Cherry Streusel Brownie

Ingredients:

Filling and topping

• 4 cups pitted cherries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tbsp. freshly squeezed lemon juice
• 0.5 tsp salt + a pinch
• 2 tsp cornstarch
• 2 teaspoons of water
• 0.5 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup rolled oats
• 0.5 cups premium flour
• 0.5 cups tightly packed light brown sugar
• 1/4 cup sliced ​​almonds
• 6 tablespoons chilled unsalted butter, cut into small cubes

Brownie

• Cooking spray
• 340 g semi-sweet chocolate, chopped
• 110 g unsalted butter
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 1 cup premium flour
• 0.5 cup almond flour
• 3/4 tsp salt

Preparation:

1. Filling:
   
   Combine the cherries, granulated sugar, lemon juice, and a pinch of salt in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the mixture releases its juices, about 10 minutes. Combine the cornstarch and water in a small bowl, then pour into the saucepan and simmer until the liquid thickens, 1–2 minutes. Remove from the heat and stir in both extracts. Transfer to a plate to cool.
2. Meanwhile, prepare the topping.:
   
   In a bowl, combine the oats, flour, brown sugar, almonds, and the remaining 1/2 teaspoon of salt. Mix in the butter with your fingers until crumbly. Refrigerate until ready to use.
3. Brownie:
   
   Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking pan with foil, leaving a 2-inch overhang on all sides; spray with cooking spray. Melt the chocolate and butter in a saucepan over medium heat, stirring constantly. Remove from heat and whisk in both types of sugar. Stir in the eggs and both extracts. Combine the flour and salt in a bowl, then fold into the batter.
4. Pour the batter into the prepared pan. Top with the cherry filling, then sprinkle with the topping. Bake until a toothpick inserted into the center of the brownie comes out mostly clean, 45–55 minutes. Let cool slightly in the pan, about 20 minutes. Carefully remove the brownie from the pan, pulling back the foil tab, and transfer it to a wire rack to cool completely. Cut into squares.