Chocolate And Sour Cherry Brownie Cookies
Aug 10, 2022
Do you love a good slice of brownie? I do too...so why stop at slices when you can get your brownie fix with these Chocolate and Sour Cherry Brownie Cookies!
We all know brownies are pretty sweet, but these aren't too bad. The inclusion of sour dried cherries add a lovely burst of sourness to every bite that balances out the sweetness perfectly.
Of course, you don't need to add dried cherries if they aren't your thing...you could leave them out all together, or replace them for cranberries, dried strawberries or even dried blueberries would be nice too.
Either way...go forth and bake a batch...if you're a brownie lover, it would be rude not to!
Chocolate And Sour Cherry Brownie Cookies
Makes 24
Ingredients
- 95g plain flour
- 10g unsweetened cocoa powder
- 1 tsp baking powder
- Pinch salt
- 225 g dark or milk chocolate, finely chopped (I use a mixture of both)
- 55g unsalted butter, cubed
- 100g eggs (2 large eggs cracked weight), room temperature
- 60g white granulated sugar
- 110g light brown sugar
- 1 tsp (5g) vanilla extract
- 80g milk or dark chocolate chopped
- 80g dried cherries
Method
- Preheat oven to 170°C/150’C fan forced, and line two baking sheets with baking paper.
- Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
- Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
- Combine eggs, sugars, and vanilla in a large mixing bowl and use a whisk to combine the mixture for 2 full minutes. You can also do this in a stand mixer with a whisk attachment.
- Add 1/3 of the chocolate mixture and beat until combined. Continue with the remaining chocolate in two more batches.
- Add the flour mixture and fold through until the flour is fully incorporated.
- Fold in chocolate chips and dried cherries (dough will resemble a gooey brownie batter).
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
- Spray a tablespoon measure with non stick oil, then use to portion out the cookies, rolling them into a ball and placing them onto the prepared pans. Be sure to keep the cookies 5cm apart.
- Bake for 8-10 minutes, until the tops are just crackled.
- Allow the cookies to cool for 5 minutes on the baking trays, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
I hope you enjoy this recipe, and as always, if you have any questions at all just let me know.
Happy Baking!
Have you heard about our amazing LRK Baking Academy?
It's your golden ticket to becoming a fantastic baker...
Crumbly bread, cakes that end up with crusty volcanoes on top, leaking tarts...it's enough to make you hang up your apron forever!
There's nothing worse than spending time, effort and money on a recipe only for it to fail!
Unfortunately most recipes just give you the instructions...they don't tell you what you really need to know to make sure your bakes turn out perfectly.
All those lesser known baking secrets like when it's time to stop kneading bread dough, why your cakes are dry and dense, or how to make sure you pie crusts are going to hold a filling without any leaks or developing a soggy bottom!
This is what LRK Baking Academy is all about.
It's like having your own personal baking expert right there with you in your own kitchen guiding you as you bake our amazing recipes. And you'll love our private baking community where we support and encourage each other no matter where you are in your baking journey.
The results our members achieve speak for themselves...FIND OUT MORE HERE
How Home Bakers Are Getting Better Results
Subscribe to my newsletter and get my Ultimate Baking Tips eBook sent straight to your inbox, plus you'll also get recipes, kitchen hacks and all the latest straight from my kitchen.
We hate SPAM. We will never sell your information, for any reason.
