Brownie with cherries

To prepare this simple and delicious home baking, we take high-quality dark chocolate, fresh or frozen cherries, butter, wheat flour, sugar, medium-sized chicken eggs and unsweetened cocoa powder.

First of all, we turn on the oven heat (180 degrees) and prepare the berries. We need about 300 grams of cherry without bones, so take 350 grams, although this is not fundamentally — if there are few cherries, 200-250 grams are enough. I use a rather ancient device, but you can remove the seeds with a pin, a hairpin, a teaspoon or just fingers. As a result, 300 grams of cherry already without bones should be obtained. In winter, you can cook brownies with frozen berries — it will turn out almost worse. True, when you completely defrost the cherry, drain the juice from it (just drink it).

In a convenient bowl, we connect 200 grams of good bitter chocolate, which we break into pieces or chop with a knife, and 100 grams of butter. Despite the fact that heating chocolate is recommended in a water bath, it is much faster and more convenient to do this in a microwave oven in defrosting mode. The most important thing is not to overheat chocolate, otherwise it will curl up with lumps. Then there will be no way back. Every 5-10 seconds of warming in the micro we take out a bowl of chocolate and oil, mix everything with a spoon or fork. When the chocolate heats up enough, just mix it thoroughly — the pieces themselves will completely melt from the heat of the oil. By the way, bitter chocolate melts longer than milk. But in this recipe, I still drowned chocolate with butter in a water bath on the stove, since it was in this bowl that I later made a bruin dough with cherries.

The result is a completely homogeneous, smooth and brilliant chocolate mass.

Add to it 150 grams of sugar and 20 grams of cocoa. Mix everything thoroughly with a spatula or spoon. Do not expect all the sugar will completely disperse — this is not necessary.

Next, we begin to enter 1 raw chicken egg, mixing the dough with a spatula or spoon. We add the second and third only after we completely intervene the previous one.

When the mass becomes homogeneous, add a cherry without bones and gently interfere with the berries in chocolate dough.

At the end, we pour 100 grams of sifted wheat flour (I have the highest grade, but the first one is suitable), mix so that there are no lumps and dry particles.

So, our chocolate dough for Brownie is ready — it's time to bake it.

For baking, take a suitable shape in size (I have a square with a side of 20 centimeters). I would not advise larger size, since Brownie will be too low. It is not necessary, of course, to use just that — it is perfect and round, but it is still customary to cut this kind of baking and serve with portioned pieces in the form of a square or rectangle. Since my shape is silicone, I do not lubricate it with anything, but I recommend lubricating the iron oil. We spread the dough and level it with a spoon or spatula.

Bake brownies with cherries in a preheated oven at 180 degrees at an average level. Baking time is about 20-30 minutes. Such a run is understandable by the behavior of each specific oven, as well as the size of the form. A check for the readiness of Brown is an elastic upper crust, which, when pressed with a finger, is a little springy and does not stick. Personally, I bake this dessert for 27 minutes. The finished brownie with the cherries is cooled directly in the form, after which it can be cut with portioned pieces.

Perhaps the finished brownie will seem to be not baked to someone, but it should be so — this is not a cupcake. A dense crust on top, an elastic bottom, and inside is a delicate, but at the same time a stable chocolate mass, which stretches slightly behind the knife. This is exactly what the real brownie should be. Yes, and a lot of cherries, the sourness of which miraculously complements the saturation of chocolate dough. Ideal under a cup of coffee!