Monday, June 24, 2013
Our love also extends to maraschino cherries which I KNOW goes completely against everything we normally eat. They are unnatural and chemical-filled and we usually avoid things like that at all costs. But there's something nostalgic about the maraschino cherry.
It reminds me of summer and melty ice cream sundaes. It also always reminds me of Brother E who loves his Shirley Temples. When his birthday came up a few weeks ago, I knew we couldn't go there empty-handed. And besides our gift, I had to bring these brownies. The perfect dessert for a cherry lover; the perfect dessert for us.
Serves: 9 (9 brownies)
1/3 cup cocoa powder
1/2 cup flour
1/4 teaspoon baking powder1/2 cup butter
1/4 cup bittersweet chocolate
3/4 cup sugar
2 tablespoons maraschino cherry juice
1 cup powdered sugar
1/4 cup unsalted butter
5 ounces maraschino cherries
1 tablespoons milk
4 teaspoons reserved maraschino cherry juice
Brownies: Preheat the oven to 350 degrees F. In a small bowl, whisk together the cocoa powder, flour, and baking powder. Melt the butter in a large saucepan over low heat. Whisk in the chocolate, until melted. Whisk in the sugar, cherry juice, and then remove from heat. Whisk in the eggs. Pour the liquid into the dry ingredients and stir until just combined. Pour into a greased 8x8 inch pan and bake for 15-22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
Frosting: Drain the cherries and coarsely chop them. Spread them out on a paper towel to dry slightly. Beat the butter together with powdered sugar and cherry juice. Add the milk until it reaches a desired consistency. Fold in chopped cherries. Frost the brownies once completely cooled and chill for at least 30 minutes. Then cut into squares.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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