Double Chocolate Cherry Brownies
I made brunch for an event this month and I really wanted something chocolate … every event needs a little chocolate, don’t you think? I thought and thought upon it and brownies seemed to be the thing that was calling to me. The fresh sweet cherries in my fridge decided to join the party and that is how this brownie recipe came to be. It’s a moist, fudgy brownie with little bits of fresh cherries dancing about inside.
Although we didn’t have a lot of people attend our event, the brownies were a big hit at our brunch, so much so that the host of the event wanted to buy the rest of them from me. I was happy to oblige, but I did sneak away a secret little stash of these little treasures, so that I could take photos for the blog.
I cut my cherry brownies in little square bite-size pieces, which everyone seems to love. They can grab a bite and continue their conversation, then grab another if they have a craving later. They go marvelously with a glass of red wine. Just sayin’!
- 4 oz. dark chocolate, chopped, or dark chocolate chips
- 3/4 cup unsalted butter (1 1/2 sticks), cut into chunks
- 1 1/2 cups sugar
- 3 large eggs
- 2 Tablespoons cherry brandy
- 1 Tablespoon real vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 - 1 cup dark chocolate chips
- 1 cup fresh cherries, pitted and chopped
- Preheat the oven to 325 F. Spray a 13x9x2 inch pan with cooking spray and dust lightly with flour.
- In a large mixing bowl, add the 4 oz. of chocolate and butter and microwave on high for 90 seconds. Stir well, then if all is not melted, microwave another 30 seconds and stir again. Cook for another 30 seconds if you can't stir out all the un-melted spots.
- Add the sugar, eggs, brandy, and vanilla and stir to mix well. Stir in the flour, baking powder and salt until a thick chocolatey batter forms. Stir in the chocolate chips.
- Spread the brownie mixture in the prepared pan. Bake at 325 F. for 40 - 50 minutes or until a toothpick inserted in center comes out mostly clean. To get a nice clean edge on the brownies, put the pan in the freezer to chill for at least an hour or until cold, then cut with a warm knife.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.