Sour Cherry Brownie

There's something perfect about the combination of rich, fudgy chocolate and tart fruit. The sour cherries cut through the sweetness of the brownie in a way that makes each bite more interesting, more complex, more satisfying.

These brownies are dense and chocolatey, the kind that stick to your fork and leave you wanting another bite. But it's the cherries that make them special—those little bursts of tartness that surprise you, that keep the whole thing from being too much, too rich, too sweet.

Ingredients

• 1 cup butter
• 8 oz dark chocolate, chopped
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 cup sour cherries, pitted (fresh or frozen)

Instructions

Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper.

Melt the butter and chocolate together in a double boiler or in the microwave, stirring until smooth. Let it cool slightly, then whisk in the sugar. Add the eggs one at a time, then the vanilla.

Sift together the flour, cocoa powder, and salt. Fold this into the chocolate mixture until just combined. Don't overmix—you want a dense, fudgy texture.

Gently fold in the sour cherries, being careful not to break them up too much. Pour the batter into the prepared pan and spread it evenly.

Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. You want these brownies to be fudgy, not cakey, so don't overbake them.

Let them cool completely in the pan before cutting. The cherries will have released some of their juice into the brownie, creating little pockets of tartness that contrast beautifully with the rich chocolate.

These are the kind of brownies that get better as they sit, as the flavors meld together. But they're also pretty irresistible when they're still slightly warm, with that perfect combination of gooey chocolate and tart fruit.

If you can't find fresh sour cherries, frozen ones work just as well. Just make sure to thaw and drain them before using. And if you want to make them even more special, you could add a sprinkle of flaky sea salt on top before baking.