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.
