Recipe courtesy of Nancy Fuller
Episode: Motorcycle Mama!
Big Slab Brownie Bars
Total:
1 hr 5 min
Active:
20 min
Yield:
32 bars
Level:
Easy
Total:
1 hr 5 min
Active:
20 min
Yield:
32 bars
Level:
Easy

Ingredients

Chocolate Ganache:

Directions

Special equipment: a 26-by-18-by-1-inch baking sheet

Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.

In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.

In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.

Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.

Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.

Chocolate Ganache:

Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

This recipe has been updated and may differ from what was originally published or broadcast.

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