Remove the pan from the oven and set it on a cooling rack. Allow the bars to cool at least 30–40 minutes so they firm up and slice cleanly; they will be quite soft when hot. For the cleanest cuts, cool to room temperature before slicing into 12 squares (or smaller pieces if serving a crowd).
Serve the bars slightly warm or at room temperature directly from the glass dish. Store any leftovers covered at room temperature for up to 2 days, or in the refrigerator for 3–4 days. The texture becomes even fudgier the next day.
Variations & Tips
Because this recipe leans on three core ingredients, small changes can make it feel new without complicating the process. For a darker, less sweet flavor, choose a dark chocolate or devil’s food cake mix; for a milder taste, use a standard chocolate mix. If you like a bit of texture, sprinkle 1/2 cup chopped nuts (walnuts, pecans, or almonds) over the top before baking—this keeps the recipe essentially the same while adding crunch. You can also lightly dust the cooled bars with powdered sugar for a bakery-style finish, or drizzle with a quick glaze made from powdered sugar and a teaspoon or two of milk. To play with flavor, add 1 teaspoon vanilla or almond extract to the batter when you stir everything together; almond, in particular, highlights the cherry. For slightly thicker, more brownie-like bars, bake in a 9×9-inch pan and extend the baking time by a few minutes, checking for doneness as you go. If your kitchen runs cool and the butter starts to firm up, just stir a bit longer to fully incorporate it—this batter is forgiving, which is exactly why it became a neighborhood favorite.
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