Salted Almond, Dark Chocolate and Cherry Brownies with Ganache Drizzle
Oh my goodness…I don’t know where to even start with how in love I am with these brownies!
The winning recipe in our “Brownies or Bars” week of the semi-annual contest took dessert to a whole new level. It plays on the sweet/salty trend we are seeing so much in desserts nowadays, and the dark chocolate and cherry combo is to die for. The ganache drizzle adds yet another layer of deliciousness and makes the brownies just picture perfect!
Keep reading to check out this mouth-watering recipe.
Our latest winner, Barbara Estabrook says, “This is a recipe that I have made for several years. It is my daughter’s favorite, she loves the fresh dark cherries. My creation has three ingredients I love in brownies: salted almonds, dark chocolate and dark sweet cherries. Over the 4th of July holiday I shared them with my sister and her family. They loved them too!”
1 stick Plus 1 Tablespoon Unsalted Butter
1/4 cup Plus 1 Tablespoon Heavy Whipping Cream, divided use
8-oz Dark Chocolate Baking Bars, coarsely chopped
1 1/4 cups Granulated Sugar
1 tsp Almond Extract
3 Large Eggs
1 1/4 cups All-purpose Flour
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 cup Fresh Dark Sweet Cherries, pitted and chopped
3/4 cup Roasted Salted Whole Almonds, chopped
1/3 cup Semi-sweet Chocolate Baking 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 almonds 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. Let set before cutting into squares.
I prefer fresh dark pitted cherries, however frozen (thawed) can be used–but pat cherries with paper towel to remove excess moisture. Use only quality dark chocolate baking bars for the best results.
Also be sure to check out our Reader’s Choice winner, Oma’s Candy Blondies.
Don’t forget the recipe contest theme for this week is “Summer Side Dishes!” Read all about it here. Good luck everyone!
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