I recently discovered that in a good cherry year, which seems to be this year as they are abundant, a cherry pitter is a good investment. Never before have cherries been so versatile and easy to add to everything. They add a beautiful, meaty, juicy sweetness to salads, chicken, pork or pretty much any dessert. These brownies were yummers.
I’ll admit, like many things, the cherries would probably be better soaked in kirsch, but they still had a lovely black-forest-cakey effect.
1 cup butter
2 cups sugar
7 tbsp cocoa
1 cup flour
1 cup chopped pecans (and 2 cups cherries – pits removed and sliced in two)
1 tsp vanilla
Cream sugar, butter, cocoa. Add eggs and vanilla. Add flour and fold in walnuts. Bake in greased 9″x13″ pan at 350F for about 40 minutes. Should be moist – do not overbake.