Seasonal Brownies with Amarena Cherries

This is the first time I post brownies on my blog. I loooove brownies, so yesterday I decided to bake some after school. I used one of my mom's old recipes, but gave it a little twist here and there. We have a jar with Amarena cherries, these are little Italian cherries in syrup. They taste a little like the cherry candy but of course are much better. I scattered some cherries over the dough before baking, and when the brownies had cooled I sprinkled some cinnamon on top. This really gives them a seasonal taste that I like very much.

Makes 12 brownies

150 g dark chocolate (70%), 150 g unsalted butter, 3 eggs, 100 g all purpose flour, 1 tsp baking powder, 4 tbs cocoa, 175 g sugar, 20 amarena cherries, cinnamon

Extra: brownie baking pan (about 20 x 20 cm/ 8 x 8 inch), greased and lined with parchment paper

1. Preheat the oven to 175 C (350 F). Break the chocolate into pieces, and cut the butter. Put the chocolate and butter in a bowl that can be heated (or use a Bain-Marie pan, like we did). Put the bowl on a pan with boiling water in it, make sure the water doesn't touch the bowl. Melt the chocolate slowly at a low temperature, stir from time to time. As soon as the chocolate and butter have melted, remove the bowl from the pan with water. 

2. Whisk the eggs until fluffy and pale yellow. While whisking add the flour, baking powder, cocoa an sugar. 

3. Fold the melted chocolate into the egg mixture.

4. Pour the batter into the prepared pan and top with the amarena cherries. 

5. Bake the brownie about 20 minutes on the center rack of the oven. Important: You don't want to overcook the brownie, so don't bake it too long (when you stick a skewer inside the brownie it must not come out completely clean, but not dirty either). 

6. Let cool completely then remove from the pan. Cut the brownie into 12 pieces and dust lightly with cinnamon (the best way to do this is with a little tea sieve). You can keep the brownies in an airtight container for up to 4 days!