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Brownies with Cherry and Chocolate
Instructions
To make brownies with cherry and chocolate you will need the ingredients from the list. It is important to use good-quality components. The cocoa powder should be the kind that needs cooking, not an instant or sweetened one, and the chocolate must not be milk chocolate but natural bitter chocolate.
Both fresh and thawed cherries will do – the main thing is to remove the pits from the berries. You can do this with a knife if you have no other tools.
Into a microwave-safe dish, or one for the stove, break or chop the chocolate with a knife and add the butter.
Melt the ingredients into a smooth, uniform chocolate mass. Some cooks like to do this in the microwave; personally I find it more convenient to melt the chocolate on the stove. You do not have to use a water bath – you can do it straight on the stove, simply adding a couple of spoonfuls of milk or water to the bowl so the chocolate does not stick to the bottom and start to burn. Stirring constantly with a spoon, bring it to a smooth chocolate paste. Take the dish off the heat.
Add the sugar and cocoa and stir until they have fully dissolved.
While the chocolate mixture cools, crack the eggs into a bowl and beat them until smooth.
Add the cherries to the dish of chocolate.
Pour in the egg mixture.
Sift in the flour. I recommend not adding all the measured flour at once, but in stages, mixing each portion well so you can judge the consistency of the batter, since flour varies in quality and density and this in turn affects how thick the batter is. A classic brownie recipe contains no baking powder, because this is not a simple sponge but a moist chocolate cake – there is no need to make the bake especially fluffy.
The cake is best baked on parchment in a square or rectangular pan that is not too large, so it does not turn out too thin, at 180 degrees for about 40 minutes. You can check the cake for doneness with a toothpick – it should come out dry. But ours is no ordinary cake: when ready, brownies with cherry and chocolate should be dry on the outside and moist and tender inside. So it is important not to overbake it in the oven.
After the cake is taken out of the oven, let it cool a little and cut it into squares. The pastry can be topped with melted chocolate or syrup, dusted with icing sugar, and decorated with fresh cherries.Bon appétit!
Tips
- 1
BITTER CHOCOLATE is a must. Milk chocolate will make the brownie cloyingly sweet, and white chocolate will make it inauthentic. Use at least 70% cocoa.
- 2
COCOA NOT INSTANT – it should be the kind that needs cooking. Instant powders such as Nesquik and the like are not suitable and will change the flavour.
- 3
A MOIST CENTRE is the "secret" of a brownie. Do not overbake it in the oven. A toothpick with chocolate traces on it is the right sign.
- 4
NO BAKING POWDER – a brownie should not be fluffy. This is a moist cake, not a sponge. The same principle works in other kinds of chocolate desserts.
FAQ
Which chocolate should I choose? +
Ideally, bitter chocolate with at least 70% cocoa. Brands such as Lindt, Valrhona, Callebaut and Rossiya Shchedraya Dusha are reliable. Milk and white chocolate are not suitable (they change the character of the brownie). Alternatives: 80% cocoa (more bitter, for gourmets), 60% (milder, more child-friendly), or couverture (professional, more expensive). Choose fresh chocolate without a white bloom (which means it was stored badly). Do not use a chocolate bar with a filling – it will spoil the flavour. Melt it over low heat, stirring constantly. You can also use the microwave in 30-second bursts. Do not overheat it, or it will seize into lumps. For a "premium" brownie, use Belgian Callebaut couverture.
What can I use instead of cherries? +
Alternatives: raspberries (fresh or frozen, delicate), strawberries (for a "summer" version), blackcurrants (more sour), blueberries (an unusual colour), cranberries (for a "winter" version), or walnuts or hazelnuts (for an "unconventional" version). Brands of frozen berries such as Hortex, 4 Sezona and Sibirskiye Yagody are good quality. Fresh cherries are the "premium" option, more fragrant than frozen. Candied berries are not suitable (they change the sweetness). Do not use bananas (they will go to mush) or apples (you need the tartness). Be sure to remove the pits – otherwise you will keep biting into them. Drain thawed cherries in a colander for 10 minutes to remove excess moisture.
How long do brownies keep? +
In a container at room temperature, 3 days. In the fridge, wrapped in film, 5–7 days. Any longer and the cake goes stale and loses its "moist" centre. Before serving a chilled brownie, leave it for 15 minutes at room temperature, or warm it for 10 seconds in the microwave. In the freezer it keeps for up to 1 month, wrapped in film. Thaw it in the fridge for 4–6 hours, or serve it straight with tea. A fresh brownie is at its best in the first 12 hours after baking. On the second day it "settles" and the flavour becomes richer. Do not leave it at room temperature for longer than 3 days, or the cake will dry out. Dust it with icing sugar just before serving.
What do you serve brownies with? +
The American classic: with a scoop of vanilla ice cream. With whipped cream or vanilla sauce. With a scoop of plombir, which will melt against the warm brownie. With a cup of coffee with milk (an American brunch). With hot cocoa or a cappuccino. With a berry sauce (cherry or raspberry). With black tea and lemon – the "Russian" version. With a glass of sweet red wine (Kagor, Port) – the "European" way to serve it. For a "date", with a glass of champagne or prosecco. With hot milk before bed – the "child-friendly" version. A versatile dessert for all kinds of occasions.
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