Be sure to defrost before adding to the dough. To do this, you need to transfer the frozen cherries into a colander, place them in a deep bowl and let them thaw.

All the liquid from the cherries will drain into the bowl. We only need berries, and the juice can be used to make compote, cherry sauce, jelly, etc.

Break the chocolate into pieces into a deep metal or glass bowl.

The recipe uses dark chocolate with 72% cocoa content, which gives the cherry brownie a rich chocolate flavor.

Add cubes of butter to the chocolate pieces (it is better to use good quality butter with a fat content of 82%).

Take a small saucepan or saucepan, pour in some water and put on fire.

When the liquid boils, place a bowl of chocolate and butter in this saucepan. This design is called a “water bath”. It is very important that the boiling water does not touch the bottom of the bowl, and the moisture itself does not get into the chocolate and butter, otherwise the mass may separate.

Constantly stirring the contents of the bowl with a whisk to achieve a smooth and shiny chocolate mass.

Add sugar and continue whisking again until the sugar is completely dissolved.

Remove the bowl from the water bath and wait 3-4 minutes for the chocolate mass to cool slightly.

Add the medium eggs, one at a time, whisking vigorously each time to prevent them from curdling in the hot chocolate.

Sift the flour into a bowl with the chocolate mixture and mix thoroughly so that the flour is well combined with the liquid part and there are no lumps.

Add cherries to the chocolate dough, mix gently so that the dough covers each berry.

Line a 20 x 20 cm tin with good quality parchment paper (the parchment will make it easy to remove the brownies from the tin and cut them into squares).

Pour the dough into the mold, smooth with a spatula.

Place in an oven preheated to 180 degrees for 25-30 minutes.

The cooking time for cherry brownies will depend on the height of the pan and, accordingly, on the thickness of the dough layer.

I recommend starting to check the readiness of the brownies after 20 minutes of cooking. If a stick inserted into the middle of the pie comes out slightly damp, without sticking dough, the dessert is ready. It should not be dry, this means that you have dried out the cake.

A real brownie will have a moist crumb, but this does not mean that the cake is raw; this dessert should have a moist texture.

Let the finished brownie with cherries cool slightly in the pan and cut into squares.

It will be very tasty if you pour melted chocolate over the cherry brownie or serve it with a scoop of vanilla ice cream.

“Brownies” are the famous American chocolate cakes, which are loved by those with a sweet tooth for their rich chocolate taste. Still would! After all, the confectionery product consists of more than 50% chocolate, and the addition of cocoa only saturates the cake with an unsurpassed aroma. Cherry and chocolate have long been a recognized combination. So why not combine these two ingredients and make a cherry brownie?

Technology and recipe for making American chocolate pie

Quite easy to prepare. All that is required from the cook is to purchase quality products and work hard on creating the dough. At the end of cooking, it should have a uniform consistency, medium rare (in consistency, the dough resembles thick sour cream).

The products that you will use in the process of preparing the confectionery product must be at room temperature. This is not just a whim, but a prerequisite. Food at room temperature will combine “correctly”, resulting in a smooth dough.

The main component of American pie is chocolate. Inexperienced confectioners often replace the chocolate bar with chocolate drops, thereby making a serious mistake. The fact is that the drops contain a small amount of cocoa beans. As a result, the confectionery drops melt very poorly. When kneading the dough, it comes out runny. The pie may not bake at all. Give preference to dark chocolate with a high content of cocoa beans.

Cherry pie should be baked at 180 degrees Celsius for about 35 minutes. It is not recommended to open the oven during cooking. This will help the cake bake evenly.

What ingredients will you need to prepare the dessert?

Making a chocolate dessert will give you real pleasure from this process. The chocolate smell will float in the air at all stages of cooking.

To prepare the delicacy, you should prepare the following ingredients:

• a couple of bars of high-quality dark chocolate;
• 20 grams of cocoa powder;
• 120 grams of butter;
• 100 grams of wheat flour;
• half a glass of sugar;
• 3 eggs;
• 400 grams of pitted cherries.

