These brownies were a mainstay at the bakery and sold out most days. They are incredibly rich and strike the perfect balance of sweet, umami, and fruit.
1 1/4 cups (145g) all-purpose flour
3/4 cup (57g) dark cocoa powder
1 1/2 cups (298g) granulated sugar
1/4 cup (57g) confectioners sugar
1 tsp salt
2 tablespoons milk powder, optional
1/2 tablespoon baking powder
1 tablespoon espresso powder
1/2 cup (100g) vegetable oil
2 tablespoons whole milk
2 teaspoons vanilla extract
3 large eggs
On the sidelines
1/2 cup (71g) dried cherries
4 or 5 tablespoons tahini
1/2 bag [170g] chocolate chips
Smoked Maldon flake salt, totally optional
Lightly grease a 9x9 pan, line with parchment paper if you have it, and preheat the oven to 350 degrees Fahrenheit.
Whisk together the dry ingredients in the large bowl.
Lightly whisk together the eggs, oil, and water in the medium bowl. Pour into the large bowl of dry ingredients and stir just until combined. We don't want to overmix the batter or incorporate air.
Evenly spread the batter into the prepared pan. Sprinkle the top with the dried cherries and drizzle with tahini. If using the smoked Maldon salt (and I totally recommend), sprinkle the top with just a dash.
Bake until the middle is beginning to set but expect it to still wobble a bit. Depending on the day, these brownies are ready between 35-50 minutes. There have been days that I've baked them a full hour. Use your judgement.
Remove from the oven and let cool completely before cutting. And I mean completely.