After picking up a bunch of cherries this past week, I wanted to bake them into something richly chocolate. I didn't want to try a new recipe though and I wanted to use ingredients that were already in my house. I remembered my childhood brownie recipe as being very simple and all made in a single pot. This is a simple one-pot brownie recipe that never disappoints. As proven by my own past, even a child can make these. I've converted the original recipe to make it gluten free and I have listed both versions below.
The cherries kept the brownies incredibly moist. The bars almost begged for a quick reheat with ice cream on top. I've made these twice now and served them both plain and with ice cream on top. I really loved these brownies! Everyone who tasted these brownies loved them as well and commented on the unexpected and subtle flavor of the fresh cherries.
Chocolate Cherry Almond Brownies - Gluten Free or Not
1/2 cup butter
2 cups chocolate chips, plus 1/2 cup reserved
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon almond extract
2/3 cup brown rice flour *
1/3 cup potato starch *
1 teaspoon xantham gum *
1/2 teaspoon kosher salt
3/4 cup pitted and chopped cherries
1/2 cup sliced almonds
* If you do not need a gluten free version of this recipe, simply substitute 1 cup AP flour for the items marked with an *.
Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. In a small bowl, combine the flours, xantham and salt and then set aside. Melt the butter in a medium size saucepan, then add the chocolate chips and stir with a wooden spoon until they are melted. Remove from the heat, add the sugars and stir to combine.
Add the almond extract and the eggs, one at a time, stirring between each addition. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Add the chopped cherries and the reserved chocolate chips.
Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the almonds. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!
ONE YEAR AGO TODAY: Strawberry and Peach Jam Ice Cream