Expert opinion

Novikova Yana

Chef

Please note: to prepare the Brownie cake with cottage cheese and cherries, you should additionally prepare 300 grams of granular cottage cheese and 200 grams of sour cream. These ingredients will serve as products for preparing the cream, which should be used to soak fresh baked goods.

The cherries should be washed under running water and dried. Wet berries should not be added to the dough, as the sponge cake will not bake and will remain raw.

The process of making cherry brownie

First, remove the food from the refrigerator to cool it to a temperature of 22 degrees Celsius. Prepare a water bath for melting the chocolate. Some pastry chefs melt the delicacy in the microwave or oven. However, it will be easier for beginners to cope with this task using a water bath.

Stages of preparing a confectionery product:

1. Break the chocolates into small pieces and place in a dry bowl. We also add butter here. Place the dishes in a water bath. Stir the mixture intensively until it reaches a homogeneous consistency. Your job is to melt the ingredients, not bring them to a boil.
2. Combine flour and cocoa in a bowl and pass dry ingredients through a fine sieve.
3. Add sugar, sifted flour and cocoa into the chocolate mass. Mix the dough thoroughly with a whisk until the sugar is completely dissolved.
4. Beat the eggs in a separate bowl and carefully add them to the mixture. Stir the dough and put it in the refrigerator for 15 minutes.

Take the dough out of the refrigerator and add the required amount of pitted cherries. Stir the mixture and prepare a baking tray for baking the pie.

Grease the mold with butter or vegetable oil. Pour the dough into the mold and level it with a spatula. Place the pie pan in a preheated oven and bake at 180 degrees Celsius for 30-40 minutes.

Do not rush to remove the confectionery product from the oven after cooking. Let the pie sit for another 10 minutes. In the meantime, prepare the decorating elements. You can decorate the baked goods with fresh cherries and grated chocolate. Well, those with a sweet tooth who want to get a little “fussy” can prepare chocolate glaze (melt a chocolate bar in a water bath, add 100 ml of milk and 50 grams of butter). Decorate the cherry “Brownie” and enjoy its exquisite taste!

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It's very difficult to spoil a cherry brownie. However, beginners in the pastry business are often faced with the cake sticking to the pan and the dryness of the cake itself. How to avoid mistakes?

1. To maintain the moisture of the baked goods, place a bowl of water under the pan, or simply cover the top of the pan with foil.
2. Be sure to pass dry ingredients through a sieve. This will help avoid the appearance of lumps.
3. Glaze the cake after it has cooled.
4. To ensure that the confectionery product leaves the mold well, the baking sheet should be placed on a wet, cold towel for a couple of minutes.
5. If lumps appear in the dough, you can use a mixer.
6. You can dilute the taste with vanilla extract.
7. If the pie still turns out a little dry, don’t be lazy to soak it. You can use orange liqueur or jam as an impregnation.

Brownie is the perfect dessert in every way. The confectionery product goes well with coffee, tea and cocoa. The rich flavor palette allows you to combine the delicacy with “ladies’” alcoholic drinks.

Brownie is a popular American dessert whose main ingredient is dark chocolate. In appearance, these cakes resemble sponge cakes, but have a moister texture and, of course, a distinct chocolate flavor. This delicacy can be prepared either in its original version or with a variety of additives that will make the dessert even more interesting and appetizing.

Today we suggest making chocolate brownie with vichy and a thin creamy curd layer. This filling successfully dilutes the sweetness of classic cakes due to the pleasant berry sourness and delicate, neutral taste of cheese. By the way, instead of a cheese layer, it is quite possible to use homogeneous cottage cheese, and, if desired, replace the cherries with raspberries, blackberries, pineapple pieces, etc.

Ingredients:

• dark chocolate - 180 g;
• butter - 120 g;
• sugar - 200 g;
• baking powder - ½ teaspoon;
• eggs - 2 pcs. (+ 1 egg white);
• flour - 100 g;
• vanilla sugar - 1 teaspoon;
• salt - a pinch;
• soda - 1/4 teaspoon.

For filling:

• frozen or fresh cherries - 150-200 g;
• sugar - 60 g;
• egg yolk - 1 pc;
• creamy curd cheese (or homogeneous cottage cheese) - 300 g.

