Brownie with cherries

Brownie with cherries

Sunday, August 14, 2016

Brownie is a South American tradition, much like our charlotte. Indescribable chocolate pastries, which can be in the form of a cake, cookies or cupcake. But now I propose to try the most real traditional brownie - chocolate-pre-chocolate, with sour islands of juicy cherries, a narrow crust and a moist center.

Absolutely, the name of this dessert completely transparently describes its essence: in translation from the British language, brown means brown. The baked goods are prepared in one continuous crust, after which they are cut into portioned rectangular pieces. Brownie is a completely independent dish, so it doesn’t need any cream. Maybe a scoop of vanilla ice cream and a cup of fragrant freshly brewed coffee...

In addition to cherries (or other berries with a dense texture so that there is not a lot of juice during baking), brownies can be made with any number of nuts, cottage cheese and even pieces of chocolate. There are a huge number of options for brownie recipes, so starting from the original, you can always come up with something new. But I note that the dough for this baking contains neither baking powder nor baking soda - this is important so that it turns out to be a real traditional brownie.

Ingredients:

Making a dish step by step:

To make this simple and very tasty homemade pastry, we take high-quality dark chocolate, fresh or frozen cherries, butter, wheat flour, sweet sand, medium-sized chicken eggs and unsweetened cocoa powder.

First of all, turn on the oven to heat up (180 degrees) and prepare the berries. We need about 300 grams of pitted cherries, so take 350 grams, although this is not important - if there are not enough cherries, 200-250 grams will be enough. I use a fairly ancient device, but you can remove the seeds with a pin, hairpin, teaspoon, or just your fingers. As a result, you should get 300 grams of pitted cherries. In winter, you can make brownies with frozen berries - it won’t turn out any worse. True, when you defrost the cherries one hundred percent, drain the juice from it (just drink it).

In a comfortable bowl, combine 200 grams of good bitter chocolate, which we break into pieces or chop with a knife, and 100 grams of butter. Despite the fact that it is recommended to melt chocolate in a water bath, it is even quicker and more convenient to do it in a microwave oven in the Defrost mode. The most important thing is not to overheat the chocolate, otherwise it will curl into lumps. Then there will be no turning back. After any 5-10 seconds of heating in the micro, take out a bowl of chocolate and butter, mix everything with a spoon or fork. When the chocolate is quite hot, just stir it thoroughly - the pieces themselves will melt one hundred percent from the heat of the butter. By the way, bitter chocolate takes longer to melt than milk chocolate. But in this recipe, I still melted the chocolate and butter in a water bath on the stove, because it was in this particular bowl that I then made the dough for the brownie with cherries.

The result is a one hundred percent homogeneous, smooth and shiny chocolate mass.

Add 150 grams of sugar and 20 grams of cocoa to it. Mix everything thoroughly with a spatula or spoon. Don't expect all the sugar to be 100% dissolved - this is not certain.

Next, we begin to introduce 1 raw chicken egg at a time, mixing the dough with a spatula or spoon. We add the 2nd and third only after we have completely added the previous one.

When the mass becomes homogeneous, add pitted cherries and carefully fold the berries into the chocolate dough.

At the end, pour in 100 grams of sifted wheat flour (I have the highest grade, but the first grade will do), mix so that there are no lumps or dry particles left.

So, our chocolate brownie dough is ready - it's time to bake it.

For baking, take a suitable sized pan (I have a square one with a side of 20 cm). I wouldn't recommend a larger size because the brownie will be very small. It is not necessary, of course, to use this particular one - a round one is also perfect, but it is still customary to cut this kind of pastry and serve it in portioned pieces in the form of a square or rectangle. Because my mold is silicone, I don’t lubricate it with anything, but I recommend lubricating steel ones with vegetable oil. Place the dough and level it with a spoon or spatula.

Bake brownies with cherries in a preheated oven at 180 degrees at medium level. Baking time is approximately 20-30 minutes. This variation is fully explained by the behavior of each specific oven, as well as the size of the mold. A test for the readiness of a brownie is the elastic top crust, which, when pressed with a finger, slightly springs and does not stick. Personally, I bake this dessert for 27 minutes. Cool the finished brownie with cherries right in the pan, after which it can be cut into portions.

