Years ago, one of my boys came across a recipe for Decadent Brownie Pie. Needless to say, it became an instant family favorite and was the inspiration for this Chocolate Cherry Brownie Pie.
I hadn’t made Decadent Brownie Pie for a while, and was contemplating what to do with some fresh cherries I’d picked up at the supermarket when the most brilliant idea dawned on me.
Add cherries to our favorite brownie pie! Talk about a rich, decadent dessert (I definitely recommend cutting small slices).
Think rich, gooey fudge brownie, topped with chocolate ganache and dotted with tart cherries. And believe it or not, it’s pretty easy to make. Honest.
But your friends and family will be so impressed and think you spent hours in the kitchen. You’re welcome!
Chocolate Cherry Brownie Pie
- 2/3 cup butter, softened
- 1 1/4 cups sugar
- 1/2 cup light corn syrup
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1 teaspoon almond extract
- 2 cups whole fresh cherries, pitted
- 1 cup heavy whipping cream
- 8 ounces semisweet chocolate, chopped
- Preheat oven to 325 degrees. Grease a 10-inch spring form pan.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup.
- Add eggs, one at a time, beating well after each addition. Stir in almond extract.
- Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
- Spread batter into prepared pan. Sprinkle on cherries and press lightly into batter.
- Bake for 40-45 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool completely.
- For ganache, in a small saucepan, bring cream to just boiling. Remove from the heat; whisk in chocolate until mixture is smooth and shiny. Set aside to cool slightly.
- Remove brownie from spring form pan. Place a wire rack over waxed paper and set brownie on rack.
- Pour ganache over the brownie; spread over top and let drip down sides.
- Refrigerate until ganache is completely set.
Who Dished It Up First: This is an original recipe.