Ingredients:

180g butter
180g chocolate (preferably at least 70% cocoa)
260g sugar
4 eggs
70g cocoa powder
180 grams of flour
¼ tsp. salt
vanilla
Pitted cherries (about two large handfuls)

Preheat the oven to 180 degrees.

I have a 31×22 cm rectangular dish.

We cut the butter into cubes, break the chocolate into pieces and melt in a water bath or in a microwave. The second method is more convenient for me – it’s faster and less crockery is usedwink I put it on for about 2 minutes, and every 30 seconds I stir it with a silicone spatula, so it doesn’t overheat. Set aside.

Sift in flour, cocoa, and salt. Whisk the eggs and sugar and gently pour into this mixture warm chocolate, continuing to whisk. When the mixture is homogeneous, add the flour mixture, vanilla and knead the dough.

Cover the baking dish with parchment paper, greased with butter. Pour out the dough. Place cherries on top, pressing them slightly into the batter.

Bake for 30-40 minutes, until the skewers are moist (this is very important!). It’s best to check the brownies more often so you don’t overcook them. Even 3 minutes may be unnecessary. The skewer comes out of the finished brownie with moist crumbs on it.

Enjoy your appetite!

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