Cherry Almond Brownies

The candied cherries in these fudgy brownies evoke the Shirley Temple and Roy Rogers "cocktails" of childhood holidays. 1/2 cup dried sweet cherries, chopped 1 tablespoon Amaretto liqueur, brandy, or apple juice 3/4 cup chopped unsweetened baking chocolate 1/2 cup butter 1 cup sugar (Baker's Special superfine preferred) 1/2 teaspoon salt 2 large eggs 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking powder 1/2 cup diced almonds 1/2 cup chopped candied red cherries 1/2 cup Peter's Burgundy Semisweet Chocolate Chunks 3 ounces dried sweet cherries, chopped 1 tablespoon Amaretto liqueur, brandy, or apple juice 3 ounces chopped unsweetened baking chocolate 4 ounces butter 7 ounces sugar (Baker's Special superfine preferred) 1/2 teaspoon salt 2 large eggs 3 ounces King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking powder 2 ounces diced almonds 2 ounces chopped candied red cherries 3 ounces Peter's Burgundy Semisweet Chocolate Chunks Directions 1) Place dried chopped cherries in a microwave-safe container, sprinkle with 1 tablespoon liquid, cover, and microwave for 45 seconds. Set aside to soften and cool. 2) Melt together the chocolate and butter over low heat, or in the microwave. Stir in the sugar and salt. Whisk well. Set aside to cool to lukewarm. 3) Preheat the oven to 350°F. Lightly grease an 8" x 8" square pan or 9" round pan. 4) Whisk the eggs, one at a time, into the chocolate mixture. Stir in the flour and baking powder, then the soaked cherries, almonds, candied cherries, and chocolate chunks. 5) Spread batter into the prepared pan. Bake the brownies for 25 to 30 minutes, until set. Remove from the oven, and cool before cutting. 6) To dip brownies in coating chocolate: Cut into 1 1/4" squares, patting crumbs into sides of brownies. Wrap and place in the freezer. 7) Melt 1 1/2 pounds coating chocolate by microwaving it in 15-second bursts, and stirring between bursts until most of it is melted. To make a dark, shiny glaze, mix ½ cup + 1 tablespoon hot milk with the melted coating chocolate. Stir vigorously, until the grainy mess smoothes itself into a dark, shiny glaze. The glaze will be firm but not hard, like the chocolate glaze on your favorite snack cakes. 8) Using a chocolate dipping fork, plop a brownie into the glaze, and pull it out. Allow excess chocolate to drip, sliding the tines of the fork against the edges of the dipping bowl to remove excess coating. Place on parchment to set. Yield: 3 dozen dipped brownies.

Next up, marshmallows. This is a recipe from Gourmet and the second year I have made them (they’re that good—I only make the absolute best two years in a row!). I love making marshmallows—they look impressive (“you’ve made me marshmallows???”), are absolutely delicious, and super-easy.

I followed the recipe exactly and they turned out beautifully.