Cherry season is upon us and I, for one, am loving it! Whether adding them to cocktails or just grabbing a few as a quick and healthy snack, I can’t seem to get enough.
I remember growing up, the men in my family always loved getting a box of chocolate covered cherries as a gift. I never bothered to try them as a youngin, but now my grown up taste buds adore the combination of chocolate and cherry.
This recipe caught my eye a while back and recently made my taste buds oh so happy. First, you roast some cherries in the oven to get the juices flowing and soften them a bit. Then spoon them into a delicious homemade brownie batter and magic is made. The brownies are gooey and rich and the cherries add a nice fresh flavor. If only I’d bought some Cherry Garcia ice cream to top it off, then we’d really be in business!
Roasted Cherry Brownies
2 cups fresh cherries, pitted and halved
1 1/4 cups, plus 2 Tbsp, sugar, divided
5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 Tbsp unsalted butter, cut into quarters
3 Tbsp cocoa powder
3 large eggs
2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour
Yield: 9+ servings (depends how big you cut them!)
Preheat the oven to 450˚ F. Combine the cherries and 2 tablespoons of the sugar in a small roasting pan and toss well to combine. Roast the cherries for 10 minutes, or until they begin to release their juices. Remove the pan from the oven and reduce the oven temperature to 350˚ F.
Line a 9 x 9-inch baking pan with foil. Lightly spray the foil with cooking spray.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
In a medium bowl, combine the eggs, remaining sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Gently fold in the roasted cherries. Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 35 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.
Source: Annie’s Eats