Brown Sugar Bars with Dark Chocolate Ganache
1 3/4 cups flour
1/4 t salt
1 cup (2 sticks) butter, softened
1 3/4 cups DARK brown sugar
2 large eggs at room temperature
1 1/2 t vanilla
1/2 cup heavy cream
8 oz semisweet chocolate chips
Preheat oven to 350. Spray the bottom of a 10x15 inch cookie sheet with cooking spray. Then line the pan with wax paper and then butter and flour the wax paper and sides of the pan.
Whisk together the flour and salt in a small bowl. Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla. Slowly add the flour and salt and beat just until well blended. The batter should be fairly thick.
Spread the batter, evenly, into the pan. Bake at 350 for 18 to 20 minutes until a toothpick comes out clean but not dry. DO NOT OVER BAKE. Cool completely.
Bring the cream just to a boil in a small pan over medium heat. Place chocolate into a bowl and pour the hot cream over the top. Stir until the chocolate is completely melted and smooth. Let the ganache stand at room temperature for a few minutes until it is spreadable but not runny.
Invert the brown sugar cake onto a large cutting board. Remove the wax paper. Cut the cake in half crosswise or the short way (one half will be the top the other will be the bottom). Spread the ganache on one side to within about 1/8 of an inch of the edges. Carefully set the other half on top matching up the edges. Cover and refrigerate until ganache is set, at least 2 hours. Cut into squares, this will make 32 small ones.