Extra Moist Cherry Brownies

Here is a delicious and easy recipe for cherry brownies, extra moist and chocolatey!

Ingredients (for a 20×30 cm / 9×13 inch pan)

200 g dark chocolate (about 7 oz)

150 g butter (about 2/3 cup)

3 large eggs

180 g sugar (about 3/4 cup + 2 tbsp)

1 packet vanilla sugar (or 1 tsp vanilla extract)

120 g all-purpose flour (about 1 cup)

2 tbsp cocoa powder

1 pinch salt

1/2 tsp baking powder

1 jar pitted sour cherries, drained (about 350 g drained / 12 oz)

Method

Preheat the oven to 180°C / 350°F (top/bottom heat).

Melt chocolate & butter. Melt together in a heatproof bowl over simmering water or gently in the microwave. Let cool slightly.

Whip the eggs, sugar and vanilla until creamy and slightly thickened (2–3 minutes).

Stir in the melted chocolate–butter mixture. Mix flour, cocoa powder, salt and baking powder. Fold gently into the batter—do not overmix. Pour batter into a lined or greased baking pan.

Spread the drained cherries evenly over the surface and lightly press them into the batter.

Bake for 25–30 minutes. The center should remain slightly fudgy.