This delicious post is part of a blog tour for a new cookbook called The Flying Brownie by Shirley Fan. The book contains 100 recipes that are “shipment friendly” and is the only book devoted to recipes that are meant to be mailed. That means if you love sending sweet treats to friends far and wide or your son or daughter off at college, than this book is definitely for you. There are recipes of all shapes and sizes from Apricot-Almond Granola Bars to Butterscotch Blondies and everything in between. Don’t get me wrong, this book would be great even if you plan on keeping the goodies all to yourself.
It was tough to land on one specific recipe, but when I flipped to these Chocolate Cherry Brownies, I knew it was on. They are soft, chewy and a little crunchy on the edges. If you ask me that’s the trifecta of brownie deliciousness. The dried cherries add a welcome chewy surprise to the rich brownies as well.
From the book:
I love the flavors of chocolate and cherries, so I put them together in this rich and decadent brownie, which holds up very well for long and bumpy trips and will keep up to 2 weeks.
To help Shirley celebrate her book, I am giving away a copy. See below the recipe for how to enter.
Chocolate Cherry Brownies
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: Makes 16 Brownies
A quick chocolate brownie recipe that's loaded with tart dried cherries and ships well. Easily converted to gluten-free.
10 tablespoons unsalted butter (1 1/4 sticks)
1 1/4 cups sugar
3/4 cup Dutch-processed cocoa powder
1/4 teaspoon kosher salt
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour (or gluten-free all-purpose)
3/4 cup dried tart cherries
Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving extra for overhang; set aside.
In a medium-size saucepan over low heat, combine the butter, sugar, cocoa, and salt. Whisk together until melted and combined; remove from the heat and set aside to begin cooling.
While the butter mixture is still a bit warm, add the eggs and vanilla. Stir together until the batter becomes thick and glossy. Mix in the flour and stir until combined. Fold in the cherries.
Spread the mixture in the prepared pan. Bake until a toothpick inserted in the center comes out with small crumbs clinging to it, 33-35 minutes.
Let cool in the pan on a rack. Remove the brownies from the pan by grasping the edges of the parchment paper, and cut into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively, layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper.
The Fine Print: Harvard Common Press asked if I’d like to participate in this virtual book tour for Shirley Fan. This post is not sponsored and all opinions are my own. I was provided a book for review and Harvard Common Press will ship a copy of this book to the winner of my giveaway.