Monday, January 23, 2012

Cherry Chocolate Frosting

I made these morello cherry brownies from scratch (using the Bourdin Bakery recipe below), then frosted them with a wonderful frosting:

This post is dedicated to Amy who loves cherries AND frosting very much!
I love that I do not have to handle any white sugar in this recipe....any sweet stuff is found in the honey and in the dark choc. chips and the jam.
1 cup semi sweet choc. chips (joan uses 63%)...Melt and cool to almost room temp.
2/3 cups sour cream
1/4 cup cherry preserves (I take the cherry chunks out of the preserves, to make 1/4 cup )
2 T. honey
1 teaspoon vanilla
Mix/beat it all until light and fluffy. Then add...
1 1/2 T softened butter and continue mixing well.. ...This makes so much frosting. I frosted a 9 x 13 pan of brownies and had almost a cup of frosting left.

Boudin Bakery's Brownies (note Joan's variation )Total time: About 1 hour

Servings: 24 or more...depends on how big you cut them. They are so rich, cut them small.

Note: Adapted from Boudin Bakery.

1 cup (2 sticks) butter, plus extra for greasing the dish.

8 ounces bittersweet chocolate ( use 63% choc. chips and a square (1 oz.)unsweetened choc.)

5 eggs

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

1 1/2 cups (6.38 ounces) flour (unbleached of course...once I used half oat flour...turned out great)

2 1/2 cups toasted, chopped pecans or walnuts ( I omit this usually if we are on a tight budget)
To make them cherry..I put in 2 cups drained morello cherries (purchased in a jar from Trader Joe's)

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Note: These are dense and delicious. I keep them refrigerated.

Each serving: 336 calories; 4 grams protein; 38 grams carbohydrates; 2 grams fiber; 21 grams fat; 8 grams saturated fat; 64 mg. cholesterol; 113 mg. sodium.