Rich, melt-in-your-mouth triple chocolate sour cherry brownies. An easy recipe for decadent homemade chocolate brownie explosion.
What’s better than chocolate? Triple chocolate. And even better are these triple chocolate sour cherry brownies with bittersweet, semi-sweet and white chocolate.
Since it is Valentine’s day on Sunday, I think it’s appropriate to do something chocolaty. One of my Instagram followers suggested I did a brownie recipe, so I’m making it! How exciting is this?
I’m by no means a brownie expert. This recipe came out by pure luck. It was one of those moments when you say, I’m just going to make something. So I did, I checked out a few recipes, written down some thoughts and ratios and started cooking. After the brownies came out of the oven the first time I was smitten by them. They were the perfect ratio between a cakey and fudgy brownie, in favour of cakey, which is what I like. Later I added more sour cherries and some white chocolate chips on top, just because I can 🙂
If you’ve ever made brownies, you know they can be fudgy and dense, or they can be more cake-like. These brownies are more on the cakey side. There is some baking soda in them and an extra egg, so they have a cakey texture on top and the bottom, but they are thick on the inside, because the ratio between butter and chocolate to dry ingredients is high. There are bittersweet chocolate chips in there, which gives them extra gooeyness. White chocolate chips and sour cherries on the top are for some sweet and sour, moist kick. Believe me, they re even better than they sound.
If you are wondering how to make a perfect brownie, Samina from The Cupcake Conffesion has written a nice post about Top 5 mistakes to avoid when making brownies. They might seem obvious, but from my own experience I say, the obvious mistakes are the ones we make most often.
As for the cooling down goes, I’m the one that’s always impatient. I want to dig in immediately. But, if you are planing on serving your brownies to someone, please don’t do that! There’s almost no possibility you’re going to be able to cut them into beautiful piceces, or even taking them out of the pan, without messing them up. The best is if you cool it down completely. If there’s no one waiting for these little goodies, dig in with a spoon, while they are hot. But watch out that no one is looking 🙂
- 200 g semi-sweet chocolate
- 110 g butter
- 3/4 cup sugar
- 3 eggs
- 1/2 cup whole grain spelt flour
- 4 TBSP cocoa powder
- 1 tsp vanilla seeds
- 1/4 tsp baking soda
- 1/4 tsp salt
- 60 g bittersweet chocolate chips
- 60 g white chocolate chips
- 1 cup sour cherries
- Preheat the oven at 175 °C. Butter the sides and the bottom of a 20x33 cm (8x12 inch) pan and line it with baking paper.
- Put the bittersweet chocolate and butter in a large bowl and set it over a saucepan of simmering water. Stir occasionally, until the chocolate and butter are completely melted.
- Turn of the heat and add the sugar. Whisk until the sugar is completely combined, than remove from the saucepan and wait for the mixture to cool for about 10 minutes.
- Whisk in the eggs, one by one.
- Add vanilla bean powder, baking soda, salt and a third of the flour to the chocolate mixture. Whsk well. Add the rest of the flour and whisk again until the mixture is smooth.
- Stir in the bittersweet chocolate chips.
- Pour the batter in the prepared pan and and sour cherries. Don't press them in.
- Bake for about 25 minutes or until the edges start to pull away from the sides of the pan. Keep in mind that it is better to slightly underbake than overbake brownies.
- When you take the brownies out of the oven sprinkle them with white chocolate chips. Here you can press in a little if you like.
- Wait for the brownies to cool completely, then lift them up together with the baking paper and cut them into 15 pieces.
- Store in a plastic wrap or air-tight container at room temperature for up to 4 days.
PRINT THIS TRIPLE CHOCOLATE SOUR CHERRY BROWNIES RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK
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