All I can say is thank you San Diego! The preliminary numbers suggest that "America's Finest City" is one of the top contenders for most revenue made this past Saturday at the Annual Food Bloggers Bake Sale. As of Monday, we were only a couple hundred dollars behind Atlanta, the largest money maker last year. Marie Tran-McCaslin of Meandering Eats, is our fearless leader and should be very proud of herself.
Money raised goes directly to Share Our Strength. No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day.
Here is the recipe, as promised, for the tasty treats I provided for the sale. The base brownie recipe is from Alton Brown of Food Network. I changed it up by baking the mix in mini muffin tins and adding chopped dried cherries. The rich brownie batter in contrast with the sweet and sour cherries is crazy good - if you like chocolate covered cherries, these are your brownies!
24 - 36 bites
- Soft butter or cooking spray for greasing pan
- flour for dusting pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 1 1/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- 1 cup dried cherries, chopped
- powdered sugar for garnish
- Preheat the oven to 300 degrees F. Butter 2 - 12 cup mini muffin tins.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into muffin tins (1 tablespoon per cup) and bake for 30 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
- When it's done, remove to a rack to cool. Brownie bites should pop out of pans easily. Dust with powdered sugar.