Excerpted from The Chocolate Addict’s Baking Book by Sabine Venier
Get yourself ready for this ridiculously delicious chocolate treat. This recipe combines a couple of my favourite flavours—cherries, cream cheese and, of course, chocolate! I mean, what’s not to love here? I think that this is the ultimate dessert to celebrate cherry season and beyond. Always try to go for fresh cherries if possible, but don’t worry if they’re not in season. You can use either fresh or frozen cherries for these brownies. Even pickled cherries work! Just make sure to thaw frozen cherries or drain pickled cherries before you add them.
yield: 15 bars
6 oz (170 g) bar-style semisweet chocolate, finely chopped
1 cup (226 g [2 sticks]) unsalted butter, at room temperature
4 large eggs
3⁄4 cup (150 g) sugar
2 tsp (10 ml) vanilla extract
11⁄2 cups (203 g) all-purpose flour, spooned and leveled
3⁄4 cup (150 g) packed light brown sugar
1⁄2 cup (43 g) unsweetened Dutch-processed cocoa powder, spooned and leveled
1 tsp salt
2 cups (250 g) pitted and halved fresh cherries
8 oz (227 g) cream cheese, softened
1⁄4 cup (50 g) sugar
1 large egg yolk
1⁄2 cup (170 g) cherry preserves or jam
Preheat the oven to 350°F (175°C). Line a 9 x 13–inch (23 x 33–cm) baking pan with parchment paper with an overhang around the sides and set aside.
Make the brownies: In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting for about 2 minutes, or until completely melted and mixed, stirring every 20 seconds. Then, set aside.
In a large bowl, whisk together the eggs, both sugars and vanilla, just to combine, about 1 minute. Stir in the chocolate mixture just to incorporate, about 30 seconds. Sift in the flour, cocoa powder and salt and stir to combine, about 1 minute. Fold in the cherries and set aside.
Make the cheesecake swirl: In a medium bowl, stir together the cream cheese, sugar, egg yolk and cherry preserves until well mixed, smooth and no lumps remain, 1 to 2 minutes.
Spoon about half of the brownie batter into the prepared pan and spread evenly. Then, alternately spoon dollops of the cheesecake swirl and the remaining brownie batter on top of the brownie batter in the pan. When you’re done, run a knife through the pan to draw a swirl.
Bake for 27 to 35 minutes, or until the brownies don’t jiggle anymore when the pan is slightly moved and they are just set to the touch. A toothpick inserted into the center should come out with a few crumbs attached to it. The time varies from oven to oven, so check the first time after 27 minutes and then check frequently, every 2 minutes, until they are done.
Remove from the oven and let cool in the pan for about 20 minutes; the brownies will continue to bake in the pan. Then, transfer carefully to a wire rack and let cool completely before cutting. Cut into 15 bars and store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. Let come to room temperature before serving.
Excerpted from The Chocolate Addict’s Baking Book, copyright © 2020 Sabine Venier, published by Page Street Publishing Company, photography by Sabine Venier, excerpted with permission from the Publisher. All rights reserved.
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