Dark Chocolate Cherry Brownies with Ganache and Sea Salt
By Eat More Chocolate Team Brownies & Blondies Everyday Baking
May 24, 2015
A sprinkling of coarse sea salt on the ganache brought out all those lovely flavors of dark chocolate and sweet cherries.
- Cook: 35 mins
Preheat the oven to 350 F. Line a 9x13 baking pan with foil and spray with non-stick spray.
In a heatproof bowl set over a pan of barely simmering water, melt 8 ounces of bittersweet chocolate and all the butter, stirring occasionally until smooth. Whisk in the cocoa powder and espresso powder until smooth. Set aside to cool.
In a separate bowl, combine the eggs, sugar, vanilla bean paste and 1/2 teaspoon salt; whisk until combined, then pour in the warm chocolate mixture and whisk until smooth. Gradually add the flour, stirring with a spatula or wooden spoon just until combined. Fold in the 2 cups pitted cherries.
Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.
To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl. Pour the heavy cream into a saucepan; over medium low heat bring the cream to a gentle simmer just until it starts to bubble. Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth. Pour over the cooled brownies and smooth out the top.
Before the ganache sets, sprinkle the remaining1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries. Let sit for 15-20 minutes until the ganache is set (you can refrigerate them to speed up the process), then cut into squares.
1 pound (16 ounces) bittersweet chocolate, chopped, divided
1/2 cup (1 stick) unsalted butter, diced
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla bean paste
1 teaspoon coarse sea salt, divided
2 cups fresh sweet cherries, pitted and halved