3/4 c. unsalted butter
1 1/4 c. caster sugar
A pinch of salt
3/4 c. dutch process cocoa powder
1 1/2 t. vanilla extract
1/2 c. AP flour
large handful of pitted and halved black cherries
350 F / 180 C
-In a bain-marie, melt butter and add sugar, salt, and cocoa until you have a grainy mushy mixture.
-Remove from the heat and stir quickly for 2-3 minutes to cool the mixture down. Stir in the eggs one by one. Then add vanilla.
-Once you’ve added the wet ingredients, stir in the flour and pour half into a lined 9″ tin.
-Place half of the cherries on top and then add the second half of the brownie mix over them. Add the rest of the cherries over top and bake for 20-25 minutes. A toothpick should come out clean.
-Serve with 10 tons of vanilla ice cream over the top until you feel your heart shutting down.