(not really all that boozy though there is some maceration* involved).
These brownies are great. You know why? Because they are easy, delicious, low on butter, and full of fruit&nut flavor.
You’ll need:
- 50 g butter + 3/4 cup thick yogurt
- 2 ounces unsweetened baking chocolate
- a handful of ripe fresh cherries
- three tablespoons cocoa powder
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 teaspoon baking poweder
- 2/3 cup all purpose flour
- 1/2 cup chopped pecans
- two tablespoon Sabra or other chocolate liqueur
1. Preheat oven to 350 F (175 C). Grease and lightly flour a 8inch baking pan.
2. Pit and cup cherries in fours, macerate the cherries in the liqueur. [*we’re going to have a little video masterclass on macerating – so simple, but we had lots of questions about what this it really entailed after the strawberry yogurt tart]
3. In a saucepan, melt butter and chocolate over low heat, stirring constantly.
4. Remove from heat and let cool just a little bit. Mix drained cherries into yogurt.
5. Blend in sugar, yogurt and vanilla. Add in cocoa powder.
6. Beat in eggs one at a time, combining well.
7. Stir in the dry ingredients – salt, baking powder, flour – and add the pecans.
8. Spread evenly in pan and bake about 20-25 minutes until a toothpick inserted in center comes out clean.
9. Let cool, cut up and enjoy. These will be super moist so they will refrigerate well and taste delicious with a glass of milk the next day.