Deep Dark Chocolate Cherry Brownies

This is by far my favorite recipe for brownies yet! They are moist and soft and gooey and PERFECT! I threw in a handful of cherries to give it a little zip and they turned out beautifully. The espresso powder adds a nice flavor and adds a little kick for an afternoon treat.

This is a slightly adapted recipe from King Arthur Flour's Deep Dark Chocolate Brownies recipe. I just added a generous handful of chopped up dried cherries and dark chocolate, feel free to add your brownie favorites too!

Deep Dark Chocolate Cherry Brownies

Ingredients
2/3 cup unsweetened cocoa powder
1 + 1/2 cups sugar
1/2 cup powdered sugar (which I left out and was fine)
1/2 teaspoon salt
1 cup flour
1 tablespoon espresso powder (use more or less depending on your taste)
3 eggs
1/2 cup vegetable oil
2 tablespoons water
3/4 cup chocolate chunks (or chips)
3/4 cup dried cherries, chopped

1. Preheat oven to 350 degrees and lightly grease a 8x8 pan.

2. Whisk together cocoa, sugars, salt, flour, espresso powder, chocolate chunks, and dried cherries.

3. Add eggs, oil, water and mix.

4. Pour mixture (which will be thick!!) into the greased pan and bake for 30-35 minutes. The brownies should barely be pulling away from the sides of the pan and center should look soft but cooked.
Cool for at least 1 hour in pan before cutting.