- 690gr sour cherries in syrup (350gr drained)
- 210gr dark chocolate chopped
- 60gr butter
- 3 Tbsp cocoa powder
- 3 eggs
- 270gr white sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 160gr all purpose flour
Line a 25x25cm pan with parchment paper and butter it.
Drain sour cherries in a colander for about an hour.
Preheat oven to 180C.
Melt chocolate and butter over bain marie stirring occasionally. Remove from heat, add cocoa and stir well.
In a bowl stir eggs, sugar, vanilla, salt until combined.
Whisk in chocolate mixture. Stir in flour until just combined.
Gently fold in sour cherries.
Pour the mixture into the prepared pan and spread it evenly with the back of the spoon.
Bake for 40 minutes at 180C.
Let it cool in the pan completely and transfer it in the refrigerator for a few hours or overnight.
Remove parchment paper and cut the brownie in 16 pieces.
Enjoy it cool!
My running friends enjoyed it after hard training!