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Cherry-Almond Brownies

Cherry-Almond Brownies

3 ounces unsweetened chocolate, finely chopped

9 ounces semisweet chocolate, finely chopped

½ cup (1 stick) unsalted butter, cut into ½-inch pieces

½ cup sugar

¼ cup strong coffee, room temperature

¼ cup all-purpose flour

¾ tsp coarse salt

½ cup toasted almonds, coarsely chopped

1/3 cup chopped dried cherries

2 large eggs


Preheat oven to 350ºF. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly. Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries. Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles. Serves: 10.

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