Chocolate Cherry Brownies
by:
I read this recipe from 101cookbooks.com and I simply want to try. I include this recipe as one of my favorite.
ingredients
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serves: 1
butter for greasing pan
2 cups dried cherries
1 cup scant port wine
1/2 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
10.5 oz dark chocolate chips/chunks
5 1/2 tablespoons unsalted butter
2 cups sifted muscovado sugar
4 large eggs
1/2 cup scant creme fraiche or sour cream
1 cup chocolate chips/ chunks
cocoa powder, for dusting
Servings Per Recipe: 1
Amount per Serving
Calories: 4939
- Total Fat: 180.9 g
- Saturated Fat: 88.4 g
- Trans Fat: 3.5 g
- Cholesterol: 967.5 mg
- Sodium: 2888.9 mg
- Total Carbs: 754.3 g
- Dietary Fiber: 29.7 g
- Sugars: 569.5 g
- Protein: 58.6 g
preparation
1. A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour over the port. Cover and set aside. Stir every twelve hours until ready to use.
2. Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
3. Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the 10.5 oz / 300g of chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple of times along the way. Add the flour mixture and stir by hand until combined, then add the crème fraîche, remaining chocolate chips, and the cherries with the port. Stir until just combined.
4. Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. You can cover the pan tightly with plastic wrap at this point and the brownies will keep for a couple days. I recommend chilling before slicing if you want small, precise squares. Also keep a tall glass of warm water on hand to wash your knife between each cut. Enjoy at room temperature dusted with a bit of cocoa powder.
Cooks' note:
Makes one large pan of brownies.
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