Cherry Chocolate Brownies

A fudgy, chocolate-packed brownie with boozy cherries and a touch of tangy cream glaze. Perfect for summer dessert on a sunny patio.

Ingredients:

For the brownies:

• 12 oz dark chocolate chips (about 2 cups), divided
• 1 stick (8 tbsp / 1/2 cup) unsalted butter, cubed
• 1 tsp instant espresso powder
• 1 3/4 cups granulated sugar
• 4 large eggs, lightly beaten
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp kosher salt
• 1 cup pitted cherries, soaked in 1/4 cup cherry liqueur or juice for at least 30 minutes

For the glaze:

• 1/2 cup crème fraîche or sour cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment paper, letting the edges hang over.
2. In a heatproof bowl over simmering water, melt 1 2/3 cups chocolate chips with butter and espresso powder, stirring until smooth. Remove from heat and whisk in sugar. Let cool slightly.
3. Add half the eggs to the chocolate mixture and whisk until combined. Whisk in the remaining eggs, then stir in heavy cream and vanilla.
4. In a separate bowl, whisk together flour, cocoa, and salt. Fold into the chocolate mixture until a few streaks of flour remain. Gently fold in the soaked cherries and remaining 1/3 cup chocolate chips.
5. Spread batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
6. Meanwhile, mix glaze ingredients until smooth. Once brownies are cooled, drizzle glaze over the top.