Comments on: Chocolate Cherry Brownies

By: Marc Matsumoto

Marc Matsumoto — Tue, 29 Dec 2020 03:10:54 +0000

In reply to Anu. Hi Anu, it's added in step 6.

By: Anu

Anu — Tue, 29 Dec 2020 02:33:57 +0000

Hi Marc , in the ingredients list there is 225 gram of brown sugar, but I didn’t see that in the instructions. When should we add sugar?

By: Marc Matsumoto

Marc Matsumoto — Tue, 18 Feb 2020 06:46:33 +0000

In reply to Marliss. Hi Marliss, it’s a great idea, but there are two potential problems you’ll need to watch out for. The first is that the brownies will be smaller so they will cook through faster. In order to get the gooey consistency in the middle you’ll need to reduce the amount of time you bake it for. The second issue might be a bit harder to overcome, which is that the brownies on the outside of the pan will tend to cook faster than the ones in the middle. I think this will also be a matter of finding the right timing to get. Balance of having the ones on the outside a little more well done than the ones in the middle, without having the ones in the middle be raw. Good luck, and if you try it, I’d love to hear how it goes!

By: Marliss

Marliss — Mon, 17 Feb 2020 17:49:06 +0000

Marc, this sounds like a recipe I would like to try. What do you think about baking the batter in mini-muffin pans for brownie bites?

By: Marc Matsumoto

Marc Matsumoto — Sun, 15 Dec 2019 11:24:39 +0000

In reply to Sophie. Hi Sophie, the alcohol should boil off between cooking it with the dried cherries and in the brownie, but if you're worried about it you can substitute it for some kind of juice. Cherry juice would be ideal, but something similar like pomegranate or cranberry should work okay.

By: Sophie

Sophie — Sun, 15 Dec 2019 09:25:08 +0000

Can i skip the liquer? Because I’m making this for my friend and her 7 yr old daughter. Or maybe there is any other alternatives?

By: Marc Matsumoto

Marc Matsumoto — Thu, 05 Sep 2019 01:02:11 +0000

In reply to Kat. Hi Kat, that sounds like a great call! Curious to hear how it turns out.

By: Kat

Kat — Wed, 04 Sep 2019 23:41:56 +0000

I hate to be one of those people who comments before they've made the recipe, but I'm gonna break that rule, and say I'm going to make these with fresh cranberries! I've used fresh/frozen cranberries in recipes that call for dried sweetened ones (or other whole fruits like blueberries), and my adult palate really likes the tartness as a contrast to the sweetness of whatever they're in. Curious also how brown instead of white sugar will turn out. Thanks for posting this!

By: Marc Matsumoto

Marc Matsumoto — Thu, 01 Aug 2019 14:38:00 +0000

In reply to Mel. Hi Mel, great minds....😉 Cultured butter makes everything taste better. It's a little harder to find in the US and Japan (as opposed to Europe), but I think it's worth it.

By: Mel

Mel — Thu, 01 Aug 2019 05:16:28 +0000

Hey, I’ve been working on almost the same recipe for the last 20 years. Weird. I like to soak dried cherries in dark rum and add seeds from the oiliest vanilla pod I can find at the time and let that soak for a ....well, until I feel like making brownies with it.

Looking forward to giving it a try with cultured butter!