Our series “From Scratch” features baking recipes that are easy as pie. With Harry & David Plump-Sweet Cherries, you could make this deliciously sweet treat for yourself!
Chocolate Cherry Brownies
- Electric beater
- Parchment Paper
- 8×8 inch baking pan
- 7 ounces chopped dark chocolate
- ? cup unsalted butter (at room temperature)
- 3 eggs (at room temperature)
- 1 ¼ cup white granulated sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup Dutch processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups cherries (pitted and cut into halves. Set aside a few cherries to add to the top of the brownies before baking.)
Preheat the oven to 350? F. Grease a square 8×8-inch baking pan with butter and line it with two pieces of parchment paper going in opposite direction. Set it aside.
- In a small bowl combine the chopped chocolate and butter and melt in a microwave using 30-second intervals to prevent the chocolate from burning.
- In a large bowl, use an electric mixer to beat the eggs and sugar until light and fluffy, 5-6 minutes. Add in the vanilla extract and mix well.
- Add the melted chocolate-butter mixture to the egg mixture and beat until combined.
- In a separate bowl mix flour, cocoa powder, baking powder, and salt.
- Combine both the dry and wet ingredients using a spatula until evenly incorporated.
- Add the cherries and fold them into the brownie batter until just combined. Be careful not to over mix the batter.
Pour the batter into the prepared pan and arrange some cherries on top. Bake the brownies for 35-40 minutes until the top looks shiny and a toothpick inserted in the center comes out clean.
- Let the brownies cool for an hour. Cut them into equal squares. Serve with ice cream and enjoy!
