Cherry Brownies

While browsing around online, I saw a brownie recipe that involved cherries. Since it IS cherry season, I decided to make it. (One of the easiest decisions I made this week.)

Dealing with cherries created such a mess!

How lovely. :)

I promise that's just cherry juice.

I did feel like I was murdering the cherries seeing they oozed beautiful, red juice...

Anyway, like I said at the top, I saw a cherry brownie recipe online. Too bad I didn't revisit it once I started baking. It was a ROASTED cherry brownie recipe. I just started making my normal brownies and added in the cherries. Whoops. I think the roasted cherries would have helped create firmer brownies. Mine were quite mushy, but still yummy! 

Cherry Brownies (Cherry idea from Pink Parsley & brownie recipe from NY Times)

2 sticks (16 tablespoons) butter

8 ounces bittersweet chocolate

4 eggs

1/2 teaspoon salt

1 cup dark brown sugar, such as muscovado (Erika's Extra Note: light brown sugar works fine as well)

1 cup granulated sugar

2 teaspoons vanilla extract

1 cup flour

1 cup sweet and sour cherries pitted and halved

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. (Erika's note: This recipe is so buttery I've never needed to use parchment paper.) Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. Fold in cherries. Pour batter into prepared pan.

Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

Bake well and prosper!