These brownies, packed with cherry flavor, are a riff on Black Forest cake and will win the hearts of the cherry fans in your life. Moist, rich, and deeply, darkly chocolate, these brownies improve if you wait overnight before cutting them, so that the wheat bran has time to soften.
Double-Fudge Brownies with Cherries
Makes 24 brownies.
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-processed cocoa or 2 1/2 tablespoons black cocoa and 1/2 cup plus 1 1/2 tablespoons Dutch-processed cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cherry flavor
1 teaspoon pure vanilla extract
4 large eggs
1 1/2 cups white whole wheat flour, organic if possible
2 cups bittersweet chocolate chips
1 cup dried cherries, coarsely chopped
Preheat the oven to 350°F. Line a 9″ x 13″ pan with foil paper, leaving a 2” overhang on opposite ends. Lightly grease the foil and line the pan bottom with parchment paper, if desired.
In a double boiler, set over low heat, melt the butter, then add the sugar and stir to combine and sugar loses its form.
Remove from the heat, and stir in the cocoa, salt, baking powder, cherry flavor, and vanilla.
Add the eggs one at a time, beating until smooth.
With a rubber scraper, carefully fold in the flour, until just combined. Add the chips and cherries, stirring until combined. Spoon the batter into the prepared pan.
Bake the brownies for 25 to 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center, but not hard. Remove them from the oven, and cool completely on a rack.
Cover and let sit overnight before cutting and serving.