Cherry and Almond Brownie
10 servings
40 minutes
Brownies with cherry and almond are an exquisite dessert that combines rich chocolate flavor with tart-sweet notes of cherry and crunchy almond accents. This recipe originates from European culinary tradition, where chocolate desserts have always held a special place. Brownies, first appearing in America in the late 19th century, gained worldwide popularity due to their soft, slightly moist texture. Cherry adds a pleasant freshness, while almond provides a light nutty depth. These brownies are perfect for a cozy tea time and can be served with a scoop of vanilla ice cream or a light dusting of powdered sugar.
1
First, melt the chocolate and butter in a water bath. To do this, heat water in a small saucepan, place a bowl in the saucepan so that the bottom of the bowl is submerged in water. Add cubed butter and broken chocolate to the bowl. Slowly stir the melting ingredients with a whisk to turn the mixture into a homogeneous mass. Remove from the bath.
- Butter: 90 g
- 70% dark chocolate: 100 g
2
In a separate bowl, mix all the dry ingredients: flour, sugar, baking powder, and cocoa.
- Wheat flour: 50 g
- Cocoa powder: 40 g
- Cane sugar: 150 g
- Baking powder (raising agent): 0.5 teaspoon
3
Add eggs to the slightly cooled chocolate mass, beat, then add the sugar-flour mixture in several batches, actively mixing each new portion. Add cherries and almonds, and mix with a spatula.
- Chicken egg: 2 pieces
- Cane sugar: 150 g
- Wheat flour: 50 g
- Cherry (sour): 50 g
- Almond: 50 g
4
Line the baking pan with parchment paper, pour in the batter, and bake in a preheated oven at 180 degrees for about 20 minutes. The inside of the cake should remain slightly moist. Let the finished brownies cool on a rack and serve cut into small squares. You can dust with powdered sugar and add a scoop of vanilla ice cream.
