Preheat your oven to 350°F and line a 9 x 9-inch square pan with parchment paper.
Slice your cherries in half and remove the pits. You can always opt to use a cherry pitter for a quicker, cleaner process. 1 cup cherries, pitted and halved
In a large mixing bowl, cream together the butter, oil, and sugar with a hand mixer on high until the mixture is smooth. ½ cup unsalted butter, 1 tablespoon oil, 1 ¼ cups granulated sugar
Next, add the eggs and vanilla extract and mix again until combined.
2 large eggs, 2 teaspoons vanilla extract
Then, add your flour, cocoa powder, cornstarch, and salt and mix again until well-combined, making sure your batter is smooth and free of clumps.
½ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon cornstarch, ¼ teaspoon salt
Fold in your chocolate chips and cherries, with the option to reserve a handful of each to add on top.
¾ cup chocolate chips
Use a spatula to transfer the batter into your lined pan, smoothing it out to spread the batter evenly throughout the pan. If you reserved some of your cherries and chocolate chips, place them on top now.
Bake for 30-35 minutes until you can shake the pan without a lot of wobbling in the center. Allow them to cool completely before slicing. Enjoy!