Roasted Chocolate Cherry Brownies

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread the cherries, cut in half, over the parchment paper and sprinkle with sugar. Bake for 10 minutes and let it cool.
2. Take 2 cups of cherries, cut in half, and sprinkle with a little bit of sugar.
3. Turn the oven to 325°F and prepare an 8x8 pan by spraying it with baking non-stick spray. Line the bottom and two sides with parchment paper and spray again.
4. In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside. Use a mixer with a whisk attachment to beat the sugar, eggs, and egg yolk on high for 5 minutes.
5. Take 2 large eggs, 1 egg yolk, 3/4 cup all-purpose flour, 3/4 cup Dutch process cocoa powder, 1 tablespoon cornstarch, 1 teaspoon salt, and 1 1/3 cup white granulated sugar.
6. While the mixer is running, melt the butter and let it cool slightly. Then, add the butter, oil, and vanilla and mix on low. Remove the mixer and add the dry ingredients. Use a rubber spatula to gently fold in the ingredients. Be gentle so you don't knock out any air.
7. Take 5 tablespoons of unsalted butter, 1/3 cup of oil, and 1 teaspoon of pure vanilla extract.
8. Separate the cherries in half and add half of the cherries to the brownie batter. Add the chocolate chips and fold until combined. Pour brownie batter into the pan and spread until it is smooth.
9. Add 1 cup of semi-sweet chocolate chips.
10. Bake for 40-50 minutes. The brownies are done when the edges are set, but the middle is slightly underdone. Top with extra chocolate chips and let it cool in the pan completely.
11. Freeze the brownies for 15 minutes, then remove them from the pan. Top with the remaining cherries and cut and serve.

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