from Taste
Brownies and cherries – a wicked combination! How can you resist? Feel free to eat these “naked” – or “dress them up” with a fruit coulis and whipped cream. They are also excellent made with fresh raspberries.
Ingredients
¾ cup (185 mL) chopped 70% or 80% dark chocolate
½ cup (125 mL) unsalted butter
1 tsp (5 mL) pure vanilla extract
2/3 cup (160 mL) unbleached all-purpose flour
3 tbsp (45 mL) cocoa powder, sifted
2 tsp (10 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) kosher salt
2 eggs
¾ cup (185 mL) packed brown sugar
1 cup (250 mL) pitted and halved sour cherries or whole fresh raspberries
Directions
Preheat oven to 350F (180C). Grease an 8-inch (20 cm) square baking pan.
In large glass measuring cup, combine the chopped chocolate and butter; microwave on high for 1 minute. Stir until chocolate is completely melted. Add vanilla and set aside to cool slightly.
Scoop the flour gently into measuring cups. Level the top with the flat edge of a knife and transfer the flour to a medium bowl. Add the sifted cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the eggs and brown sugar until thick and light, about 3 minutes. With a spatula, gently stir the flour mixture into egg mixture until just combined. Fold in the melted chocolate. Spread the batter into the prepared pan. Sprinkle with the cherries or fresh raspberries. Do not stir them into the batter.
Bake for 25 minutes, or until a cake tester inserted into the centre comes out with a very small amount of batter on it. Cool completely.
Makes one 8-inch (20 cm) square cake.
Nada’s Tips & Tricks: Don’t like dark chocolate? Substitute milk chocolate or go half and half with dark. We made these brownies into cupcakes, and they were a hit!
Contents and images used with permission by author CJ Katz. https://cjkatz.com/
