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1
Preheat oven to 350 and line a 9x13 pan with parchment. Make sure your eggs are out of the fridge/not-too-cold. Start by melting your butter (microwave is fine, but browning it on the stove is even better if that's your thing). Let it sit off the heat to come to room temp while you do the following:
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2
Prep your mix-ins: Chop up your chocolate; toast your hazelnuts by heating them in a skillet until fragrant (5 minutes or so).
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3
Now mix your no-longer-hot butter and brown sugar vigorously with a whisk or spoon until evenly caramel-colored and smooth.
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4
Add eggs one at a time, mixing them in thoroughly. Stir in vanilla.
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5
Stir in both flours and the salt. I like to quickly blend the flours with eachother at the top of the bowl before mixing them in to the wet ingredients below. Overmixing isn't too much of an issue, but there's no reason to go overboard. Once combined, dump in the chocolate, cherries, and hazelnuts and fold in to the batter until evenly distributed.
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6
Spread your thick batter evenly into your prepared pan, tapping it against the counter to get out any air bubbles. Now in to the oven for 30-40 minutes (depending on your desired gooey-ness factor).
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7
Remove from oven and cool in pan. I like to pop the pan in the fridge if I need to cut them neatly. Slice yourself a square and enjoy!
