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April 2007

Recipe of the Month

Cerise Chocolat Petit Gateau (Cherry Chocolate Brownies)
Grey Hare Inn, Traverse City, MI

"We use these as a turndown treat at the Grey Hare Inn. I adapted the recipe from one that was originally in Martha Stewart Living."  --
Cindy Ruzak


Total preparation time: 1 1/2 hours
Serves: 10


Ingredients

1 1/4 cup dried Michigan cherries, chopped coarsely
10 ounce butter (2 1/2 sticks), cut into small pieces
1 cup sugar, granulated
1/2 cup cocoa powder, unsweetened
1 teaspoon salt
3/4 cup light brown sugar
1 cup coconut, shredded, unsweetened
2 1/4 cup all-purpose flour (2 cups plus 7 1/2 teaspoons)
1 large egg
2 tablespoon cherry flavored liquor, Mélange or Kirsch
1/2 cup semisweet chocolate chips

Steps
Preheat oven to 325 degrees, and line a 9-inch-square baking pan with parchment paper so it overhangs on two sides. In a small saucepan over medium heat, bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar and 2/3 cup water to a simmer. 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.

In a food processor, stir together cocoa, salt, brown sugar, coconut, and 2 cups flour. 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.

Beat egg, remaining 1/2 cup granulated sugar, and the cherry liquor (Mélange 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 chips. Spread over crust, and top with remaining crumb mixture.

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- to 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.


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