With Sweet Dreams and Even Sweeter Days

Friday, August 12, 2011

Roasted Cherry Fudge Brownies

Today is my first day home from the great north!  Toronto Canada that is!

This was the second time this summer I was fortunate enough to venture to Toronto and each time was beyond incredible.  I'd never really heard anyone sing the praises of Toronto, but after visiting twice I must say.. I'm still as in love as when I got off the bus the first time.  It really is a fantastic city with so much to offer.

But before I went I invested in possibly 6-7 lbs of cherries.  (This is just a guesstimate.  It's probably closer to 13.)  As a child I was under the impression that I didn't like cherries.  The culprit to this, I believe, was the maraschino cherry, which I'm still not overly impressed by.  But this summer when I realized fresh cherries are completely out of this world delicious, I went a little crazy about them.

These brownies are SUPER fudgy, like the most fudgy brownies I've ever eaten in my whole life.  At my first bite I was a little deterred by this, but by the end of the day I had eaten quite a few, so the verdict stands that even though they are very rich they are oh so good.

Especially when you get a big bite of cherry.  That alongside of the fudge like chocolate melting in your mouth was apparently too much for me to take and I swiftly packaged these babies up and shipped them to a neighbor, to save myself and my jean size from being progressively larger in the morning.

Even the roasted cherries by themselves are absolutely divine,  I plan on topping vanilla bean ice cream, angel food cake, and countless other things with them in the future (or at least as long as I can still get them fresh!).

So while cherry season is still here make these.... while I go figure out what to do with the other 11 lbs of cherries still sitting in my fridge, just waiting.  All I know is, it's going to be good.

Roasted Cherry Fudge Brownies
Servings 15-20

2 1/2 cups fresh cherries, pitted and halved
11/4 cups plus 2 Tbsp sugar, divided
5 oz. bittersweet chocolate, roughly chopped
2 oz. unsweetened chocolate, chopped
8 Tbsp unsalted butter, cut into pieces
3 Tbsp dark cocoa powder (I use Hershey's special dark!)
3 eggs
2 tsp pure vanilla extract
½ tsp salt
1 cup flour

Preheat oven to 450 degrees.  Toss halved cherries and 2 Tbsp sugar in a small bowl.  Spread in an even layer on a small roasting pan and bake 8-10 minutes (stirring once halfway through) until cherries begin to release juices.  Place in a small bowl and set aside.

Bring oven temperature down to 350 degrees.  Line a 9x9 in baking pan with aluminum foil and spray with baking spray.  In a heatproof bowl set over a pan of simmering water melt the butter and chocolate (stirring occasionally) until smooth.  When melted take off heat and whisk in sifted cocoa powder until smooth.  Whisk in remaining sugar.  Whisk in eggs one at a time and finally whisk in vanilla.  Switch to a spoon and stir in sifted flour and salt.  Fold in chopped cherries.  Spread in prepared baking pan and smooth the top with a spatula.  Bake 33-35 minutes (or until a toothpick comes out with only small crumbs).  Transfer to a wire rack and let cool completely (place in freezer if you're in a rush.  Lift tinfoil off of pan and peel off of brownies.  Cut brownies into 15-20 squares.  Enjoy!

Recipe adapted from: Annie's Eats

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