Sometimes we do this thing at my house where we’ve decided we want to be healthier and get rid of all the ‘unhealthy’ snacks in the house. So suddenly there is no more processed goodies about. We’re left with a container of unsweetened cocoa powder and a bag of semi-sweet chocolate chips shoved in the back of the fridge. All you bakers out there are rolling your eyes and saying ‘yeah, and?‘ right about now. What I’m left with is two main ingredients to make a whole bunch of desserts and unhealthy foods. The challenge though, is to actually make something from scratch.
I love to bake, but I don’t get to do it as much as I used to. Now I’m mainly focused on cocktails. Then I decided to marry the two.
When I realized there was nothing to snack on at the house I went in search for a quick and easy recipe I could throw together with not much effort but be satisfied with the end result. I remembered I’d seen on Shutterbean a pretty straightforward brownie recipe that would accomplish both goals. But I wanted to put my own spin on it. Also, I wanted something my husband would want to eat and that meant throwing some kind of fruit into it and getting the walnuts out (otherwise I’d be staring the pan down with no regrets). Lately he’d been on a cherry kick and as an afterthought, I figured I would stick a couple cherries on top. Then I spotted the bottle of Angostura bitters and I had an idea. My first batch had a 1/2 ounce, but I found I wanted the bitters to be stronger throughout the brownies. Then I threw in a whole ounce and it was magic.
(recipe adapted from Shutterbean.com)
Â½ cup (1 stick) unsalted butter
4 ounces semisweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
1/4 cup cocoa powder
1/2 teaspoon baking powder
1-Â¼ cups sugar
1/2 teaspoon salt
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1 oz. Angostura bitters
1 cup luxardo cherries (syrup drained off as much as possible)
Preheat oven to 350Â°. Spray a 8″ square baking pan with nonstick cooking spray. Line bottom and sides of the pan with parchment.
Mix flour, salt, cocoa powder & baking powder together in a bowl. Set aside.
Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
Whisk in sugar until smooth. Add bitters and stir to combine. Whisk in eggs. Fold in cherries. Gently whisk in flour mixture until smooth (do not overmix).
Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 50 – 55 minutes. Cool completely in pan.
Use parchment paper to lift from pan; peel off and discard. Cut into squares (this is much easier to do with these brownies if you stick them in the freezer after they have cooled slightly for about 20 minutes).
I found that adding the bitters and the cherries made the batter a bit thicker and took more time to bake thoroughly. I would start checking on them at about the 50 minute mark and test every 5 minutes after. The end result is a fudgy brownie that has some super spicy notes from the bitters, and with the cherries, are reminiscent of chocolate covered cherry cordials. I decided to split the chocolate between semisweet and bittersweet to cut a bit back on the richness and try to highlight more of the spice. They really make a great holiday brownie too (I’ve now made this enough times over the past two weeks that I have the recipe memorized and could make them in my sleep).
Chocolate and Angostura bitters are a PERFECT match– yumm. Check out my Deep Chocolate Sauce (or dip) on the Angostura FB page. Btw, love your photos!
oops, the chocolate sauce is in the Angostura blog