Ingredients

1 cup all-purpose flour, scooped and leveled

1 cup sugar

1/4 tsp salt

1/4 tsp baking powder

1/2 cup unsweetened cocoa powder

1 stick butter (8 tablespoons)

1/4 cup chocolate chips

1 tsp vanilla

2 eggs

10 oz jar of maraschino cherries, drained and cut in half

1 cup semi-sweet chocolate chips

3/4 cup sweetened condensed milk (not evaporated milk)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.

Step 2: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cocoa powder until well combined. Melt the butter and 1/4 cup chocolate chips together in the microwave in 30-second intervals, stirring between each until smooth. Let cool slightly, then whisk in the vanilla and eggs until fully incorporated.

Step 3: Pour the melted chocolate mixture into the dry ingredients and stir until just combined. The batter will be thick and fudgy. Spread this evenly into the prepared pan, pressing gently to create an even layer.

Step 4: Drain the maraschino cherries thoroughly and pat dry with paper towels. Cut each cherry in half and evenly distribute them over the chocolate base, pressing lightly into the batter.

Step 5: Sprinkle the remaining 1 cup of semi-sweet chocolate chips over the cherries. Drizzle the sweetened condensed milk evenly over the entire surface for even baking coverage.

Step 6: Bake for 25-30 minutes, until the edges are set and the center is slightly jiggly but not wet. The top should be golden and the chocolate chips melted and bubbly.

Step 7: Allow the bars to cool completely in the pan before cutting. For best results, refrigerate for at least 2 hours before serving to set the layers firmly.

Tips & Variations

Use the scoop and level method when measuring flour to avoid dense bars.

Thoroughly drain and pat dry maraschino cherries to prevent sogginess.

For cleaner cuts, use a sharp knife wiped between each slice and chill bars before slicing.

Reduce sugar in the base by 1/4 cup for less sweetness, noting this may affect texture.

Bring eggs to room temperature before mixing to help them incorporate smoothly.

When melting butter and chocolate chips, heat gently to prevent chocolate from seizing.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but they contain more moisture which may make the bars soggy. It’s best to pit and dry them thoroughly before adding, or briefly roast to reduce moisture.

Is there a substitute for sweetened condensed milk?

Sweetened condensed milk is key for the gooey topping, but you can try evaporated milk mixed with sugar as a substitute. However, the texture and sweetness might differ slightly from the original recipe.