A welcomed road trip this weekend was highlighted by the vivid colors of the fall foliage all along the way. Thank you, Mother Nature, you’ve outdone yourself this year.
As a dedicated leaf peeper, I take frequent walks or drives to soak in as much of fall as I can before it all ends. One of my must-do drives has always been a trip to Bennington Potters in Vermont to pick up a new piece of pottery. Unfortunately, due to COVID-19, the store is closed temporarily, so online is the only way to shop.
I’m on the Bennington Potters mailing list and a recent email provided a recipe for brownies that are seriously fudgy with bourbon or brandy marinated dried cherries mixed in. This is a grown-up version, but orange juice can be substituted for alcohol in the recipe to make a kid-friendly brownie.
Here’s the recipe from Bennington Potters. You’re going to love this brownie!
THE MOST DECADENT BROWNIE EVER
Recommend pan: Bennington Potters’ 8-by-16-inch rectangular baker, or any 9-by-13-inch pan.
1 cup dried sour cherries
4 tablespoons bourbon, brandy, or orange juice
1 cup (2 sticks) butter
5 squares unsweetened chocolate (5 ounces)
2 cups sugar
4 large eggs lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose white flour
1/2 cup of semi-sweet chocolate chips (we like Hershey Special Dark)
3/4 cup coarsely chopped nuts (optional)
Preheat the oven to 350 F.
Lightly grease the pan. Due to the cherries and their stickiness, use parchment or wax paper placed on the bottom to allow easy release. Grease the parchment, as well.
Place cherries and bourbon, brandy or orange juice in a small saucepan. Cook over medium heat, stirring to make sure all of the cherries are coated. Let the liquid cook down until the cherries have absorbed most of the liquid and the alcohol has boiled out.
Set aside to cool.
Chop chocolate into pieces less than a half-inch in size. Place in a microwave-safe bowl along with the butter. Cover with a plate and heat until chocolate and butter melts and can be stirred together.
Do not overheat. Depending upon oven power, you may need to repeat this step; we recommend additional 10 second intervals if your chocolate needs more time.
Mix sugar and eggs together. Add the chocolate-butter mixture and stir until blended. Drain cherries of excess liquid, and add them with the vanilla to the batter. Stir in the nuts (if using) and chocolate chips. Fold in the flour and mix just until evenly distributed. Do not over mix.
Pour batter into prepared pan and spread as evenly as possible. Bake for 20 to 25 minutes. A tester inserted in the middle should come out with only a few crumbs attached. Do not over-bake!
Cool until lukewarm. Keep brownies in as small an air-tight container as possible to reduce drying out. Will keep for many days.