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These brownies are dense and rich, a good balance between cakey and fudgy. Best part: the batter is made in the saucepan with the melted chocolate, so cleanup is a breeze. If you don’t have Door County Distillery Cherry Brandy any brandy or whiskey will be a good substitute.
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
1 cup sugar
1 1/2 teaspoons Door County Distillery Cherry Brandy
1/2 teaspoon almond extract
1 cup plus 2 tablespoons all-purpose flour
1 cup Cherry De-Lite Montmorency dried cherries
1 cup semisweet chocolate chips
Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat.
Mix in sugar until dissolved. Mix in eggs one at a time, whipping thoroughly to combine after each addition. Add extract and brandy, then fold in flour and stir until just blended. Mix in cherries and chocolate chips.
Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack.
Cut into 16 or 32 pieces as desired. Store the brownies in an airtight container, if you manage not to eat them all in one sitting.
Recipe by: Claudia Alarcón
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