- 1 2/3 cup unsalted butter, at room temperature, plus extra for buttering pan
- 1 1/3 cup dried cherries
- 1 quart boiling water
- 13 ounces good dark chocolate
- 6 large eggs
- 1 2/3 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 teaspoon salt
Preheat oven to 350°F. Butter a 9- by 13-inch pan. Put cherries into a bowl and cover with boiling water. Let sit for 10 minutes to plump up, then drain and set aside.
In a small saucepan, melt butter and chocolate over low heat, stirring occasionally. When smooth and combined, set aside and let cool. In a large bowl, whisk together eggs, vanilla, and sugar. In a small bowl, mix together salt and the flour.
Beat the cooled chocolate mixture into the egg mixture with a wooden spoon. Beat in the flour mixture until just combined. Stir in cherries.
Pour batter into prepared pan. Bake until brownies are lightened in color and start cracking around the top edges, but are still slightly soft in the middle, about 30 minutes. Let cool on a rack and serve.