my friends at @michterswhiskey sent me some us1americanwhiskey and I decided to make these double chocolate brownies with whiskey soaked sour cherries.
Makes: 20 individual brownies or 1 9-inch brownie
1 cup dried sour cherries
1/2 cup US*1 American Whiskey
1 stick unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp coarse salt
1/3 cup cocoa powder
3/4 cup all-purpose flour
confectioners' sugar, for serving (optional)
In small glass bowl or measuring cup, combine cherries and whiskey. Cover with plastic wrap and set aside until cherries are plump and the majority of the whiskey has been absorbed, about 4 hours or overnight.
Preheat oven to 350 degrees with rack in the center. Place 20 (1 3/4” x 1 1/4”) baking cups on a rimmed baking sheet; set aside. (If using a 9-inch baking pan, butter and line with parchment, leaving a 2-inch overhang on each side)
In medium heatproof bowl, combine butter and chocolate chips. Place in microwave and microwave using 30-second intervals, until butter and chocolate is melted, about 1 1/2 minutes. Whisk until smooth. Add sugars and whisk until combined. Add eggs, vanilla and salt; whisk until smooth. Using a rubber spatula, fold in cocoa powder and flour until just combined. Add soaked cherries (and any remaining liquid); mixing until just combined.
Evenly divide batter between cups, filling each about 2/3 full. Place in oven and bake until brownies are shiny, crackly and set (with wet crumbs) about 30 minutes (35-40 minutes for 9-inch pan).
Remove from oven to wire rack; cool completely. If desired, sprinkle with confectioners' sugar.