Drunken Cherry Double Chocolate Almond Brownies
Double the decadence with these double chocolate brownies.
- 1 1/4 cups dried cherries
- 1 cup UV Cherry Flavored Vodka
- 1 cup unsalted butter, cubed
- 8 ounces plus 4 ounces semi-sweet chocolate chips
- 3 ounces unsweetened chocolate, grated
- 3 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 6 ounces (1 1/3 cups) slivered almonds, lightly toasted
- 8 ounces dark chocolate chips
- 1 cup heavy whipping cream
- 2 teaspoons UV Cherry Flavored Vodka
- 1 tablespoon unsalted butter, softened
- In an airtight container, combine the cherries and vodka. Cover and let stand for at least 1 hour up to overnight at room temperature.
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and line with parchment, leaving a 1-inch overhang on 2 sides. Sprinkle the pan with some flour.
- Melt the butter, 8 ounces semi-sweet chocolate chips, and unsweetened chocolate until smooth over a pot with simmering water. Remove from heat and allow to cool.
- In a separate bowl, mix together the eggs, sugar, and vanilla and almond extracts (do not beat). Pour the chocolate mixture into the egg mixture to combine.
- Sift together flour and salt. Fold the flour into the chocolate mixture just until flour disappears. Fold in the 4 ounces of chocolate. Strain the cherries from the vodka and reserve the vodka plus 1/4 cup cherries. Fold the remaining cherries and 1 cup of almonds into the batter. Pour the batter mixture into the prepared baking dish.
- Bake until a toothpick inserted comes out clean, about 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Pour the ganache over the cooled brownies and sprinkle the top with remaining almonds and 1 tablespoon of cherries (finely chopped). Slice and serve.
- Bake with soul. Eat with pleasure!
- Place the dark chocolate chips in a medium-size, heat-proof bowl. In a small saucepan, bring the cream to a boil. Immediately pour the hot cream over the chocolate chips and let stand for 1 minute. Using a wooden spoon, stir the cream into the chocolate until chocolate completely melts, working from the center out. Add the 2 teaspoons of vodka and incorporate the butter until it melts. Let stand and cool for 15 minutes.
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