Double chocolate-cherry brownies

1 servings

Ingredients

Quantity Ingredient
¾ cup Unsalted butter; (1 1/2 sticks)
6 ounces Unsweetened chocolate; chopped
2½ cup Sugar
4 Eggs
1 Egg yolk
1½ teaspoon Vanilla extract
½ teaspoon Almond extract
1 cup Plus 2 tablespoons all purpose flour
1 teaspoon Ground cinnamon
1 cup Halved dried sour or Bing cherries or
; chopped pitted prunes
1 cup Semisweet chocolate chips

Directions

Preheat oven to 350F. Butter and flour 13x8½-inch glass baking dish.

Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.

Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.) Makes about 16 or 32.

Bon Appetit July 1992

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