This easy recipe produced a very rich brownie. I used dried cherries and cooked them in coffee and water, rather than the wine or port and water in the recipe. The cherries are soft and luscious in the finished brownie. I was glad I made the effort to get the cherries because they really make the brownies seem extra special.
The recipe uses more chocolate, 10 ounces, than I would usually put in a brownie. So it is lovely and full tasting. I can't really taste the black pepper.
I baked this for 36 minutes which is longer than the time in the recipe. It took that long for the top of the brownie to lose its shine. If I make these again I will experiment with baking for a shorter time to have a more fudgy texture.
I, too, worried about the black pepper, but didn't notice it either! You're right that the brownies seem extra special with the cherries.
ReplyDeleteI loved how dense and chewy these were. I cooked them for the 29 minutes, and I was a little worried at first, but they set up overnight.
ReplyDeleteMmm, chocolately bites! Were you able to taste the coffee in the finished brownies? Sounds delicious!
ReplyDeleteWasn't black pepper and odd ingredient for these? I did not notice it adding anything to the taste of the brownies? They were very good and your presentation is lovely
ReplyDeleteCherries soaked with coffee sounds great! I like the way you think!
ReplyDeleteI also used coffee for my cherries, and agree about the black pepper (in fact I forgot it was even in there!).
ReplyDeleteLooks like these turned out great, coffee is a great substitute considering a bottle of port is a bit much for the small amount needed for this.
ReplyDeleteI was able to detect the pepper in the batter - and thought - I'll leave it out next time. However, it wasn't noticeable at all in the baked brownie. I baked mine at 350°F for 25 minutes and they came out deliciously gooey (not too gooey), and they set up even more the following day, and next.
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