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Want a little cuddle? Then Brownies with Cacao Powder and Liqueu Cherries and Barley are right for you! The recipe for these little squares of happiness is really simple and fast. The basic recipe for this dessert is really simple, dark chocolate, eggs, flour, butter and sugar. From here the variations can be infinite, with dried or fresh fruit, with caramel or covered with chocolate ganache, with or without nuts, the only limit is what (not) we have in the pantry.
There is also a clear version, the Blondie which uses white chocolate instead of dark chocolate. Today’s are a bit different, they are prepared with bitter cocoa instead of dark chocolate, soluble barley and a heart of liqueur cherry!! The use of barley was a makeshift since cocoa was not enough. The result was a real surprise! Barley caramelized together with brown sugar creating a delicious crust, giving at Brownies with Cacao Powder slight hint of coffee. It was truly a delightfully unexpected result and so here is the recipe!
The Brownies Recipe
This cocoa brownies recipe is a variation of the classic Chocolate Brownies. The use of cocoa makes them a little lighter but certainly no less greedy. But where did the Brownies come from? They are also known as Manchester brownies. This sweet was born in America and takes its name from its dark brown color. It’s a cake that is cooked in a square or rectangular pan and then once ready it is cut into squares. The most classic way to serve them is still hot accompanied by a scoop of ice cream if enjoyed as a dessert. But they can be served with a cup of milk or with coffee.
One of the first recipes found belongs to Mrs. Bertha Palmer, wife of the owner of the Palmer House Hotel in Chicago. Like many other famous desserts, it was commissioned from a pastry chef, with the request that it be a small and comfortable dessert to eat during a picnic. In 1893 a dessert was created with walnuts and with an apricot coating, andcalled Palmer House Brownie. Specifically for the attendants of the World’s Columbian Exposition.
Subsequently the name brownie appeared in various newspapers such as the “Boston Cooking-School Cook Book” by Fannie Farmer (1896). But only in 1907, the dessert we love took on its current appearance with the name of Bangor Brownie, from the homonymous city in Maine. The addition of egg and additional dark chocolate turns it into one of the most loved desserts in the world. And now go to prepare the Brownies with Cacao Powder!
Brownies with Cacao Powder and Liqueur Cherries
- 100 g Pastry Flour
- 130 g Butter
- 100 g Caster Sugar
- 1 pinch Salt
- 1 Lemon Peel
- 2 Eggs
- 30 g Unsweetened Cocoa Powder
- 30 g Soluble Barley
- 9 Cherries Under Spirit
- Drain and rattle the cherries. Preheat the oven to 180 °C.
- Melt a a Bain-marie the butter with the cocoa, barley and sugar. Once you melt the butter and most of the sugar, let it cool. Then add the eggs one by one, once well mixed, Add the pinch of salt, then sift the flour and add it.
- Line the pan with parchment paper and pour the dough. Place a cherry in the center of what will be squares. Bake for 20 – 25 minutes at 180 ° C.