½cupwholepitted frozen cherries, thawed with juice reserved (I got mine at Costco)
½cupminiature semi-sweet chocolate chips
Instructions
Preheat oven to 350° F.
Line a 9×13-inch cake pan with foil, overlapping the ends and sides. Spray the foil lined pan with non-stick cooking spray.
Microwave the ¾ cup chocolate chips and butter in a microwave safe mixing bowl for one minute. Stir. If it’s not melted, microwave for an additional 30 seconds and stir again. Repeat if necessary until chocolate is smooth.
Stir the sugar into the chocolate mixture. Cool if necessary before adding the eggs (you don’t want them to cook!). If ok, add them to sugar chocolate mixture until blended. Add vanilla extract.
Stir in the flour and mix just until moistened.
Chop cherries. Add pecans, cherries and reserved cherry juice. Add miniature chocolate chips and stir just until mixed.
Spread batter into prepared pan.
Bake in 350° F degree oven for 30 minutes. DO NOT OVERBAKE!
Cool brownies in pan on a wire rack. When completely cool, grab edges of foil and lift out of the pan. Flip out onto a cutting board, peel off the foil and cut them into squares.
Notes
Store these brownies in an airtight container at room temperature for 3 days or frozen for up to three months. Cut them first before your freeze them for easier serving.