Food for Soul


Makes 12
Recipe by Laura Crandall
Your favorite German cake, now in a fudgy brownie
package. Plump with kirsch-drunk cherries and dark
chocolate chips, these decadent bars get pushed
over the edge with a tangy Crème Fraîche Glaze.
2⅔ cups (453 grams) 63% cacao dark
chocolate chips, divided
1 cup (227 grams) unsalted butter, cubed
1 teaspoon (2 grams) espresso powder
2 cups (400 grams) granulated sugar
4 large eggs (200 grams), lightly beaten
2 tablespoons (30 grams) half-and-half
1 teaspoon (4 grams) vanilla extract
1½ cups (188 grams) all-purpose fl our
½ cup (43 grams) Dutch process cocoa powder
1 teaspoon (3 grams) kosher salt
1 cup (250 grams) strained, halved, and
packed Drunken Cherries (recipe follows)
Crème Fraîche Glaze (recipe follows)

  1. Preheat oven to 350°F (180°C). Butter
    and fl our a 13×9-inch baking pan, and line with
    parchment paper, letting excess extend over
    sides of pan.
  2. In the top of a double boiler, combine
    1⅔ cups (283 grams) chocolate chips, butter,
    and espresso powder. Cook over simmering
    water, stirring occasionally, until mixture is
    smooth. Turn of heat, and whisk in sugar.
    Remove from heat, and let cool slightly.
  3. Add half of beaten eggs to chocolate
    mixture, whisking until combined. Add
    remaining beaten eggs, and whisk until
    combined. Whisk in half-and-half and vanilla.
  4. In a medium bowl, whisk together fl our,
    cocoa, and salt. Fold fl our mixture into
    chocolate mixture until a few bits of fl our
    remain. Fold in Drunken Cherries and
    remaining 1 cup (170 grams) chocolate chips.
    Spread batter in prepared pan.
  5. Bake until a wooden pick inserted in center
    comes out with a few crumbs, 35 to 40 minutes.
    Let cool completely in pan. Using excess
    parchment as handles, remove from pan, and cut
    into squares. Drizzle with Crème Fraîche Glaze.

Bake from Scratch Special: Holiday Cookies 2018

brownie à la crème de marrons - Amour de cuisine

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