Nut Brownies | Cherry & Pecan Fudge Brownies

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BROWNIE RECIPE Cherry & Pecan Fudge Brownies

This is for brandy-soaked cherry and pecan fudge brownies.

Prior to making the brownies, you should soak the dried cherries in the brandy. If you use just a ½ cup brandy you may need to stir the cherries periodically, as you let them soak for at least one hour to make sure all of the cherries soak up the brandy. When you are ready to use the cherries, drain them and you can reserve the brandy for future other use.

Ingredients
2 sticks unsalted butter, softened
5 oz unsweetened bitter chocolate, melted and cooled
1 ¾ cups dark brown sugar
5 eggs
1 ½ tsp vanilla extract
1 cup whole wheat pastry flour or unbleached white flour
1 cup tart dried cherries
½ cup or more brandy
6-8 oz cherry jam
1 cup pecans

Directions

Preheat the oven to 350 degrees F.
Butter a 9”x13” pan.
Cream the butter and sugar together with a mixer. Add the eggs and mix well. Add vanilla and then beat in the melted chocolate and the flour.
With a spoon or spatula, fold in the drained cherries and the pecans.
Spoon half of the batter into the pan smoothing the surface so that the batter covers the entire pan. Spoon the cherry jam all over the top of the batter, carefully spreading it over the top of the batter so that most bites of your brownies will get some jam.
Spread the remaining batter over the jam.
Bake the brownies for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool the brownies and then cut into squares.