- Serves: 1 dozen
- Prep Time: 20-30 minutes
- Cook Time: 30-35 minutes
- 1 1/2 c. California Cherries, washed/pitted & halved
- 1 1/2 c.+1 tbsp. All-Purpose Flour, divided
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1 tsp. Salt
- 4 squares Unsweetened Baking Chocolate
- 1/2 c. Unsalted Butter
- 2 c. Sugar
- 3 Large Eggs
- Powdered Sugar (to finish)
Preheat the oven to 350 degrees, and line a 2 inch-deep, 8x8 square pan with enough parchment paper that it hangs over the sides. Sift together 1 1/2 cups flour, baking soda, baking powder, and salt in a large mixing bowl; in a separate mixing bowl, whisk together eggs and sugar until glossy.
Using a double boiler, melt the chocolate and butter together, stirring to combine. Remove from heat when completely melted. Cool slightly, then very slowly stream mixture into eggs and sugar, whisking fast and constantly to prevent curdling. When totally combined, gradually stir dry ingredients into wet. Toss cherries with remaining flour to coat, then fold into batter.
Transfer brownie batter to prepared pan, and bake for 30 to 35 minutes or until a sharp knife inserted in the center comes out clean. Allow brownies to cool for 2 to 3 minutes, then use the overhanging parchment to lift and transfer to a wire cooling rack; cool until brownies are just warm to the touch, then sprinkle with powdered sugar.