Maybe the finished brownie will seem unbaked to some, but that’s how it should be - this is not a cupcake. A dense crust on top, a flexible bottom, and inside - a warm, but at the same time stable chocolate mass that slightly stretches with a knife. This is exactly what a real brownie should be. Yes, and also lots and lots of cherries, the sourness of which magically complements the richness of the chocolate dough. Perfect for a cup of coffee!

Brownie with cherries

The most delicious brownie with frozen cherries for those with a sweet tooth. Both adults and children will like it!)

Ingredients for Cherry Brownie:

• Chicken egg - 3 pcs
• Sugar - 250 g
• Wheat flour / Flour – 160 g
• Vanillin - 1 packet.
• Milk chocolate / Chocolate – 100 g
• Butter - 180 g
• Cocoa powder - 2 tbsp. l.
• Cherry (Frozen, pitted) – 400 g

Production time: 50 minutes

Number of servings: 6

Nutritional and energy value:

Cherry Brownie Recipe:

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Cherry brownies - delicious recipes for the most chocolate baked goods

Cherry brownie is a chocolate dessert with a cool berry flavor. The highlight of the sweet comes from the indescribable flavor composition of chocolate and berries; the more of them contained in the recipe, the more rich the delicacy is.

How to bake brownies?

Housewives who decide to master the recipe for this dessert should take into account certain tips that will help them prepare chocolate brownie with cherries:

1. The individuality of preparing the dough is that certain ingredients are taken for it: chocolate (must certainly be bitter), cocoa, flour, butter, sugar, eggs and berries.
2. All ingredients are mixed evenly: first, butter and chocolate are melted in a water bath, then sugar, cocoa, butter, and berries are added to them alternately. Lastly, add flour and knead.
3. Brownies with cherries are baked for about 25 minutes at 180 degrees.

Brownie – traditional recipe with cherries

Cooks who decide to make this dessert for the first time are recommended to master the traditional brownie with cherries. It involves the introduction of chocolate and berries, giving the dish tenderness and piquancy. Chocolate can be replaced with cocoa as necessary, but its percentage must be the highest in order to obtain a pronounced chocolate flavor.

• chocolate – 150 g;
• butter – 90 g;
• eggs – 2 pcs.;
• sugar – 200 g;
• soda – 0.5 tsp;
• flour – 90 g;
• cherry – 300 g;
• starch - 1 tbsp. l.

1. Melt the chocolate and butter and let cool, then add the eggs. Add sugar.
2. Add a mixture of flour and soda.
3. Roll the cherries in starch and add to the dough.
4. Place the dough into the mold. Brownies with cherries are baked for half an hour.

Brownie with cottage cheese and cherries - recipe

Deserved recognition from almost all housewives is enjoyed by such a tasty and necessary recipe as chocolate brownie with cottage cheese and cherries. Its piquancy lies in the fact that the components are placed in the form of layers: curd cream, cherry interior and a chocolate layer. Everything together makes up an indescribable taste composition.

• butter – 120 g;
• chocolate – 100 g;
• sugar – 150 g;
• eggs – 4 pcs.;
• flour – 1 50 g;
• cottage cheese – 300 g;
• vanillin – 1 tsp;
• cherry – 400 g.

1. Melt butter and chocolate, cool.
2. Beat 2 eggs and sugar (50 g), add vanillin. Add to chocolate, then add flour.
3. Create a cream from 2 eggs and cottage cheese.
4. Place the third part of the dough into the mold, pour the curd cream on top. Subsequent layers are dough, cream, cherries, dough again.
5. The cherry brownie takes about 45 minutes to bake.

Brownie with mascarpone and cherries

A very unique variation of the recipe is brownie with cherries and mascarpone cream cheese. This ingredient gives the dessert a unique and delicate flavor that will cause ecstasy even among experienced gourmets. The sweet is served cut into small squares or triangles; in the cut you can see a beautiful cherry-chocolate layer.

• butter – 100 g;
• chocolate – 1 bar;
• sugar – 100 g;
• cocoa – 2 tbsp. l.;
• mascarpone – 3 tbsp. l.;
• eggs – 3 pcs.;
• vanillin – 1 tsp.

