Ingredients Jump to Instructions ↓

  1. 3/4 cup butter

  2. 3 oz. bittersweet chocolate, chopped

  3. 2 cups granulated sugar

  4. 1/2 tsp. peppermint extract or almond flavoring

  5. 3 eggs

  6. 1 cup all-purpose flour

  7. 1/4 cup unsweetened cocoa powder

  8. 1/2 tsp. baking powder

  9. 1/4 tsp. salt

  10. 1/2 cup red and/or green candied cherries, coarsely chopped

  11. 1 cup lightly salted pistachio nuts, chopped Powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 F. Line a 13x9x2-inch baking pan with foil, grease and flour foil; set aside. In a heavy medium saucepan combine butter and chocolate. Stir over low heat until melted. Remove from heat. Stir in granulated sugar and extract. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. In a small bowl combine flour and cocoa powder; remove and set aside 1 tablespoon of the mixture. Stir baking powder and salt into remaining flour mixture; stir into butter mixture. In the small bowl combine reserved flour mixture and candied cherries, stirring to coat and separate cherries. Stir into chocolate mixture along with nuts. Spread batter evenly into prepared pan. Bake for 40 minutes. Transfer pan to a wire rack; cool completely. When cool, use foil to lift brownies out of the pan. Invert and peel off foil; invert again. Cut into bars. Sprinkle with powdered sugar.


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