Big Slab Brownie Bars
- Level: Easy
- Yield: 32 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 351
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 4
- Cholesterol
- 63
- Sodium
- 107
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
Ingredients
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
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.