Friday, August 11, 2017

Cherry Garcia Brownies

There is nothing that compares to Brownies. Somehow people just love them and...they are not that difficult to make. I bake brownies more than other cakes as the current wife absolutely loves them. Usually I don't even take them out of the oven when she already started eating them !!

Also..when talking about ice cream, who doesn't love Ben and Jerry's Cherry Garcia? I could just buy the ice cream and put it next to a piece of brownie will be a success, no doubt. Instead I decided to try something I saw (sorry I don't remember where) and I tried to do it: Cherry Garcia Brownies!!!

The Brownie recipe is from Tom Douglas book and I think is one of the best brownies recipe I to Gu's and Bea's.

So..the experiment worked out. The top was not as I wanted as in my head I thought it would end being white with the red cherry accent..instead I got this brownish top which doesn't look as great flavor is incredible. Try it !!!

Cherry Garcia Brownies

Cooking Time: 90 Minutes   Makes 12 servings


9-inch square baking pan

3/4 Cup unsalted butter, cut into chunks, plus more for the pan

4 oz Unsweetened chocolate, chopped
2 oz Bittersweet chocolate, chopped 

1 1/4 Cups all-purpose flour

1/2 Tsp. baking powder

1 1/2 Tsp. kosher salt

2 Cups sugar

2 Large eggs

1 Tsp pure vanilla extract

1  Cup roughly chopped toasted pecans

Cherry Garcia Top

8 oz. Cream cheese, softened

1 tsp. Vanilla extract

1 Large egg

1/2 cup. Sugar

2/3 cup. Cherries, pitted and quartered

1/2 cup. Chocolate chips

Cooking Instructions
1 Preheat oven to 350F. 

2. Butter the pan, then line the pan with a 9-in-wide strip of parchment paper that fits the bottom of the pan and up 2 of the sides with a little overhang. Butter the paper

3. Melt butter and chocolate in a double broiler, (do not let the water boil!) and stir mixture to combine using a rubber or silicone spatula. Reserve

4. Put the flour, baking powder, and salt in a bowl and use a whisk to combine. Reserve

5. In a large bowl (third bowl!!), whisk the sugar, eggs, and vanilla extract together until smooth and add the chocolate -butter mixture and whisk again until smooth. Add the dry ingredients to the chocolate-egg mixture, folding with a rubber spatula until well combined.Fold in the cup of the pecans

6. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
THE BROWNIE PART IS READY, now the Cherry Garcia Top…

7. In a medium size bowl, beat cream cheese, vanilla, egg, and sugar with an electric mixer until light and fluffy. Stir in the cherries and chocolate chips.

8. Pour brownie batter into the prepared baking dish. Dollop the cream cheese-cherry mixture over the brownie layer, then run a knife through mixture and batter to create a swirled effect.

9. Bake until the top looks dry and a skewer inserted into the brownies comes out mostly clean with a few crumbs clinging and maybe just a small streak of batter, between 40 to 60 minutes rotating the pan halfway through the baking time

10. Remove the pan from the oven and cool on a wire rack for at least an hour (two or three is better)  before unfolding. (don’t panic! the brownies will be soft when they are warm but will set up as they cool.) 

11. To unfold the brownies, run a small knife along the 2 sides of the pan that are not lined with parchment paper, then unmold.

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