As predicted, today presented itself as an extreme soaker! No fun out of doors today! Best turn to the oven for fun and games!
Ok, so I needed a plan, what with the weather being what it is. I had plenty to occupy me for most of the day. By the time mid-afternoon came around though, I was ready for a chemically-induced pick me up and some fun in the kitchen. What better treasure to turn to than Dark Chocolate? We all know the amazing benefits of eating a little bit of Dark Chocolate each day! No need to bribe me!
At first, I searched around for a good brownie while I was out, figuring that would satisfy me and I’d release my need to bake a whole batch of temptations to store under the glass dome of my cake plate. But, no, the offerings were few and, well not inspiring. My mind went to work – thinking of those Cherries from California again, I settled on Dried Cherries. What else could jazz these up? Toasted Coconut, Toasted Pecans and Rum! Here is my experiment for today. Hopefully, it will be sunny tomorrow so I can work in the garden all day and burn off these calories! This recipe is loosely based upon my Mom’s brownie recipe and one I found on Epicurious. The enhancements of toasted coconut, pecans and Rum are all mine. I was going for a chewy and crunchy complement to the Dark Chocolate here – with just a hint of the exotic (Rum). We’ll see if it worked:
DARK CHOCOLATE, DRIED CHERRY, TOASTED COCONUT, PECAN BROWNIES – loosely adapted from Epicurious
4 eggs plus one yolk, room temp
1 3/4 cups sugar
1 cup toasted coconut, cooled
1 cup dried red tart cherries, cut in half
1 cup pecan halves, chopped and toasted, cooled
1 1/2 sticks unsalted butter
6 oz unsweetened chocolate
1 1/2 tsp vanilla extract
1/2 tsp almond extract
dark rum, about 1/2 cup
1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt Butter and flour a 13x8x2″ glass baking dish. Preheat oven to 350F. convection.
In a measuring cup, pour vanilla, almond extract and about 1/2 cup dark rum into cherry halves and soak.
Mix to cover and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a heat-proof bowl placed over simmering water, melt butter and chocolate, stirring occasionally until smooth. Remove from heat and allow to cool.
In bowl of electric mixer fitted with paddle attachment, beat eggs and yolk on high for about 4-5 minutes until thick and pale. Add sugar and beat until thick and creamy. Reduce speed to low. Add cooled chocolate mixture and blend completely. With mixer on low, add flour mixture and blend just until flour disappears. Add coconut, pecans and drained cherries. Remove bowl from mixer and run a rubber spatula through to make sure all ingredients are dispersed.
Spread into the prepared baking dish and bake for 25 -30 minutes or until a toothpick inserted into center comes out slightly moist – do not over bake. Cool in pan on wire rack until completely cooled. Cut into desired size with a sharp serrated knife. Enjoy!
Puddles all around:
Ryan has always wanted a pool!
