Brownies with cherries and chocolate

Brownies with cherries and chocolate are a very tasty pastry with a rich chocolate flavor, pleasant cherry sourness, a crispy crust, and a moist center. The name of the pie translates from English as 'brown' due to its color. Brownies with cherries are usually baked in a rectangular shape and cut into squares, served as a dessert. However, it can be shaped into a round pie, which will not affect the taste.

Cooking time: 60 minutes.

Serves: 4.

Caloric content: 338 kcal per 100 grams of the dish.

Cuisine: American.

Ingredients

• flour – 100 g;
• sugar – 100 g;
• eggs – 2 pcs;
• butter – 100 g;
• frozen cherries – 200 g;
• bitter chocolate – 150 g;
• cocoa – 20 g.

Preparation

1. To prepare brownies with cherries and chocolate, the ingredients from the list are required. It is important to use quality components. Cocoa powder should not be instant and sweet, but require cooking; the chocolate should not be milk chocolate, but must be bitter and natural.

2. Cherries can be either fresh or thawed, the main thing is to remove the pits from the berries. This can be done with a knife if there are no other tools available.

3. In a microwave-safe bowl or on the stove, break or chop the chocolate with a knife and add the butter.

4. Melt the ingredients until a homogeneous chocolate mass is obtained. Some housewives prefer to do this in the microwave; personally, I find it easier to melt chocolate on the stove. It is not necessary to do this in a water bath; you can simply do it on the stove, just add a couple of tablespoons of milk or water to the bowl to prevent the chocolate from sticking to the bottom of the container and burning. Constantly stirring with a spoon, we get a homogeneous chocolate paste. Remove the pot from the heat.

5. Add sugar and cocoa and stir until completely dissolved.

6. While the chocolate mixture cools, crack the eggs into a bowl and beat them until uniform.

7. Add the cherries to the bowl with the chocolate.

8. Pour in the egg mixture.

9. Sift in the flour. I recommend not adding all the measured amount of flour at once, but adding it in parts, mixing each well to gauge the consistency of the dough. Since flour can vary in quality and density, this, in turn, affects the thickness of the dough. The classic brownie recipe does not contain a leavening agent because this is not a simple sponge cake, but a moist chocolate pie, and we do not need to achieve special fluffiness in the baked goods.

10. The pie should preferably be baked on parchment in a square or rectangular shape, not too large, so it doesn't turn out too low, at a temperature of 180 degrees for about 40 minutes. You can check the readiness of the pie with a toothpick. It should come out dry. But we don't have an ordinary pie; in its finished form, the brownie with cherries and chocolate should be dry on the outside and moist and tender on the inside. Therefore, it is important not to overbake it in the oven.

11. After the pie is taken out of the oven, it should cool down a bit and then be cut into squares. The pastry can be drizzled with liquid chocolate, syrup, or sprinkled with powdered sugar, and decorated with fresh cherries.