| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 32 bars |
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
- 6 ounces dark chocolate chips
- 2/3 cup heavy cream
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 351 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 63 mg |
| Sodium | 107 mg |
Reviews
I put 1 & 1/2 cups of sugar instead of 2. It was delicious not too sweet and the ganache made it taste better. I used a cookie sheet pan it was perfect. Cooked time exactly 25 minutes. I will make it again and again
I can use a brownie mix sometimes. I can bake them for a bake sale.
Delicious- I will definitely make again!
I cut the recipe in 1/2 and added white chocolate chips instead of dark chocolate chips. . I used a 9″ by 13″ glass pan and baked them for 27 minutes. they turned out perfect.
I watched this episode today am so going to try this recipe
Will it change the recipe if you leave out cherries?
Knowing how to bake solved the original problem. Adjusted cook time due to using 13X9 instead of half sheet pan. Tasty treat. Glad recipe was fixed.
I loved this recipe! I saw that change in the directions to use a bigger pan, I don’t have my exact measurements but I used large pan, about a half sheet pan. It came out great. I was a little worried about the texture of the batter because it seemed almost watery when I added the cherries but everything worked out. I lined the sheet pan with parchment and sprayed it which made it super easy to take out when it was done and clean up was easier. I definitely recommend using an offset spatula to spread the batter around, it makes it easier and smoother. I baked the brownies for the recommended 30 minutes and they came out great for my family’s preferences. They were moist, chewy and a little fudgy. If you like them more cake like leave them in for about 5 more minutes. I think I will definitely make this recipe again, and maybe experiment with other fruits like raspberries.
Yum!
First time I made these, I immediately used a sheet pan. Too much batter for a small pan.