Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides. Lightly grease the pan and parchment with cooking spray.
- In a large bowl, combine the vegetable oil, water, egg, and almond extract (if using). Whisk until smooth.1/3 cup vegetable oil, 1/4 cup water, 1 large egg, 1 teaspoon almond extract
- Add the entire contents of the brownie mix to the bowl. Stir with a spatula until the dry ingredients are just combined and no streaks remain.1 (18 ounce) package brownie mix
- Gently fold in the quartered fresh cherries and the chopped toasted pecans until they are evenly distributed throughout the batter.1 cup fresh dark sweet cherries, pitted and quartered, 1/3 cup chopped and toasted pecans
- Pour the batter into the prepared pan and use the spatula to spread it into a smooth, even layer.
- Bake in the preheated oven for 44 to 48 minutes. The brownies are done when the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan.
- Once cooled, use the parchment paper overhang to carefully lift the entire block of brownies out of the pan.
- Place the block on a cutting board and cut into 12 squares. Serve and enjoy!
Notes
If using a different brand of brownie mix, follow its ingredient list but use this recipe's baking time and temperature as a guide. The added moisture from the cherries may require a few extra minutes of baking. For easier slicing, chill the brownies completely before cutting.