|TWD ~ BCM ~ Chocolate-Cherry Brownies|
This week our pick, for Tuesdays with Dorie, are brownies. Not just any old brownie…but Chocolate-Cherry Brownies! These little gems, dotted with cherries that have been macerated in a fruity red wine or port, definitely are Brownie Nirvana! The best part about making Dorie’s recipe was how incredibly easy they were to prepare!
I used Shiraz (a red fruity wine) and water to simmer the dried cherries in. Once they plumped up and the liquid was absorbed, I let them cool. Then the butter gets melted with the chopped chocolate, and the sugar gets beaten in until incorporated. Beat in the cold eggs, one at a time until the batter has thickened, and becomes glossy. Finish by adding the salt, pepper (I would use more next time, I expected more of a bite from the pepper) and flour, stirring only to incorporate. Stir in the cherries, chocolate pieces, and bake. Pretty easy, huh?
This brownie gets its deliciousness from double chocolate, and those wonderful wine-soaked cherries! Dorie tells us these brownies should be more molten (wet) than cake-like. However, I did find the timing off on this recipe. The recipe says to bake at 325 for 27 to 29 minutes…mine were still quite wet at that point. I baked mine for about 37 minutes total.
|A big hit with all the brownie lovers in my family|
Last weekend, we were visiting with our grandchildren on Long Island. We attended some end of the school year activities including field day, baseball games, and dance classes! These Chocolate-Cherry Brownies were a rewarding treat that everyone enjoyed! Hard to eat just one! Happy Tuesday everyone!
Check out what the other bakers thought of this recipe here. If you’d like to give this one a try, it can be found in Dorie’s new cookbook, “Baking Chez Moi”.
This recipe has been previously published by BHG by Dorie. You can find it here.
|Make yourself a batch…you won’t regret it!!|