Brownie with cherries recipe with photos step by step

How to make cherry brownies

1. We start making brownies with dough. To do this, break the chocolate bars into small pieces and mix with butter, cut into cubes of arbitrary size.
   
2. Place the container in a water bath, melting the chocolate-butter mixture until smooth. Add granulated sugar (200 g) and vanilla sugar to the hot chocolate mass. Mix everything and let the liquid chocolate cool.
   
3. In a separate bowl, combine 2 raw eggs and one white (set aside the yolk for the creamy curd layer). Promptly stir the mixture with a whisk until a light foam appears.
   
4. Pour the egg mixture into a bowl with the now cooled chocolate. Gradually sift the flour mixed with baking powder and soda, throw in a pinch of fine salt.
   
5. Mix the ingredients with a whisk until a viscous, homogeneous dough is obtained.
   
6. For a light layer, mix curd cheese, remaining egg yolk and granulated sugar. Beat with a whisk or mixer.
   
7. Now we need a rectangular or square heat-resistant container (in our example we used a 24x24 cm shape). Rub the bottom and sides with a piece of butter, or completely cover the container with parchment, and then lay out ½ portion of dark dough. Next, apply all the light curd cream.
   
8. Generously cover the white layer with frozen or fresh cherries (don't forget to remove the pits first).
   
9. Pour the remaining viscous dough onto the berries. Bake chocolate brownie with cherries for about 50 minutes at 160 degrees. Don't forget that ideally the finished cakes should still be slightly moist inside. Therefore, if the surface of our baked goods has “set”, you can check the degree of readiness of the filling with a skewer/toothpick. If there is no liquid mass left on the stick, but there are some wet crumbs, feel free to turn off the oven!
   
10. Be sure to cool the finished pie completely and only then cut it into equal portion pieces. Serve a sweet dessert in the form of cakes with tea/coffee.
    
    Chocolate brownie with cherries and cream cheese is ready! Enjoy your tea!

Invented by the chefs of the legendary Chicago Palmer Hotel back in 1893, today the pie with a moist center and a thin chocolate-based crust is one of the most popular around the world and beloved, regardless of the age of those with a sweet tooth. Brownie, served with a cup of invigorating ristretto, cool fruit drink or a scoop of ice cream, seems perfect, and the world is perfect!

Among the numerous modern versions, there are brownies with varying degrees of viscousness of the filling: dense, juicy and tender, almost liquid, flowing - the so-called “live”, and even without chocolate at all (“blondie”). In addition to the classics with black, they use milk and white chocolate. Additional variety is provided by adding berries and/or nuts to the dough.

Let's take the risk of making brownies with cherries ourselves, be sure to take into account a few subtleties. The products should be at room temperature; do not bake and cool in the oven for too long - the dessert will become too dry and turn into a regular sponge cake. But we don’t need wet, frankly damp, either, we keep an eye on the time! We leave the main aroma behind the chocolate, so we don’t overdo it with flavor enhancers. Cut only the cooled shortbread into portions. The rest is in steps with photos.

Cooking time: 60 minutes / Number of servings: 9 / Shape size 25 x 25 cm

Ingredients

• wheat flour 80 g
• butter 100 g
• dark chocolate 100 g
• eggs 2-3 pcs.
• sugar 150 g
• pitted cherries 250 g
• baking powder 5 g
• vanilla sugar 10 g
• salt 2 g
• cocoa 2 tbsp. l.

Preparation

Thaw frozen cherries in advance, remove the pits, dry them and let the excess liquid drain, discarding them on a sieve. For modern brownies, they often use canned, dried and pre-soaked in alcohol or boiling water, bright cocktail cherries, and, when in season, fresh cherries. Let me remind you that baked goods can be completely without additives, instead of cherries - with nuts, zest, spices, berries, for example, raspberries.



In a water bath, melt butter (not margarine!) and dark chocolate with a high content of cocoa beans. The higher the percentage, the richer, more aromatic and tastier it is. Place a heat-resistant bowl over a ladle of boiling water and dissolve it over moderate heat, stir the ganache until smooth, do not boil, and remove from heat immediately after combining the two components. Please note, no sour cream, especially water or other liquid. In addition, they can also be melted in the microwave - this saves a lot of minutes.



