why make this recipe
Brandy Cherry Brownies with Cocoa Powder are a decadent treat that combines rich, chocolatey brownies with a burst of fruity flavor. The addition of brandy enhances the cherries, giving a unique twist to the classic brownie. These brownies are perfect for special occasions or as a delightful dessert to enjoy with friends and family. They not only satisfy your sweet tooth but also impress with their sophisticated flavor profile.
how to make Brandy Cherry Brownies with Cocoa Powder
Ingredients :
- 50 g sugar (1/4 cup)
- 40 ml juice from the cherries
- 60 ml brandy (1/4 cup)
- 150 g sour cherries (fresh, frozen thawed, or from the glass, drained)
- 140 g butter (2/3 cup)
- 200 g sugar (1 cup)
- 65 g unsweetened cocoa (1/2 cup + 2 tbsp)
- 1 pinch of salt
- 1 tsp vanilla extract
- 2 eggs (L)
- 70 g flour (1/2 cup + 1 tbsp)
Directions :
- Start by putting 50 g of sugar in a medium-sized saucepan. Set it over medium-high heat and let it caramelize without stirring.
- Once the sugar turns golden, deglaze the pan with 40 ml of cherry juice and 60 ml of brandy. Bring it to a boil.
- Reduce the heat and let it simmer for about 5 to 6 minutes until the sugar dissolves and the sauce reduces slightly.
- Add the cherries to the hot brandy sauce and simmer for 2 minutes. Turn off the heat and let the cherries steep for approximately 2 hours.
- Preheat your oven to 180°C (350°F). Line a 20 x 20 cm baking pan with baking paper.
- In a bowl over a hot water bath, melt 140 g of butter, 200 g of sugar, 65 g of cocoa, and a pinch of salt. Stir occasionally.
- Once the mixture is hot, remove it from the water bath and whisk everything together. It may look curdled initially, but that’s normal.
- Let the mixture cool until it’s warm and stir in the vanilla with a wooden spoon. Then, add the two eggs one at a time, mixing vigorously after each addition.
- When the batter becomes shiny, stir in 70 g of flour with the wooden spoon. Mix well.
- Pour the batter into the prepared tin and smooth the top. Gently press the cherries into the brownie batter and save the thick sauce that remains.
- Bake the brownies for approximately 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies are warm, brush them with the saved brandy sauce and let them cool completely before cutting.
how to serve Brandy Cherry Brownies with Cocoa Powder
These brownies are best served fresh but can be enjoyed in various ways. You can serve them plain, dusted with powdered sugar, or with a scoop of vanilla ice cream on the side. For an extra touch, drizzle some of the leftover brandy sauce on top. They are great for a dessert at home or for a party.
how to store Brandy Cherry Brownies with Cocoa Powder
To store your brownies, place them in an airtight container at room temperature, where they will stay fresh for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to bring them to room temperature before serving for the best flavor and texture.
tips to make Brandy Cherry Brownies with Cocoa Powder
- Make sure not to overmix the batter after adding flour to keep the brownies chewy.
- Let the cherries steep in the sauce longer for more flavor.
- Use good quality cocoa powder for the best chocolate flavor.
variation
You can substitute the brandy with cherry juice or almond extract for a non-alcoholic version. Additionally, consider adding nuts like walnuts or pecans for extra crunch.
FAQs
Can I use different types of cherries?
Yes, you can use sweet cherries or even maraschino cherries, depending on your preference.
What if I don’t have brandy?
You can replace the brandy with another type of liquor like rum or whiskey, or simply use more cherry juice if you prefer a non-alcoholic treat.
Can I freeze these brownies?
Absolutely! You can freeze them in an airtight container for up to three months. Just thaw in the refrigerator before serving.
