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Tuesdays with Dorie (Baking Chez Moi): Chocolate Cherry Brownies

Dorie Greenspan chocolate cherry brownies from #BakingChezMoi on eatlivetravelwrite.comThese chocolate cherry brownies for this week’s Tuesdays with Dorie (p 322). There were moments when I was doubting Dorie a little. Not when I saw the list of ingredients. Not when I licked my finger when some of the batter splattered onto it. Not when I smelled the brownies baking in the oven.

But when I pulled them from the oven at 27 minutes (the recipe says 27=29 but because I baked them in a slightly bigger pan than the recipe called for, they were flatter than they should have been so I was worried they would dry out), they were very far from done. A skewer inserted into the middle of the pan showed a very wet mixture. I baked them for 2 more minutes, then 3, then 3 more for a total of 35 minutes. They were still quite soft but, trusting Dorie as I have learned to, I popped them on a cooling rack until they were cool enough to remove. Or so I thought.

When I took them out of the pan a few hours later they were still squidgy. A little too squidgy to cut into squares (without making a giant mess). I got as far as the photo above and abandoned my mission. I placed the long brownie bars in the pan again and covered them tightly with plastic wrap until the next night when I was taking them to a potluck.

Dorie Greenspan chocolate cherry brownies from Baking Chez Moi on eatlivetravelwrite.comThe next day… They were perfect…

Moral of the story – perhaps cook the brownies a smidge longer than the recipe calls for but ultimately, trust Dorie and be patient!

Get the recipe for Dorie’s chocolate cherry brownies here or on p 322 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

 

Please note: The product links from Amazon, Amazon.ca and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!

 

Teatime in Paris! by Jill Colonna

 

 

 

US/ Canadian readers – enter to win a copy of Teatime in Paris by Jill Colonna. Recipes for classic Parisian teatime treats and a sweet tour of Paris, arrondissement by arrondissement! Ends Wednesday June 10th. Details here.

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22 Responses to Tuesdays with Dorie (Baking Chez Moi): Chocolate Cherry Brownies

  1. Mr. Neil June 9, 2015 at 08:12 #

    Wow, if Dorie teaches Mardi patience in this book, that’s a feat. 😉

    These look, of course, gloriously moist. A pity the whole tray was whisked away to the staff room!

  2. Peggy June 9, 2015 at 08:22 #

    I only had to cook mine about three minutes longer than Dorie said. I think different ovens just cook differently. Your brownies look delicious. I really loved these even though I had my doubts that I would like the cherry part.

  3. Amy June 9, 2015 at 11:18 #

    They look delicious. My trick to the underdone brownies was to freeze them overnight. The next day they were like perfect pieces of fudge.

    • Mardi Michels July 5, 2015 at 11:13 #

      Ah see I wouldn’t like that consistency but resting overnight definitely helps!

  4. Ryan June 9, 2015 at 12:03 #

    Your photos look great; I can’t tell that your brownies were “squidgy” at all !

  5. Katrina June 9, 2015 at 15:25 #

    Isn’t that so weird about the baking time. Mine were perfect at 28 minutes.
    My new favorite word ever–squidgy. 😉

  6. Kathy June 9, 2015 at 17:12 #

    They look perfect, Mardi! And they were so good! I also left mine in the oven longer. My grandkids couldn’t keep their hands off of them.

  7. Cakelaw June 9, 2015 at 17:46 #

    These were so good weren’t they! I have had a recent experience with too-squidgy brownies so my pride was not going to allow these ones to fall into a puddle, so I kept baking until the centre didn’t slip into the tester mark.

  8. Sarah R June 9, 2015 at 20:41 #

    I was a little worried about mine, but I also left them overnight, and they were just fine the next morning.

  9. Liz June 9, 2015 at 20:41 #

    I’m baking these tonight, but with only a few cherries. Thanks for all the tips! Yours look divine!!

  10. Nicole June 9, 2015 at 21:57 #

    Yeah I made a mess of cutting them too, but they quickly went down the hatch so… YUM!

  11. steph (whisk/spoon) June 10, 2015 at 11:13 #

    love the crinkly top! yes, brownies have a way of righting themselves if they’ve rested long enough…great fudgy consistency.

  12. Diane Zwang June 10, 2015 at 22:41 #

    I guess I got lucky that mine came out alright at 29 minutes. We have enjoyed these all week long with ice cream. Stressful week for everyone which requires chocolate:)

  13. Peggy the Baker June 13, 2015 at 20:31 #

    I, too, have learned to trust Dorie. I always feel like she’s standing in the kitchen with me, cheering me on.

  14. Cathleen | My Culinary Mission June 15, 2015 at 18:03 #

    I think your “strips” look great!

    After reading all the chatter about the brownies needing more cooking time, I cooked mine @ 350°F for 25 minutes and they were perfect. They definitely firm up more each day and they are just as tasty a few days later.

    • Mardi Michels July 5, 2015 at 11:11 #

      Yes it needs to add in the recipe that they are much better the next day!

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