Cherry Balsamic Brownies with White Chocolate Chips

Chewy, tart and unapologetically decadent, these chocolatey brownies are sure to become favourites.

• 1 1/2 cups frozen Bing cherries
• 3 tbsp balsamic vinegar
• 1 tbsp sugar
• 1/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter
• 1/2 cup semi-sweet chocolate chips
• 1 cup sugar
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips

Preheat your oven to 350˚F, and generously grease an 8-by-8-inch pan. Next, line the sides and bottom with greased parchment paper so that the baked brownies will lift easily from the pan.

Slice the frozen cherries in half, and place them in a small pot with the balsamic vinegar and 1 tablespoon of sugar. Allow the cherries to macerate for 5 minutes, and then bring to simmer over medium-low heat, stirring often. Reduce the heat to low, and simmer the cherry mixture until the juices thicken and reduce (you should just barely be able to see the bottom of the pot when you drag a spoon across it). Transfer the mixture to a bowl, and let cool.