Dark Chocolate Cherry Brownies
As I am sorting out all these recipes I am choosing which ones to post and which ones will go in my next few cookbooks. This recipe is from 2005, I created it for a baking contest, I did win and it went towards paying off the last of my student loans.
Cherries and chocolate are two of my favorite combinations, well anything with cherries, I hope you like the recipe.
1 cup unbleached flour
1 cup of raw sugar
1 cup of dark chocolate chips, at least 70%
1 cup of Cherries, I used fresh, pitted and chopped in half
1 cup of 100% cocoa powder
1 stick of unsalted butter - room temp
1/4 cup of almond flour
2 eggs - room temp
2 tablespoons of creme fraiche
2 teaspoons of vanilla extract
2 teaspoons of instant coffee
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees
Prep a banking dish with parchment paper - I use an 8 by 8-inch pan and cut parchment in two sheets, crisscrossing them so the paper hangs out of the pan on all four sides. This makes it easier to remove the baked brownies from the pan.
In a bowl whisk together the flours, cocoa powder, salt, and baking powder.
In the stand mixer cream together the butter, coffee, and the sugar. Once light and fluffy add one egg at a time, once both are combined and the mixture is smooth add the vanilla and the creme fraiche, again once smooth, add the chocolate chips followed by the flour mixture. This is going to be a thick batter, do not over mix, stop the mixer once all ingredients have been combined.
Place half the cherries on the bottom of the baking dish, add batter and place the remaining cherries on top, and slightly push them into the batter.
Bake for about 25 to 30 minutes, you want firm sides and soft center. A toothpick should come out clean near the sides of the baking dish, not the center. These are meant to be gooey brownies, not firm cake-like brownies. I check at the 25-minute mark. Let cool in the pan for about 30 minutes, remove and cut into 12 pieces.
Note: you can use frozen cherries, just let them defrost, drain and pat dry as much as you can. I have used them before but they tend to give off more water than fresh, so you might need to bake the brownies a little longer.