Sweet glacé cherries and vivid pink icing give these sumptuous brownies a nostalgic retro look. Make them a couple of days ahead, then spread on the fruity icing just before serving.
- Portion size 24 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Cherry Icing:
Method
In saucepan, heat together half of the semisweet chocolate, the butter and unsweetened chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes.
Whisk in sugar, almond extract and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt; fold in remaining semisweet chocolate. Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 25 minutes. Let cool completely in pan. (Make-ahead: Wrap tightly in plastic wrap; store for up to 3 days or overwrap with foil and freeze for up to 3 weeks.)
Cherry Icing: In large bowl, beat butter until smooth, about 1 minute. Beat in icing sugar, alternating with cream, making 3 additions of sugar and 2 of cream. Beat in almond extract. Using food colouring, tint icing pink; stir in cherries. Spread over brownies. Lift out onto cutting board; cut into squares.
Nutritional facts per brownie: about
- Fibre 1 g
- Sodium 41 mg
- Sugars 20 g
- Protein 1 g
- Calories 169.0
- Total fat 9 g
- Potassium 57 mg
- Cholesterol 29 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 5.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 5.0
