14 thoughts on “BCM P & Q: Chocolate Cherry Brownies”
What would be a good non alcohol substitution for the fruity red wine/ruby port?
I used cranberry juice. You couldn’t detect it in the brownie at all.
I have some POM Wonderful Pomegranate juice (it was on sale) that I’ll be using.
I just used water and it worked fine. I also heated them in the microwave and the recipe turned out fine. My only recommendation is to bake them on the longer side. I did 27 minutes and they were super gooey and difficult to get out of the pan.
I haven’t made them yet, but was thinking of using coffee as the liquid since it’s such a small amount
I used water and a little blueberry syrup. Mine are definitely not cooked after 29 minutes (in a 9″ pan as well…). Hmmm…
Mine took a little over 40 minutes to bake (8″ pan). They set up nicely and sliced easily with a hot knife after chilling in the fridge.
Yup I left mine in for about 35 mins but they are still super gooey. I didn’t put them in fridge before I cut them. Really hard to cut. Left them until tomorrow when I will serve them.
Mine took around 40 min as well in a 8″ pan. They’re cooling now.
Mine took 15 minutes longer than the stated cooking time – totally gooey in the centre before that.
I did about 30 minutes and they were not completely set when I pulled them. Now that they’re cool they are very fudgy. I think if I had let them bake a little longer they would probably be cakier.
Mine were very gooey too, but I loved it that way. Should have chilled them for an easier cut. Oh well.
I used kirsch instead of red wine. Baked mine for 35 minutes, left it to cool overnight, and sliced the next day. The brownies are very moist, fudgy and so chocolaty, they were really yummy! And I’ve added a teaspoon of vanilla extract to the batter.
Tuesdays with Dorie 
What would be a good non alcohol substitution for the fruity red wine/ruby port?
I used cranberry juice. You couldn’t detect it in the brownie at all.
I have some POM Wonderful Pomegranate juice (it was on sale) that I’ll be using.
I just used water and it worked fine. I also heated them in the microwave and the recipe turned out fine. My only recommendation is to bake them on the longer side. I did 27 minutes and they were super gooey and difficult to get out of the pan.
I haven’t made them yet, but was thinking of using coffee as the liquid since it’s such a small amount
I used water and a little blueberry syrup. Mine are definitely not cooked after 29 minutes (in a 9″ pan as well…). Hmmm…
Mine took a little over 40 minutes to bake (8″ pan). They set up nicely and sliced easily with a hot knife after chilling in the fridge.
Yup I left mine in for about 35 mins but they are still super gooey. I didn’t put them in fridge before I cut them. Really hard to cut. Left them until tomorrow when I will serve them.
Mine took around 40 min as well in a 8″ pan. They’re cooling now.
Mine took 15 minutes longer than the stated cooking time – totally gooey in the centre before that.
I did about 30 minutes and they were not completely set when I pulled them. Now that they’re cool they are very fudgy. I think if I had let them bake a little longer they would probably be cakier.
Mine were very gooey too, but I loved it that way. Should have chilled them for an easier cut. Oh well.
I used kirsch instead of red wine. Baked mine for 35 minutes, left it to cool overnight, and sliced the next day. The brownies are very moist, fudgy and so chocolaty, they were really yummy! And I’ve added a teaspoon of vanilla extract to the batter.
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