1. A day or two before baking, in a bowl, combine the cherries and the port. Cover and set aside. Every 12 hours, mix well. 2. In a microwaveable container, add the dark chocolate chips, butter and brown sugar. Microwave for 20 seconds at a time, stirring each time, until chips have melted and everything has been combined. Transfer to bowl of electric mixer and allow to completely cool. 3. Place the oven rack in the top third of the oven and preheat to 325 degrees F. Spray a 13x9x2 inch baking pan with cooking spray and then line with parchment paper. 4. In a large bowl, sift the flour, cocoa powder, salt and baking powder. Combine well. 5. The chocolate should be cool enough at this point. On low speed, add each egg one at a time. Keep the sides scraped down so the chocolate will all be incorporated. 6. Add the flour and hand stir until just combined. Add the sour cream, dark chocolate pieces and the cherries and hand stir until just combined. 7. Spoon the mixture into the pan and bake for about 1 hour. The brownie should be set and not at all wobbly. Allow to completely cool. 8. You could cover tightly with plastic wrap at this point and the brownies would keep for several days. Chill if you want to cut precise squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
