- 3/4 cup (1 1/2 sticks) unsalted butter
- 6 ounces unsweetened chocolate, chopped
- 2 1/2 cups sugar
- 4 eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup plus 2 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 cup halved dried sour or Bing cherries or chopped pitted prunes
- 1 cup semisweet chocolate chips
- Preheat oven to 350°F. Butter and flour 13×8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.
- Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)