Dark Chocolate Cherry Brownies With Ganache And Sea Salt Recipes

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Pat cherries dry with paper towels; set aside. In a microwave-safe bowl, melt 1/2 cup chopped candy bars with oil; stir until smooth. In a small bowl, combine the sugar, eggs, extract, salt and melted chocolate. Add flour; mix well. Stir in cherries and remaining candy bars. , Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with almonds. Bake at 350° for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.

DARK CHOCOLATE-CHERRY GANACHE BARS

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat over to 350 degrees. Butter a 8 or 9-inch square cake pan or line the bottom with parchment paper.
• Melt butter in a medium sized sauceplan. Add baking chips, stirring over low heat until melted.
• Remove from heat, stirring in splenda, sugar and vanilla. Beat in egg whites, two at a time.
• Add the flour and stir for one minute, until batter loses its graininess and becomes smooth and glossy.
• Stir in the chopped nuts, cherries and baking chips. Spread into prepared cake pan and back for 30 minutes. Cool completely before cutting.

DARK CHOCOLATE CHERRY BROWNIES WITH GANACHE AND SEA SALT

Steps:

• Preheat the oven to 350°F Line a 9x13 baking pan with foil and spray with non-stick spray.
• In a heatproof bowl set over a pan of barely simmering water, melt 8 ounces of bittersweet chocolate and all the butter, stirring occasionally until smooth. Whisk in the cocoa powder and espresso powder until smooth. Set aside to cool.
• In a separate bowl, combine the eggs, sugar, vanilla bean paste and 1/2 teaspoon salt; whisk until combined, then pour in the warm chocolate mixture and whisk until smooth. Gradually add the flour, stirring with a spatula or wooden spoon just until combined. Fold in the 2 cups pitted cherries.
• Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.
• To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl. Pour the heavy cream into a saucepan; over medium low heat bring the cream to a gentle simmer just until it starts to bubble. Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth. Pour over the cooled brownies and smooth out the top.
• Before the ganache sets, sprinkle the remaining 1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries. Let sit for 15-20 minutes until the ganache is set (you can refrigerate them to speed up the process), then cut into squares.