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Tuesday, 21 August 2012

Port-Ganache Glazed Brownies with Dried Cherries

We celebrated my mother's birthday on Saturday, and one thing is for sure - my mother LOVES chocolate! So I thought that I would make my friend M's brownie recipe. The port soaked cherries and port ganache make this a bit fancier than the average brownie (and so delicious!).

Port Soaked Cherries
  • 1/2 cup dried cherries, very coarsely chopped
  • 1/3 cup tawny port
In a small saucepan, bring the cherries and port to a boil over medium heat. Reduce the heat to low and cook for about 2 minutes. Let the cherries and port cool to room temperature.

  • 1 cup unsalted butter
  • 2/3 cups flour
  • 2 cups sugar
  • 4 large eggs at room temperature
  • 1/2 tsp vanilla
  • 3/4 cups cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
Preheat oven to 350F. Butter and flour a 9x9in baking pan.

Melt the butter, and whisk in the sugar, eggs, and vanilla. Stir in the flour, cocoa, baking powder, and salt. Keep stirring until the batter is smooth and uniform. Add the port soaked cherries, including any remaining liquid from the saucepan (don't want to let any of this go to waste!).

Spread the batter into the pan, and bake until a toothpick inserted into the centre comes out with just a few moist clumps clinging to it (about 40 minutes). Let the brownies cool completely.

  • 1/2 cup tawny port
  • 1/2 cup heavy cream
  • 6 oz. semi-sweet chocolate, finely chopped (about 1 cup)
In a small saucepan over medium heat, bring the port to a boil. Boil until the port is reduced to 2 tbsp (3 to 6 minutes). Pour into a small cup or bowl. In a clean saucepan, bring the heavy cream to a boil, stirring occasionally. Remove from heat and stir in the chopped chocolates and reduced port until the mixture is smooth and the chocolate is melted.

Pour the ganache into a bowl to cool to room temperature. Make sure to cover the bowl tightly with plastic wrap to prevent a skin from forming. Once cool, spread evenly over brownies and let set for about an hour.


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