Each week at the Farmer's Market, I find a treasure trove of ingredients every week. Some weeks it's the most awesome produce that includes the crunchy pok-choy, sweet-smelling basil or even some lemongrass. Otherwise I stock up on things dairy, a fresh cheese dip, quark cheese and lots of paneer.
But there are weeks that what makes me the happiest is the dried fruit. Brilliant persimmon, deep dark almost-black cherries, fragrant walnuts and apricot kernels that just pop in the mouth.
Those are the weeks that I feel like doing something different, something fun. Like taking my oldest possible brownie recipe and making it fun. And what do I get then? A deep dark rich brownie that's really chock-ful of all things awesome.
This brownie is something like that. Adapted from Cook's Illustrated it's a surefire hit. Oh and can I please tell what makes it so special? It's them cherries. I can't quite explain how excellent the flavour of the deeply moreish goes with dark chocolate.
Make it, you'll not regret it, I promise.
I made this recipe as a part of Masterchef Mondays for the Home Bakers Guild a couple of weeks ago and since then I've made this three times :)
Dark Chocolate Brownies with dried cherries and almonds
Makes 12 generous brownies
2/3 cup flour
1 tsp corn flour
1/4 teaspoon salt
1/2 teaspoon baking powder
100 grams dark chocolate (atleast 60 percent cocoa) I used 85 % Lindt
100 grams butter
1 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
½ cup dried cherries
½ cup almonds
Method:1. Adjust oven rack to middle position; heat oven to 170 degrees centigrade. Line a square or rectangular baking tray with foil . Butter it generously.
2. Whisk to combine flours, salt, and baking powder in medium bowl; set aside.
3. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
4. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.