Cherry Chocolate Chip Brownies
You guys know how much Derek and I like the combo of cherries and chocolate (exhibit A and B). Well, a couple months ago on a whim I made chewy brownies with cherries and chocolate chips. I didn’t photograph it, so I’ve made it again to share now. I feel like the rich flavors are great for cooler weather!
Let’s get to it!
Start by preheating your oven and greasing a 9 by 13-inch pan. If you know you’re going to cut the brownies into squares (rather than just letting people just cut their own out of the pan), put down parchment paper or parchment paper strips to make lifting the whole thing out easier later.
Now whisk together the cocoa powder and boiling water in a medium bowl. You can customize this by using a dark cocoa if you want a really rich taste. Make sure you measure out the water after it’s boiled (some will evaporate in the boiling).
Once it’s smooth add the unsweetened chocolate pieces and whisk until that’s melted.
Then add the oil and butter and whisk. At this point it may look a little curdled, but it’s ok, it’s going to be fine.
Whisk in the eggs, egg yolks, almond extract and Kirsch. You can leave out the Kirsch if you want, I just like the oomph in cherry flavor it adds. Whisk in sugar until the mixture is glossy.
Fold in the flour until almost combined. Now you’ll mix in the chocolate chips and cherries. If you can find a store that has dried cherries in bulk, that’s the way to go because it’s a lot cheaper. The chocolate chips is another way you can customize. I use bittersweet chocolate for a richer, chocolatey taste, but you could swap them for milk chocolate if you want a sweeter flavor.
Pour the batter into your prepared pan and smooth it out so it’s even. Does anyone else find this part as satisfying as I do? It’s hard not to get into a trance when doing this, it’s so soooooothing!
Bake for thirty to forty minutes or until a toothpick comes out with just a few crumbs on it. Take it out of the oven and let it cool at least an hour before cutting into squares.
These brownies are everything you want from a chocolate dessert. They are fudgey and soft with a little crisp around the edges and melty chocolate in every bite. The cherries also add a pop of tartness and an interesting texture. I know it sounds hokey, but these are a real crowd pleaser. If you want to bring a dessert to an office potluck/housewarming/fill-in-the-blank-here party that will impress everyone and not take you forever to make, this is that dessert. There’s a reason I don’t make these unless I know we’ll be having people over. 😉
What’s your favorite cherry and chocolate dish?
- 1/3 cup cocoa powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon almond extract
- 1 teaspoon Kirsch
- 2 1/2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup bittersweet chocolate chips/pieces
- 1 cup dried cherries
- Preheat oven to 350° and greasing a 9"x13" pan. If you know you're going to cut the brownies into squares put down parchment paper or parchment paper strips.
- Whisk together cocoa powder and boiling water in a medium bowl until smooth.
- Add the unsweetened chocolate pieces and whisk until melted.
- Whisk in oil and butter.
- Whisk in eggs, egg yolks, almond extract and Kirsch. Whisk in sugar until the mixture is glossy.
- Fold in flour until almost combined. Mix in the chocolate chips and cherries.
- Pour the batter into prepared pan and smooth it out.
- Bake 30-40 minutes or until a toothpick comes out with just a few crumbs on it.
- Cool at least an hour before cutting into squares.