Cherry-Almond Brownies

12 Ratings
  • 5 1
  • 4 2
  • 3 6
  • 2 2
  • 1 1

Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.

Everyday Food, April 2010

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Recipe Summary

total:
50 mins
Servings:
10
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Ingredients

Directions

  • Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.

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  • Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.

  • Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.

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Reviews (7)

12 Ratings
  • 5 1
  • 4 2
  • 3 6
  • 2 2
  • 1 1
Martha Stewart Member
12/15/2019
Once again your lack of attention to a very important detail occurs: what size baking pan to use for this recipe is omitted. Shame on you, Martha and your minions.
Martha Stewart Member
04/11/2011
Not a fan of this recipe. Mine are also crumbly and not chewy. I felt like I wasted my ingredients on this recipe. Looks good but doesn't taste good. Sorry Martha...not your best.
Martha Stewart Member
07/15/2010
Ha.. how unfortunate. Mine ended up very hard and crumbly too..
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Martha Stewart Member
06/01/2010
Hmmm...mine turned out very crumbly also
Martha Stewart Member
05/21/2010
The 1/4 cup of coffee has to be liquid? or dry instant coffee.?
Martha Stewart Member
05/07/2010
Mine turned out very crumbly - what happened? I baked them for less time than suggested in the recipe. The picture looks moist and fudgy. I think the ratio of chocolate to butter is off.
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Martha Stewart Member
04/28/2010
Delicious warm out of the oven. Very rich but very slightly cakey. Leftovers are dense and fudgy. Cherries add a nice zing.
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