gluten free chocolate cherry brownies
8 ounces fine quality bittersweet chocolate about 60% cacao
1 cup ( 2 sticks) organic unsalted butter
1 ½ cup organic unrefined sugar
1 cup cherries, chopped ( frozen work well for this recipe)
6 large eggs
I cup unsweetened cocoa powder
Preheat oven to 350 and butter an 8 inch square baking dish or an 8 inch round spring form pan if you prefer wedges. In a metal bowl set over a saucepan of barely simmering water melt the chocolate and butter together.
Remove the bowl from the pan and whisk the sugar into the chocolate mixture. Add the eggs and mix well. Sift the cocoa powder over the top of the chocolate mixture and whisk until just combined. stir in cherries. Pour batter into the prepared pan and bake for about 25 minutes, until a thin crust has formed on the top. It’s easy to overcook so check for doneness often near the end of the baking time. Cool completely. Using a knife run under warm water, cut into 2×2 squares or wedges. Dust with additional cocoa powder and serve with berries. The brownies keep in the fridge for about one week in an airtight container and can also be made in advance and frozen.