Happy Valentine/Presidents’ Day Cherry-Port Brownies

Mama Shoe Chef has no special Valentine, so that means a trip to the kitchen–in heels, of course.  Last month I saw  a recipe in an old magazine for brownies with port-soaked cherries  I made it for a meeting and threw the recipe away.  Later I was asked for the recipe, so today seemed a perfect  day to make my own version of  a decadent chocolate, cherry, port brownie to say Happy Valentine’s Day to Lovers  of Shoe Chefs or Happy President’s Day (in honor of Washinton chopping down the cherry tree) to those of you who have a day off!  I cannot tell a lie–this is a fabulous, decadent dessert!

Here are the shoes I wish I had worn for a special valentine.  Chocolate & heels–gotta love ‘em!

Prep Time:  20 minutes
Total Time:  50 minutes
Difficulty:  Boot
Serves: 12

Brownies for Lovers

Brownies:
1/2 cup chopped tart dried cherries
2 Tablespoons port wine
6 Tablespoons unsalted butter
6 ounces good quality dark chocolate
1/4 cup unsweetened cocoa powder
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Ganache:
1/2 cup port
1/2 cup heavy cream
6 ounces chopped semi sweet chocolate

Directions:

Preheat oven 350 degrees.  Butter an 8×8 or 8″ springform pan.

Marinate chopped cherries in 2 Tablespoons port while preparing the batter.  Heat butter, chocolate and cocoa powder in double boiler until melted then cool slightly.  Whisk together flour, baking powder and salt.  In a mixing bowl, beat sugar, eggs, and vanilla until pale yellow.  Add chocolate mixture and flour mixture.  Stir in marinated cherries.  Pour into prepared pan and bake for 30 minutes.  While baking, prepare ganache topping.

For ganache simmer port until reduced to 2 Tablespoons (about 15 minutes).  Heat cream to simmer.  Add chocolate and reduced port.  Stir until smooth.  Cool for 30 minutes.  Once brownies and ganache are cooled, cover brownies with ganache.  Serve with ice cream. whipped cream or “naked”.  It’s very decadent on its own.