Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half over parchment paper. Sprinkle with sugar. Bake for 10 minutes. Let it cool.
2 cups Cherries cut in half, Sprinkle of sugar
Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
In a mixing bowl, sift the flour, cocoa powder, cornstarch and salt. Set aside. Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
2 Large eggs, 1 Egg yolk, ¾ cup All-purpose flour, ¾ cup Dutch process cocoa powder, 1 tablespoon Cornstarch, 1 teaspoon Salt, 1 ⅓ cup White granulated sugar
While that is mixing, melt the butter so it slightly cools. Then, add the butter, oil, and vanilla and mix on low. Take off the mixer. Add the dry ingredients. Use a rubber spatula to gently fold in the dry ingredients. Be gentle so you don't knock out any air.
5 tablespoon Unsalted butter, ⅓ cup Oil, 1 teaspoon Pure vanilla extract
Separate the cherries in half and add half of the cherries to brownie batter. Add the chocolate chips and fold until combined. Pour brownie batter into pan and spread until smooth.
1 cup Semi-sweet chocolate chips
Bake for 40-50 minutes. The brownies are done baking when the edges are set, but the middle is slightly underdone. Top with extra chocolate chips. Let it cool in the pan completely.
Freeze the brownies for 15 minutes. Then, take out of the pan. Top with remaining cherries and cut and serve.