Cherry Brownies (gluten-free option)

Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
1 cup (125-158 grams) flour, 3/4 cup (86 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
In a large mixing bowl, stir together the melted butter or coconut oil, sugar, almond extract and vanilla extract.
3/4 cup + 2 tablespoons (196 grams) melted and cooled unsalted butter, 1 1/2 cups (300 grams) granulated sugar, 1 1/2 teaspoons almond extract, 1 1/2 teaspoons vanilla extract
Once combined, add the eggs one at a time, and stir just until combined.
3 large eggs
Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in the cherries and then the chocolate chips.
1 1/4 cups (170 grams) fresh sweet cherries, 1/2 cup (85 grams) semi-sweet chocolate chips
Pour the batter into the prepared pan. If using teff flour, bake for 23-30 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 21-26 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
Let cool completely and then cover and refrigerate for up to 5 days or freeze for up to 3 months.