Roasted Cherry Brownies
Subtitle: running out of things.
Roast cherries, eat cherries, roast cherries, eat cherries. Eat cherries. And I’ve run out of cherries.
Replenish cherry supply. This is how I run out of money.
And if I attempt to make the same batch of brownies 3 times (yes. three. times.), I can guarantee you that I will not run out of brownies. But I will run out of chocolate.
Unless you have a genius stash of chocolate somewhere that I don’t know about. Hmm?
So if the brownies don’t turn out after three attempts, that’s when I run out of patience and buy a brownie mix. But wait. What’s that on the ingredient list? Butter?
Butter?
Well, butter is one thing I’m not running out of. Because I might have forgot to include it in the first 3 batches of brownies…? Yeah.
This is a beautiful recipe for Roasted Cherry Dark Chocolate Brownies from the Pastry Affair blog. I assume it’s beautiful, anyways. I can’t bring myself to make a fourth pan as I’m still sporting the chocolate crumbs from batch #3 on my face.
So you should try them. Just remember: butter.
And for those days when you run out of everything and can’t even remember your name, much less the butter (you have those too, right?) make these instead. They’re good.
Roasted Cherry Brownies, serves 12-16
- 1 cup fresh cherries
- Ghirardelli Ultimate Fudge brownie mix + oil + eggs
- vanilla bean ice cream
- Pit cherries and cut them in half. Sprinkle with sugar and roast at 400 degrees for 10 minutes.
- Prepare brownie mix. Remove cherries from the oven and reduce oven temperature according to brownie directions.
- Mix cooled cherries into the brownie batter and bake according to brownie directions. Top with ice cream!
Just for fun, how about an over-edited picture?
What’s weirder: that I kind of like it? or that I’m eating the real one as I contemplate this?
I’m classy today.
