Sunday, May 9, 2010

Cherry-Almond Brownies

This recipe was inspired by one in the April issue of Everyday Food. I made a few adjustments based on ingredients on hand. The texture isn't really like brownies at all; it's more like a chewy cookie. I baked these in a 9-inch round cake pan because my 9-inch square pan is in storage. These are very rich, so a small piece and a big glass of milk are musts. Enjoy!

Cherry-Almond Brownies
8 ounces bittersweet chocolate
1/2 cup butter
1/2 cup sugar
2 large eggs, lightly beaten
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries

1. Place chocolates and butter in a microwave-safe bowl. Microwave on HIGH for 1 minute and 30 seconds. Stir to combine. Stir in sugar and eggs. Stir in flour and salt; gently stir in almonds and cherries.
2. Bake at 350° for 40 minutes or until done. Cool in pan on a wire rack. Place in refrigerator to chill for 2 hours. Cut into bite-size pieces.

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