Ingredients:

180g butter
180g chocolate (preferably at least 70% cocoa)
260g sugar
4 eggs
70g cocoa powder
180 grams of flour
¼ tsp. salt
vanilla
Pitted cherries (about two large handfuls)

Preheat the oven to 180 degrees.

I have a 31×22 cm rectangular dish.

We cut the butter into cubes, break the chocolate into pieces and melt in a water bath or in a microwave. The second method is more convenient for me – it’s faster and less crockery is usedwink I put it on for about 2 minutes, and every 30 seconds I stir it with a silicone spatula, so it doesn’t overheat. Set aside.

Sift in flour, cocoa, and salt. Whisk the eggs and sugar and gently pour into this mixture warm chocolate, continuing to whisk. When the mixture is homogeneous, add the flour mixture, vanilla and knead the dough.

Cover the baking dish with parchment paper, greased with butter. Pour out the dough. Place cherries on top, pressing them slightly into the batter.

Bake for 30-40 minutes, until the skewers are moist (this is very important!). It’s best to check the brownies more often so you don’t overcook them. Even 3 minutes may be unnecessary. The skewer comes out of the finished brownie with moist crumbs on it.

Enjoy your appetite!

The post Brownies with Cherries appeared first on Bakes For Breas.

Ingredients:

For the dough:

120g butter
2 eggs
¼ cup sugar
270 grams of flour
1 tsp. baking powder
½ tsp. salt

For the filling:

4 egg yolks
250 ml of milk
50g butter

1 tbsp corn starch
3 tbsp flour (no slice)
500g of soft fatty cottage cheese
120g sugar
vanilla on the tip
zest of a medium orange
¼ tsp. cinnamon

Sift flour into a bowl with salt and baking powder, add sugar. Then chop cold butter into pieces. Then we knead it until it becomes a fat crumb. Add eggs and knead the dough. Place in fridge for at least 1 hour.

During this time, you can prepare the filling. Let’s make the custard. Bring the milk to a boil. Whisk 2 yolks and 60 grams of sugar until fluffy, add starch and flour. Mix thoroughly to avoid lumps. We pour in a thin stream of hot milk and stir quickly with a whisk. We put on medium heat, bring to a boil, stirring constantly. When it comes to a boil, a little bit lower the heat and bring the cream to the desired consistency. Immediately add butter and mix until homogeneous. Leave it to cool (it is better to cover the custard with cling film or a lid, so that it does not get too hot).

While the cream cools, rub the cottage cheese through a sieve. Add sugar (remaining 60 g), zest, vanilla and cinnamon and beat thoroughly. Add cooled cream and whisk again.

Take the dough out of the fridge and divide it into two parts. Roll out one part and put it in a round dish (I have a 28 cm diameter). Put the filling on top, flatten it. Roll out the second part of the dough, cut it into 11-12 strips and cover the pie at random.

Bake in a preheated 180 degrees oven for 50-60 minutes.

We cool to room temperature, and then a couple of hours in the refrigerator.

Bon appetit!

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