It is this time of year again, cherries are widely available. And although we have a cherry tree in our garden, they are not quite ripe yet. But on the weekend we not only visited a wonderful "wool market" and watched weavers, sheepshearer, broom makers, pottery makers, and farmers show off their traditional trades but we also bought a lot of fresh regional produce, including sweet, dark cherries. So I decided to make the most of my loot and bake one of my favorite recipes. You can't beat classic and indulgent Dark and white chocolate cherry brownies. Before getting strated baking, sort your cherries and make sure to look for those that are plump, firm, glossy and free of blemishes and their stems should be fresh and green. Cherries benefit most from being stored at cooler temperatures as warmth can compromise not only their flavor but also their texture, so keep them in the fridge in the crisper.
These brownies contain white as well as dark chocolate. White chocolate is technically not real chocolate as it doesn't contain any cocoa solids, but it is made primarily of cocoa butter, sugar and milk solids. White chocolate must contain at least 14% milk solids and high quality brands of white chocolate are made with a high proportion of cocoa butter and real vanilla. White chocolate retains a popularity all of its own as a vanilla-scented indulgence or as a decorative contrast to dark chocolates.
Dark chocolate should contain a minimum of 35% cocoa solids, at least 18% of which should be cocoa butter. However, the cocoa content can be, and often is, much higher than this, and can reach up to 80% and even 90%. High-quality dark chocolate has a more bitter taste than chocolate confectionery. It can be eaten as a snack or incorporated into rich cakes, sauces or desserts like these incredible brownies.
Dark and white chocolate cherry brownies
(recipe inspired by James Martin: Home Comforts)
- 350g/12oz high quality dark chocolate (minimum 55% cocoa solids - use the best dark chocolate you can afford)
- 250g/9oz unsalted butter, plus extra for greasing the brownie pan
- 3 eggs (L), free-range or organic
- 250g/9oz dark soft brown sugar
- 110g/4oz plain (AP) flour
- 1 tsp baking powder
- a pinch of fine sea salt
- 150g/5½oz fresh cherries, cut in half, stones removed
- 150g/5½oz white chocolate, roughly chopped (again, use use the best brand white chocolate you can afford)
- 1-2 tbsp cocoa powder, for dusting (unsweetened, of course)
- Preheat your oven to 170° C (340° F).
- Grease a 30x23cm (12x9in) baking pan with butter then line the base and sides with baking paper.
- Heat the dark chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes).
- Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy.
- Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder, salt and half the cherries until just combined.
- Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries.
- Bake the brownies in the oven for 25 to 30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it.
- Remove from the oven and set aside to cool completely in the pan, on a wire rack.
- To serve, dust the brownies with cocoa powder, then cut into squares and remove from the pan.
If fresh cherries are unavailable, you can use frozen cherries instead. Defrost them first, drain and mix in as directed. They are likely to be wetter than fresh cherries, so you may need to cook your brownies for a few minutes longer. You could also use raspberries instead but it remains a fact that chococlate and cherries go fantastically together.
These decadent brownies must be the ultimate grub on the go. They are chewy but cooked. They are gooey in the center, have a soft texture and a crackly top. Just perfect.
These brownies do get better the longer you leave them - so after a day or two they get even better. Forget cookies for a while, this is a treat that can also travel anywhere. Think office, bake sale, birthday surprise....Packed with loads of rich chocolate and moist fresh sweet cherries, it is always advisable to grab one of these brownies before you share them because they will not last. Trust me on this one.
Andrea absolutely beautiful !ReplyDelete
I love cherries !
Look amazing !
Dera Gloriia, that sounds like a wonderful comment Thank you kindly, dear friend!Delete
Hi Andrea, I must admit not to being a fan of white chocolate, on the other hand, I am a fan of your baking and bet this is delicious!ReplyDelete
Yes, but you know Peggy that the white chococlate gets added only on top of the brownie - that way, when it bakes, it tastes like caramel, absolutely amazing if I may say so myself - and usually I am not too crazy about white chocolate either...Delete
Oh, my! These look amazing. I am so sorry for Mark that he doesn't love desserts, and especially fruit and chocolate mixed. He is missing out on so much! I will just have to make these for a staff party!ReplyDelete
Dear David, try the recipe, it works like a charm and I am totally enarmored with it - it is sooo good.Delete
Liebe Grüße and Mark und dich! I believe it finally stopped raining around here after three weeks of torrential storms and rains and flooding.
Hi Andrea, these brownies look scrunptious!! cherries and chocolate is a match made in heaven, so decadent!ReplyDelete
Cheri, yes, indeed a delightful flavor combination!Delete
These are my idea of heaven! Love the combination of chocolates and fresh cherries! What a scrumptious treat :)ReplyDelete
Liz, we were quite taken by them as well - what a nice recipe and a nice change from my usual chocolate brownie recipe.Delete
Looks yummy and inviting, thanks for sharing and greetings!ReplyDelete
Thank you, dear Blogratti for stopping by and leaving such a kind comment! I appreciate it!Delete
Andrea, fresh cherries are one of my favorites fruits. We've been enjoying them as snacks a lot here lately. I will have to try some in these amazing brownies of yours. Wish I could take a bite of one right now :)ReplyDelete
Marcelle, you will enjoy those brownies, I am sure of it. I had never made some with fresh sweet cherries in the the batter and it did not take me too long to be convinced that this is now one of my favorite recipes.Delete
Thank you for your kind comment,
Andrea, Kirschen und Schokolade sind schon gemeinsam genial, dann noch die weisse Schoki oben drauf, das kann nur besser sein.ReplyDelete
Ganz liebe Grüße aus Frederick!
Liebe Wally, ich bin ja sonst nicht so für Brownies und Co. zu haben, aber diese Version mit richtig guter dunkler und weißer Schokolade und frischen Süßkirschen hat es mir dann doch angetan. Richtig, richtig lecker!Delete
LG - ich hoffe, das Wetter ist besser bei euch - hier regnet es und regnet es und regnet es...
That looks amazing! I love that cherries seem to be so bountiful this year!ReplyDelete
Chris, cherries are my favorite stone fruits - always have benn always will be.Delete
Thanks for stopping by,
Chocolate and cherries are such a wonderful flavor combination. I can't imagine the brownies lasting long enough to know that they get better after a day of two.ReplyDelete
Karen, we actually had a few leftover because I had prepared and tested two recipes that day and we wrapped a few pieces of each to see wether they would keep well.Delete
Thanks for stopping by,
The brownie looks and sounds delicious, I can imagine how tasty it is the fresh and juicy cherries in it...cherry and chocolate is indeed a nice combination!ReplyDelete
Juliana, you are absolutely right - chocolate and cherries are truly a flavor combination made in heaven.Delete
Thank you for all your kind words, dear friend,
O. M. Ggggg!ReplyDelete
On my way over, darling.
Put on the coffee! x