¼ cup Port wine from Portugal
2 cups light brown sugar
3 large eggs, room temperature
1 cup (2 sticks) unsalted butter, melted
3 teaspoons pure vanilla extract
2/3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees F.
Butter and flour a 9 by 9 pan and set aside.
In a small, non-reactive saucepan, bring the port and cherries to a boil. Reduce liquid in half and allow cherries to plump. Remove from heat and allow to cool to room temperature.
In a mixing bowl, whisk together sugar, eggs, butter and vanilla extract. Add cherries with remaining port and mix together.
Sift together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet until mixed.
Placed into pan and bake in oven 30-40 minutes. If you insert a toothpick, the brownie crumb can bemoist but not runny.
Cool before slicing.