While the chocolate glaze is slightly cooled (to a warm state), in a separate container, combine the dry ingredients: premium wheat flour, a portion of baking powder, vanilla sugar, a pinch of salt, cocoa powder. Stir and get a darkened flour mixture. Often, brownie recipes without pieces of berries or crushed nut kernels are made without baking powder - then a more compressed, dense and moist texture is preserved. But in order to lift the cake weighted with additives (cherries, nuts, candied fruits, etc.), baking powder is added.



Sometimes eggs are added to melted butter and chocolate, then granulated sugar (white or brown) is added. In this case, the sugar grains do not always have time to completely dissolve and the product has a crunchy inclusion. For a thinner, air-filled structure, place the eggs and sugar in a clean bowl first. Instead of two large eggs, use three small ones.



Beat for at least 3-4 minutes with a mixer at maximum speed - increase the volume of the egg-sugar mixture two to three times, bring it to fluffiness and airiness. Only now we pour in the dark ganache made from butter and dark chocolate. We continue whipping for another minute and a half, coloring the light foam a chocolate color.



Dredge/bread the almost dehydrated cherries in the flour mixture - drop into the whipped mixture. Then pour the contents from the bowl with flour, a spoon or two at a time. Mix brownie batter with cherries. We work with a spatula/spoon, moving in a circle and removing all dry particles. The dough has a uniform color, sticky consistency, and has a glossy appearance on the surface.



At home, the American dessert is baked in large and portioned forms of any configuration. Square or rectangular containers are more convenient and closer to the original - we first lay parchment and raise the side. Fill with semi-finished dough and spread the same thickness over the entire area. Place in an already hot oven and dry at 180 degrees for 25-30 minutes.



Cool the chocolate cake covered with a brittle and matte crust, remove it from the dish and carefully separate it from the baking paper.

Cut into portions. If desired, decorate cherry brownies with powdered sugar, topping, mint or serve with ice cream. Bon appetit!

It may seem to you that a brownie is an ordinary chocolate cake, cut into portions, but do not even think about telling Americans you know about this, because you risk causing severe offense. After all, for them it is a national dessert. Its popularity in its homeland is so great that this cake with a crispy crust and moist middle has literally become a cult favorite.

Brownie is a classic American dessert that was first prepared at the famous Chicago hotel in 1893. Chocolate cake quickly became popular and spread throughout the world, so it is not surprising that it is now served not only in restaurants and cafes, but also cooked at home.

When you try this simple, but at the same time amazingly tasty delicacy for the first time, you will probably have a desire to thank its creator from the bottom of your heart. Below we will tell the history of the famous cake and interesting facts:

1. There are three legends about the appearance of brownies. The first one tells about a careless chef who accidentally added chocolate to breadcrumbs. The second is about a cook who forgot about flour. The third is about a housewife who was in a hurry to bake a dessert for unexpected guests, but forgot to put baking powder in it. There was no time to redo it, so she served the resulting flat result to the table, cutting it into pieces.
2. The classic brownie contains only chocolate, butter, sugar, eggs and flour. If you use dark chocolate, then the amount of sugar is increased slightly to balance the taste.
3. Chocolate brownies contain minimal flour and no baking powder at all; cream is used instead of butter.
4. Brownie cupcakes contain a little less butter and more flour than in the classic recipe, but they add a little baking powder. The softened butter is whipped with sugar, not melted chocolate. The resulting air mixture helps the cupcakes rise better.
5. Brownies are more chewy thanks to the addition of caramel.
6. Brownies without chocolate, with brown sugar, butter and eggs, similar in texture to cupcakes, are called "blondies".
7. Brownies are considered a food that helps show your tender and reverent feelings for the person you are serving it to.
8. Brownies have their own holiday, celebrated annually on December 8th.
9. Wikipedia gives two meanings for the word "Brownie". First, these are fabulous, tiny, good-natured brownie people who help people secretly, at night. The second definition is a small sweet cake made from chocolate. We combine concepts No. 1 and No. 2, and we get “fairy cakes.”

