- 10 tablespoons 1 1/4 sticks unsalted butter
- 1 1/4 cups granulated sugar (8.75 oz, or 250g)
- 3/4 cups plus 2 tablespoons unsweetened cocoa powder (2.5oz, or 70g)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour (weighing nearly 2.5 ounces or 65 grams)
- 1 cup fresh cherries (stemmed, pitted and halved)
- Position a rack in the lower third of the oven and preheat oven to 450F. Place cherries on a lined baking sheet and bake in preheated oven for about 10 minutes, or until cherries are starting to release their juices. Remove from the oven and let cool in the refrigerator while preparing the remainder of the recipe.
- Reduce oven temperature to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, optional salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth. Batter will be very granular.
- Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the roasted cherries. Spread batter into prepared pan.
- Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick – your batch may need a few minutes longer. Do not bake over 30 minutes or brownies will be prone to scorching, burning, turning dry, or setting up too hard. Brownies will firm up as they cool.
- Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.