Thursday, February 10, 2011

Chocolate Brownies with Dried Cherries and Pecans

A day or so before baking, soak 3/4 cup dried Bing cherries, roughly chopped, in 1/3 cup coffee liqueur, such as Khalua

6 (1-ounce) squares of semi-sweet chocolate
1/2 cup (1 stick) butter
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/3 cup chopped pecans, walnuts, or hazelnuts, toasted

Preheat oven to 350°F.

Place the chocolate squares and the butter in large microwaveable bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour, pecans, and cherries until well blended.

Spread into greased 8- or 9-inch square baking pan. Or into a dozen or miniature heart-shaped pans.

Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.

You can melt a handful of candy disks in a zip-top bag in the microwave, snip off one corner with a pair of scissors, and drizzle over the brownies.

These make neat teachers' gifts: put a brownie heart, drizzled or no, in a clear plastic bag, tie with ribbon, and attach a little card. This won't happen at our house until sometime Sunday, otherwise I'd post a picture.

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