Our cookie contest is on!!!! What beautiful cookies (including bars) coming our way...and therefore your way.
And I am having so much fun.
Denise Zaky offered this recipe,
which she found from King Arthur Flour, but she amended it, so we’re using the
recipe that she provided. King Arthur Flour asked for candied cherries and
their flour, of course. Denise amended to suit her cupboard’s needs – as I
would have done.
{And one more, which I’ll explain at the end of this post.} My
taste-testers were over on Thanksgiving and loved the brownies!!! All of them. What was interesting is they couldn’t taste
the difference between my first batch of brownies, GF or regular. Ha! But again…read on for the “rest of the real” story.
Cranberry Almond Brownies from Denise
Zaky
Ingredients·
1/2
cup dried cranberries, chopped
·
1 tablespoon Amaretto liqueur (brandy
or apple juice)
·
3/4 cup semisweet chocolates
·
1/2 cup butter
·
1 cup sugar
· 1/2
teaspoon salt
·
2 large eggs
·
3/4 cup All-Purpose Flour [**NOTE: for gluten-free, use ¾ cup
sweet rice or rice flour and 1 teaspoon Xantham gum]
·
1/2 teaspoon baking powder
·
1/2 cup diced almonds
·
1/2 cup Semisweet Chocolates
If
you want to have chocolate for coating these delicious morsels, you’ll need one
more cup of Semisweet Chocolate and 2 tablespoons water or milk. (*see note below)
Directions
1) Place dried chopped cranberries in
a microwave-safe container,
sprinkle with 1 tablespoon Amaretto
and cover. Microwave for 45
seconds. Set aside to soften and
cool. (Note, I forgot to chop these. But
they were fine because they’re small.)
Regular mix 8x11" rectangle |
3) Preheat the oven to 350°F. Lightly
grease an 8" x 8" square pan or
9" round pan. [I used an 8 x 11 rectangle for the
regular brownies and an 9" round for the GF to make sure I didn't get them mixed up.]
4) Whisk the eggs, one at a time,
into the chocolate mixture. Stir in
the flour (or gluten-free flour and
Xanthan gum) and baking powder, then the soaked cranberries and extra semisweet
chocolates.
5) Spread batter into the prepared
pan. Bake the brownies for 25 to 30
minutes, until set. Remove from the
oven, and cool before cutting.
6) To dip brownies in coating
chocolate: Cut brownies into 1 and 1/4" squares,
patting crumbs into sides of
brownies. Wrap and place in the freezer.
[Note: I did not put them in the freezer. Once cool, they were fine to dip.
But you could freeze. I’ve got extras in there right now. Yum!]
All the brownies looked like this without chocolate! Light and fluffy. |
8) Using a chocolate dipping fork [I
used wooden skewers], skewer a brownie and plop the brownie into the glaze, and pull it out. Allow excess chocolate
to drip back into the dipping bowl to remove excess coating. Place on parchment to set. [Note: I used a long barbecue-style
toothpick; I could have used a fondue fork, I imagine] **Also, I had two separate bowls to do
the dipping between regular brownies and gluten-free brownies.
Yield: Denise said 3 dozen dipped
brownies but I only got 16 brownies from 8 x 11 pan. I think perhaps mine were
cut too big? Whatever...delicious!!!! And so pretty and glossy.
* * * *
You can
learn more about Avery by clicking this link.
so you can learn about upcoming events, releases, and contests!
CLOBBERED BY CAMEMBERT, coming
out February 2012.
I have to try these. Chocolate and cherries -- yum! I'm not surprised that everyone loved them. They look great even without the glaze!
ReplyDelete~ Krista
Krista , I used cranberries per our contestee's suggestion.
ReplyDelete~Avery