Ultimate Cherry-Almond Brownie

Preheat your oven to 350 F.

With a fork, mix the melted butter with the cocoa. Add the sugar, eggs and extracts and mix until combined. Dump in the flour and then the baking powder and salt. Mix it mostly all together. Add the cherries and mix until they are spread around. Dump into a 9×9-inch stoneware pan and bake for 30 minutes.

If you do not have stoneware, you’ll need to grease and flour your pan (or use parchment paper.)

If you use margarine, you’ll need to cook it slightly longer, closer to 35 or 40 minutes.

It may look jiggly, but let it sit and cool for at least two hours. It will set up nicely once it’s cooled. Cut into 16 squares and serve with ice cream or just on their own.

Warning: If you eat one of these too quickly, you’ll miss the subtleties of the flavours. Savour each bite!