Cornmeal Chocolate Bars

Name: Cornmeal Chocolate Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into 1/2-inch cubes; 6 oz (170 g) dark chocolate (70% cacao or higher), chopped into small pieces; 2 large eggs, at room temperature; 1 cup (200 g) granulated sugar; 1 teaspoon (5 ml) vanilla extract; ¾ cup (120 g) fine cornmeal (polenta), fine grind; ½ cup (60 g) all-purpose flour; ¼ cup (25 g) unsweetened cocoa powder, unsweetened; ½ teaspoon (2 g) ground cinnamon; ¼ teaspoon (½ g) instant espresso powder (optional); ¼ teaspoon (1 g) kosher salt

From the MyKitchenBank Kitchen

A sophisticated grain-based bar that marries rich dark chocolate with polenta for a tender crumb and subtle corn sweetness. Warm cinnamon and a hint of espresso underscore the chocolate, creating a fudgy texture that deepens beautifully after a day of rest. These bars are somewhere between a brownie and a cake—luxurious, not-quite-either, and better than both.

Prep: 15 min
Cook: 25 min
Wait: 32 min
Total: 1 hr 12 min
Makes: 16 bars

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Steps

Before you start

Set up a double boiler or heatproof bowl over simmering water
Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving a 2-inch overhang on two sides
Bring eggs to room temperature, or place in warm water for 5 minutes
Measure all dry ingredients and have them ready

1
Melt chocolate and butter
- Set up a double boiler with simmering water in the bottom pot.
- Place a heatproof bowl on top (it should not touch the water).
- Add the chopped dark chocolate and cold butter cubes to the bowl.
- Stir occasionally with a wooden spoon until completely melted and smooth, about 4–5 minutes.
- Remove from heat and let cool for 2 minutes until it's warm to the touch but not hot.
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Ready when: Chocolate and butter are completely melted and smooth
Tip: Use a double boiler to prevent scorching; never let water boil vigorously or splash into the chocolate
2
Whisk in sugar and eggs
- Add the granulated sugar to the cooled chocolate mixture.
- Whisk vigorously for about 1 minute until combined.
- Add the eggs one at a time, whisking for about 30 seconds after each addition.
- Pour in the vanilla extract and whisk for another minute until the mixture is smooth, glossy, and noticeably thick.
- The mixture should look slightly paler and ribbony from the whisking.
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Ready when: Mixture is smooth, glossy, and thick with a ribbony appearance
Tip: Vigorous whisking incorporates air and helps emulsify the mixture; this step shouldn't be rushed
3
Mix dry ingredients
- In a separate medium bowl, whisk together the fine cornmeal, all-purpose flour, unsweetened cocoa powder, ground cinnamon, kosher salt, and instant espresso powder (if using).
- Whisk for about 1 minute until the mixture is completely uniform with no visible clumps of cocoa, flour, or cinnamon.
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Ready when: Dry ingredients are evenly combined with no clumps visible
Tip: Whisking the dry ingredients separately prevents lumps in the final batter
4
Fold in dry ingredients
- Pour the dry ingredient mixture into the chocolate-egg mixture.
- Using a rubber spatula or wooden spoon, fold gently from the bottom of the bowl up and over the dry ingredients, rotating the bowl slightly after each fold.
- Continue for about 10–12 folds until the dry ingredients are just incorporated and there are no visible streaks of flour or cocoa.
- Stop folding once the batter is uniform; do not overmix.
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Ready when: Dry ingredients are just incorporated with no flour streaks visible
Tip: Fold gently and stop as soon as the batter is combined; overmixing activates gluten and toughens the bars
5
Prepare pan and bakeOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving about 2 inches (5 cm) of overhang on two opposite sides for easy removal.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 24–26 minutes until the edges are set and pull away slightly from the pan, but the center still has a slight jiggle when you gently shake the pan.
- A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter and not completely clean.
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Ready when: Edges are set, center jiggles slightly, toothpick has a few moist crumbs
Tip: Do not overbake; the bars will continue to set and firm up as they cool. Overbaking makes them dry and cakey rather than fudgy
6
Cool and cut
- Let the bars cool in the pan on a wire rack for at least 30 minutes until completely cool to the touch.
- Using the parchment paper overhang, carefully lift the entire block out of the pan and place on a cutting board.
- With a sharp knife, cut the block into 16 equal squares (4×4 grid).
- For clean edges, wipe the knife on a damp cloth between cuts and dip it in hot water for every 3–4 cuts.
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Ready when: Bars are completely cool and firm enough to cut cleanly without crumbling
Tip: Cooling completely and using a warm knife dipped in hot water gives the cleanest, most attractive cuts

Good to know

Tips

For a more pronounced corn flavor, use medium-grind polenta instead of fine; the texture will be slightly grainier but still tender. Let these bars rest overnight—the flavors deepen significantly and the fudgy texture develops fully, making them taste even better on day two.
The slight bitterness from the dark chocolate and cinnamon balances the sweetness; resist the urge to add more sugar or the bars will become cloying rather than sophisticated. For cleaner cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing, then use a warm knife dipped in hot water.

Make ahead

These bars are best enjoyed after 1 day of rest, when the flavors have melded and the texture becomes more fudgy. Bake up to 2 days ahead, then wrap tightly and store at room temperature.

Storage & reheating

Room temperature in an airtight container for up to 4 days. Refrigerate for up to 1 week. Freeze individually wrapped bars for up to 3 months; thaw at room temperature for 30 minutes before serving. Do not refrigerate before eating if you prefer a fudgy texture; cold bars are firmer and less tender.

Substitutions

dark chocolate (70% cacao or higher) → milk chocolate (40–50% cacao) or bittersweet chocolate (85% cacao). Milk chocolate will make the bars sweeter and less intense; bittersweet will deepen the flavor. Use the same weight (6 oz / 170g).
fine cornmeal (polenta) → medium polenta or finely ground almond flour. Medium polenta will create a grainier texture. Almond flour (also 120g) makes a gluten-free option that's richer and more cake-like, though it will change the corn flavor profile.
instant espresso powder → instant coffee powder or omit entirely. Instant coffee is milder than espresso; use 1/4 teaspoon. Omitting the espresso will give a purer chocolate flavor. If omitting, don't replace it with anything.
unsalted butter → salted butter. If using salted butter, reduce the kosher salt to 1/8 teaspoon (0.5g) to avoid over-salting.