Tuesdays with Dorie BCM: Chocolate-Cherry Brownies

June 9, 2015 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 21 Comments
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chocolate-cherry brownies

By rough count I’ve made approximately one zillion brownie recipes here over the last eight years.  Well, now I can add Chocolate-Cherry Brownies to that collection.  These brownies are made in pretty normal fashion (unlike, say, Brownies for Julia), but have dried cherries and some finely chopped chocolate folded in at the very end.  I’m not normally a fruit and chocolate gal, but I must say that I like these with their pop of tartness.  My husband, who is a fruit and chocolate guy, declared them to be “excellent” brownies.

The recipe says to first plump up the dried cherries– you could also use cranberries– in port or red wine, but seems someone drank all the wine again (qui, moi?), so I used coffee instead.   I made half a recipe in a loaf pan, and it took just about the stated time to bake.  Several folks who made the full-sized batch noted that extra time was needed, so always use your baker’s instinct to check and adjust.  I like to pop brownies into the fridge for at least a couple of hours after they’ve baked and cooled to room temp.  It makes them set up nicely…what could seem underbaked or too gooey if cut right away magically turns into fudgy goodness…and they cut cleaner, too.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Boca Negra

February 19, 2013 at 12:01 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 13 Comments
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boca negra

This Boca Negra isn’t the first super chocolaty cake I’ve made courtesy of Lora Brody.  Really though, this one is more like baked pudding than cake– it’s almost flourless, so it doesn’t really have a crumb.  It’s silky smooth, dense and at room temperature just barely holds shape (seriously, I destroyed the first piece I tried to lift up).  And has a good amount of booze to boot…the recipe calls for bourbon, but I used dark rum.

I made this in the food processor, rather than by hand.  It took barely any effort, and even less time, to make the batter.  I decided to cut back on the butter by a couple of ounces, figuring that it had enough chocolate, sugar, liquor and eggs to still be ultra luxe.  Along those same lines, I skipped the white chocolate cream that goes along with this one and just used plain, unsweetened whipped cream instead.  It helped cut the richness just a bit.  While the recipe recommends enjoying this at room temp, we really liked it about 15 minutes out of the refrigerator, when each piece was like a slice of the most decadent fudge.

I’ll make this again as an easy answer to a special occasion.  For the recipe, see Baking with Julia by Dorie Greenspan or read Cathy’s A Frederick Food Garden.  Don’t forget to check out the rest of the TWD Blogroll!

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