Triple Chocolate Cherry Brownies
- 1/3 cup Dutch-processed cocoa
- 1 ½ teaspoons instant espresso
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 teaspoons vanilla extract
- 1/2 teaspoon cherry flavoring
- 1/2 teaspoon almond extract
- 2 ½ cups sugar
- 1 ¾ cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
- 2 cups fresh cherries, pitted and chopped
- Preheat oven to 350F. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, vanilla, cherry flavoring and almond extract, and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour, cinnamon and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces and chopped cherries.
- Scrape batter into prepared pan and bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1½ hours.
- Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Yields: 24 brownies
Note: If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the heat retention of glass can lead to overbaking).
Printed From: www.sweetpeaskitchen.com