Chocolate Cherry Brownies
User Reviews
4.2
27 reviews
Good
Chocolate Cherry Brownies
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With tart cherries studding a buttery chocolate brownie, this brownie recipe is as good as they get. By slightly undercooking them, you get a crisp sugary crust on top with a decadent fudgy center that's sure to satisfy even the most severe chocolate craving.
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Ingredients
- 75 grams dried cherries
- 2 tablespoons Cherry Heering (or other liqueur)
- 2 tablespoons water
- 60 grams Dutch-processed cocoa powder (~½ cup)
- 96 grams all-purpose flour (~¾ cup)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 80 grams cultured unsalted butter
- 85 grams dark chocolate
- 2 eggs
- 225 grams evaporated cane sugar (1 packed cup)
- 1 teaspoon vanilla extract
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Instructions
- Line an 8x8-inch pan with parchment paper, move the oven rack to the center position, and preheat to 320 degrees F (160°C).
- Add the dried cherries, cherry liqueur, and water to a small pot and bring the mixture to a boil. Continue boiling, making sure all the cherries are submerged until it no longer smells like alcohol. Turn off the heat and let the cherries cool to room temperature.
- Sift the cocoa powder, flour, baking powder, and salt together into a bowl and whisk them together until they're evenly combined.
- Add the butter and dark chocolate to a microwave safe bowl and microwave at 300 watts for one and a half minutes, or until the butter is fully melted, and the chocolate is partially melted. Do not let the mixture boil. Whisk the mixture together until the chocolate melts.
- Whisk the eggs into the chocolate mixture until uniform.
- Add the sugar and vanilla extract to the chocolate mixture, and whisk until smooth.
- Pour the chocolate mixture into the flour mixture along with the cherries and any remaining liquid in the pot, and fold the mixture together until uniform.
- Dump the brownie batter into the prepared pan, level off the top, and bake for 20-25, minutes. The shorter the time, the fudgier the brownies will be. A toothpick inserted into the center should come out with a layer of batter the texture of peanut butter.
- When the brownies are done, put the pan on a cooling rack, and use the parchment paper to remove the brownies from the pan. Let the brownies cool completely before cutting them.
Nutrition Information
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Calories
321kcal
(16%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
55mg
(18%)
Sodium
91mg
(4%)
Potassium
238mg
(7%)
Fiber
4g
(16%)
Sugar
33g
(66%)
Vitamin A
570IU
(11%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 91mg | 4% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 570IU | 11% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
27 reviews
Good
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