Dark Chocolate Cherry Brownies

Ingredients:

• 1/2 cup chopped walnuts

• 16 oz sweet cherries

• 1 cup dark brown sugar

• 8 oz dark chocolate by weight

• 1/2 cup unsalted butter

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 1/2 tsp salt

• 2 large eggs

• 1/4 cup powdered sugar

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 3/4 cup all-purpose flour

• 1/2 cup dark chocolate chunks

Directions:

1. Toast chopped walnuts in a dry skillet over medium heat for 1–2 minutes, until fragrant and golden. Transfer to a large mixing bowl.

2. Remove the stems and pits from the cherries. Rinse thoroughly, then puree in a blender or food processor until smooth.

3. In a medium saucepan, combine cherry puree and dark brown sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered, stirring occasionally, until the volume is reduced by about 70%. Let cool slightly, then transfer the reduced cherry mixture to the bowl with the walnuts.

4. In the same saucepan, melt the chopped dark chocolate and butter over medium heat, stirring until smooth. Remove from heat and stir in vanilla extract, almond extract, and salt. Add this ganache to the walnut-cherry mixture and mix well.

5. Allow the mixture to cool to room temperature. Gently fold in the eggs, one at a time.

6. Sift in the powdered sugar, cocoa powder, baking powder, and flour. Mix until just combined (avoid over-mixing). Fold in the dark chocolate chunks.

7. Pour the batter into a greased 8- or 9-inch square cake pan. Smooth the top and bake at 325°F (165°C) for 40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

8. Let brownies cool in the pan for at least 30 minutes. Cut into squares and serve.