Cherry Almond Brownie

                          

Cherries are in season & I wanted to use them in baking. So here is another brownie flavour with loads of cherries :)

Ingredients

For Brownie

1 cup plain flour (maida)

2 tsp cocoa powder (preferably unsweetened)

1 1/2 tbsp dark chocolate

3/4 cup powdered sugar

1/2 tsp soda bi-carb

1/2 tsp baking powder

6 tbsp curds (dahi)

5 tbsp milk

5 tbsp melted butter

1/2 cup (1/4 + 1/4) chopped almonds

1/2 tsp almond essence

For Cherries

1/2 cups pitted & halved fresh sweet cherries 

1/2 tbsp white/brown granulated sugar

1 tsp finely grated lemon zest (optional)

1/2 tsp freshly squeezed lemon juice

Method 

For Cherries

Mix together everything & keep aside for an hr.

For Brownie

Pre-heat the oven to 180˚ C

Sieve together flour, Cocoa, soda & baking powder.

Melt dark chocolate & butter over double boiler

Add sugar & almond essence & mix well. Add curds & mix really well.

Add cherry mixture & mix well.

Mix half of the chopped almonds with flour so it wont settle down after baking.

Fold milk & flour alternately but end with flour. Make sure there are no lumps.

Pour brownie mixture into a greased & dusted baking pan.

Sprinkle remaining almonds.

Place in the oven and bake for 25 to 30 minutes.

Drizzle chocolate sauce & serve.

Tips

* Cool the brownie completely cutting.

* As usual don't beat the batter, just fold it.

* Dried cherries can be used instead of fresh ones when not available.

* You can eat them as they are or with ice-cream or drizzle chocolate sauce (as I did) or you can also make Cherry Sauce & drizzle over warm brownies before serving.

Cherry Sauce

1/2 cups pitted & halved fresh sweet cherries 

1/2 tbsp white/brown granulated sugar

1/2 tsp freshly squeezed lemon juice

1 tbsp cornflour 

1/4 + 1/4 cup water

Bring cherries, sugar & 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring often. 

Stir 1/4 cup water & cornstarch in a small bowl until smooth & stir into the boiling cherry mixture. 

Return to a boil, stirring constantly; cook until thickened, about 1 minute. 

Remove from heat & stir in lemon juice.