Cherry and White Chocolate Brownies
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 6:05pm

Ingredients




1/2 cup dried charries
2 tablespoons kirsch
6 ounces bittersweet chocolate, broken or chopped into ½-inch pieces
1/2 cup (1 stick) unsalted butter, cut into ½-inch pieces
3 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
4 ounces white chocolate, broken or chopped into ½ inch pieces

Preparation

1 Preheat the oven to 325 degrees F. Butter an 8-inch square baking pan. Line the bottom and two sides of the pan with a piece of parchment paper; press the parchment paper smoothly against the pan- excess can extend over pan rim. 2 In a small pan over low heat, cook the cherries and kirsch until liquid begins to bubble, about 1 minute. Remove from heat and let stand for 5-10 minutes, until cherries absorb most of the liquid. 3 In the top of a double broiler or heatproof bowl over barely simmering water, melt the bittersweet chocolate and butter, stirring occasionally, until smooth. Remove from heat. 4 With a wooden spoon, beat the eggs, sugar and salt in a medium bowl until blended. Stir in the melted chocolate mixture. Add the flour, stirring until blended. Stir the white chocolate pieces and the cherry mixture into the batter. Spread the batter into the pan. 5 Bake for 35-38 minutes, until a shiny crust forms on top and the center is soft when gently pressed. 6 Cool completely in the pan on a rack for at least 1 1/2 hours. Cut around the pan sides where there is no parchment paper. Lift the brownie out of the pan, then cut into squares, wiping the blade clean after each cut.

About


From The Ghiardelli Chocolate Cookbook.