provided by Gallo of Sonoma winery
This is a great, intense chocolate treat all on its own.
1/2 teaspoon pure vanilla extract
1 cup sugar
1/2 pound bittersweet chocolate, chopped
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa powder
1 cup Bing cherries, pitted and quartered
Whisk together the eggs, vanilla, and sugar until smooth. Slowly melt the chocolate and butter in the top of a double boiler. Add the melted chocolate to the egg mixture and whisk until incorporated. Sift together the flour and cocoa and fold into the mixture. Fold in the cherries. Spread the batter into a parchment-lined 8-inch square pan and bake at 350 degrees for 20 to 25 minutes, or until just done. Let cool in the pan and cut into 2-inch squares.
Makes 16 brownies.