Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium bowl, toss the pitted and halved cherries with 1 tablespoon of granulated sugar and the lemon zest. Spread them in a single layer on a small baking sheet lined with parchment paper. Roast in the preheated oven for 10-12 minutes, or until the cherries have softened slightly and begun to release some of their juices. Remove from the oven and set aside to cool.1 ½ cups fresh or frozen cherries, pitted and halved, 1 tablespoon granulated sugar (for cherries), 1 teaspoon lemon zest
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- In a separate large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted butter and whisk until well combined. Add the eggs one at a time, whisking thoroughly after each addition, until the mixture is smooth and glossy. Stir in the vanilla extract.¾ cup granulated sugar, ¾ cup packed light brown sugar, 1 cup unsalted butter, melted, 2 teaspoons vanilla extract
- Add the unsweetened cocoa powder to the wet ingredients. Whisk until just combined. Be careful not to overmix.¾ cup unsweetened cocoa powder
- Gently fold in the chopped chocolate pieces. Then, gently fold in the cooled roasted cherries and their juices. The batter will be thick.6 ounces semi-sweet or dark chocolate, chopped, 1 ½ cups fresh or frozen cherries, pitted and halved
- Pour the batter into the prepared baking pan and spread it evenly. The batter will be thick, so use a spatula to distribute it into the corners.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Do not overbake, as this will result in dry brownies.
- Let the brownies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for clean cuts and perfect fudgy texture.
Notes
Store tightly wrapped or in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Reheat gently in the microwave. Freeze for up to 3 months.
