BIG SLAB BROWNIE BARS

Big Slab Brownie Bars image

Provided by Nancy Fuller

Categories dessert

Time 1h5m

Yield 32 bars

Number Of Ingredients 15

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
6 ounces dark chocolate chips
2/3 cup heavy cream

Steps:

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.
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.