Print

Decadent Dark Chocolate Cherry Brownies with Almond Kirsch Glaze

dark chocolate cherry brownies - featured image
Print Recipe

These brownies combine rich dark chocolate with boozy cherries soaked in Kirsch and a crunchy almond glaze, delivering a fudgy, indulgent dessert perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 8 oz (225g) dark chocolate (70% cocoa recommended)
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) almond flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup (150g) dark cherries, pitted and roughly chopped (fresh or jarred in Kirsch)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp kirsch (cherry brandy)
  • 2 tbsp almond milk (or any milk of choice)
  • ½ tsp almond extract (optional)
  • 2 tbsp sliced almonds, toasted (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides.
  2. Melt the dark chocolate and butter together using a double boiler or microwave in 20-second bursts, stirring until smooth. Let cool slightly.
  3. In a large bowl, whisk the sugar and eggs together until pale and slightly fluffy, about 2-3 minutes.
  4. Slowly pour the melted chocolate mixture into the egg mixture, stirring gently. Add vanilla extract and combine.
  5. Sift together the all-purpose flour, almond flour, salt, and baking powder. Gradually fold into the wet mixture, careful not to overmix.
  6. Fold in the chopped cherries, draining if using jarred cherries.
  7. Transfer the batter to the prepared pan and spread evenly with a spatula.
  8. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. While baking, whisk together powdered sugar, kirsch, almond milk, and almond extract until smooth and pourable. Adjust consistency if needed.
  10. Cool the brownies in the pan on a rack for at least 20 minutes, then lift out using the parchment overhang.
  11. Pour the almond Kirsch glaze evenly over the cooled brownies and sprinkle toasted sliced almonds on top.
  12. Let the glaze set for about 15 minutes before slicing into squares. Use a sharp knife wiped clean between cuts.

Notes

Use room temperature eggs for better blending. Do not overmix after adding flour to keep brownies tender. Toast almonds lightly for best flavor. Kirsch can be substituted with cherry juice and almond extract for a non-alcoholic version. Cool brownies completely before glazing to avoid melting the glaze. Store in airtight container at room temperature up to 3 days or freeze up to 2 months.

Nutrition

Keywords: dark chocolate brownies, cherry brownies, kirsch glaze, almond glaze, boozy dessert, fudgy brownies, cherry brandy dessert

Find it online: https://cheerycrisp.com/decadent-dark-chocolate-cherry-brownies-recipe-with-almond-kirsch-glaze-easy-guide/