Prep time: 20 minutes
Cook time: 25 minutes, plus cooling time
Recipe adapted from "Cooking Season by Season" (DK, $35, 496 pages).
Note: If you don't have self-rising flour, measure out 11/4 cups unbleached all-purpose flour, remove 2 teaspoons of it, then add 11/2 teaspoons baking powder and 1/2 teaspoon salt.
11 tablespoons unsalted butter, cut into cubes
5 1/2 ounces dark chocolate, broken into pieces
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups self-rising flour
4 ounces (about 1 cup) red cherries, pitted and (if desired) chopped
3 1/2 ounces (not quite 2/3 cup) bittersweet chocolate chunks or chips
Preheat the oven to 350 degrees. Grease a 8-by-10-inch brownie pan and line with wax or parchment paper.
Melt the butter and 5 1/2 ounces of dark chocolate in a heatproof bowl over a pan with a small amount of simmering water (alternately: melt in the microwave). Remove from heat, add the sugar and stir well to combine thoroughly. Let cool slightly.
Mix the eggs and vanilla extract into the melted chocolate mixture. Whisk the flour briefly in a bowl; pour the wet mixture into the flour and fold together, being careful not to overmix. Fold in the cherries and chocolate chunks.
Pour the brownie mixture into the pan and bake in the center of the oven for 20 to 25 minutes. Brownies are ready when the edges are firm but middle is still soft to the touch.
Let the brownies cool in the pan for 5 minutes. Then turn out, cut into squares, and place on a wire rack to cool completely. (These benefit from being refrigerated up to an hour before serving.)