Chocolate Cherry Brownies
Dense, fudgy, chewy, chocolate cherry brownies! These decadent brownies are a delicious combination of fresh, juicy cherries and chocolate!
Servings 9
Equipment
- 9x9 inch (23.5 x 23.5 cm) pan
Ingredients
- 9.5 oz . 250 g fresh cherries (about 30), pitted
- 1 tablespoon cognac
- ½ cup (113 g / 4 oz) unsalted butter
- 4 oz (125 g) good quality dark, bittersweet, or semisweet chocolate, chopped (I use couverture chocolate with 72% cocoa solids) + 2 oz (60 g) extra
- 1 tablespoon instant coffee powder
- ¾ cup (64 g) unsweetened dutch-processed cocoa powder, sifted & divided (or you could use natural unsweetened cocoa powder, instead)
- 1 cup (127 g / 4.5 oz) all-purpose flour
- 1 teaspoon baking powder (you can omit this for fudgier brownies)
- 1 cup brown or white sugar
- ¼ teaspoon salt
- 3 eggs
Instructions
- Grease and line a pan with parchment paper. Set aside.
- Preheat the oven to 350°F / 180°C.
- Put the pitted cherries in a bowl, add the cognac and stir. Set aside.
- To a medium saucepan, add 4 oz / 125 g of the chocolate, the butter, coffee powder, and half of the cocoa powder. Melt everything over medium heat and whisk continuously so as not to burn the chocolate. Keep whisking until everything has melted.
- Sift the remaining cocoa powder with the flour and baking soda.
- In another bowl, add the eggs, salt and sugar and beat with a hand mixer (or stand mixer) for 5-8 minutes on medium-high speed. The mixture should be thick.
- To the eggs, add the melted chocolate mixture and beat until it’s well combined.
- Gently fold in the dry ingredients until you don’t see any more white streaks.
- Drain the cherries and then fold them into the batter.
- Pour the batter into a baking pan that’s lined with parchment paper. Spread the batter evenly on top.
- Add the remaining chopped chocolate all over the top. If you want, you could add some more chopped cherries, too.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. The longer you bake them, the drier and cakier they'll be.
- Allow it to cool completely to room temperature, then lift out of the pan. Cut into squares and store in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
Notes
Picture Tutorial: I have a detailed picture tutorial in my post with tips to help you out with each step of the recipe.
TO FREEZE
These brownies freeze really well! Just wrap individual brownie squares in plastic wrap and then place in a freezer-safe container. They can be frozen for up to about 3 months. To thaw, just put them in the refrigerator overnight.
© Pastry Wishes
