It's not cherry season right now so imagine my surprise when I saw these cherries in a local grocery store! I grabbed them right away because I wanted to try my hand at these brownies.
Unfortunately they weren't great. They felt weak. Yes. Weak. They weren't the normal, healthy texture of cherries. They also weren't very flavorful. But not TOO big of a deal seeing they were about to get a bath in balsamic vinegar and sugar and then be placed in delicious brownies.
I shared these brownies with my wonderful friends who came to my opera performance followed by birthday drinks for moi. One friend asked in amusement, "YOU brought desserts? Aren't we supposed to bring you desserts?"
What can I say? I have lucky friends seeing that this recipe didn't disappoint. I suggest waiting until it's cherry season though so you can get more of a prevalent cherry flavor when baking these.
For Cherries:
1 cup cherries, pitted and halved
1 1/2 teaspoon balsamic vinegar
2 Tablespoons sugar
Preheat oven to 450 F. Place pitted cherries on a parchment-lined baking tray and sprinkle with sugar and balsamic vinegar. Roast for about 10 minutes until the cherries start releasing their juice. Remove from oven and let cool while making the brownie batter. Turn oven down to 350 F.
For Brownies:
1 stick (8 tablespoons) butter
4 ounces bittersweet chocolate
2 eggs
1/4 teaspoon salt
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup flour
Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla. Whisk in chocolate mixture. Fold in flour just until combined. Stir in cherry mixture. Pour batter into an 8x8 pan.
Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 9 large brownies
Bake well and prosper!
Posts
