Chocolate Brownie with Cherry Liqueur and Nuts – rich, moist, not overly sweet, with a hint of alcohol. I make it whenever I have cherries preserved in cherry liqueur and a bit of chocolate to use. It’s not a fussy dessert, but the result looks great, and the trays empty quickly at any gathering with friends or during a free afternoon.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 25-30 minutes
Servings: 10-12
Difficulty: easy
Recipe type: homemade cake, perfect for coffee or guests
Ingredients
For the batter:
- 200 g milk or dark chocolate (depending on what you have or prefer)
- 200 g butter
- 3 eggs
- 150 g sugar
- 3 tablespoons cocoa powder
- 150 g flour
- 2 tablespoons cherry liqueur
- 100 g nuts (chopped and toasted for a more intense flavor, if desired)
- Cherries from the liqueur (for topping, optional)
- 1 packet baking powder (or a pinch between two fingers)
For the glaze:
- 100 g dark chocolate
- 1 tablespoon oil
Preparation method
1. First, prepare the baking pan: 20x30 cm, lined with parchment paper if available. Preheat the oven to 180°C so it's ready when I finish mixing the ingredients.
2. Break the chocolate into pieces and place it in a saucepan along with the butter. Melt everything over low heat, stirring continuously. I don’t take my time, as chocolate can burn quickly, and I don’t want to risk the texture. Once completely melted and glossy, I remove it from the heat, add a pinch of salt, and let it cool.
3. In a large bowl, whisk the eggs with the sugar and cherry liqueur. I use a whisk or mixer; it doesn’t matter much, as long as the sugar dissolves well.
4. When the chocolate mixture is no longer hot, I pour it over the beaten eggs and gently mix everything together to avoid overmixing.
5. I combine the flour, baking powder, and cocoa powder. I fold them into the mixture with a spatula. I don’t beat too hard; it doesn’t need to rise much, as the batter should remain dense and moist.
6. I add the toasted and chopped nuts, incorporating them carefully. Finally, I pour the batter into the pan, leveling it without forcing it too much.
7. Optionally, I place cherries from the liqueur or compote on top. If I have more cherries, sometimes I add some to the batter, but usually just on top.
8. I place the pan in the preheated oven. I bake for about 25 minutes, sometimes up to 30, depending on the oven. I know it’s done when the edges are slightly firm, and the center feels a bit moist to the touch. The brownie shouldn’t be overbaked.
9. While the cake is still warm, I quickly prepare the glaze: I melt 100 g of dark chocolate with a tablespoon of oil, either in a double boiler or over very low heat. I stir until it becomes fluid and glossy. I pour the glaze over the warm cake, spreading it as evenly as I can with a spatula or the back of a spoon.
10. I let the cake cool, first at room temperature, then if I’m in a hurry, I pop it in the fridge for a bit to set the glaze.
Why I make the recipe often
The ingredients are simple, and I usually have most of them at home. It doesn’t require complicated techniques and can be adapted based on what I have on hand. It doesn’t dry out quickly, remaining moist and flavorful even a few days after cutting. The cherries and cherry liqueur add a subtle flavor, making it not a boring dessert.
Tips and Variations
Tips
- I use milk chocolate for a milder flavor. If I want a more intense cocoa taste, I use dark chocolate and sometimes add an extra tablespoon of cocoa powder.
- If the cherry liqueur is very strong, I reduce the amount to just one tablespoon or add more cherries for flavor.
- Toasted nuts provide a richer taste, but raw ones work too.
- For the glaze, the chocolate should be melted very slowly to avoid seizing.
Substitutions
- The cherry liqueur can be omitted or replaced with a similar fruit liqueur.
- If I don’t have cherries, I just add nuts to the batter.
- The sugar can be adjusted if I use sweeter chocolate or want the brownie to be less sweet.
Variations
- I add a few chocolate chunks to the batter for texture.
- For a more tangy flavor, I add more cherries and reduce the sugar.
- I play with the proportions of nuts and cherries based on what I have available.
Serving Ideas
- It pairs well with coffee or a small glass of cherry liqueur.
- I cut it into smaller squares for party platters.
- It also goes well with a bit of whipped cream if I want to make it more festive.
Frequently Asked Questions
1. Can I use only dark chocolate?
Yes, it works well with just dark chocolate. The flavor will be more intense, and the cake will be less sweet. You can adjust the sugar if desired.
2. Is it necessary to add cherry liqueur?
No, it can be made without it. If you want just the cherry flavor, you can use only the fruit, from compote or frozen cherries.
3. How do I know when the brownie is baked but not dry?
The simplest test is to gently touch the center: it should be slightly springy, not completely firm. The edges should be baked, but the center should feel a bit moist.
4. Can I make the recipe without nuts?
Yes, but the texture will be simpler. You can replace them with hazelnuts or omit them entirely.
5. How long does the glaze last if not eaten immediately?
The glaze holds up well for a few days if the cake is stored in a cool place. It sets but doesn’t dry out.
Nutritional Values
Estimate for one slice (out of 12, approximately 70 g/slice):
- Calories: 320-350 kcal
- Protein: 4-5 g
- Carbohydrates: 30-35 g
- Fat: 19-21 g
Values are approximate and depend on the type of chocolate and the amount of cherries used. Sugar and butter significantly contribute to the caloric intake. It’s a dense cake with a high fat and sugar content.
Storage and Reheating
The brownie with cherry liqueur and nuts should be stored covered, in a cool place, for up to 4-5 days. The texture remains moist even after 2-3 days. There’s no need to reheat it; it’s better at room temperature or slightly chilled for the glaze to stay firm. If you want to keep it longer, you can freeze the pieces, but the glaze may change texture after thawing.
