1 1/4 cup Dried Michigan Cherries Chopped Coarsely
10 oz Butter 2 1/2 sticks, cut small pieces
1 cup Sugar, granulated
1/2 cup Cocoa powder unsweetened
1 teaspoon salt
1 cup Coconut shredded unsweetened
3/4 cup Light Brown Sugar
2 1/4 cup All purpose flour (2cups plus 7 1/2 tsp)
1 large egg
2 tablespoons cherry flavored liquor, Melange or Kirsch
1/2 cup Chocolate chips semisweet
Preheat oven to 325 degrees and line a 9 inch square baking pan with parchment paper so it overhangs on two sides. Bring cherries, 2 tbs butter, 1/4cup granulated sugar and 2/3 cup water to a simmer in a small saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid is absorbed, about 10 minutes. Remove from heat, stir in 1/4 cup more sugar, cool and stir until dissolved.
Stir together cocoa, salt, brown sugar, coconut, and 2 cups flour in a food processor. Blend in remaining 2 1/4 sticks butter pulsing until mixture resembles coarse meal. Lightly press 1/2 mixture (about 3 cups)into lined pan. Bake until just set, about 20 minutes.
Beat egg, remaining 1/2 cup granulated sugar, and the cherry liquor (Melange is a cherry port wine)in bowl of electric mixer with whisk attachment until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 tsp flour, stir in chocolate. Spread over crust, top with remaining crumb mixture.
Bake until a toothpick inserted in center comes out clean, about 50 minutes. Let cool completely. Run a knife around sides and lift out of pan. Cut into 9 bars for a dessert size portion or smaller 1 - 1 1/2 inch size for a candy size treat as these are very rich. If desired garnish with whipped cream and a sprig of mint
About this recipe:
Cerise Chocolat Petit Gateau (Cherry Chocolate Brownies)