I have to admit that unlike most of the people, I prefer sour cherries rather than sweet ones. It all had to do with my parents’ garden and few big sour cherry trees, growing there proudly for many years. Actually, they have been in the garden since I can remember, and at first I liked to climb on them and eat chocolate bar in their crowns, and just later I started to appreciate their tiny gorgeous fruits.
Nowadays, I go to visit my parents’ house each time when the sour cherries are in season, and I pick them with joy in large amount. There is one problem with them, though. They taste great just when totally ripe, so when picked, they can be eaten fresh only for three-four days tops. And after that one great day of picking, there comes much duller job of the sour cherries pitting and putting in the freezer, where they will wait for numerous desserts during the fall or winter months. That is really time consuming work – especially if you have full bucket of sour cherries in front of you – but it pays off, because it is quite easier to do it when the cherries are fresh than when you pull it from a freezer months later, all wrinkly and squishy.
Anyway, as it is with all other dishes, these brownies taste best when made from the fresh fruits, but I almost exclusively make some sour cherry brownies during the colder months with the frozen cherries. They taste so nice and refreshing, that while you eat one piece after another, you can recollect those nice, sunny moment in June, when you put the first not-so- ripe cherry in your mouth. Combining it with the carob you’ll just add a special Mediterranean touch to this sour cherry carob brownies recipe. So, if you are a brownie fan, you’ll simply have to try this sour cherry delicacy. The sour flavor of cherries pairs perfectly with the nutty sweet taste of carob, and I hope it will soon become one of your favorite desserts.
Carob Sour Cherry Brownies Recipe
- 1 cup sugar
- 1 cup flour
- 1 cup milk
- ½ cup sunflower oil
- 100 grams / 3.5 ounces carob powder
- 100 grams / 3.5 ounces raisins
- 400 grams / 14 ounces sour cherries
- 2 large eggs
- 2 tablespoons cinnamon
- 2 tablespoons baking powder
- pinch of salt
- 100 grams / 3.5 ounces dark chocolate
- 1 tablespoon water
- 4 tablespoons sunflower oil
- few mixing bowls
- parchment paper
- brownie pan
- Pit the fresh sour cherries, or thaw the frozen cherries few hours before the pie preparation. Put the cherries into the colander, and the colander into one smaller bowl to collect excessive sour cherry juice. Don’t throw the juice out – soak the raisins in it.
- Preheat the oven to 180°C / 350°F.
- Separate the egg whites into one bigger mixing bowl and beat them well. Set them aside. Put egg yolks into another mixing bowl and whip them together with sugar. Using spatula add milk, oil, flour, cinnamon, carob, salt, and baking powder into the egg yolks sugar mixture.
- Transfer sour cherries from colander into a clean bowl, take raisins and drain them in colander (drink the excessive juice – it taste perfect and refreshing ;)), add them in mixture as well. At the end carefully add egg whites.
- Take the 9x13 inch / 23x34 cm baking pan (little bit bigger dish will be OK as well), line it with parchment paper and pour the mixture in. Take the sour cherries and arrange them equally on top of the batter.
- Bake for 20 to 25 minutes or until a toothpick inserted into the batter comes out clean. Let them cool completely.
- Put one tablespoon of water into small cooking pan, let it boil, add the chocolate in and melt it. Take it down from a heat and add sunflower oil. Drizzle cherry brownies with it. Wait additional 15 minutes for the drizzle to cool.
- Cut carob brownies and serve with your favorite cup of coffee or a spoonful of vegan vanilla ice cream, if the weather outside is hot enough.