Ingredients
Cherries
- ▢2 cups (276 g) sweet cherries, pitted, halved
- ▢2 teaspoons granulated sugar
Brownies
- ▢1 ¼ cups (227.5 g) semisweet chocolate chips, divided
- ▢¾ cup (163.5 g) vegetable oil
- ▢1 cup (200 g) granulated sugar
- ▢⅔ cup (133 g) light brown sugar, packed
- ▢3 large eggs, room temperature
- ▢2 teaspoons vanilla extract
- ▢1 cup (125 g) all-purpose flour
- ▢1 cup (118 g) Dutch-processed cocoa powder
- ▢½ teaspoon kosher salt
Instructions
Cherries
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread halved cherries over parchment paper, sprinkle with sugar, and bake for 10 minutes. Set aside as you prepare the brownies.
Brownies
- Reduce heat to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set aside.
- In a medium microwave-safe bowl, combine ½ cup chocolate chips and oil. Microwave in 15-second increments, stirring between, until chocolate is melted. Set aside.
- To the bowl of a stand mixer fitted with the whisk attachment, add granulated sugar, brown sugar, eggs, and vanilla. Beat on high speed for 5-6 minutes, or until it has lightened in color and doubled in size, scraping down the sides as needed.
- Turn the mixer to low and slowly pour in the melted chocolate mixture, mixing until just combined.
- In a small bowl, whisk together flour, cocoa powder, and salt.
- Add the flour mixture to the wet ingredients. Mix until just combined. Fold in the remaining ¾ cup of chocolate chips and half of the roasted cherries.
- Pour the batter into the lined baking dish.
- Bake for 30-35 minutes, or until an inserted toothpick is removed with crumbs but no wet batter.
- Top the brownies with the other half of the roasted cherries. Let brownies cool a bit before cutting.
