Ingredients
Equipment
Method
- In a medium-sized saucepan, melt the baking chocolate and butter together over low heat. Set aside to cool slightly.
- In a large mixing bowl, beat the eggs, vanilla extract, salt, sugar, and light corn syrup together until light and fluffy, which takes a few minutes.
- Preheat the oven to 375 degrees and lightly grease a 9x13 inch pan, or a 9 inch tart pan.
- Stir the flour into the chocolate and butter mixture. Fold the chocolate batter into the egg mixture, stirring to combine. Stir in semisweet and cherry chips.
- Spread the batter in the pan. Bake the brownies for 35 minutes, the top should be crisp, but a toothpick inserted in the center will come out coated with chocolate.
- Remove the brownies from the oven, and let them cool for several hours before cutting.
Notes
- Storage: Store any leftovers in an airtight container to keep them fresh and moist.
- Freezing: You can freeze these brownies for up to three months. Simply wrap them tightly in plastic wrap and place them in a freezer bag. Thaw them at room temperature before serving.
- Serving Size: Cut the brownies into smaller squares for an elegant dessert presentation.
- Flavor Variations: Try adding nuts like walnuts or pecans for a crunch, or experiment with different flavored chips such as dark chocolate or butterscotch.
- Gluten-Free Option: Substitute regular all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Sugar Alternatives: For a healthier option, you can use natural sweeteners like honey or maple syrup.