Fresh Cherry Brownies with Almonds
Deep-dish rich chocolate brownies enhanced with vanilla bean paste. These simple to make dessert bars feature fresh Bing cherry pieces and sliced almonds.
Equipment
- 1 (8-inch) square baking pan
Ingredients
- 112 grams unsweetened chocolate (4 ounces)
- 225 grams unsalted butter (2 sticks OR 8 ounces), room temperature
- 400 grams granulated sugar (2 cups)
- 200 grams egg (4 large), room temperature
- 10 grams vanilla bean paste (2 teaspoons)
- 160 grams all-purpose flour (1-1/4 cups)
- 1 cup fresh Bing cherry halves, pitted
- 30 grams sliced almonds (1/2 cup)
Instructions
- Preheat oven to 325 degrees F.
- Line bottom of an 8-inch baking pan with parchment with enough parchment going up two opposite sides to create handles.
- Add unsweetened chocolate to a small saucepan. Heat over very low heat until melted. Remove from heat and set aside to cool down.
- Add unsalted butter and sugar to stand mixer. Beat on low for 3 minutes until light and fluffy. Scrape sides of bowl with spatula, if necessary.
- Add the eggs one at a time, beating until incorporated after each addition.
- Add the melted chocolate and vanilla bean paste to the stand mixer bowl. Beat on low until incorporated. Remove stand mixer bowl from mixer.
- Add the all-purpose flour to the chocolate mixture. Fold flour in with large spatula. Do not over mix.
- Add fresh cherries and sliced almonds to the brownie batter, reserving a few cherry halves and sliced almonds to press into the top for visual appeal.
- Spread the batter evenly into the parchment lined pan. Lightly press the reserved cherry halves and sliced almonds into the top.
- Bake 45 minutes in preheated oven. If center is still soft, bake 5 additional minutes. Repeat until the center is firm. Remove from oven and cool completely on wire rack. Remove brownies from pan with parchment paper handles.