You may have seen my video news segment
showing how to make this decadent treat, but I have never found the time to publish the recipe on my blog! It’s in my newest cookbook, Free for All Cooking
, but I’m publishing it now with a twist, in honor of that day of hearts and all things sweet and red: Valentine’s Day. Here, I add Dark Morello Cherries to a dessert that was already luscious, and is now un-toppable!Whether you like your brownies cake-like or fudgy, these will please you, and if you offer your love such a decadent chocolate treat with amazing, slightly crispy tops and chewy, deliciously moist centers, you can’t be refused!
Best Brownies Ever
- 2 ounces unsweetened chocolate (nondairy = two 100 percent cacao baking squares)
- 1/2 cup chocolate chips (dairy or nondairy, e.g. Enjoy Life®)
- 8 Tbs. butter or nondairy alternative (Earth Balance® Buttery Sticks)
- 1 cup granulated cane sugar
- 2 tsp. pure vanilla extract
- 2 large eggs or egg substitute of choice (see Free for All Cooking for suggested substitutions)
- 1/4 cup black coffee, prepared
- 2/3 cup Jules Gluten Free™ All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder, gluten-free
- 3/4 cup Dark Morello or Dark Sweet Cherries, pitted and drained
(For video directions on how-to make this recipe, watch my Fox 5 news segment)
Preheat oven to 325ºF (static).
Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, use the “release” kind, or lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.
In a large bowl, whisk to combine the flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined. Gently fold in the cherries, if using.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
As a rule, brownies are much better on the un-done side, as opposed to the overdone side.
Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack. Cut into squares with a clean knife and serve.
Yield: approximately 16–20 brownies