Preparation

• Preheat your oven to 400°F. Halve the fresh cherries, sprinkle them with sugar, and place them on a parchment-lined baking sheet. Roast for about 10 minutes until fragrant and slightly softened. Let them cool.
• Reduce the oven temperature to 325°F. Prepare an 8x8-inch baking pan by spraying it with non-stick spray and lining the bottom with parchment paper.
• In a mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt.
• Beat together the granulated sugar, eggs, and egg yolk on high speed for about 5 minutes until pale and fluffy.
• Slowly mix in the slightly cooled melted butter, canola or vegetable oil, and pure vanilla extract.
• Gently fold the dry ingredients into the wet mixture until just combined. Then add half of the roasted cherries and semi-sweet chocolate chips.
• Spread the brownie batter evenly in the prepared pan and bake for 40-50 minutes.
• Allow the brownies to cool completely in the pan. Freeze them for 15 minutes to firm up. Top with the remaining roasted cherries before serving.