55g (2oz) dried cherries, roughly chopped
½ tablespoon dark rum
½ cup + 1 tablespoon (127g) unsalted butter
55g (2oz) dark chocolate, chopped – I used one with 53% cocoa solids
1/3 cup (33g) cocoa powder, preferably Dutch processed
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
55g (2oz) cream cheese, room temperature
1/3 cup (47g) all purpose flour
pinch of salt
Place the cherries in a small bowl and mix in the rum. Let steep for 1 hour.
Preheat the oven to 165°C/325°F. You’ll need fourteen lightly buttered ¼ cup capacity silicon molds or mini muffin pans – I used silicon molds and the brownies were easy to unmold; they’re very moist so I guess it would be difficult to unmold them from metal pans.
Place butter and chocolate in a small heatproof bowl over a saucepan of simmering water and stir occasionally until melted and smooth. Transfer to the large bowl of an electric mixer. Add the cocoa, beat in medium speed to incorporate, then beat in the sugar until smooth. Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Drain the cherries and stir them into the batter.
Fill the molds about ¾ full and smooth the tops. Bake for 12 to 15 minutes or until the batter has set. The batter will puff and rise a little above the top of the cavities but sinks slightly on cooling - if pressed lightly with a finger tip they will spring back.
Makes 14 – I made the exact recipe above, used 3 tablespoon-capacity molds and got 19
½ tablespoon dark rum
½ cup + 1 tablespoon (127g) unsalted butter
55g (2oz) dark chocolate, chopped – I used one with 53% cocoa solids
1/3 cup (33g) cocoa powder, preferably Dutch processed
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
55g (2oz) cream cheese, room temperature
1/3 cup (47g) all purpose flour
pinch of salt
Place the cherries in a small bowl and mix in the rum. Let steep for 1 hour.
Preheat the oven to 165°C/325°F. You’ll need fourteen lightly buttered ¼ cup capacity silicon molds or mini muffin pans – I used silicon molds and the brownies were easy to unmold; they’re very moist so I guess it would be difficult to unmold them from metal pans.
Place butter and chocolate in a small heatproof bowl over a saucepan of simmering water and stir occasionally until melted and smooth. Transfer to the large bowl of an electric mixer. Add the cocoa, beat in medium speed to incorporate, then beat in the sugar until smooth. Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Drain the cherries and stir them into the batter.
Fill the molds about ¾ full and smooth the tops. Bake for 12 to 15 minutes or until the batter has set. The batter will puff and rise a little above the top of the cavities but sinks slightly on cooling - if pressed lightly with a finger tip they will spring back.
Makes 14 – I made the exact recipe above, used 3 tablespoon-capacity molds and got 19
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