Chocolate Wafer Brownie Bars Recipe
Chocolate Wafer Brownie Bars Recipe
Ingredients
For the Chocolate Brownie Base
• 1 cup all-purpose flour (125g)
• ½ cup unsalted butter (113g)
• 1 cup granulated sugar (200g)
• ½ cup dark chocolate, chopped (85g)
• ¼ cup cocoa powder (25g)
• 2 large eggs
• 1 teaspoon vanilla extract (5ml)
• ¼ teaspoon salt (1.5g)
For the Wafer and Caramel Layer
• 12–16 rectangular vanilla wafers
• ½ cup thick caramel sauce (150g)
Alternatively, use thick dulce de leche or a homemade caramel filling.
For the Chocolate Topping
• 1 cup milk or dark chocolate, chopped (170g)
• ½ cup whipping cream (120ml)
Instructions
Prepare the Brownie Base
• Preheat your oven to 170°C. Line an 8-inch square baking pan with parchment paper.
• Melt the butter and chopped chocolate together over low heat or in a microwave using short intervals. Stir until smooth.
• Add the sugar and mix well.
• Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract.
• Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs.
• Allow the brownie base to cool completely.
Add the Caramel and Wafer Layer
• Spread the caramel sauce evenly over the cooled brownie base.
• Arrange the rectangular vanilla wafers in a single layer over the caramel, covering as much of the surface as possible.
• Press the wafers gently into the caramel so they stick.
• Heat the whipping cream until hot but not boiling.
• Pour it over the chopped chocolate and leave for 2 minutes.
• Stir until the mixture becomes smooth, thick, and glossy.
• Allow the ganache to cool slightly until it is thick enough to spread.
Assemble the Bars
• Spread the chocolate ganache evenly over the wafer layer.
• If desired, arrange a few extra wafer pieces on top for decoration.
• Refrigerate for 1–2 hours, or until the chocolate layer is firm enough to cut.
Cut and Serve
• Lift the dessert out of the pan using the parchment paper.
• Use a sharp knife to cut it into squares or rectangular bars.
• Wipe the knife between cuts for neat edges.
Recipe Tips
• For a fudgy brownie: Avoid overbaking the base.
• For crunchy wafers: Assemble the dessert once the brownie has cooled completely.
• For clean slices: Chill thoroughly and use a warm, dry knife.
• For extra chocolate flavour: Use dark chocolate with 50–70% cocoa solids.
Storage
• Store in an airtight container in the refrigerator for up to 5 days.
• Allow the bars to sit at room temperature for 5–10 minutes before serving for a softer chocolate texture.
• Because the ganache contains cream, keep the bars refrigerated when not serving.
Enjoy your rich, fudgy Chocolate Wafer Brownie Bars!