My Chocolate Season 2024: Cherry Fudge Brownies

I hope you enjoy this original recipe from my kitchen. These brownies are ultra-moist with pops of deep cherry and bittersweet chocolate flavor. Here's basic info about ingredients and equipment you'll need to create this decadent dessert:

Cherry Fudge Brownies
Makes 2-2 ½ dozen
 
4 squares unsweetened chocolate
1 stick butter + 3 tablespoons olive oil
1 ¼ cups sugar
1 teaspoon vanilla
3 eggs
1 cup whole wheat pastry flour (with a lower gluten content than most flour)
Pinch of salt, optional
1 cup chopped nuts, optional
1 cup bittersweet chocolate chips
1 can cherries packed in water, drained

Equipment: 

Double boiler
Mixing bowl
Measuring cup
Large stirring spoon
Spatula
Measuring spoons
​9 x 13 pan

I decided to create a new version of a staple brownie recipe after I found this can of water packed cherries in the cupboard. If you have never used these before, know they can be tough to find. In fact, I suggest calling stores to learn if they're on a shelf, before you go to make a purchase.

Why did I have water-packed cherries in my pantry? I bought a couple of cans the last time I made a generations-old cherry pie recipe from my husband's family - for which this cherry version is essential.

Your first step in this recipe is to melt chocolate and butter in a double boiler (or microwave the chocolate and butter in a large microwaveable bowl at HIGH) until butter and chocolate have completely melted. Add/incorporate olive oil.
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V.O.E. - Long ago, my basic brownie recipe required 1 1/2 sticks of butter. Substitution of olive oil for some of that butter fat is a bit healthier without causing a significant change in flavor.

Mix in sugar and vanilla thoroughly, and then stir in eggs, one at a time. Incorporate flour and blend well. 

Mix in nuts, then add chocolate chips and cherries. Spread in greased 13 x 9 pan. Bake at 350 degrees for 35-40 minutes. Do not overbake. Cool completely before cutting and then store in the refrigerator. These brownies also freeze and thaw well.

V.O.E.: Whole chocolate chips lend slightly crunchy 'bites' to the brownies. For a smoother texture you can finely grind the chips before adding them to the batter. 
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