Brownies are a crowd favorite and for good reason. Nearly everyone loves chocolate and brownies are easy to make and no fuss to eat – just grab one and bite – no forks necessary.
There are thousands of variations for brownies and these take the chocolate flavor to a fruity, chewy place with the addition of dried cherries.
My father’s wife Rose made these recently for a church bake sale, but since the recipe makes so many, she was thoughtful enough to bring me some too. They’re good enough to eat on their own, but since they contained dried cherries, why not serve them with fresh cherries that are in season right now, and a heaping scoop of your favorite vanilla ice cream. All those in favor say “aye.”
Chocolate Cherry Brownies
(From Family Circle Magazine)
- 1 cup dried cherries (soaked in water for 15 minutes to plump, then drained)
- 1/2 lb. unsalted butter
- 4 ounces bitter baking chocolate
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
- 1/2 t. salt
- 2 t. vanilla extract
- 1 cup mini chocolate chips
Combine butter and baking chocolate in a microwavable bowl and heat in microwave until melted. Whisk together until blended.
In a separate bowl place 2 cups sugar and whisk in the four eggs, one at a time. Blend in the flour, salt, and vanilla extract. Add the butter and chocolate mixture and the cherries and 3/4 cup of the mini chocolate chips.
Pour into a 10 x 15 inch jelly roll pan that has been lined with nonstick foil. Sprinkle with the remaining 1/4 cup chocolate chips.
Bake at 350 degrees for 25 minutes.
Cool on a rack in the pan, then lift out the brownies with the aluminum foil and place on a cutting board.
Cut into 24 brownies. (Rose uses a pizza cutter and a yardstick to get uniform squares.)