Dark Chocolate Cherry Brownies With Ganache and Sea Salt

1. 1

   Preheat the oven to 350F Line a 9x13 baking pan with foil and spray with non-stick spray.

2. 2

   In a heatproof bowl set over a pan of barely simmering water, melt 8 ounces of bittersweet chocolate and all the butter, stirring occasionally until smooth.

3. 3

   Whisk in the cocoa powder and espresso powder until smooth.

4. 4

   Set aside to cool.

5. 5

   In a separate bowl, combine the eggs, sugar, vanilla bean paste and 1/2 teaspoon salt; whisk until combined, then pour in the warm chocolate mixture and whisk until smooth.

6. 6

   Gradually add the flour, stirring with a spatula or wooden spoon just until combined.

7. 7

   Fold in the 2 cups pitted cherries.

8. 8

   Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean.

9. 9

   Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.

10. 10

    Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.

11. 11

    To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl.

12. 12

    Pour the heavy cream into a saucepan; over medium low heat bring the cream to a gentle simmer just until it starts to bubble.

13. 13

    Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth.

14. 14

    Pour over the cooled brownies and smooth out the top.

15. 15

    Before the ganache sets, sprinkle the remaining 1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries.

16. 16

    Let sit for 15-20 minutes until the ganache is set (you can refrigerate them to speed up the process), then cut into squares.

* Per serving · 4 servings · Values may vary.