Monday, June 28, 2010

cherry-almond brownies

the goods:

3 ounces unsweetened chocolate, finely chopped
9 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
2 large eggs
1/4 cup coffee (decaf is fine), room temperature
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries

Preheat oven to 350 degrees. In a microwave-safe bowl, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.

Add sugar, eggs, and coffee and whisk gently to combine.

Add flour, salt, and almonds and stir to combine. Gently stir in cherries.

Pour batter into an 8-inch square baking dish.

Bake just until set, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into squares.

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