Squishy Chocolate Lava Bars

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper.
In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a microwave-safe bowl, heat the heavy cream until it begins to simmer, then pour over the chocolate chips. Stir until smooth and fully melted.
Pour half of the batter into the prepared pan and spread it evenly. Add the melted chocolate ganache over the batter, leaving a small border around the edges.

Spoon the remaining batter on top of the ganache and spread it out gently.
Bake for 20-25 minutes, or until the edges are firm but the center is still slightly jiggly. Do not overbake to preserve the gooey lava effect.
Let the bars cool for about 10 minutes before slicing and serving.
Serving and Storage Tips:

Serve these bars warm to experience the molten chocolate center. They are delicious on their own or paired with a scoop of vanilla ice cream for extra indulgence.
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. Reheat in the microwave for a few seconds before serving to bring back the gooey center.
Variations:

Nutty Lava Bars: Add chopped nuts like walnuts or hazelnuts to the batter for an extra crunch.
Peanut Butter Lava Bars: Swirl some peanut butter into the ganache for a nutty, savory contrast to the sweetness of the chocolate.
Mint Lava Bars: Stir in a few drops of mint extract to the batter for a refreshing mint-chocolate flavor.
FAQs:

1. Can I make Squishy Chocolate Lava Bars ahead of time?
Yes, you can prepare the bars up to the point of baking and refrigerate the batter. Bake them just before serving for the freshest experience.

2. Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate will give a deeper, richer flavor to the lava center. Adjust the sweetness by adding a bit more sugar if desired.

3. What should I do if the center doesn’t melt like lava?
Make sure you don’t overbake the bars. If you bake them too long, the center will firm up. Check them after 20 minutes and remove them from the oven when the edges are firm but the middle remains soft.

4. Can I freeze these chocolate lava bars?
Yes, you can freeze them for up to 3 months. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe container. Reheat in the microwave or oven before serving.