In a small saucepan over medium heat, mix together the cherries and water. Cook for about 10 minutes, stirring occasionally.Strain the cherries through a fine mesh sieve, then pour into a bowl and let them come to room temperature.
Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with aluminium foil.
In a small bowl, whisk together the flour and salt
In a large bowl, place your eggs, egg yolk, sugar, oil and vanilla extract. Mix together using a hand held mixer for about 6-8 minutes until well mixed. This is what will give you a thin crust on top!
Place a small saucepan with about an inch of water over medium/low heat until it begins to simmer. Place a heat proof bowl over it and melt your butter and chocolate together until smooth. Take off the heat and set aside.
Add the cocoa powder to the chocolate and whisk until smooth
Pour the sugar mixture into the chocolate mixture and whisk until smooth
Add the flour mixture and fold, making sure there are no air pockets
Fold in your chocolate chips and cherries, though keep a handful to the side of both the cherries and chips to sprinkle on top
Pour the brownie batter into the prepared tin. Sprinkle your reserved cherries and chocolate chips on top. Bake for 35-40 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.