The candied cherries in these fudgy brownies evoke the Shirley Temple and Roy
Rogers cocktails of childhood holidays.
1/2 cup dried sweet cherries, chopped
1 tablespoon Amaretto liqueur, brandy,
or apple juice
3/4 cup chopped unsweetened baking chocolate
1/2 cup butter
1 cup sugar (Baker's Special superfine preferred)
1/2 teaspoon salt
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking
1/2 cup diced almonds
1/2 cup chopped candied red cherries
Peter's Burgundy Semisweet Chocolate Chunks
1 1/2 pounds coating chocolate for
dipping, if desired
Place dried chopped cherries in a microwave-safe container, sprinkle with 1 tablespoon
liquid, cover, and microwave for 45 seconds. Set aside to soften and cool.
Melt together the chocolate and butter over low heat, or in the microwave. Stir
in the sugar and salt. Whisk well. Set aside to cool to lukewarm.
Heat the oven to 350 degrees F. Lightly grease an 8" x 8" square pan or 9"
Whisk the eggs, one at a time, into the chocolate mixture. Stir in the flour
and baking powder, then the soaked cherries, almonds, candied cherries, and chocolate
Spread batter into the prepared pan. Bake the brownies for 25 to 30 minutes,
until set. Remove from the oven, and cool before cutting.
To dip brownies in coating chocolate: Cut into 1 1/4" squares, patting crumbs
into sides of brownies. Wrap and place in the freezer.
Melt 1 1/2 pounds coating chocolate by microwaving it in 15-second bursts, and
stirring between bursts until most of it is melted. To make a dark, shiny glaze,
mix 1/2 cup + 1 tablespoon hot milk with the melted coating chocolate. Stir vigorously,
until the grainy mess smoothes itself into a dark, shiny glaze. The glaze will be
firm but not hard, like the chocolate glaze on your favorite snack cakes.
Using a chocolate dipping fork, plop a brownie into the glaze, and pull it out.
Allow excess chocolate to drip, sliding the tines of the fork against the edges
of the dipping bowl to remove excess coating. Place on parchment to set.