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Dark Chocolate Ganache Slab Brownies

 Nonstick cooking spray, for spraying the pan and parchment
 3 cups all-purpose flour
 ½ cup Hershey's Special Dark cocoa powder
 2 tsp baking powder
 1 tsp kosher salt
 2 cups (4 sticks) unsalted butter, at room temperature
 2 cups granulated sugar
 ½ cup packed light brown sugar
 4 large eggs
 2 tsp vanilla extract
 2 cups extra-dark chocolate chips
 Other mix ins: Maraschino Cherries, halved and drained(I added 2 packages of Snicker Bites!)

Chocolate Ganache:
 12 oz dark chocolate chips
 1 ⅓ cups heavy cream

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 other mix ins. 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:
6

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.