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Fudgy Cherry Brownies Pinterest

Fudgy Cherry Brownies recipe made with glace cherries and added chocolate chips, chocolate and glace cherries is a match made in heaven for all those chocolate lovers!

How do you like your brownies? Moist, fudgy or cakey? I like mine fudgy all around, soft in the center and with that fine crumbly layer on top, that’s all what this brownie recipe is, plus there are those melted chocolate chips and glace cherries, oh! So good!

I’ve always loved those glace cherries, I’ve been snacking on them since my childhood, still now when I bake with them, it’s one cherry in my mouth, one in the cake…

Brownie is THE cake to make when you’re craving chocolate, so easy and quick to make, no mixer involved, always a crowd pleaser!

How long to bake a brownie?

One or two minute more will turn a moist brownie into one that is overbaked. So please use the baking time as a guide only, test the brownies a few minutes before the end of stated baking time, a toothpick inserted in the center must come out with a few moist crumbs clinging to it.

How to make this fudgy cherry brownie:

  • First melt the chocolate and butter: either make a bain-Marie, boil 2 to 3 inches of water in saucepan, top it with a fitting bowl, add the chocolate and butter, stir from time to time until the chocolate and butter are fully melted. Or use your microwave oven, into a medium bowl, add the chocolate and butter, run your microwave in ten to 15 seconds increments, stir the chocolate on each pause until melted, be very careful not to burn your chocolate with this method. Let cool the mixture until lukewarm before adding the eggs
  • Whisk in the sifted cocoa powder, salt, vanilla extract. Whisk in the eggs, one at a time, whisk well between each addition
  • Add in the flour and salt, incorporate with a spatula, big strokes and lifting the mixture, making sure that all the flour is well incorporated
  • Add in the chocolate chips and halved cherries and incorporate the same way as flour: The chocolate chips addition is optional, just so good! I added milk chocolate chips, you can opt for the chocolate you like best or omit it altogether. Glace cherries, I just halved them as I like to crunch on them, you may chop them if you prefer, they can also be soaked 30 minutes in Rum or any alcohol of your choice. Cherries can also be replaced by nuts, hazelnuts, walnuts, chopped pecans, etc.
  • Pour the batter into an 8 inch (20 cm) square baking mold lined with greased aluminum foil, bake for 25 to 30 minutes (28 minutes for me) or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and set to cool on a cooling rack
  • To cut the brownie, start from the center, cut once horizontally and once vertically, then halve each half, clean your knife in between each cut, makes 16 squares
  • At room temperature, the brownie will remain soft. I always keep mine chilled, that makes it fudgy, with a firmer texture, if you like it softer, just take it out of the fridge 30 minutes in advance

For the cocoa powder, I always prefer using unsweetened Dutch processed cocoa powder for its deep rich chocolate flavor.

Freezing:

  • This brownie freezes perfectly, it will keep for about 2 months

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 16 squares
  • Easy
  • 1 h 00

Recipe :

Ingredients:

5 oz (140 g.) semisweet chocolate, coarsely chopped

1/2 cup (113 g.) unsalted butter, cut into pieces

2 tbsp. (15 g.) unsweetened cocoa powder, sifted

1 cup (200 g.) granulated sugar

1 tsp (4 g.) pure vanilla extract

3 eggs, at room temperature

3/4 cup (95 g.) all-purpose flour

1/4 tsp salt

3/4 cup (125 g.) semi-sweet chocolate chips

1/2 cup (150 g.) glace or candied cherries, halved

1 x 8 inch (20 cm) square baking mold

Instructions:

Preheat your oven to 350°F (180°C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm) square baking mold with foil with a slight overlap, that will help take the brownie out of the mold, butter the foil or spray with nonstick cooking spray

In a medium bowl, melt the semisweet chocolate and butter into your microwave oven in 10 seconds increments, stir with a spoon on each pause, don’t burn your chocolate, set aside to cool

Whisk in the sifted cocoa powder, vanilla extract and sugar with a whisk, whisk in the eggs, one at a time, whisking well in between each addition  

With a spatula, stir in the flour and salt, then stir in glace halved cherries and chocolate chips

Pour into the prepared pan, smoothing the top and edges with the back of a spoon

Bake for about 25 to 30 minutes (28 minutes for me) or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it

Remove from oven and set on a wire rack to cool, then cut in squares, four rows vertically and horizontally make 16 squares, start cutting from the center, it is easier this way

At room temperature, this brownie will be very moist, once chilled it will be fudgy, I keep mine chilled at all time, take out of the fridge 15 to 30 minutes in advance if you like it moist

This brownie will keep 3 to 4 days when chilled

Enjoy!

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