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Brownies with dried sour
cherries
She
asked for chocolate and fruit, so I came up with these. They're
basically the recipe for "Marie's Tea Brownies" from the Betty Crocker
Cookbook ca. 1955, but with a few alterations*.
Buttered 8" square pan
Oven 350 degrees F
Time 35 minutes
4 ounces pitted dried sour cherries
3 ounces unsweetened chocolate
1/4 cup unsalted butter
1 cup sugar
2 eggs
3/4 cup flour or 110 grams soft wheat berries, milled with 1 teaspoon
whole mahleb
1/2 teaspoon ground mahleb (optional, but very nice if you are planning
to use almonds)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped toasted almonds
Put the cherries in a bowl, and add boiling water to cover plus about
1/4 inch. Let soak for at least half an hour and then
drain. Set aside.
Preheat the oven to 350 degrees. Grease an 8 inch x 8 inch pan.
Melt the chocolate and butter together in a double boiler or in the
microwave on medium heat, stirring several times until it is all smooth.
Beat the chocolate and butter mixture together with the sugar and eggs
until smooth.
Sift or whisk the dried ingredients together, and mix gently into the
chocolate mixture. Add the chopped nuts and cherries and stir
just until evenly distributed.
Spread evenly in prepared pan. Bake 30 minutes.
While baking, make the frosting.
1-2 ounces unsweetened chocolate
1 tablespoon butter
1 cup powdered sugar
About 1/4 cup milk or cream
Melt the butter and chocolate together as before. Beat in
the powdered sugar and milk as needed to give a smooth, spreadable
texture.
Spread over the brownies. Let cool as long as you can stand and
then cut into 2 inch squares and serve.
*to revert to the original recipe, which is just a little less
intensely chocolate:
decrease the chocolate to 2 oz per pan brownies and increase the butter
to 1/3 cup.
skip the mahleb and cherries
chopped nuts of your choice are still optional
And use only 1 oz chocolate per pan for the frosting.
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