We have prepared several truly fabulously delicious Brownie recipes, from which you will definitely be able to choose the most suitable one for yourself, which will definitely become your signature one.

Classic chocolate brownie - step by step photo recipe

There are a huge number of recipes for preparing this delicacy; it is prepared with nuts, berries, fruits, cocoa, mint or mascarpone are added, however, if you do not know the intricacies of preparation, even the most exquisite flavoring additives will never save brownies.

This recipe will help you quickly and easily prepare brownies, exactly the way they should turn out - with a cracked crust and a moist center.

Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Ingredients

• Dark chocolate: 200 g
• Butter: 120 g
• Eggs: 3 pcs.
• Sugar: 100 g
• Flour: 130 g
• Salt: a pinch

Cooking instructions

How to make brownie cake with cherries?

If you add cherry sourness to the rich chocolate flavor of the brownie, you get a simply enchanting result. The recipe itself is so simple that its preparation, if you ignore the baking time, will take you just a few minutes. Just like the classic version of the dessert, the finished result has a crispy crust and a moist center.

Required ingredients:

• 2 extra dark chocolate bars (100 g each);
• 370 g of fresh or frozen cherries (they do not need defrosting);
• 1.5 tbsp. sugar (preferably brown), if there is no such in the house, feel free to take white;
• 1 pack vanilla;
• 2/3 tbsp. flour;
• 40 g cocoa;
• 3 eggs;
• 1 tsp baking powder.

How to cook Cherry brownies step by step:

1. Melt the butter and chocolates in a water bath and let them cool.
2. Add eggs, vanilla and sugar, beat.
3. Sift baking powder, flour and cocoa through a fine-mesh sieve into the chocolate mixture.
4. Thoroughly mix the dough for the future brownie, transfer it to a baking dish or muffin tin, which we first grease. Level the surface.
5. Place the cherries on the dough and bake in an oven already heated to 180⁰ for 40-50 minutes. Muffins cost 10 minutes less to bake.
6. Let the finished dessert cool completely, then transfer it to a dish of a suitable size, sprinkle with powder, and decorate with cherry syrup.
7. Chocolate cherry brownie goes best with coffee or cappuccino.

Brownie recipe with cottage cheese

You won’t find baking powder in classic brownie recipes, but even the most famous chefs don’t shy away from adding this ingredient. We decided not to deviate from their example and offer you a dessert option with the most delicate curd filling, which goes perfectly with the bitterness of extra dark chocolate.

For the chocolate dough:

• 1.5 bars of extra dark chocolate;
• 0.15 kg butter;
• 3 eggs;
• up to 1 glass of sugar;
• 2/3 tbsp. flour;
• 60 g cocoa;
• ½ tsp. baking powder (at your discretion);
• ground ginger, cloves and cinnamon to taste;
• a pinch of salt.

Curd filling brownie:

• 0.15 kg of cottage cheese;
• 3 eggs;
• 60-80 g sugar;
• 1 pack vanilla.

Cooking steps brownie with cottage cheese:

1. Melt the butter with the chocolate broken into pieces in a steam bath.
2. Mix eggs with sugar;
3. Add flour, spices, baking powder and salt, mix thoroughly.
4. Mix all the ingredients for the filling in a separate container.
5. Line the pan with wax paper or foil and pour about 2/3 of our dough onto it.
6. We form a layer of curd filling on top, spreading it with a spoon. Pour the remaining dough onto it, leveling the surface. If desired, the layers can be mixed a little.
7. Baking time in a hot oven is about half an hour.

The perfect dessert is brownie with cottage cheese and cherries.

Is it true that previous brownie recipes make you involuntarily lick your lips after reading them? Imagine how delicious it will be if you combine them and make a curd-cherry brownie.

The pie will contain quite a lot of additional additives that are not provided for in the classic recipe, so again you will have to retreat and add baking powder. But this will not spoil the taste.

