Long live chocolate! And if it comes accompanied by amarene sciroppate and inside a brownie, even more so. Amarene sciroppate, in case you didn’t know, are sour cherries in syrup that are used in Italy to make a ton of desserts. The ones made by Fabbri, as I already told you in the panna cotta post, are the most popular. Before you say it, I’ll say it myself: I know that brownies have as much to do with Italy as a spring roll or a marmitako, but here the difference isn’t made by the brownie, but by its star ingredient, which yes, is just as Italian or more than Raffaella Carrà (I’m going to check the wiki for a moment, just in case Carrà is actually Finnish… From Bologna, perfect).
Although the Fabbri website is full of fantastic recipes, this brownie recipe came from elsewhere (Grazie Sunflower8! It turned out great). If you don’t know where to buy amarene sciroppate, it will turn out just as delicious with cherries in syrup.
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The card
- 200 g dark melting chocolate
- 200 g butter
- 3 eggs
- 250 g sugar (125 g white sugar and 125 g brown cane sugar)
- 125 g flour
- 100 g amarene
- 100 g walnuts
- A pinch of salt
- Preheat the oven to 180°C.
- Line a baking tray with parchment paper.
- Melt the butter and chocolate in the microwave or in a double boiler.
- Whisk the eggs and sugar until they are nice and frothy.
- Add the melted butter and chocolate to the eggs.
- Add the flour.
- Finally, incorporate the salt, walnuts, and the amarene, which we will have previously drained from their syrup.
- Pour the batter into the lined tray and bake for 20 to 25 minutes.
