Ingredients
Method
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Spread cherries on the sheet, sprinkle lightly with sugar, and roast for 10 minutes. Let cool.
- Reduce oven temperature to 325°F (165°C). Line an 8x8-inch pan with parchment and spray lightly.
- Sift together flour, cocoa powder, cornstarch, and salt.
- Beat sugar, eggs, and egg yolk on high speed for 5 minutes until pale and fluffy.
- Mix in melted butter, oil, and vanilla on low speed.
- Gently fold in dry ingredients until just combined.
- Fold in half of the roasted cherries and chocolate chips.
- Pour batter into pan and bake for 40–50 minutes, until edges are set and center is slightly soft.
- Cool completely, then freeze for 15 minutes before slicing. Top with remaining cherries.
Notes
Do not overbake—slightly underdone centers create ultra-fudgy brownies. Roasting cherries prevents excess moisture and intensifies flavor.