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Big Slab Brownie Bars

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  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 20 min
  • Yield: 32 bars
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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 


Special equipment:
a 26-by-18-by-1-inch baking sheet
  1. 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.
  2. In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
  3. 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.
  4. 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.
  5. Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.

Chocolate Ganache:

  1. 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.