1. Melt butter and chocolate.
2. Add sugar, cocoa, cheese, eggs, vanillin evenly.
3. Add flour and cherries.
4. Place the dough in the pan and bake for about 30 minutes.

Brownie with nuts and cherries

In some variants, confectioners replace such an ingredient as cherries with crushed walnuts. But an even better method is to create a chocolate-cherry brownie, which will also include nuts, by immediately combining the two components. The dessert will acquire new flavor notes and become the most rich.

• butter – 150 g;
• chocolate – 150 g;
• sugar – 150 g;
• eggs – 2 pcs.;
• flour – 100 g;
• cherry – 100 g;
• nuts – 50 g.

1. Melt butter and chocolate.
2. Beat the egg-sugar mixture and add to the chocolate.
3. Add puree made from cherries and nuts.
4. Finish the dough preparation process by adding flour.
5. Bake brownies with nuts and cherries for about half an hour.

Brownie with cherries and cream

A wonderful dessert that will decorate a children's or adult's party will be a brownie cake with cherries. It comes out very light and tender thanks to the creation of a layer of curd cream. The cherries in this recipe can be consumed whole, but be sure to remove them from the pits before doing this.

• chocolate – 100 g;
• butter – 120 g;
• sugar – 150 g;
• eggs – 4 pcs.;
• flour – 150 g;
• soda – 1 tsp;
• cottage cheese – 300 g;
• vanillin – 1 tsp;
• cherry – 300 g.

1. Beat 2 eggs and sugar, add vanillin.
2. Melt the chocolate, cool and add to the mixture. Add baking soda and flour.
3. Create a cream by mixing 2 eggs and cottage cheese.
4. Pour a third of the dough into the mold, then half of the cream. Place cherries on top. Then they go in layers: dough, cream, berries, dough.
5. Brownies with cream and cherries are baked for 45 minutes.

Brownie with cottage cheese and cherries with cocoa

If you don’t have chocolate on hand at the right moment, you can easily replace it with another ingredient and create brownies with cocoa and cherries. For lovers of a pronounced chocolate taste, there is a recipe that combines these two components. They organically complement each other and make the dessert a culinary masterpiece.

• cherry – 400 g;
• starch – 1 tsp;
• butter – 120 g;
• sugar – 150 g;
• eggs – 4 pcs.;
• flour – 150 g;
• chocolate – 90 g;
• cocoa – 2 tbsp. l.;
• soda – 1 tsp;
• cottage cheese – 300 g.

1. Combine cherries with starch.
2. Create a cream by mixing cottage cheese with 1 egg and sugar (100 g).
3. Melt butter and chocolate, cool.
4. Beat 3 eggs and 50 g of sugar and add to chocolate.
5. Add flour and soda. Mix everything.
6. Lay out in layers in the following order: dough, cream, cherry, dough, cream, cherry, dough.
7. Cherry and chocolate brownies bake for 45 minutes

Chocolate brownie with cherries in a slow cooker

Housewives who for some reason cannot use the oven can easily cook a brownie pie with cottage cheese and cherries using a multicooker. The taste of the dessert will not be at all inferior to baked goods prepared in the oven, and less effort will be spent on cooking, since you do not need to watch the baking process.

• chocolate – 1 bar;
• butter – 100 g;
• flour – 2 tbsp. l.;
• sand – 2/3 cup;
• eggs – 4 pcs.;
• cherry – 400 g;
• cottage cheese – 180 g.

1. Beat 3 eggs and half a glass of sugar.
2. Melt chocolate and butter. Combine the 2 mixtures and add flour. Then add cherries.
3. Create a cream from 1 egg, cottage cheese and remaining sugar.
4. Grease the multicooker bowl with oil and sprinkle with flour.
5. Pour the dough into the bowl, then the cream and stir them with radial movements.
6. Set the “Baking” mode for 50 minutes.

Brownie with cherries

We include a logical chain related to desserts and state cuisine. Italian - tiramisu, French - clafoutis, British - pudding, Austrian - strudel, South American - ? Have you figured it out, is there an association that comes to mind first? For me, if it’s South American, it’s brownie. Ultra-chocolate treat.

