Cerise Chocolat Petit Gateau (Cherry Chocolate Brownies)

Grey Hare Inn

1994 Carroll Road   P.O. Box 1535 , Traverse City, MI 49685 Stati Uniti d'America


  • 1 1/4 cup Dried Michigan Cherries Chopped Coarsely
  • 10 oz Butter 2 1/2 sticks, cut small pieces
  • 1 cup Sugar, granulated
  • 1/2 cup Cocoa powder unsweetened
  • 1 teaspoon salt
  • 1 cup Coconut shredded unsweetened
  • 3/4 cup Light Brown Sugar
  • 2 1/4 cup All purpose flour (2cups plus 7 1/2 tsp)
  • 1 large egg
  • 2 tablespoons cherry flavored liquor, Melange or Kirsch
  • 1/2 cup Chocolate chips semisweet


  1. Preheat oven to 325 degrees and line a 9 inch square baking pan with parchment paper so it overhangs on two sides. Bring cherries, 2 tbs butter, 1/4cup granulated sugar and 2/3 cup water to a simmer in a small saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid is absorbed, about 10 minutes. Remove from heat, stir in 1/4 cup more sugar, cool and stir until dissolved.
  2. Stir together cocoa, salt, brown sugar, coconut, and 2 cups flour in a food processor. Blend in remaining 2 1/4 sticks butter pulsing until mixture resembles coarse meal. Lightly press 1/2 mixture (about 3 cups)into lined pan. Bake until just set, about 20 minutes.
  3. Beat egg, remaining 1/2 cup granulated sugar, and the cherry liquor (Melange is a cherry port wine)in bowl of electric mixer with whisk attachment until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 tsp flour, stir in chocolate. Spread over crust, top with remaining crumb mixture.
  4. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Let cool completely. Run a knife around sides and lift out of pan. Cut into 9 bars for a dessert size portion or smaller 1 - 1 1/2 inch size for a candy size treat as these are very rich. If desired garnish with whipped cream and a sprig of mint
About this recipe:

Cerise Chocolat Petit Gateau (Cherry Chocolate Brownies)