Cherry chocolate brownies:

Cup of Yum
1. Preheat the oven to 180°C/ 360°F. Grease the baking tin and line its bottom with parchment paper, leaving an overhang on two sides.
2. Dry ingredients: Combine flour, cocoa powder, baking powder, and salt in a bowl. Set aside.200 g all-purpose flour/ 1¾ cup + 50 g unsweetened cocoa powder/ ½ cup + 1 teaspoon baking powder + pinch of salt
3. Melt chocolate and butter: Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn’t touch the water. Add cubed butter and chopped chocolate and stir until melted and smooth. Don't let the mixture get too hot; remove it from the heat if it gets too hot.250 g unsalted butter/ / 1 cup + 1 tablespoon + 300 g bittersweet chocolate/ 10.5 oz
4. Batter: Beat the eggs and the sugar in a large bowl for about 5 minutes or until the mixture is thick. Immediately mix in the chocolate butter mixture.4 eggs large + 250 g brown sugar/ 1 ⅓ cup
5. Add the flour mixture and mix only shortly, just enough to combine the ingredients.
6. Bake: Pour the mixture into the prepared tin and level. Bake for about 25 minutes. The brownies should remain somewhat gooey in the middle. Let cool completely in the pan.

Topping:

1. Prepare cherries: Was, dry, and pit the cherries. Set them aside.700 g fresh sweet cherries/ 1.5 lbs
2. Melt chocolate: Finely chop the chocolate. Place it in a small heatproof bowl. Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn’t touch the water. Stir until melted and smooth. Transfer to a larger bowl and let cool slightly while you whip the cream.200 g bittersweet chocolate/ 7 oz
3. Whip the heavy cream shortly. Add 2 tablespoons cocoa powder and continue whipping until stiff.500 ml heavy cream/ 2 cups + 2 tablespoons unsweetened cocoa powder
4. Combine: First, fold only about ¼ of the whipped cream into the chocolate. Once incorporated, fold in the rest. Work carefully but rather quickly.

Assemble:

1. Place the brownie or a serving platter.
2. Spread about ¼ of the chocolate-cream mixture over it. Top with about ½ of the pitted cherries. Cover with the remaining chocolate cream and finish with the remaining cherries.
3. Refrigerate: Place the cherry chocolate brownies in the refrigerator for about 2 hours or until set.
4. Cut into pieces before serving.