Dark Chocolate Cherry Cashew Brownies

Dark chocolate cherry cashew brownies 1_small
Fresh cherries are leaping off the produce aisle into my basket way too frequently. Their season is so limited here in the midwest that I freak out every time I see them thinking it might be the last. And they are so good this year.

What would you do if you bought, say, eight pounds of cherries in one week? (Er, besides spend a lot of time in the bathroom.)

If you’re me, you figure out a way to stuff them in some chocolate. Dark chocolate. And then add some crunchy cashews for texture and a little salty kick. Oh, and drizzle warm ganache over the top. The end result? Food porn.

I meant to give these away, but I’m embarrassed to say we ate the whole pan. I blame it on the cherries.

I like these best after they’ve chilled…if you can wait that long. I’ve also been known to quadruple the ganache and spread it all over (vs. a light drizzle). Sinful, right?

Dark Chocolate Cherry Cashew Brownies

Dark Chocolate Cherry Cashew Brownies


1/2 cup plus 1 tablespoon unsalted butter

1/4 cup plus 1 tablespoon heavy whipping cream, divided

8 ounces dark chocolate, coarsely chopped

1 1/4 cups granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 cup fresh cherries, pitted and chopped

3/4 cup salted cashews, chopped

1/3 cup semisweet chocolate chips


Preheat oven to 350 degrees F. Butter and flour a 13×9-inch baking pan.

In a heavy medium saucepan melt butter over low heat. Add 1/4 cup cream and dark chocolate; stir constantly until chocolate melts. Set off heat and cool to lukewarm–about 10 minutes.

Pour the cooled butter-chocolate mixture into a large bowl. Whisk in sugar and extract until well blended–about 1 minute. Add eggs one at a time whisking after each addition until blended.

In a medium bowl, whisk flour, salt, baking powder, and baking soda together, then add to butter-chocolate mixture. Stir until no flour is visible, but do not over-stir. Fold cherries into batter then spread batter evenly into prepared pan. Sprinkle cashews evenly over top of batter. Bake 30 to 35 minutes or until a wooden toothpick when inserted in center comes out with a few crumbs attached. Cool completely on a wire rack.

After brownies cool, place chips in a small dish. Heat remaining 1 tablespoon cream to hot (not bubbling) in a microwave oven or small saucepan. Pour cream over chips; stir until chips melt. Drizzle ganache over cooled brownie.

Chill for at least an hour before serving.


Adapted from Better Recipes

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