½ Cup chopped toasted Walnuts
1/2 Cup dried tart cherries
1/2 Cup (1 stick) unsalted butter, cut into 1/2″ pieces PLUS extra for greasing the pan or skillets if using
3 large eggs
3/4 C granulated white sugar
1/4 Tsp. salt
3/4 Cup all-purpose flour
Vanilla Ice Cream (for serving, optional)
Powdered Sugar (for serving, optional)
6. Bake for 35 to 40 minutes if using the one pan (20-25 minutes if using the miniature skillets), until the brownie is set and the center is soft when gently pressed.
8. If using the one pan, cut the brownies into sixteen pieces (four cuts diagonally and four cuts horizontally).
9. If you like, top the brownies with sifted powdered sugar and serve with a scoop of vanilla ice cream. (The brownies can be served warm in the skillet, room temperature or cold…your choice.)
NOTE: Who doesn’t love a great brownie? I personally like “stuff” in my brownie…you know, nuts, fruit, chocolate chunks, etc. Some people just want the brownie. As always, use more or less of your favorite add ins. Chunks of dark chocolate or white chocolate would be good in lieu of the walnuts and any kind of dried fruit works. (Apricots, figs, dates, raisins)
Perfect little squares of fudgy goodness are a classic look. If you want to up your game a little (or dazzle your guests at a BBQ), cooking the brownies in individual cast iron skillets is fabulous. They cook faster, will get a firm bottom and look adorable! You can even make this outdoors on the grill (a summer favorite). Ice cream, whipped cream and fresh berries all make great toppings. Here’s another opportunity to use the confectioner’s sugar canister/shaker that I love for all my baking….powdered sugar everywhere! You can grab the dispenser duster container at amazon. For those cute little skillets here’s link to where you can pick those up: Mini Skillets