Black Forest Brownies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 tsp. baking powder
- 1/2 tsp. instant coffee granules
- 1/3 cup Pompeian Classic Mediterranean Olive Oil
- 1/4 cup brown sugar
- 1/4 cup chocolate chips
- 1/4 cup semisweet mini chocolate chips
- 1/4 tsp. salt
- 1-1/2 tsp. vanilla extract
- 2 eggs
- 2/3 cup dried cherries, finely chopped
- 3/4 cup granulated sugar
Preheat oven to 350o F and coat a 9-inch square glass baking dish with cooking spray.
In a small bowl, combine the flour, cocoa, baking powder, and salt.
In a large bowl, beat the eggs and granulated sugar with a handheld mixer, until light and fluffy. Add the brown sugar, coffee granules, and vanilla extract; beat for another 2 minutes. Add the Pompeian Classic Mediterranean Olive Oil in a slow stream with the mixer running, beating for 2 more minutes.
Stir the dry ingredients into sugar-egg mixture. Add the dried cherries and 1/4 cup chocolate chips and stir to evenly distribute.
Spread the batter into the prepared pan. Sprinkle with the mini chocolate chips.
Bake for 20-24 minutes or until the center of the brownies is slightly firm. Be careful not to overbake.
Cool in the pan on a wire rack, then cut.