Ganache-Filled Brown Sugar Bars

• 1/2 cup heavy cream
• 1/2 pound bittersweet chocolate, coarsely chopped
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1 2/3 cups packed dark brown sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract

1. Boil the cream over moderate heat.
2. In a food processor, finely grind the chocolate.
3. With the machine on, add the hot cream and process until smooth.
4. Scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
5. Meanwhile, preheat the oven to 350.
6. Lightly butter a 10-by-15-inch baking pan.
7. Line the pan with wax paper; butter and flour the paper.
8. Whisk the flour with the salt.
9. In a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes.
10. Beat in the eggs 1 at a time.
11. Beat in the vanilla.
12. At low speed, beat in the flour in 3 additions; the batter will be fairly stiff.
13. Spread the batter in the pan.
14. Bake for 18 to 20 minutes, or until a cake tester inserted in the center comes out clean.
15. Transfer to a rack to cool completely.
16. Cover the baking pan with a large wire rack and invert.
17. Remove the pan and peel off the wax paper.
18. Invert the cake onto a large cutting board.
19. Using a long serrated knife, halve the cake crosswise.
20. Spread the ganache evenly over one of the cake halves, leaving a 1/8-inch border.
21. Top with the other cake half.
22. Cover and refrigerate until the ganache is set, at least 2 hours.
23. Trim the edges of the cake.
24. Cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars.
25. Serve chilled or at room temperature.

heavy cream, bittersweet chocolate, flour, salt, unsalted butter, brown sugar, eggs, vanilla

Taken from www.foodandwine.com/recipes/ganache-filled-brown-sugar-bars (may not work)