White Chocolate and Cherry Brownies

By RoketJSquerl

Ingredients

• 8 oz Butter
• 1-1/4 Cups Sugar
• 2 Eggs
• 1/4 Tspn Baking Soda
• 1/2 Cup Cocoa Powder
• 1-1/3 Cups AP Flour
• 1/2 Cup Dried Cherries
• 3 oz White Chocolate

Details

Servings 1
Adapted from kneadforfood.com

Preparation

Step 1

Makes a 7″ x 8″ Tray

Preheat the oven to 350º.

The trick to getting the brownie batter right is to make everything as smooth as possible.  These aren’t muffins, in which it’s okay to have lumps and dry patches.

Start by sifting the flour with the cocoa powder and baking soda.  This will break up lumps in the cocoa powder and make the cocoa easier to incorporate later.

Place the sugar in a bowl and pour the melted butter over it.  Whisk it thoroughly.  Next add your eggs and continue to whisk until the mix looks uniform and smooth.

Put half of the dry mix in with a pinch of salt and continue to whisk.  When well incorporated, switch to a wooden spoon or rubber spatula and mix in the rest of the dry.  Start slow, but put some force into mixing in order to get a smooth batter.   Finally fold in your chocolate and cherries.

Next take your pan and rub butter over the bottom and sides.  Take a piece of parchment paper and cut it to the width of the pan and press it into the bottom.  This will help with removing the brownies after baking and keep them from sticking.  Take your batter and press it into the pan making sure to get the corners.  Try to make it as even as possible.

Bake the brownies for 30 minutes until set. Remove to a wire rack and let them cool for an hour. Remove them from the pan by gently lifting the parchment paper. Cut into 9 square bars and enjoy with milk. Try to remember to only eat one.

Bon Appétit.