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Author Notes: I went to our cherry orchard yesterday and picked 6 - 7 kilos of cherries, which I intend to use in a variety of ways. I decided that I wanted to make brownies, which are not wild or crazy, but if the end result is delicious that is all that matters and these moist confections were phenomenal!
I was very fortunate to have some fantastic helper in the kitchen, who started eating and licking most of the ingredients, so my actual brownies have less chocolate then expected because pieces just kept going missing and nobody knew where they were... forget about the fact that the corners of their mouths were brown! —CaseyAngelova
Serves 6 - 8
cups fresh cherries, pitted
cup whole wheat flour
cup cocoa powder
teaspoons baking powder
ounces unsalted butter
ounces dark chocolate 70%
teaspoons vanilla extract
- In a double boiler, melt butter, chocolate and sugar, until the chocolate and butter are combined. You don't need the sugar to dissolve. Let cool slightly.
- Sift together the dry ingredients and set aside.
- Add the eggs, one at a time to the chocolate mixture, which should be slightly cooled. Mix completely after each addition.
- Add the vanilla extract.
- Mix half of the dry ingredients into the batter, combine until just incorporated, then add the rest. Don't over mix.
- Fold the cherries in to the mixture.
- Pour batter into a buttered pan, lined with parchment paper. Bake at 325 F for about an hour, until a tester comes out with only a clean.