Invented by the chefs of the famous Chicago Palmer Hotel back in 1893, now the pie with a moist center and a narrow chocolate-based crust is one of the most desired around the world and beloved, regardless of the age of those with a sweet tooth. Brownie, served with a cup of invigorating ristretto, cool fruit drink or a scoop of ice cream, seems impeccable, and the world - perfect!

Among the countless modern versions, there are brownies with varying degrees of chewiness inside: dense, juicy and tender, almost watery, flowing - the so-called “alive”, and even without chocolate at all (“blondie”). In addition to the classics with black, they also use milk and snow-white chocolate. Additional abundance is provided by berries and/or nuts thrown into the dough.

Let's take the risk of making brownies with cherries on our own, taking into account a few subtleties. The products should be at room temperature, do not bake for a very long time and cool in the oven - the dessert will become very dry and turn into an ordinary sponge cake. And we don’t need damp, downright damp, just watch the time! We leave the main smell behind the chocolate, so we don’t go overboard with smell and taste enhancers. Cut only the cooled cake into portions. The rest is in steps with photos.

Ingredients

• wheat flour 80 g
• butter 100 g
• dark chocolate 100 g
• eggs 2-3 pcs.
• sugar 150 g
• pitted cherries 250 g
• baking powder 5 g
• vanilla sugar 10 g
• salt 2 g
• cocoa 2 tbsp. l.

Manufacturing

Thaw frozen cherries in advance, remove the pits, dry them and let the excess water drain, discarding them on a sieve. For modern brownies, they often use canned, dried and previously soaked in alcohol or boiling water, colorful cocktail cherries, and, in season, the freshest cherries. Let me remind you that baking can be done completely without additives, instead of cherries - with nuts, zest, spices, berries, for example, raspberries.

In a water bath, melt butter (not margarine!) and dark chocolate with the highest content of cocoa beans. The higher the percentage, the richer, more aromatic and tastier it is. Place a heat-resistant bowl over a ladle of bubbling water and dissolve it over moderate heat, stir the ganache until smooth, do not boil, and immediately after combining the two components, remove from the heat. Please note, no sour cream, especially water or any other water. In addition, they can also be melted in the microwave - this saves a lot of minutes.

While the chocolate glaze is slightly cooled (to a warm state), in a separate container we combine the dry ingredients: premium wheat flour, a portion of baking powder, vanilla sugar, a pinch of salt, cocoa powder. Stir and get a darkened flour mixture. Often, brownie recipes without pieces of berries or crushed nut kernels are made without baking powder - then the most compressed, heavy and moist texture is preserved. But to lift the cake, which is weighted with additives (cherries, nuts, candied fruits, etc.), add baking powder.

From time to time, eggs are added to melted butter and chocolate, and then sweet sand (snow-white or brown) is added. In this case, the sweet grains do not always have time to dissolve one hundred percent and the product has a crunchy inclusion. For the most narrow, air-filled structure, first place the eggs and sugar in a clean bowl. Instead of 2 large eggs, take three small ones.

Beat for at least 3-4 minutes with a mixer at the highest speed - increase the size of the egg-sugar mixture two to three times, bring it to fluffiness and airiness. Only now are we pouring the black ganache from butter and dark chocolate. We continue whipping for another minute and a half, coloring the light foam chocolate color.

Dredge/bread the almost dehydrated cherries in a flour mixture and drop them into the whipped mixture. Next, pour the contents from the bowl with flour, a spoon or two at a time. Mix brownie batter with cherries. We work with a spatula/spoon, moving it in a circle and removing all dry particles. The dough has a uniform color, sticky density, and has a glossy appearance on the surface.

At home, the South American dessert is baked in huge and portioned forms of any configuration. It is more convenient and closer to the original to use square or rectangular containers - we lay the parchment in advance and raise the side. Fill it with semi-finished dough and spread it to the same thickness over the entire area. Place in an already hot oven and dry at 180 degrees for 25-30 minutes.

Cool the chocolate cake covered with a brittle and matte crust, remove it from the dish, and carefully separate it from the baking paper.

Cut into portions. If desired, decorate brownies with cherries with sweet powder, topping, mint, or serve with ice cream. Bon appetit!