A real delicious one, that I’ve made twice in the last 3 weeks. Technically I only made half batches both times, because the full recipe makes an 18×13″ pan, if you’re baking for a huge crowd. Cutting the recipe in half is easy, and has the great benefit of not requiring you to roll out and the place quite such an enormous crust. I will share the full recipe here, just remember my pictures are a half. The recipe calls for semisweet and milk chocolate chips, but you can use any kind of chip/caramel bit/other tasty little thing you like.

Ingredients:

Crust:

• 3 1/8 cups (374 grams) all-purpose flour (easier to cut in half by weight)
• 2 1/2 teaspoons sugar
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, cold and cut into 1/2″ cubes
• 1/4 – 2/3 cup water

Filling:

• 1 cup unsalted butter, melted and slightly cooled
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) firmly packed light brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 teaspoon salt
• 2 cups (340 g) semisweet chocolate chips
• 2 cups (340 g) milk chocolate chips

To make the crust, combine the flour, sugar, and salt in a food processor bowl and pulse for a second or two to combine.

Add the butter and process until just combined. Add 1/4 cup of water and continue mixing, adding the water a tablespoon at a time until the dough comes together. (For a half batch, start by adding 2 tablespoons of water. I needed 3T total to make the crust come together.)

My food processor isn’t huge – the full batch might overwhelm it?

Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate at least two hours. If it’d be more convenient, you can freeze the dough rectangle now and thaw it in the fridge for several hours when you’re ready to move on.

When you’re ready to move on, preheat the oven to 350 degrees. Roll out the dough on a lightly floured surface to about an inch longer and an inch wider than your pan.

Grease the pan, or line with parchment. Place the dough in the pan, so that a little bit goes up each side. I’m not sure that it’s necessary, but I stabbed all over with a fork. Place in the fridge while you make the filling.

In a large bowl, whisk together the butter and sugars.

Mix in the eggs and vanilla.

Whisk in the flour and salt, then the chocolate chips.

Spread into the crust.

KODAK Digital Still Camera

Bake 40-45 minutes, until browned.

Cool in the pan, on a wire rack, then slice and serve. If you lined the pan with parchment, you can lift out before slicing. Store in an airtight container.

Double Chocolate Slab Pie

Fractionally adapted from Bake or Break.

Crust:

• 3 1/8 cups (374 grams) all-purpose flour (easier to cut in half by weight)
• 2 1/2 teaspoons sugar
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, cold and cut into 1/2″ cubes
• 1/4 – 2/3 cup water

Filling:

• 1 cup unsalted butter, melted and slightly cooled
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) firmly packed light brown sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 teaspoon salt
• 2 cups (340 g) semisweet chocolate chips
• 2 cups (340 g) milk chocolate chips

To make the crust, combine the flour, sugar, and salt in a food processor bowl and pulse for a second or two to combine. Add the butter and process until just combined. Add 1/4 cup of water and continue mixing, adding the water a tablespoon at a time until the dough comes together. Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate at least two hours.

When you’re ready to move on, preheat the oven to 350 degrees. Roll out the dough on a lightly floured surface to about an inch longer and an inch wider than your pan. Grease the pan, or line with parchment. Place the dough in the pan, so that a little bit goes up each side. I’m not sure that it’s necessary, but I stabbed all over with a fork. Place in the fridge while you make the filling.

In a large bowl, whisk together the butter and sugars, then mix in the eggs and vanilla. Whisk in the flour and salt, then the chocolate chips. Spread into the crust, then bake 40-45 minutes, until browned.

Cool in the pan, on a wire rack, then slice and serve. If you lined the pan with parchment, you can lift out before slicing. Store in an airtight container.