Some chopping is required, so it’s nice to have another cook in the kitchen. Mr. Right’s gotten quite adept at toasting and skinning hazelnuts. (BTW, both the hazelnuts and dried Morency cherries are available at Trader Joe’s. We don’t have access, but a visitor brought them at our request.)
A patient of Mr. Right’s runs a cherry juice company based at an orchard on Flathead Lake and had recently dropped off a bottle of juice. A syrup poured over ice cream seemed like the perfect companion to these brownies. It’s really just a simple syrup made with cherry juice instead of water. If you’re making the syrup without the brownies, simmer with a sprig of thyme or rosemary for an herbal accent, or a slice of peeled ginger for a bit of sparkle on your tongue.
These brownies are fabulous on their own or with ice cream and cherry syrup. No emergency required.
Cherry-Chocolate Truffle Bars
1/4 cup hazelnuts
4 large eggs
2 cups light brown sugar, packed
2 teaspoons vanilla extract
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into chunks
4 ounces unsweetened or bittersweet chocolate, or a mix
1 cup all-purpose flour
½ teaspoon salt
3/4 cup dried tart red cherries, chopped
3/4 cup semisweet chocolate chips
Heat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet and bake until nuts are golden and skins are split, about 10-12 minutes. Place them on a dish towel and rub to remove the skins. Discard skins. Coarsely chop the nuts.
Spray or butter a 9X13 baking pan.
In the bowl of your mixer, combined the eggs, brown sugar, and vanilla. Beat until light and fluffy, about 10 minutes.
In a small saucepan over low heat, melt the butter and chocolate, stirring regularly to melt and to avoid burning or sticking. Cool slightly.
Beat chocolate mixture into egg mixture. Add the flour and salt. Stir until blended. Stir in the cherries and chocolate chips.
Spread batter into prepared pan. Sprinkle chocolate chips evenly over the surface. Bake 32-35 minutes, or until the edges begin to pull away from the sides of the pan and a cake tester comes out clean.
Cool on a rack before cutting into bars.
Cherry Syrup
¾ cups tart cherry juice (if you’re using sweetened cherry juice, reduce the sugar)
¾ cups sugar
1/4 teaspoon lemon juice (optional)
1 cup fresh or frozen pitted cherries (optional; if frozen, thaw and pour off any watery liquid)
Combine juice and sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar and prevent sticking. Reduce heat and simmer, uncovered, 15-20 minutes, until syrup begins to thicken. (Remember that it will thicken as it cools.) Add the lemon juice and cherries. Adjust sugar and lemon juice to taste.
Serve warm or at room temperature, with brownies, ice cream, pound cake, or whatever you're craving!
Refrigerate leftovers in a glass container up to 3 weeks.
What, dear friends, is your emergency treat?
BETWEEN A WOK AND A DEAD PLACE: A Spice Shop Mystery (July 2023, Seventh St. Books)
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Between a Wok and a Dead Place, the 7th Spice Shop mystery, will appear in July 2023.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Wow! Talk about waking up your taste buds first thing in the morning - this recipe did it. I can almost taste the amazing flavors. Thank you for the recipes!
ReplyDelete2clowns at arkansas dot net
My pleasure!
DeleteChocolate and cherry, my perfect combo, thanks!!
ReplyDeleteI'll tell you a secret: I had a little square brownie with coffee one morning and I smiled all day!
DeleteOoooooh.
ReplyDelete:)
DeleteYum! I know what I'm making next! Thanks for the recipe.
ReplyDeleteEnjoy!
DeleteOh My !!!
ReplyDeleteThis sounds wicked good!
Exactly so!
DeleteOh does this sound good - I love chocolate and cherries together. I guess my emergency treat is probably popcorn.
ReplyDeleteAny excuse for popcorn, right? I hope these brownies make your list, too!
Delete