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Chewy Fudge Brownies with Chocolate Cherry Sauce

December 8, 2010

 Celebrate “National Brownie Day” with a chewy brownie, some toasted walnuts, and some warm cherry sauce….oh, yes please.  Turn your simple, everyday brownie recipe into a decadent, delightful and fancy dessert.

Chewy Fudge Brownies with Chocolate Cherry Sauce

Ingredients

For the Brownies

  • 1 1/2 C. Unsalted Butter Plus addl.for greasing pan
  • 1 C. Walnuts (Optional)
  • 9 oz. Unsweetened Chocolate (chopped or broken into small pieces)
  • 3  Lg. Eggs
  • 1 t. Salt
  • 2 3/4 C. Sugar 1 T. Vanilla Extract
  • 1 1/2 C. All-Purpose Flour

Preparation

For the Brownies

  1. Preheat oven to 350 degrees; butter a 13×9 glass baking pan
  2. Optional (spread walnuts on a baking sheet and toast about 6-8 minutes; let cool *
  3. Melt butter in a small saucepan on low heat; remove from heat and add chocolate
  4. Cover pan until chocolate is melted (about 10 min).
  5. In a mixing bowl whisk the eggs, salt, sugar and vanilla until thick and creamy
  6. Whisk the butter and chocolate until smooth; then mix into the sugar-egg mixture until combined
  7. Fold in the flour using as few strokes as possible; fold in the walnuts if using
  8. Spread the batter evenly in the baking pan
  9. Bake for 25-30 minutes; test with a toothpick inserted in center;should come out with moist crumbs; remove from oven
  10. Allow to cool to room temperature, cover and leave in the pan for several hours before cutting

* (I served the toasted walnuts on the side)

(Makes 24 Brownies}

Adapted from the New York Times

For the Chocolate Cherry Sauce 

 Ingredients
  •   1 Can (16 oz. Pitted Tart Cherries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  • Few drops red food coloring, (optional) (I did not use, however would be nice for the photo)

Preparation

  1. Drain cherries, reserve the juice; set cherries aside
  2. Add water to the juice to equal 1 1/4 C
  3. In a saucepan, combine sugar and cornstarch; stir in juice and bring to a boil
  4. Cook while stirring for about 2 minutes until thickened
  5. Remove from the heat; stir in the butter vanilla, cherries (and food coloring if using)
  6. Serve warm over brownies, cake or ice cream

Adapted from “Cakewalk” by Kate Moses

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