Thursday 21 December 2017

Cherry Brownies

I've had my eye on this recipe for TF for over a month now but only just got around to making it. He loves brownies and this recipe in particular looked like it would make the type of rich, dense brownies he especially likes. Plus, extra bonus cherries and almond extract! What's not to love?

Cherry Brownies
Cook's Country October/November 2015
1 1/2 c. dried cherries
1/4 c. + 1/3 c. water
1 tsp. almond extract
60g unsweetened chocolate, chopped
4 Tbsp. unsalted butter, cut in 4
6 Tbsp. oil
1/3 c. cocoa powder1
2 eggs
2 egg yolks
2 tsp. vanilla extract
2 1/4 c.sugar
3/4 tsp. salt
1 3/4 c. all-purpose flour2

1. Grease and flour 13x9" baking pan.
2. Combine cherries, 1/4 c. water, and almond extract in a small bowl.
3. Cover and microwave for 1 minute.
4. Set aside and let stand for at least 5 minutes.
5. In a separate bowl, microwave chocolate and butter until melted. (Should take 45 seconds or so.)
6. Whisk oil, cocoa, and 1/3 c. water into chocolate mixture. It may look a bit curdled once the water goes in. This is expected.
7. Whisk in eggs, egg yolks, and vanilla.
8. Whisk in sugar and salt.
9. Stir in flour until just combined.
10. Stir in cherries + any residual soaking liquid.
11. Pour batter into prepared pan and smooth with a spatula.
12. Bake at 350F (~180C) for 25-30 minutes. (Skewer inserted in middle should come out with a few moist crumbs clinging to it, but should not be overly wet or dry.) For best results, rotate pan halfway through baking.
13. Let cool for at least 1 hour (and preferably 2) before cutting.



1 The recipe specifically calls for Dutched, but I just used regular cocoa. I'm sure it would be even better with the proper cocoa, but I was quite happy with the results regardless!
2 All-purpose flour is made with fairly hard (high-gluten) wheat. It is much harder the "plain", "standard", or "soft" flours of places like the UK and NZ, but probably slightly softer than "bread", "high grade", or "hard" flours in those regions. That said, I think using hard/high grade/bread flour in lieu of all-purpose would be fine for the vast majority of recipes.

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