4 (1 ounce) squares semi-sweet baking chocolate
¾ cup butter
1 ½ cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup packed all-purpose flour
½ cup pecans
½ cup dried cherries
½ cup chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray. Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly. Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened. Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour. Placing foil larger than pan with overhang gives you handles to lift out the brownie. When cool lift out and turn over on board or plate and cut into serving size pieces. Substitute 3/4 cup semi-sweet chocolate chips for the 1-ounce semi-sweet chocolate squares, if desired. Cherry extract can be used in place of vanilla extract. Walnuts can be used in place of pecans. Dried cranberries can be used in place of dried cherries. If dried cherries stick together too much in the food processor, add 1 tablespoon flour and pulse.