Man, I haven’t posted a dessert in a while! I’m not gonna lie, I’ve been holding out on you for a while with this dessert, but you can forgive me because it’s here now. And so are you, which means you are one step closer to enjoying it. While for the most part fresh cherries are coming off the shelves, if worse comes to worse you can substitute fresh cherries for frozen (shucks, you won’t even have to pit them that way). But before you start, let me warn you these brownies are not for the faint of heart. They aren’t for the chocolate “likers” or those who could take it or leave it. These, my friend, are for the chocolate lovers. For those who can appreciate and ewey gooey, lick it off your fingers because it’s THAT good kinda dessert. Sound like you? Yea, me too. Enjoy!
Roasted Cherry Brownies (Print Me)
Ingredients:
2 cups fresh or frozen cherries, pitted and halved
1¼ cups plus 2 tablespoons sugar, divided
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
Directions:
Preheat your oven to 450º. On a small cookie sheet, combine the cherries and 2 tablespoons of the sugar tossing well to coat. 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˚.
Line a 9 inch square baking pan with foil then lightly spray the foil with cooking spray.
Melt the chocolate and butter in a double boiler, stirring occasionally until smooth. Whisk in the cocoa powder until smooth and 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. Stir in the flour with a wooden spoon until just combined then gently fold in the roasted cherries. Pour the mixture into the prepared pan and even top out gently with spatula. 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 cut as desired. Store in an air-tight container at room temperature.
Source: Annie’s Eats
