This is another Martha recipe. When I saw the picture in the magazine I just knew I had to have them. They are delectable. I love them. Only a tiny bit more work than my normal brownie recipe, but so worth it.
Tips: it suggests eating them straight from the oven on the first day. I do not recommend this. We served them to some friends this way and I was a tad embarrassed by their texture. Make these ahead and give them time to sit in the fridge. You won’t be sorry. Also, I substituted a water/cocoa powder mixture for the 1/4 cup coffee. It might even need a little more liquid than that to yield a moister brownie. (I’m still playing around with it…)
3 ounces unsweetened chocolate, finely chopped
9 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
2 large eggs
1/4 cup strong coffee, room temperature
1/4 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries
- Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.
- Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
- Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Serve warm, or let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.
Editor’s Note: I have since decided that this recipe is not as good as our standard brownie recipe. Instead, I just use our old stand-by and add 2 TBS. cocoa powder, chopped almonds, and chopped dried cherries. Easier and a better texture.