summery chocolate-cherry brownies

When I found the secret ingredient brownies over at browneyedbaker, I instantly knew I had to try a variation of these. It is cherry time here, oh yeah, it is cherry time. I imagined a moist, dense and rich chocolate muffin with juicy cherries that add a fruity, summery touch. This worked out so well (better than the picture). These keep well for at least 4 days if you store them in an airtight container – if you manage. I even had the feeling they became richer with each day.

Ingredients:

• 300 g cherries, pitted
• 225 g butter, melted
• 427 g light brown sugar
• 65 g cocoa powder
• 1 tsp salt
• 0.5 tbsp vanilla
• 5 eggs (medium)
• 1 tsp baking powder
• 1 tsp espresso powder
• 180 g whole wheat flour
• 340 g semisweet chocolate, coarsly chopped / or chocolate chips

Directions:

Preheat the oven to 174°C / 350°F. Grease a 23x33cm / 9×13″ spring form and line with baking paper.
Take 2 tbsp from the flour and sprinkle over pitted cherries, so all of them are covered a bit by flour dust. Set rest of flour aside.
In a large bowl combine melted butter, brown sugar and stir to combine. Place the bowl over a pot with simmering water and heat until the butter-sugar mixture  obtains around 43-48°C / 110-120°F. This is hot but not bubbling. Remove from heat and stir in the cocoa poweder, salt, baking powder and vanilla. Add eggs, one at a time, stirring until the mixture is smooth after each addition. Add flour and chocolate and stir again until mixture is smooth. Now carfefully fold the cherries into the batter. Spread batter into prepared pan and smooth the top with a spatula until evenly spread. Bake for about 25-30 minutes in the middle of the oven, or until a inserted knive comes out with wet crumbs, but not with raw batter. Remove from oven and cool for 15 minutes until removing from form. Let completely cool.

Source: adapted from browneyedbaker

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