Cherry and White Chocolate Brownies

Servings: 16 Brownies


  • 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


  • Before starting, chop the bittersweet and white chocolate into 1/2" pieces.
  • Preheat the oven to 325°F. Butter an 8" square baking pan.
  • 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.
  • In a small pan over low heat, cook the cherries and kirsch just until liquid begins to bubble, about 1 minute.
  • Remove from the heat and let stand for 5 to 10 minutes, until the cherries absorb most of the liquid.
  • 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.
  • Remove from the heat. With a wooden spoon, beat the eggs, sugar, and salt in a medium bowl until blended.
  • Stir in the melted chocolate mixture.
  • Add the flour, stirring until blended.
  • Stir the white chocolate pieces and cherry mixture into the batter.
  • Spread the batter into the prepared pan.
  • Bake for 35 to 38 minutes, until a think shiny crust forms on top and the center is soft when gently pressed.
  • Cool completely in the pan on a rack for at least 1.5 hours.
  • 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.

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