Big Slab Brownie Bars

Total Time:
1 hr 5 min
15 min
20 min
30 min

32 bars

  • Nonstick cooking spray, for spraying the pan and parchment
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups extra-dark chocolate chips
  • 1 1/2 cups chopped fresh cherries (or substitute frozen or drained jarred)
  • Chocolate Ganache, recipe follows
  • Chocolate Ganache:
  • 6 ounces dark chocolate chips
  • 2/3 cup heavy cream
  • Preheat the oven to 350 degrees F. Spray a 13-by-9-1/2-inch baking pan 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.

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