July 27, 2013

Very Cherry Brownie

We have a cherry tree right in front of our studio apartment. Lovely cherry tree leaned on a blue fence and furtively overlooking the playground where once in a while boys, all tied up in their perfectly toning uniforms, gather to play some football.  

Indeed, it is lovely cherry tree with a generous bunch of berries desperately begging to be picked. Each time we are going out (or coming in), we nip off some of those rubies just to get lost into this beautifully sourish pleasure. Into that strikingly enchanting indulgence. Into that vibrant luscious buzz. Besides, nobody else seems to care about these goodies but us! 

Cherry Tree

However cliched it might sound, those berries truly make me feel like home; even though, it very far from being home. Those delicately juicy fruits, those strikingly bloody-red gorgeous, those mid-summer ladies creates such a mass of eminently fond memories about our days back when, when our feet where drowning into the morning dew beautifully settled on grandma’s garden lawn, that it simply dazzles. One cherry at a time and out of the sudden I am facing a dark kitchen corner sunken into the marvelous aroma of boiling jam. Oh, and those mischievously painted red fingers that she used to wear all summer long as a perfect reminder of that season's glory, so flavorsome and tasty that it couldn't be forgotten.


When you think about cherries, simultaneously you think about something just as powerful to out-weight that, at times, slightly fazing sourness those berries might carry along. And when it comes to power, there is nothing stronger and food-wise masculine than a touch of deep dark chocolate. It has such a strong flavor palette that, just like a sponge, it soaks up all the unnecessary sourness while at the same time creating a nice  and perfectly balanced flavor experience.

Cherry Brownie

For this recipe, I used a simply brownie base that I apply almost every time when I don't want things to go wrong way. The only alteration was made by incorporating cherries into the batter. If you wish for something more interesting, just toss in a generous handful of chopped almonds, walnuts, marzipan drops, white chocolate chips or anything else that might enhance the overall kick.

Whereas, for more delicate and molasses-like flavor, you might want to substitute light brown sugar with Muscovado. However, I would not recommend you to pass towards white sugar, cause it will sharpen the sweetness, and, to my mind, it might ruin the perfect equilibrium between sour, sweet, and bitter in here.

Cherry Brownie

Cherry Brownie

100 g (3,5 oz) dark chocolate
90 g (3,2 oz) butter
120 g (4,2 oz) brown sugar
2 eggs
90 g (3,2 oz)  flour
1/4 tsp salt
280 g (10 oz) cherries, pitted

Preheat the oven to 180 C (350 F) temperature.
In a small saucepan on a low heat melt butter and chocolate. Set aside to cool.
In a separate bowl, whisk together eggs and sugar. Add salt, chilled melted chocolate and flour. Mix just until incorporated, then add cherries and for the last time once again mix everything carefully.
Spread the 23 cm (9-inch) square baking pan with parchment paper. Pour in the batter and spread evenly.
Bake for 30-35 minutes.
When brownie is done, chill it in the pan for 5 minutes, then transfer on a wire rack and let cool completely. Cut into squares and serve.
Keep leftover refrigerated, and use within 3-4 days.

Cherry Brownie

Something else with cherries you might want to try:
- Cherry Tart
- Cherry Jam with Walnuts and Honey
- Layered Dark Bread, Whipped Cream and Cherry Jam Dessert