Wow! Chocolate and cherries... what a combo. Use Dutch processed cocoa powder if you can find it, like Droste, for the darkest, best tasting brownies. And do not use a mixer here, just stir everything by hand. One more thing… don’t use any of the liquid in the yogurt, just use the thick part. - Jenny Jones
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup + 1 Tablespoon sugar
- 1/4 cup thick Greek 2% yogurt (I use Fage)
- 2 Tablespoons extra-light olive oil
- 2 teaspoons vanilla
- 16 oz can dark sweet pitted cherries in syrup
- 1/4 cup chocolate chips
- While you prep, drain cherries well in a strainer.
- Preheat oven to 350° F.
- Line a 9 x 9-inch square pan with foil, shiny side down.
- Sift flour, cocoa, baking powder & salt onto wax paper.
- Stir together eggs, sugar, yogurt, oil & vanilla in a bowl by hand, no mixer.
- Stir flour mixture into egg mixture.
- Fold in drained cherries and chocolate chips.
- Spread into pan and bake for 25 minutes. Cool in the pan (or try to).
Notes: Dutch processed cocoa is less bitter and darker in color than Hershey’s natural cocoa. If you use Hershey's, omit the baking powder and use an equal amount (1/4 tsp.) of baking soda.
For more on this recipe in my blog click here.