Irresistible Chocoholic Chocolate Squares

These Chocoholic Chocolate Squares are the ultimate treat for any chocolate fan looking for a rich, moist dessert that feels a little like an elevated brownie. Made with two kinds of baking chocolate and finished with luscious chocolate frosting and sprinkles, these squares are simple to make yet indulgently satisfying. They are perfect for holidays, special occasions, or whenever you need a chocolate fix.

I first tried this recipe from my Auntie Sue’s old collection, and it quickly became a favorite in my family. Whenever I make these, the house fills with the smell of warm chocolate, and everyone flocks to the kitchen for a square.

Ingredients

• Unsweetened chocolate: provides deep chocolate intensity, do not substitute with chips
• Semi sweet chocolate: balances the unsweetened with a touch of sweetness for richness
• Unsalted butter: adds creaminess and moisture, choose fresh for best taste
• White granulated sugar: sweetens the batter evenly
• All purpose flour: provides structure, sift it to avoid lumps
• Vanilla extract: enhances the chocolate flavor, pure extract is best
• Eggs: bind everything together, make sure they are room temperature for even mixing
• Chocolate frosting (optional): Betty Crocker whipped chocolate frosting is used here for convenience but homemade frosting works beautifully too
• Chocolate sprinkles (optional): add a fun texture and extra chocolate burst on top

Instructions

Sauté the Aromatics:

In this recipe, this step isn't needed as it is a chocolate square dessert. Instead we begin with the batter.

Cream the Butter and Sugar:

In a large mixing bowl, use a hand mixer to beat the unsalted butter together with the white sugar on medium speed. Continue until the mixture turns fluffy and pale, about 3 to 4 minutes. This helps incorporate air, giving your squares a light texture.

Add Eggs One at a Time:

Carefully crack each egg into a small bowl before adding it to the butter and sugar mixture to avoid shell pieces. Beat each egg in well before adding the next. This gradual mixing helps maintain the smooth batter without curdling.

Incorporate Vanilla and Flour:

Pour in the vanilla extract and sift the flour over the bowl. Use a sturdy spatula or spoon to gently fold the flour and vanilla into the batter until just combined. Do not overmix or the texture will become dense.

Melt the Chocolates:

Break both the unsweetened and semi sweet chocolates into half ounce pieces. Place them in separate microwave safe bowls or one larger bowl if preferred. Heat on half power 50% for 2 to 3 minutes, stirring after 2 minutes to help even melting. Alternatively, melt the chocolates in a double boiler over simmering water for more control.

Combine Melting Chocolates into Batter:

Pour the melted chocolate into the egg, butter, and sugar mixture. Stir gently but thoroughly with a spatula until the chocolate is fully incorporated and the batter is shiny and smooth.

Prepare the Baking Pan:

Grease a 9 by 13 inch baking dish generously with Wilton cake release or another non stick spray to ensure easy removal and clean edges.

Pour Batter and Bake:

Transfer the chocolate batter into the prepared pan, smoothing the top evenly. Bake in a preheated oven at 350 degrees Fahrenheit or 176 degrees Celsius for about 30 to 35 minutes. Check doneness by inserting a cake tester or toothpick into the center - it should come out slightly moist but not wet.

Cool Completely:

Allow the squares to cool fully in the pan on a wire rack. Cooling helps them set and makes frosting easier.

Add Frosting and Sprinkles:

If using frosting, spread a thick, even layer over the cooled chocolate squares. Top with chocolate sprinkles for extra texture and visual appeal.

Cut and Serve:

Cut the dessert into 16 equal squares for generous servings or into smaller pieces to stretch the batch further. Use a sharp knife wiped between cuts to keep edges clean.

My favorite part of this recipe is the melting step. I learned the hard way to keep everything completely dry because even a drop of water in the chocolate causes seizing. My Auntie Sue’s original recipe has been a family moment in itself with every holiday filled with the aroma of melting chocolate and the sound of happy munching.

Storage Tips

Store leftover squares in an airtight container in the fridge for up to five days to keep them fresh and moist. If you do not use frosting, they will last at room temperature in a sealed container for about two days, but refrigeration is recommended for longer freshness. For freezing, place the squares in a freezer safe container and freeze for up to three months. Thaw them overnight in the fridge before serving, and add any sprinkles after thawing to preserve their crunch.

Ingredient Substitutions

You can swap white sugar for brown sugar for a richer, slightly caramel flavor. When it comes to the chocolate, premium baking chocolates like Ghirardelli work beautifully and elevate the flavor even more. If frosting is not preferred, feel free to skip it or top with a simple ganache instead. Avoid substituting baking chocolate with chocolate chips because their composition and melting properties are different, which can alter the texture of the squares.

Serving Suggestions

Serve these chocolate squares with a scoop of vanilla ice cream for a classic combination or a dollop of whipped cream for extra indulgence. They also pair wonderfully with a fresh berry compote to balance the richness. Cut the squares smaller for serving at gatherings or parties to allow guests to enjoy more variety.

These chocolate squares are a rich, crowd pleasing dessert ideal for holidays or weeknight treats. Try freezing unfrosted for easy make ahead convenience.

Common Recipe Questions

→ What types of chocolate are best for these squares?

Use unsweetened and semi-sweet chocolate squares for the richest flavor. Avoid substituting chocolate chips as their texture and melting properties differ.

→ Can I melt the chocolate without a microwave?

Yes, melt chocolate using a double boiler on the stovetop to gently and evenly warm the chocolate without scorching.

→ Is frosting necessary for the chocolate squares?

Frosting is optional. You can use store-bought whipped chocolate frosting or homemade versions. Alternatively, a ganache creates a rich topping.

→ How should I store the chocolate squares?

Store in an airtight container in the fridge for up to 5 days or at room temperature for 2 days if unfrosted. They freeze well up to 3 months.

→ How do I prevent eggshells in the batter?

Crack eggs into a separate bowl before adding to the mixture to easily spot and remove any shell fragments.

→ Can I substitute brown sugar for white sugar?

Yes, brown sugar can be used to add a deeper, caramel-like sweetness to the squares.