Thursday, February 7, 2013

Roasted Cherry Dark Chocolate Truffle Brownies with a Kick

Mom, if you're reading this, I know you are balking -- balking, I say! -- at the idea of me making and eating and LOVING spicy brownies. And to that I say, "Balk all you want, lady. You wish you were in on this action". And also, "Hi, Mommy!"


To this day, I can be found giving spicy dishes a wide berth. My tummy doesn't like them. Or they don't like my tummy -- I'm not really sure which. But someone isn't playing well with others in there, is all I'm saying. My poor mom frequently bemoaned the "bland" food she was forced to prepare for my father and me. I felt for her, but I felt for my tummy more. Can't blame me, can you?

So why the spicy brownies?

I do not know.
I don't.

They just sounded good. And let me tell you, they are. There's sweetness from the cherries, richness from the brownie, and a hint of spice that hits you in the back of the throat after the first couple bites. I used just a pinch of cayenne, but if you're a heat seeker, feel free to add more. I might even add a bit more next time I make them. Maybe I'm not such a wimp after all.


Someone pass me that glass of milk. Or some vanilla ice cream.


Roasted Cherry Dark Chocolate Truffle Brownies with a Kick
Adapted from Simply Scratch and The Pastry Affair

2 c. cherries (pitted and halved) -- a little less than 1 lb.
8 oz. extra dark chocolate, broken into pieces
1/2 c. butter (1 stick), cut into pieces
1 c. granulated sugar
3/4 cup dark brown sugar
1 1/4 c. flour
1/3 c. unsweetened cocoa powder, plus more for dusting if desired {I use Penzy's natural high fat cocoa}
1/4 to 1/2 tsp. cayenne pepper, or more to taste
1/2 tsp. baking powder
1/2 tsp. kosher salt
4 large eggs, at room temp
1/4 tsp. vanilla

Heat oven to 450º. Place cherries in a roasting pan (I used a pie plate) in a single layer and roast in oven for 10 minutes. Remove from oven and set aside to cool. Reduce oven to 350º.
Meanwhile, place butter and chocolate in a microwaveable bowl and microwave in 30 second intervals, stirring between each interval, until melted and smooth. Stir in sugars and set aside.
Whisk together flour, cocoa powder, cayenne, baking powder and salt. Set aside.
Once chocolate mixture is barely warm, mix in eggs, one at a time, then vanilla. Fold in dry ingredients a little at a time until just incorporated.
Fold in cooled cherries, and spread into 8x8", 9x9", or 9x13" pan, which has been lined with parchment. Bake at 350º for 35-40 minutes for an 8x8" pan. A 9x13" pan will need less time -- more like 20-25 minutes.
Brownies are done when a toothpick inserted in the center comes out with some moist crumbs. (If you're crazy and like your brownies less fudgey, you can keep baking until a toothpick tested in the center comes out cleanly.)


  1. You are too cute!!! I laughed and laughed! Love the photo too!

  2. Love the idea of brownies with a kick (and a touch of cherry? too lovely!). This would make a perfect contribution to this month's Shine Supper Club. I hope you'll join us!

    1. Thanks, Sarah! I'll check it out for sure.


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