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Dark Chocolate-Sour Cherry Brownies
These dark chocolate sour cherry brownies are chewy, just a little bit tart, and supremely rich. They're easy to make and hard to resist!
Ingredients
- 1/2 cup (60 g) chopped dried sour cherries
- 1 cup (120 g) all-purpose flour, plus another tablespoon for tossing the cherries
- 1/2 teaspoon salt
- 6 ounces (170 g) good quality bittersweet chocolate
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan. If you like, line the pan with parchment paper before greasing.
- Toss the chopped cherries in 1 tablespoon flour.
- In a separate bowl, whisk together 1 cup flour and salt. Set aside.
- Melt the chocolate and butter in the microwave at 30-second intervals until the butter is melted and the chocolate melts when stirred. Set aside to cool slightly.
- In a large bowl, beat the sugar, eggs, and vanilla until smooth. Add the chocolate mixture, and mix until combined.
- Gradually add the flour mixture, mixing just until combined. Stir in the cherries.
- Spread the batter evenly in the prepared pan. Bake for 30 minutes, or until a pick inserted in the center comes out with moist crumbs.
- Cool completely in the pan before cutting into bars.
Notes
- Store dark chocolate sour cherry brownies in an airtight container at room temperature for up to 3 days. If you need to stack them in the container, I recommend placing parchment paper between the layers.
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