We bakers like to stick to the four main food groups: Chocolate, chooooocolate, chocolat, and cioccolato. Although we no longer believe, as the Aztecs did, that chocolate is a gift from the gods nor do we throw away the golden goblet once the chocolate drink has been consumed (haven't you heard about recycling?! Sheesh), we'll take it for its taste and possible health properties. I say possible because it hasn't been scientifically proven yet. But we know in our hearts, right? So, let's make some Very Chooooocolate brownies. And throw in some cherries because it's just about cherry season and I grew up in a cherry town. National Cherry Festival, anyone?
Very Chocolate Cherry Brownies
Makes about 9-12 brownies
6 Tbsp / 85g butter
1 1/3 cup / 225g chopped bittersweet or semisweet chocolate bar, or chips
3/4 cup / 150g sugar
1 tsp / 5g vanilla extract
1/3 cup / 40g all-purpose flour
2/3 cup / 115g bittersweet or semisweet chocolate chips
generous 1/2 cup / 110g dried cherries
Oven 350°F / 177°C. Grease an 8x8in / 20x20cm square pan.
Melt the butter in a medium saucepan over low heat. Add the chocolate and stir continuously until the chocolate is melted and the mixture is smooth.
Remove from the heat and add sugar and vanilla. Beat in the eggs, one at a time.
Add the flour and stir vigorously for about a minute, until the batter turns from grainy to glossy, and starts to pull away from the edges of the pan. Add chocolate chips and cherries.
Pour into prepared pan and bake for 25-30 minutes, or until center isn't quite set or a toothpick inserted near the center comes out mostly clean.
If using semisweet chocolate I prefer to reduce the sugar to 125g or about a generous 1/2 cup.
Don't over-bake brownies! In my opinion, brownies are always better off on the dense, slightly under-baked side than dry or crispy.
Nut fan? Add 1/2 cup walnut, pecans, or your nut of choice!