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Author Notes: One can never have too many brownie recipes, right? These are pretty fudgy, if you like a cakier brownie add a bit more flour, maybe 1/4 cup. —aargersi
Serves: quite a few - they're decadant!
cup dried sour cherries
sticks unsalted butter
ounces unsweetened choclate (how dark is up to you - depends on your dark chocolate love)
sliced almonds (I totally forgot to measure, but they are for sprinkling on top)
- Soak the cherries in the amaretto until most of the liquid is absorbed, this will take maybe 45 minutes so start early. Preheat your oven to 350 and spray your pan - either a 9x13 or THE EDGE (see photo) with baker's no-stick. This may be a true baker's faux pax but the stuff works great.
- Melt together the butter and the chocolate (I did it the lazy microwave way on half heat) then whisk in the sugar and vanilla. Whisk until this is smooth and shiny.
- Whisk the eggs in a separate bowl, then slowly whisk those into the chocolate (make sure the chocolate has cooled enough that they don't scramble). Again, whisk until it is all very smooth and shiny.
- Now stir in the flour, avoid over mixing at this point. When the flour is mixed in, fold in the cherries along with any unabsorbed amaretto and pour the batter in to the pan. Top with sliced almonds and bake for 30-35 minutes until a toothpick comes out clean. Allow them to cool before you cut them up and dive in.
- This recipe was entered in the contest for Your Best Recipe for Cherries