So no sooner than I lament the fact that I haven't had too much opportunity to bake, and another party (housewarming for my new home-owner friends Brendan and Jon) gives my the chance to make Matty's second choice: Dorie Greenspan's Bittersweet Brownies, with the added cherries my mom unloaded on me after a shopping trip earlier today.
I stumbled upon a revelation: this brownie batter was the exact same one (minus a little vanilla) as yesterday's Chipsters! They couldn't have tasted more different with the addition of the cherries, though. Same rich chocolate taste, but spiced by an almost boozy flavor from the fruit. (I thought about soaking them in port first, but didn't have time). Aesthetically speaking, I would have preferred that the cherries were more evenly distributed throughout the batter - I assumed wrongly that they would sink during the cooking process after just sprinkling them across the top.
The Chipsters remain my favorite (see: extra butter and brown sugar layer), but I think I've just figured out a go-to brownie base. Look forward to making many more over the course of this summer as the various berries go on sale at the market.
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