Made 9/28/23 for Cole: A bit bland and cakey. Upd cocoa to 1/2 c, removed baking powder and upd chocolate to 2 oz. 9/29/23: Much better. Still a little cakey but also fudgy.

Preheat to 350F. Line a 9×9 pan with parchment so excess hangs above edges of pan for emoval later on. Grease two exposed sides.

Reconstitute dried cherries in 2 tablespoons, rum or juice. Cover with plastic and microwave for 30 seconds twice. Set aside.

Chop chocolate and set aside

Boil 1/3 cup water in 2-cup measuring cup, whisk cocoa and espresso powder until smooth. While warm, quickly add unsweetened chocolate bits, whisk until melted.

In a mixing bowl, beat oil, butter, sugar. Beat in eggs, yolks, vanilla. Beat in chocolate mixture.

Add flour, salt to batter. Beat on low until just combined. Fold in chocolate chips and other add-ins.

Pour into prepared pan. Sprinkle with toffee bits, if using.

Bake 35-40 minutes. Its done when toothpick comes out with moist crumbs attached. Do not overbake, or theyll be dry. It will seem underbaked, but will set to fudgy consistency.

Set pan on wire rack and cool for one hour. Gently slide out brownies using one side of parchment onto wire rack. Cool completely. Move to cutting board and cut into 16 to 24 pieces.