- Recipe(s): Fifteen chocolate brownies
- Prep: Easy
- Taste: Good
We were invited to a dinner party last night and were asked to bring a dessert. Rather than stopping at the grocery store on the way and picking up a generic cake we decided to make the brownie recipe from the book. You may be thinking, ‘but aren’t brownies pretty generic themselves,’ to which I answer, Yes but; 1) they are from the book and we needed to make them sometime and, 2) they have ingredients, such as sour cherries, that make them slightly less generic.
As with most brownie recipes, these were also very easy to prep. As long as your measurements are correct you really can’t screw up the prep for this recipe.
The brownies themselves were quite tasty. The sour cherry was a nice addition to the chocolate and let me tell you, these were chocolatey brownies. Most brownies are made with just cocoa powder, but these also included melted dark chocolate, which really up’d the chocolate scale on these bad boys. Anyways, back to the cherry addition. The sour cherry worked well to cut the richness of the extra chocolate, which seemed to make the dish less rich than you might think. Another great addition is the creme fraiche on top. Again it adds another layer of texture, along with another flavour. To me, it is both sweet and sour at the same time, which, as with the cherry, helps to cut the richness of the chocolate.
We did not add any nuts or orange zest to the recipe (which were both optional ingredients) and I don’t think it was any worse for it. Everyone at the dinner seemed to enjoy these as dessert, so we would probably make them again. We cut them into 9 pieces (from a 13″ x 9″ pan), which did seem a bit much but the recipe says it should make between 8-10. In the future, we would probably make the pieces smaller.