Required ingredients:

• 1 bar of extra dark chocolate;
• 0.13 kg butter;
• 1 tbsp. Sahara;
• 4 eggs;
• 1 tbsp. flour;
• 10 g baking powder;
• 1 pack vanilla;
• 0.3 kg of fresh or frozen cherries;
• 0.3 kg of fatty cottage cheese, ground through a sieve or curd mass;
• a pinch of salt.

Preparation procedure:

1. Melt butter with chocolate, mix and leave to cool.
2. Beat 2 eggs and half a glass of sugar with a mixer until white.
3. Mix 2 more eggs with cottage cheese and remaining sugar.
4. Combine the cooled chocolate mixture with the egg mixture.
5. We cover the mold with paper, then we begin to lay out the layers: 1/3 chocolate dough, 1/2 curd filling, half a cherry, 1/3 dough, 1/2 curd filling, the remaining cherry, 1/3 dough.
6. In a preheated oven, the pie will cook for about 45-50 minutes.
7. We take out the cake and let it cool right in the mold, then take it out and sprinkle it generously with powdered sugar.

Brownies in a slow cooker

The multicooker is a technical achievement, praised by the housewives of this world. This device also successfully copes with the preparation of the signature American dessert. A brownie cooked in the slow cooker will have just the right moisture and texture.

Required ingredients:

• 2 bars of extra dark chocolate;
• 3 eggs;
• 2/3 tbsp. Sahara;
• 1 pack vanilla;
• 0.15 kg butter;
• 1 tbsp. flour;
• 20-40 g cocoa;
• 1/3 tsp. baking powder;
• a pinch of salt and spices to taste.

Preparation procedure:

1. Traditionally, melt the chocolate and butter in a water bath and let the resulting mass cool to room temperature.
2. Mix eggs with regular and vanilla sugar without using a mixer.
3. Mix chocolate and egg mixtures.
4. Add flour with baking powder, salt, cocoa and spices (cardomom, ginger, cloves, cinnamon), mix until the dough becomes completely homogeneous.
5. Transfer everything into a greased multi-cooker bowl. Cook on the “Baking” for about 45 minutes. True, the brownie prepared in this way does not have a traditional sugar crust, but this does not make it tasteless.

Homemade brownies with cocoa

To make brownies according to this recipe, you will have to work hard and look for really high-quality cocoa (we remind you that Nesquik does not belong to the category of cocoa).

As you can see, baking powder is not listed among the ingredients, so don't expect the dough to rise. It will be exactly as it should be, not high with a moist core.

Required ingredients:

• 0.1 kg butter;
• 0.1 kg unsweetened cocoa;
• 1 tbsp. sugar (a little less is possible);
• 3 eggs;
• ½ tbsp. flour;
• a handful of nuts;
• a pinch of salt.

Preparation procedure:

1. Heat the oil in a steam bath, mix it with eggs, cocoa and sugar.
2. When the oil mixture has cooled to room temperature, add the eggs to it separately.
3. Separately mix the sifted flour with nuts, add the liquid mass to them, mix thoroughly. If you do the opposite, adding flour to the cocoa mass, it will be almost impossible to get rid of the resulting lumps.
4. Line a suitable sized square or rectangular pan with wax paper and pour the dough onto it. In a preheated oven, baking time is from a quarter of an hour to 25 minutes. Depends on your preferences and the desired degree of doneness of the cakes.
5. Once the brownies have cooled to room temperature, place them in the refrigerator overnight. Served sprinkled with powder and cut into small portions.

There are several common mistakes made when making brownies. They seem to be quite insignificant, but they spoil the final result quite noticeably. If you ignore the recommendations below, you risk leaving yourself and your loved ones without the perfect brownie.

Simple steps to achieve chocolate perfection:

1. Add the ingredients into the flour, and not vice versa, as many are used to doing. This way you will be able to get rid of lumps that can seriously spoil the desired result.
2. Eggs should only be at room temperature. Cold eggs will make the texture of the dessert denser than you would like. Remove eggs from the refrigerator an hour and a half before baking.
3. After placing the brownies in the oven, check them several times before the end of the cooking time specified in the recipe.
4. Do not ignore such an achievement of civilization as a kitchen timer. We hope there is no need to explain why it is needed. Keep track of the time and check the readiness of the brownies.