If it’s too warm in the kitchen, I keep the cake in the fridge; otherwise, it can stay on the kitchen counter, covered with foil.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 25-30 minutes
Servings: 10-12
Difficulty: easy
Recipe type: homemade cake, perfect for coffee or guests
Ingredients
For the batter:
- 200 g milk or dark chocolate (depending on what you have or prefer)
- 200 g butter
- 3 eggs
- 150 g sugar
- 3 tablespoons cocoa powder
- 150 g flour
- 2 tablespoons cherry liqueur
- 100 g nuts (chopped and toasted for a more intense flavor, if desired)
- Cherries from the liqueur (for topping, optional)
- 1 packet baking powder (or a pinch between two fingers)
For the glaze:
- 100 g dark chocolate
- 1 tablespoon oil
Preparation method
1. First, prepare the baking pan: 20x30 cm, lined with parchment paper if available. Preheat the oven to 180°C so it's ready when I finish mixing the ingredients.
2. Break the chocolate into pieces and place it in a saucepan along with the butter. Melt everything over low heat, stirring continuously. I don’t take my time, as chocolate can burn quickly, and I don’t want to risk the texture. Once completely melted and glossy, I remove it from the heat, add a pinch of salt, and let it cool.
3. In a large bowl, whisk the eggs with the sugar and cherry liqueur. I use a whisk or mixer; it doesn’t matter much, as long as the sugar dissolves well.
4. When the chocolate mixture is no longer hot, I pour it over the beaten eggs and gently mix everything together to avoid overmixing.
5. I combine the flour, baking powder, and cocoa powder. I fold them into the mixture with a spatula. I don’t beat too hard; it doesn’t need to rise much, as the batter should remain dense and moist.
6. I add the toasted and chopped nuts, incorporating them carefully. Finally, I pour the batter into the pan, leveling it without forcing it too much.
7. Optionally, I place cherries from the liqueur or compote on top. If I have more cherries, sometimes I add some to the batter, but usually just on top.
8. I place the pan in the preheated oven. I bake for about 25 minutes, sometimes up to 30, depending on the oven. I know it’s done when the edges are slightly firm, and the center feels a bit moist to the touch. The brownie shouldn’t be overbaked.
9. While the cake is still warm, I quickly prepare the glaze: I melt 100 g of dark chocolate with a tablespoon of oil, either in a double boiler or over very low heat. I stir until it becomes fluid and glossy. I pour the glaze over the warm cake, spreading it as evenly as I can with a spatula or the back of a spoon.
10. I let the cake cool, first at room temperature, then if I’m in a hurry, I pop it in the fridge for a bit to set the glaze.
Why I make the recipe often
The ingredients are simple, and I usually have most of them at home. It doesn’t require complicated techniques and can be adapted based on what I have on hand. It doesn’t dry out quickly, remaining moist and flavorful even a few days after cutting. The cherries and cherry liqueur add a subtle flavor, making it not a boring dessert.
Tips and Variations
Tips
- I use milk chocolate for a milder flavor. If I want a more intense cocoa taste, I use dark chocolate and sometimes add an extra tablespoon of cocoa powder.
- If the cherry liqueur is very strong, I reduce the amount to just one tablespoon or add more cherries for flavor.
- Toasted nuts provide a richer taste, but raw ones work too.
- For the glaze, the chocolate should be melted very slowly to avoid seizing.
Substitutions
- The cherry liqueur can be omitted or replaced with a similar fruit liqueur.
- If I don’t have cherries, I just add nuts to the batter.
- The sugar can be adjusted if I use sweeter chocolate or want the brownie to be less sweet.
Variations
- I add a few chocolate chunks to the batter for texture.
- For a more tangy flavor, I add more cherries and reduce the sugar.
- I play with the proportions of nuts and cherries based on what I have available.
Serving Ideas
- It pairs well with coffee or a small glass of cherry liqueur.
- I cut it into smaller squares for party platters.
- It also goes well with a bit of whipped cream if I want to make it more festive.
Frequently Asked Questions
1. Can I use only dark chocolate?
Yes, it works well with just dark chocolate. The flavor will be more intense, and the cake will be less sweet. You can adjust the sugar if desired.
2. Is it necessary to add cherry liqueur?
No, it can be made without it. If you want just the cherry flavor, you can use only the fruit, from compote or frozen cherries.
3. How do I know when the brownie is baked but not dry?
The simplest test is to gently touch the center: it should be slightly springy, not completely firm. The edges should be baked, but the center should feel a bit moist.
4. Can I make the recipe without nuts?
Yes, but the texture will be simpler. You can replace them with hazelnuts or omit them entirely.
5. How long does the glaze last if not eaten immediately?
The glaze holds up well for a few days if the cake is stored in a cool place. It sets but doesn’t dry out.
Nutritional Values
Estimate for one slice (out of 12, approximately 70 g/slice):
- Calories: 320-350 kcal
- Protein: 4-5 g
- Carbohydrates: 30-35 g
- Fat: 19-21 g
Values are approximate and depend on the type of chocolate and the amount of cherries used. Sugar and butter significantly contribute to the caloric intake. It’s a dense cake with a high fat and sugar content.
Storage and Reheating
The brownie with cherry liqueur and nuts should be stored covered, in a cool place, for up to 4-5 days. The texture remains moist even after 2-3 days. There’s no need to reheat it; it’s better at room temperature or slightly chilled for the glaze to stay firm. If you want to keep it longer, you can freeze the pieces, but the glaze may change texture after thawing.
If it’s too warm in the kitchen, I keep the cake in the fridge; otherwise, it can stay on the kitchen counter, covered with foil.