Deep Dark Cherry Chipotle Brownies
The recipe Deep Dark Cherry Chipotle Brownies is ready in approximately 55 minutes and is definitely an excellent gluten free option for lovers of American food. This recipe serves 20. One serving contains 66 calories, 1g of protein, and 4g of fat. For 33 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 12 people have made this recipe and would make it again. It is brought to you by The Messy Baker. A mixture of bittersweet chocolate, dried cherries, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Deep, Dark Brownies, Deep, Dark Chocolate Brownies, and Dark Chocolate Cherry Brownies.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
2 ounces bittersweet chocolate, coarsely chopped
1 cup chopped dried cherries
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Equipment:
baking pan
microwave
bowl
aluminum foil
oven
pot
whisk
frying pan
ziploc bags
Cooking instruction summary:
Preheat the oven to 350°F. Line a 9" x 9" baking pan with an extra-long piece of foil that hangs over opposite edges. Spray with cooking spray.In a medium bowl, melt the chocolate, milk, and butter together gently. You can do this in the microwave oven on medium power in 60-second bursts, stirring in between. Alternatively, you can place the chocolate, milk, and butter in a heatproof bowl over a pot of simmering water and stir gently until all ingredients are dissolved.Into a large bowl, sift the flour, cocoa, and baking powder. Add the chile pepper, salt, granulated sugar, and brown sugar and stir until well blended. Add the cherries and toss to coat with the flour mixture. This way they won’t sink to the bottom while baking.Whisk the vanilla into the eggs. Add the egg mixture to the melted chocolate mixture and stir to combine. Pour the chocolate mixture into the flour mixture and stir to combine. Pour the batter into the pan, pushing the batter to the edges.Bake for 35 minutes, or until a wooden pick inserted halfway between the side and the center comes out clean. Allow the brownies to cool on a rack before removing from the pan using the foil overhang. Do not turn the brownies out upside down. They will not survive being uprighted. Instead, leave the brownies in the foil and cut them into squares as needed. Leaving the pan of brownies intact as long as you can helps keep them moist. Serve with vanilla bean ice cream or a dollop of crème fraîche or with nothing else at all.To store, just wrap the foil around the brownies and store in an airtight container or a resealable plastic bag with the air squeezed out.
Step by step:
1. Preheat the oven to 350°F. Line a 9" x 9" baking pan with an extra-long piece of foil that hangs over opposite edges. Spray with cooking spray.In a medium bowl, melt the chocolate, milk, and butter together gently. You can do this in the microwave oven on medium power in 60-second bursts, stirring in between. Alternatively, you can place the chocolate, milk, and butter in a heatproof bowl over a pot of simmering water and stir gently until all ingredients are dissolved.Into a large bowl, sift the flour, cocoa, and baking powder.
2. Add the chile pepper, salt, granulated sugar, and brown sugar and stir until well blended.
3. Add the cherries and toss to coat with the flour mixture. This way they won’t sink to the bottom while baking.
4. Whisk the vanilla into the eggs.
5. Add the egg mixture to the melted chocolate mixture and stir to combine.
6. Pour the chocolate mixture into the flour mixture and stir to combine.
7. Pour the batter into the pan, pushing the batter to the edges.
8. Bake for 35 minutes, or until a wooden pick inserted halfway between the side and the center comes out clean. Allow the brownies to cool on a rack before removing from the pan using the foil overhang. Do not turn the brownies out upside down. They will not survive being uprighted. Instead, leave the brownies in the foil and cut them into squares as needed. Leaving the pan of brownies intact as long as you can helps keep them moist.
9. Serve with vanilla bean ice cream or a dollop of crème fraîche or with nothing else at all.To store, just wrap the foil around the brownies and store in an airtight container or a resealable plastic bag with the air squeezed out.
Nutrition Information:
covered percent of daily need
