Prep 10 mins
Cook 30 mins
I didn't see any recipes for cherry brownies that don't use pie filling or box mix, so I came up with my own. The cherries make the brownies very moist and add subtle fruit flavor. I bet you could use other canned or cooked fruits in this (berries, peaches, pears) with good effect. The base brownie recipe comes from "The Wise Encyclopedia of Cookery" ca. 1949 and it's still a super recipe.
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1⁄2 cup butter (can use shortening)
- 2 ounces unsweetened chocolate
- 1 teaspoon vanilla extract (almond would be good too)
- 2⁄3 cup dark cherries in light syrup, very well drained
- 1⁄3 cup semi-sweet chocolate chips
- 1⁄4 cup pecans, chopped (optional) or 1⁄4 cup slivered almonds (optional)
- Preheat oven to 350°F
- Grease a 9" square pan.
- Melt unsweetened chocolate and butter in the microwave.
- Combine flour, baking powder, and salt in a large bowl. Whisk briefly to aerate (could sift, but I find it messier).
- In a separate bowl, beat eggs and vanilla until fluffy. Add sugar in three additions, beating well between additions.
- Add the butter/chocolate mixture to the egg/sugar mixture and mix thoroughly.
- Add the wet mixture to the dry. Stir very gently just until combined.
- Add cherries and chips and stir just until distributed.
- Pour into prepared pan. Sprinkle top with nuts if desired.
- Bake for 20-30 minutes. The edges should pull away from the pan slightly when they're done. Don't overbake.
- Note: The original recipe says 20 minutes. Mine took 30. I can't tell if my oven's off or the cherries are causing the baking time to be longer.