• Preheat the oven and prepare the baking pan
• Grease and line the bottom of an 8-inch (20cm) square baking pan with parchment paper. Or you can use a 12-cavity brownie pan (spray with nonstick cooking spray)
• Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).

Butter mixture

• Melt ⅔ cup (150g) butter with ½ cup (100g) of sugar over medium heat, stirring until the sugar dissolves. Set aside to cool slightly.

Egg mixture

• In a large bowl, whisk 3 large eggs and another 100g (½ cup) of sugar for about 5 minutes until light, smooth, and fluffy.

Combine the butter and egg mixtures

• Pour the cooled butter mixture into the egg mixture and whisk for about 1 minute to combine.
• Sift in 1 cup (120g) all-purpose flour, ½ cup (60g) unsweetened cocoa powder, ½ teaspoon salt, and ½ teaspoon baking powder. Mix lightly until just combined.
• Add ½ cup (100g) chocolate chips and 1 cup (150g) quartered, pitted cherries. Mix gently to combine.
• Pour the batter into the prepared 8-inch baking pan, or distribute it evenly among the 12 cavities of a brownie pan.
• Bake for 35-38 minutes. A toothpick inserted in the center should come out with crumbs attached.
• For a cakier brownie, bake for 40-45 minutes, or until the toothpick comes out almost clean. Cover lightly with foil if the top browns too quickly.

Remove from the oven and cool

• For an 8-inch pan, cool for an hour before topping with ganache and slicing.
• For a brownie pan, cool before removing and adding ganache.

Chocolate Ganache (optional - see notes below)

• Add chopped chocolate or chocolate chips to warmed heavy (whipping or double) cream and let sit for 5 minutes before stirring.
• Allow the ganache to thicken for about 10 minutes before spreading over the cooled brownies.

Slicing and serving

• Allow the brownies to cool completely before slicing, ideally waiting an hour or chilling overnight. Slicing while warm may cause it to fall apart.

Storing and freezing

• Room Temperature: Store chocolate cherry brownies at room temperature for up to 4 days.
• Refrigerate: Keep them in the fridge for up to 6 days.
• Freeze without Ganache: Freeze for up to 3 months. Wrap each brownie in a double layer of cling film and cover with kitchen foil. Thaw in the fridge overnight and bring to room temperature before serving.
• Reheat: You can also reheat them in the microwave for a few seconds or oven for about 4-5 minutes (set to a low temperature).