

Cherry and White Chocolate Brownies

Servings: 16 Brownies
Ingredients
- 6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
- 4 ounces Ghirardelli White Chocolate Baking Bar
- 1/2 cup dried cherries
- 2 tablespoons kirsch
- 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
- 3 large eggs
- 3/4 cup granulated white sugar
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
Method
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Before starting, chop the bittersweet and white chocolate into 1/2" pieces.
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Preheat the oven to 325°F. Butter an 8" square baking pan.
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Line the bottom and two sides of the pan with a piece of parchment paper; press the parchment paper smoothly against the pan - excess can extend over pan rim.
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In a small pan over low heat, cook the cherries and kirsch just until liquid begins to bubble, about 1 minute.
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Remove from the heat and let stand for 5 to 10 minutes, until the cherries absorb most of the liquid.
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In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the bittersweet chocolate and butter, stirring occasionally until smooth.
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Remove from the heat. With a wooden spoon, beat the eggs, sugar, and salt in a medium bowl until blended.
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Stir in the melted chocolate mixture.
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Add the flour, stirring until blended.
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Stir the white chocolate pieces and cherry mixture into the batter.
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Spread the batter into the prepared pan.
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Bake for 35 to 38 minutes, until a think shiny crust forms on top and the center is soft when gently pressed.
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Cool completely in the pan on a rack for at least 1.5 hours.
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Cut around the pan sides where there is no parchment paper. Lift the brownie out of the pan, then cut it into squares, wiping the blade clean after each cut.