Preparation and Baking

• Preheat the oven to 400°F. Line a baking sheet with parchment paper, spread the cherries cut in half over it, sprinkle with sugar, and bake for 10 minutes. Let cool.
• Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray and line the bottom and two sides with parchment paper. Spray again.
• In a mixing bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside. Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
• Melt the butter to slightly cool, then add the butter, oil, and vanilla to the mixture and mix on low. Add the dry ingredients and gently fold in with a rubber spatula.
• Add half of the roasted cherries and the chocolate chips to the batter, fold until combined, then pour the batter into the pan and spread it smooth.
• Bake for 40-50 minutes until the edges are set and the middle is slightly underdone. Top with extra chocolate chips and let cool completely in the pan.
• Freeze the brownies for 15 minutes, then remove from the pan, top with remaining cherries, cut, and serve.