Moist Cherry Chocolate Cake Bars

Moist Cherry Chocolate Cake Bars | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

My microwave now has a strange ever-present film of butter coating it. That’s what happens when you try to melt butter, and you increase the cooking time to make it go quicker. I knew I was in trouble as soon as I heard the explosion happen, and unfortunately I was correct in my assessment of what the situation was likely to be. As soon as I opened the door, butter poured out, quickly coating me and the stove beneath, with small rivers of melted butter. So if you’re wondering why I used both melted butter and olive oil in this recipe, it was because 1/4-cup of my melted butter was lost to the microwave, stove, floor, sink, and even me. Brenna somehow evaded catastrophe, too bad I can’t say the same for the microwave. I’m not sure I will ever be able to completely rid it of its clinging film of oiliness.

Moist Cherry Chocolate Cake Bars | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 3/4 Cup Unsalted Butter, Melted
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Cups Light Brown Sugar, Packed
  • 2 Eggs
  • 2 Tablespoons Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 Cup Quick Cooking Oatmeal
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Cups Fresh Cherries, Quartered
  • 1 Bag Semi-Sweet Chocolate Chips

Moist Cherry Chocolate Cake Bars | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  • Preheat oven to 350 degrees.
  • Line a 9×13 baking pan with tin foil and coat liberally with cooking spray; set aside
  • In a large bowl, whisk together melted butter, olive oil, sugar, eggs, and vanilla for 2 minutes.
  • Add the flour, oatmeal, baking soda, and salt; stirring with a silicone spatula just until incorporated.
  • Fold in the cherries and chocolate.
  • Dump the mixture into the prepared baking pan, and use the spatula to evenly spread out the batter.
  • Bake for 35 minutes.

Moist Cherry Chocolate Cake Bars | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • This is an extremely moist cake, so you are going to have to eat it within three days of baking to prevent mold growth. I know it will be hard to eat all of that yummy cake so quickly, but I think you can handle it.
  • I used a 16-oz. bag of See’s Candies Semi-Sweet Chocolate Chips in this recipe, but feel free to use whichever brand or type of chocolate chips you prefer.
  • Melt your butter in a small saucepan over medium heat to prevent microwave disasters.

Moist Cherry Chocolate Cake Bars | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Serve with whipped cream or ice cream.
  • Add 1/2-cup of slivered almonds to the batter.

Moist Cherry Chocolate Cake Bars

Moist Cherry Chocolate Cake Bars

Ingredients:

  • 3/4 Cup Unsalted Butter, Melted
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Cups Light Brown Sugar, Packed
  • 2 Eggs
  • 2 Tablespoons Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 Cup Quick Cooking Oatmeal
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Cups Fresh Cherries, Quartered
  • 1 Bag Semi-Sweet Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a 9x13 baking pan with tin foil and coat liberally with cooking spray; set aside
  3. In a large bowl, whisk together melted butter, olive oil, sugar, eggs, and vanilla for 2 minutes.
  4. Add the flour, oatmeal, baking soda, and salt; stirring with a silicone spatula just until incorporated.
  5. Fold in the cherries and chocolate.
  6. Dump the mixture into the prepared baking pan, and use the spatula to evenly spread out the batter.
  7. Bake for 35 minutes.
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