Roasted Cherry Brownies

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Spread the cherries cut in half over parchment paper. Sprinkle with sugar. Bake for 10 minutes. Let it cool.
• Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
• In a mixing bowl, sift the flour, cocoa powder, cornstarch and salt. Set aside. Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
• While that is mixing, melt the butter so it slightly cools. Then, add the butter, oil, and vanilla and mix on low.
• Take off the mixer.
• Add the dry ingredients. Use a rubber spatula to gently fold in the dry ingredients. Be gentle so you don't knock out any air. 
• Separate the cherries in half and add half of the cherries to brownie batter. Add the chocolate beads and fold until combined.
• Pour brownie batter into pan and spread until smooth.
• Bake for 40-50 minutes. They may need a little longer as it will be gooey. 
• The brownies are done baking when the edges are set, but the middle is slightly underdone.
• Top with extra chocolate chips and cherries
• Let it cool in the pan completely. 

Enjoy! Can be frozen for up to a month (if you can wait that long)