3/4 c. unsalted butter
1 1/4 c. caster sugar
A pinch of salt
3/4 c. dutch process cocoa powder
1 1/2 t. vanilla extract
1/2 c. AP flour
large handful of pitted and halved black cherries
350 F / 180 C
-In a bain-marie, melt butter and add sugar, salt, and cocoa until you have a grainy mushy mixture.
-Remove from the heat and stir quickly for 2-3 minutes to cool the mixture down. Stir in the eggs one by one. Then add vanilla.
-Once you’ve added the wet ingredients, stir in the flour and pour half into a lined 9″ tin.
-Place half of the cherries on top and then add the second half of the brownie mix over them. Add the rest of the cherries over top and bake for 20-25 minutes. A toothpick should come out clean.
-Serve with 10 tons of vanilla ice cream over the top until you feel your heart shutting down.
I normally don’t dare cross fruit with a brownie because I take my brownies very seriously. I guess you could say that I’m a brownie purist. In fact, there are rules. One, it must be gooey. Two, it must be nut free (because gross). And, three, there must be multiple elements of chocolate involved.
Well, check, check and check.
Since Valentine’s Day is this weekend I wanted to make a sexy little combo with these and what better than a fresh raspberry jam to do the trick?!
So here it is. It’s ooey, gooey, chewy, make your heart skip a beat good.
1 c. fresh raspberries
1 c. caster sugar
- In a medium saucepan, combine sugar and berries on medium heat. As the berries begin to release juice, turn to medium-high heat and bring the mixture to a boil. Then reduce heat and simmer for 10-15 minutes or until mixture becomes thick and jam-like.
- Run through a sieve to remove seeds and set aside to cool.
3/4 c. salted butter
1 c. caster sugar
3/4 c. good quality DARK cocoa powder
1 egg yolk
1 t. vanilla
1 t. instant expresso
1/2 c. flour
1 T. rice flour
1/4 t. sea salt
optional: bittersweet chocolate chips as desired
325 F / 160 C
- Melt the butter over medium heat in a medium saucepan.
- Add sugar and stir until the mixture begins to combine
- Then add cocoa, stir for about 30 seconds more.
- Remove from heat and transfer to a cold mixing bowl.
- Beat in the eggs followed by the vanilla and espresso and then by the dry ingredients.
- Transfer to a greased and lined 9″ tin (circle or square)
- Randomly drop little rounds of the jam on top. Swirl around with a toothpick.
- Bake 30-35 minutes until you get a clean knife from the center.