These don’t look like much, but they taste delicious. Brownies are a dessert that typically have a minimal visual impact, but can have strong taste impact. I doubled the recipe and baked it in a 9 x 13 pan. The recipe as written is still for the 8 inch square pan, though. I took these to two place – some co-workers and a potluck – and they received raves at both. These are fudgy brownies with sweet bursts of cherry and almond.
I don’t usually have King Arthur Flour on-hand, but their blog is a great source of inspiration. I added some almond extract to up the almond flavor and also specifically used the Amaretto, although other liqueurs could be used. I chopped the cherries by hand and these are larger pieces than what a food processor would chop.
Cherry Almond Brownies
adapted from from the King Arthur Flour recipe
1/2 cup [3 ounces] dried sweet cherries, chopped
1 tablespoon Amaretto liqueur
1 teaspoon almond extract
3/4 cup [3 ounces] chopped unsweetened baking chocolate
1/2 cup [4 ounces] butter
1 cup sugar
1/2 teaspoon salt
2 large eggs
3/4 cup All-Purpose Flour
1/2 teaspoon baking powder
1/2 cup [2 ounces] diced almonds
1/2 cup [2 ounces] chopped candied red cherries
1/2 cup [3 ounces] Semisweet Chocolate Chips
1) Place dried chopped cherries in a microwave-safe container, sprinkle with 1 tablespoon liqueur, cover, and microwave for 45 seconds. Set aside to soften and cool.
2) Melt together the chocolate and butter over low heat, or in the microwave. Stir in the sugar and salt. Whisk well. Set aside to cool to lukewarm.
3) Preheat the oven to 350°F. Lightly grease an 8″ x 8″ square pan or 9″ round pan.
4) Whisk the eggs, one at a time, into the chocolate mixture. Add the almond extract. Stir in the flour and baking powder, then the soaked cherries, almonds, candied cherries, and chocolate chunks.
5) Spread batter into the prepared pan. Bake the brownies for 25 to 30 minutes, until set. Remove from the oven, and cool before cutting.