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1
A day or two before baking, in a bowl, combine the cherries and the port.
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2
Cover and set aside.
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3
Every 12 hours, mix well.
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4
In a microwaveable container, add the dark chocolate chips, butter and brown sugar.
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5
Microwave for 20 seconds at a time, stirring each time, until chips have melted and everything has been combined.
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6
Transfer to bowl of electric mixer and allow to completely cool.
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7
Place the oven rack in the top third of the oven and preheat to 325 degrees F. Spray a 13x9x2 inch baking pan with cooking spray and then line with parchment paper.
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8
In a large bowl, sift the flour, cocoa powder, salt and baking powder.
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9
Combine well.
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10
The chocolate should be cool enough at this point.
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11
On low speed, add each egg one at a time.
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12
Keep the sides scraped down so the chocolate will all be incorporated.
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13
Add the flour and hand stir until just combined.
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14
Add the sour cream, dark chocolate pieces and the cherries and hand stir until just combined.
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15
Spoon the mixture into the pan and bake for about 1 hour.
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16
The brownie should be set and not at all wobbly.
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17
Allow to completely cool.
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18
You could cover tightly with plastic wrap at this point and the brownies would keep for several days.
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19
Chill if you want to cut precise squares.
