Ingredients

Brownie Mixture

Butter: 180 grams (0.5 pound)
Chocolate: 200 grams (0.5 pound)
Eggs: 4
Sugar: 110 grams (0.5 cup)
Cocoa Powder: 2 tablespoons
Salt: 0.5 teaspoon
Flour: 100 grams (0.5 cup)
We recommend:
For chocolate baking bar:
Prime Fulmoon 50 Pcs Baby It's Cold Outside Cookie Boxes with Window Christmas Hot Cocoa Bar Cookie Container for Packaging Holiday Treat Candy Boxes for Gift Giving Pastries Christmas Baking Boxes
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For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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For unsweetened cocoa powder:
Prime Ghirardelli 100 Percent Unsweetened Premium Baking Cocoa, 8 Ounce (Pack of 6)
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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Add-ins

Cherries: 170-200 grams (0.5 pound)
Almonds: 50 grams (0.25 cup)
We recommend:
For dried cherries:
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For sliced almonds:
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Serving

Ice Cream
Pistachios
We recommend:
For vanilla ice cream:
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For shelled pistachios:
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Instructions

Step 1

Melt Chocolate and Butter

Break the chocolate into pieces and cut the butter into squares. Place them in a bowl over a double boiler. Ensure the water doesn't boil or touch the bottom of the bowl.

Stir the mixture occasionally and lift the bowl from time to time. When the chocolate and butter have melted into a smooth mixture, remove from heat.

Step 2

Prepare Egg Mixture

Beat the eggs with sugar and salt until the mixture turns dense and white. This will create a fluffy texture for your brownies.

Step 3

Combine Ingredients

Gradually mix the melted chocolate into the egg mixture. Then, sift in the flour and cocoa powder, stirring until combined.

Add in the almonds and thawed cherries (ensuring they are *without juice*). Mix well.

Step 4

Bake

Transfer the mixture into a baking dish, spreading evenly. Bake for about 27 minutes at *180°C (350°F)*.

Step 5

Serve

Allow the brownies to cool for at least 15 minutes. Serve with a scoop of ice cream and top with *crushed pistachios*.

Enjoy your delicious creation!

Servings

When it comes to serving these Cherry Pistachio Brownies, the possibilities are as endless as they are delicious. Picture this: a warm brownie slice, still a little gooey in the center, paired with a generous scoop of vanilla ice cream and a sprinkle of crushed pistachios on top — a divine duo that's a surefire crowd-pleaser at any gathering. 🍦✨

For an added pop of color and flavor, serve them with a side of freshly whipped cream and sprinkle a few frozen berries. The subtle tartness of the berries beautifully complements the rich, chocolaty base, adding a refreshing note to every bite. 🍓🌿

If you want to elevate the presentation, consider drizzling the brownies with a luscious chocolate ganache or a simple dusting of powdered sugar. Not only does this boost their visual appeal, but it also enhances the indulgence factor — because who doesn't want more chocolate, right? 🍫🎩

Equipment

Baking Pan

A square or rectangular pan works best. Line it with parchment paper for easy removal and minimal cleanup.

We recommend:
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Mixing Bowls

You'll need a couple of them: one for melting chocolate and butter and another for mixing the batter.

We recommend:
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Hand Mixer or Whisk

A hand mixer will make quick work of creaming the eggs and sugar, but a whisk will also do the job if you're willing to put in some elbow grease.

We recommend:
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Sifting Spoon or Sieve

This is crucial for lump-free cocoa and flour, ensuring your batter is as smooth as possible.

We recommend:
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Spatula or Wooden Spoon

For folding in the cherries and almonds softly and evenly.

We recommend:
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Variations

Whether you're gluten-sensitive, vegan, or both, you can still enjoy these delightful brownies with some simple tweaks. 🌱

Gluten-Free Variation: Replace the all-purpose flour with a gluten-free blend or almond flour. This substitution not only keeps the brownies gluten-free but also adds a subtle nutty undertone. 🌾❌

Vegan Variation: Swap the eggs for a flaxseed substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use vegan butter along with dairy-free chocolate. Voila! You have vegan-friendly brownies that don't compromise on flavor. 🥥🍫

Faq

  • Why did my brownies turn out too dry?

    Overbaking is likely the culprit. Be sure to stick to the suggested baking time and use a toothpick test — a few moist crumbs should stick, indicating they're done.

  • Can I use fresh cherries instead of frozen?

    Absolutely! Fresh cherries add a nice juiciness. Just remember to pit them and consider adjusting the sugar level if they're particularly tart.

  • How can I stop my brownies from sinking in the middle?

    Ensure your eggs are at room temperature, and don’t overmix the batter once you add the flour. Incorporate ingredients gently for better structure.

  • How do I keep my brownies gooey in the center?

    Slightly underbake them and allow them to cool in the pan. The residual heat will continue cooking the brownies slightly but keep them moist.

  • Are there tricks to enhance the chocolate flavor?

    Consider adding a teaspoon of instant espresso powder to your batter, which intensifies the chocolate notes without imparting a coffee taste.

  • Could I prep the mix in advance?

    Yes, you can prepare the batter and refrigerate it for up to a day before baking; just ensure it returns to room temperature for even baking.

Nutrition facts

Cherry Pistachio Brownies - Rich and Delicious
Recipe Yield:12 servings
Calories:Approximately 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:24g
Saturated Fat:11g
Protein:6g
Total Carbohydrate:35g
Total Sugars:24g