These "fudgy, gooey gluten-free brownies
(which are grainfree as well) are studded with chunks of
sweet cherries." - TV Chef Carol Kicinski.
- Cherry Brownie Bites:
- 1 (10-ounce) jar maraschino cherries,
drained reserving 5 tablespoons of the syrup
8 ounces good quality bittersweet chocolate chips
1 cup unsalted butter
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
3 large eggs, beaten
1 1/2 cups ground almonds
1/4 teaspoon kosher or fine sea salt
Cherry Chocolate Ganache: (optional)
- 4 ounces good quality semi-sweet chocolate
1/2 cup heavy whipping cream
3 tablespoons reserved cherry syrup
1 cup whipped cream lightly sweetened with a tablespoon or two
of reserved cherry syrup (optional)
48 maraschino cherries for decoration, drained and patted dry
- For Cherry Brownie Bites: Preheat oven
to 350°F (175°C). Insert paper liners in 48 mini muffin
- Pat the cherries dry and chop them roughly.
- Melt the chocolate chips and butter in
a heat proof bowl in the microwave for 2 1/2 to 3 minutes, stirring
once or twice until the butter is fully melted and the chips
are almost all melted. Stir until all the chocolate is melted
and the mixture is smooth and glossy. Stir in the vanilla extract,
2 tablespoons of the reserved maraschino cherry syrup and the
sugar. Let cool slightly.
- Beat in the eggs, ground almonds, salt
and chopped cherries. Divide batter between the prepared muffin
tins filling the tins almost full. A small ice cream scoop helps
- Bake for 10 to 14 minutes or until the
tops are set and feel firmish to the touch but the insides are
still soft. Do not over bake. Let cool in pan for 5 minutes then
turn out to a wire rack to finish cooling.
- If using chocolate ganache, spoon some
ganache on top of the brownies, top each with a maraschino cherry
and refrigerate for at least half an hour to firm the ganache.
Can be made a day ahead.
- If topping with cream, pipe or dollop
on the whipped cream just before serving and top each brownie
with a cherry.
- For Cherry Chocolate Ganache: Pour chocolate
chips into a small heatproof bowl. Heat the cream and cherry
syrup in a small pan over medium high heat until it just comes
to a boil. Pour the hot milk mixture over the chocolate chips
and let set for 5 minutes. Stir until smooth and glossy. Let
set for about 10 to 15 minutes then spoon over the brownies.
Tip: These brownies can be baked in an
8-inch square pan if you prefer; just increase the cooking time
to about 25 minutes. The top should be set but still a little
squiggly inside. They will firm up as they cool.
Recipe by Carol Kicinski of Simply...Gluten-free
Copyright © 2007-2010 Simply Gluten
Free, Inc., ALL RIGHTS RESERVED.
Recipe and photograph provided courtesy
of Nationalcherries.com; through ECES, Inc., Electronic Color