I haven’t forgotten about my blog! I’ve just been busy! Working full time and training for a marathon will do that to you… Whatever free time I’ve had in the last few months has mostly been spent sleeping and recovering. I did do some cooking and baking but the writing and editing has taken a back seat. I have a bunch of recipes lines up for the next few weeks (all things I’ve made in the last 3-4 months) and I’m going to try to get it all up and going before I flood everyone’s facebook newsfeed with Christmas baking!! (I’M SO EXCITED – I’ve started a list of all the things I will be making as soon as it’s appropriately close enough to the holidays!)
Here’s a recipe for Roasted Cherry Brownies (when they were in season, we had so many cherries) and these came out very good! They were incredibly gooey and delicious with ice-cream.
The recipe is a two-step process, the cherries had to be roasted first. If you haven’t done this before, then let me be the first to tell you that roasted cherries, by themselves, are even better than candy. They are so sweet and sinful, and would be an amazing addition to any dessert. Without further a do, here is the recipe:
For roasting the cherries:
2 cups of pitted cherries, halved**
2 Tbsp of sugar
For the Brownie mix:
7 Ounces of baking chocolate (semi sweet, unsweetened, whichever you prefer)
1 ½ cups of sugar
3 Tbsp of Cocoa powder
1 stick of butter (or ½ a cup)
2 Tsp of Vanilla extract
1 cup of all purpose flour
Pinch of salt
Roasting the cherries in a 1 step recipe. Toss the cherries and sugar together in a roasting pan, bake for 10 minutes in a very hot oven (450-degree).
In double-boiler, melt the chocolate and butter until smooth. Whisk in the cocoa powder. Remove from heat.
Mix the eggs, vanilla and salt until smooth, whisk in the chocolate mixture. When the mixture is smooth, stir in the flour.
Once you take the cherries out of the oven, reduce the oven temperature to 350-degrees so the brownies don’t burn. Stir the cherries into the brownie mix and pour into a greased and floured 9”x9” brownie pan.
Bake for 40 minutes. If you do a toothpick test, it should come out crumby but dry. Let it cool before cutting it or else it will fall apart. Serve warm with some ice-cream and enjoy!