-
1
Preheat the oven to 350F Line a 9x13 baking pan with foil and spray with non-stick spray.
-
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
Whisk in the cocoa powder and espresso powder until smooth.
-
4
Set aside to cool.
-
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
Gradually add the flour, stirring with a spatula or wooden spoon just until combined.
-
7
Fold in the 2 cups pitted cherries.
-
8
Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean.
-
9
Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
-
10
Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.
-
11
To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl.
-
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
Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth.
-
14
Pour over the cooled brownies and smooth out the top.
-
15
Before the ganache sets, sprinkle the remaining 1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries.
-
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.
