White Chocolate and Cherry Brownies
I’ve been working on a brownie recipe for a few weeks now, because if you’re going to share such a classic recipe, that’s been redone about 2.3 million times, then you better be sure it’s good. No, it’d better be great.
As simple as brownies are, there are many ways to screw them up. My first batch had too much leavening, resulting in bizarrely shaped bars; the next batch was overcooked and ended up dry. The dry batch unfortunately went to my wife’s work holiday party, so if any of her coworkers happen to read this, sorry for making you an experiment. Finally though, the third batch came out just perfect. A rich and fudgy inside, caramelized crust on the outside and a buttery flavor to remind you to only have one. So finally, after testing, retesting and giving away thousands of calories worth of brownies, here is my version of this American classic.
8oz Butter Melted plus more for the pan
1-1/4 Cups Sugar
1/4 Tspn Baking Soda
1/2 Cup Cocoa Powder
1-1/3 Cups AP Flour
1/2 Cup Dried Cherries
3oz White Chocolate Pieces
Pinch of Salt
Makes a 7″ x 8″ Tray
Preheat the oven to 350º.
The trick to getting the brownie batter right is to make everything as smooth as possible. These aren’t muffins, in which it’s okay to have lumps and dry patches.
Start by sifting the flour with the cocoa powder and baking soda. This will break up lumps in the cocoa powder and make the cocoa easier to incorporate later.
Place the sugar in a bowl and pour the melted butter over it. Whisk it thoroughly. Next add your eggs and continue to whisk until the mix looks uniform and smooth.
Put half of the dry mix in with a pinch of salt and continue to whisk. When well incorporated, switch to a wooden spoon or rubber spatula and mix in the rest of the dry. Start slow, but put some force into mixing in order to get a smooth batter. Finally fold in your chocolate and cherries.
Next take your pan and rub butter over the bottom and sides. Take a piece of parchment paper and cut it to the width of the pan and press it into the bottom. This will help with removing the brownies after baking and keep them from sticking. Take your batter and press it into the pan making sure to get the corners. Try to make it as even as possible.
Bake the brownies for 30 minutes until set. Remove to a wire rack and let them cool for an hour. Remove them from the pan by gently lifting the parchment paper. Cut into 9 square bars and enjoy with milk. Try to remember to only eat one.