How to make a Very Sherry Cherry Brownie

Hello my baker bees, and welcome to another episode of Deadly Delicious Desserts. I’m your queen in the kitchen, Lucille L’queur, and today I wanted to make a dessert using my Nana L'queur favorite tipple. She was always quite partial to a sherry or two (or maybe three, like me). So I created my Very Sherry Cherry Brownies in her honor.

What do I need?

• 150g (5oz) Unsalted Butter
• 150g (5oz) Dark Chocolate
• 175g (¾ cup) Sugar
• 4 Large Eggs
• 175g (1¼ cup) All Purpose Flour
• ¾tsp Baking Powder
• 150g (5oz) Maraschino Cherries
• 2tbsp Sherry

Video

What do I do?

1	Pre-heat your oven to 350°F.
2	Grease your pan using Pam Spray (or similar), and line it with parchment paper.
3	Partially fill a medium size saucepan with water. Place a heatproof bowl atop the pan, ensuring the bottom of the bowl does not reach the water. Bring water to a gentle simmer.
4	Place in your chocolate and unsalted butter, and allow them to melt, Try to resist the urge to stir to much (I kept reminding myself that one). Just make sure you not to let it burn, allowing it to melt on its own until smooth. Once melted, set aside to cool a little.
5	While the chocolate cools, mix together your sugar, vanilla, and eggs, then whisk until pale and thick.  I'm using 4 large eggs, but if you only have medium, use 5 instead, It should take 3-4 minutes on a medium-low speed.
6	Now you can add your melted chocolate into the mix.
7	Sift the flour and baking powder together, then lightly fold in your cherries.
8	Pour the mixture into the prepared tin and bake for 35 minutes.
9	Allow to cool slightly in the tin, before decorating.

Decorating

1. Once again, add water to your medium saucepan with the bowl atop, ensuring they don't touch, and bring to a simmer.
   
   
2. Add chocolate and sherry to the bowl (I'm using 3 tablespoons of sherry). Stir well.
   
   
3. Pour the melted chocolate/sherry over the brownie and allow to set.
   
   
4. I decided to cut them to make them bite size, but you don’t have to. I also topped a few with some butter cream frosting, also infused with extra sherry (I'll always add more sherry whenever I can).

Storage

Store brownies in an airtight container, keep for up to a week.