Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the halved cherries with 1 tablespoon of granulated sugar and spread them out on the sheet. Roast them for about 15–20 minutes until the cherries are soft and slightly caramelized. Remove from the oven and let them cool while you prepare the brownie batter.

Next, reduce the oven temperature to 325°F (160°C) and line your 8×8 baking pan with parchment paper, leaving an overhang to lift the brownies later.

In a medium saucepan over medium heat, melt the butter. Once melted, remove from the heat and stir in the sugar, cocoa powder, and salt. Whisk until smooth. Then, add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.

Add the flour and gently fold it in using a rubber spatula. Once the batter is smooth and combined, stir in the chopped chocolate. Finally, fold in the roasted cherries, being careful not to overmix.

Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Let the brownies cool completely in the pan before slicing.