posted by elinorw 02-09-100 7:15 AM
Dark Chocolate Brownies with Dried Cherries and Toasted Almonds
Small amount of butter and flour for preparing baking pan
1/2 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
1/4 tsp. almond extract
2 large eggs
1/2 cup flour
dash salt
1/2 cup dried sour cherries
1/2 cup slivered or sliced almonds, toasted
Preheat oven to 350° F.
Adjust oven rack 1/3 up from bottom of oven. Butter and flour an 8" square pan, shaking out excess
flour. Line pan with parchment or wax paper, cut to fit bottom of pan, and butter and flour paper, shaking out excess flour.
Place butter and chocolate in top of double boiler set over simmering water or in very heavy medium saucepan placed over lowest heat. Stir occasionally until chocolate and butter is melted. Remove from heat. Cool 5 minutes.
Stir in sugar and almond extract. Add eggs, one at a time, stirring well after each addition. Add flour and salt. Stir in cherries and almonds. Spread batter in prepared pan and smooth top.
Bake in a pre-heated 350 oven until wood pick inserted in center comes out clean, 28 to 30 minutes. Top of brownies should be shiny and cracked and inside moist and somewhat soft. Do not overbake. Cool brownies to room temperature.
Then, using small knife, loosen edges of brownies from baking pan. Gently invert onto cooling rack and peel off parchment paper. Invert again onto work surface and cut into 16 squares.
Store brownies in airtight container at cool room temperature up to five days.