, salt, eggs, and egg yolk for about 2 minutes, until smooth. Add the melted chocolate mixture, zest, and vanilla and beat on low speed just until thoroughly mixed, about 30 to 40 seconds. Scrape the bowl with a rubber spatula and add the flour, pecans, and currants, mixing again on low speed until the mixture is evenly combined, about 30 seconds. Scrape the bowl again and add the carrots. Beat on low speed just until the carrots are mixed in evenly, about 20 seconds. Using a rubber spatula or wooden spoon, scrape the sides and bottom of the bowl and stir to be sure the dough is completely mixed.

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, reversing the baking pan halfway through the baking time. The bars will be done when the top springs back when touched very lightly with your fingertip. Remove the pan from the oven and cool the bars in the pan on a wire rack. When it is completely cool, cut into bars.

Store the cooled bars in an airtight container with wax paper between the layers for up to 6 days, or wrap tightly and freeze for up to 2 months.

Keywords: Dessert, Vegetables, Snack, Easy, Brownies/Bars

( RG1780 )