Cherry-Almond Brownies

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…)


Cherry-Almond Brownies

Yields 10

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


  1. 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.
  2. Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
  3. 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.

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