Cherry Cordial Brownies

• 10 Tablespoons Unsalted Butter, Cut Into 1-inch Pieces
• 1-1/4 cup Raw Cane Sugar
• 3/4 cups Natural Unsweetened Cocoa Powder
• 2 teaspoons Organic Cherry Concentrate
• 1 teaspoon Pure Vanilla Extract
• 1/4 teaspoons Celtic Sea Salt
• 2 whole Eggs
• 1/3 cups Plus 1 Tablespoon Of Flour, Unbromated And Unbleached
• 1/2 cups Chopped Pecans
• 1/2 cups Dried Cherries

1. 1. Preheat oven to 325 degrees F. Line an 8x8 baking pan with foil but make sure to leave some foil overhanging the edges (you'll use this to remove the brownies from the pan later). Coat foil with a little butter or cooking spray. Set aside.
2. 2. Make your Beurre Noisette (Browned Butter) by melting butter in medium saucepan over medium heat for about 5 minutes. Whisk frequently until butter stops foaming, turns to an amber color and smells very (almost nutty) aromatic.
3. 3. Remove butter from heat, whisk in the sugar, cocoa, cherry concentrate, vanilla, and salt. Let cool for 5 minutes.
4. 4. Whisk in the eggs one at a time, beating them in vigorously until the mixture is thick and turns shiny. Add in flour just enough stirring to combine and no longer see the white (don't over mix!) Stir in nuts and cherries. Pour into foil lined pan and spread evenly.
5. 5. Bake brownies 25-35 minutes, until the toothpick comes out almost clean (there will be some fudge-like chocolate on the toothpick so it will not be like checking a cake for doneness). Remove from the oven and allow to cool in the pan. When fully cooled, lift foil and brownies out of the pan and onto a cutting surface. Cut into any size squares you desire and serve.
6. This is my variation of the awesome "Best Brownie" from Bon Appetit!

unsalted butter, sugar, cocoa, concentrate, vanilla, ubc, eggs, flour, pecans, dried cherries

Taken from tastykitchen.com/recipes/desserts/cherry-cordial-brownies/ (may not work)