Food Network Magazine - (02)February 2020

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 47

1.Make the filling: Combine the cherries, granulated sugar, lemon juice

and a pinch of salt to a boil in a small saucepan over medium heat; bring

to a boil. Reduce the heat to a simmer; cook, stirring, until the juices are

reduced, about 10 minutes. Mix the cornstarch with the water in a small

bowl, then stir into the pan and cook until thickened, 1 to 2 minutes.

Remove from the heat and stir in both extracts. Spread on a plate to cool.

2.Meanwhile, make the topping: Combine the oats, flour, brown sugar,

almonds and remaining ½ teaspoon salt in a bowl. Work in the butter

with your fingers until the mixture is crumbly. Chill until ready to use.

3. Make the brownies: Preheat the oven to 350 ̊. Line a 9-by-13-inch baking
   pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray.
   Melt the chocolate and butter in a saucepan over medium heat, stirring.
   Remove from the heat; whisk in both sugars. Whisk in the eggs and both
   extracts. Whisk both flours and the salt in a bowl, then whisk into the batter.
   4.Spread the batter in the prepared pan. Top with the cherry filling, then
   the crumb topping. Bake until a toothpick inserted into the center
   comes out mostly clean, 45 to 55 minutes. Let cool slightly in the pan,
   about 20 minutes. Carefully lift out of the pan using the foil overhang
   and transfer the brownies to a rack to cool completely. Cut into pieces.

FOR THE FILLING AND TOPPING

4 cups pitted cherries (fresh or frozen)

¼ cup granulated sugar

1 tablespoon fresh lemon juice

½ teaspoon salt, plus a pinch

2 teaspoons cornstarch

2 teaspoons water

½ teaspoon pure vanilla extract

¼ teaspoon pure almond extract

¾ cup rolled oats

½ cup all-purpose flour

½ cup packed light brown sugar

¼ cup sliced almonds

6 tablespoons cold unsalted butter, cut into small cubes

FOR THE BROWNIES

Cooking spray

12 ounces semisweet chocolate, chopped

1 stick unsalted butter

¾ cup packed light brown sugar

¾ cup granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 cup all-purpose flour

½ cup almond flour

¾ teaspoon salt

CHERRY CRUMBLE BROWNIES

ACTIVE: 45 min l TOTAL: 2½ hr l MAKES: 16 to 24

august

7

4 july

BROWNIE ICE CREAM SANDWICHES
ACTIVE: 40 min l TOTAL: 2 hr 15 min (plus 6 hr freezing) l MAKES: 12

Cooking spray
1¼ cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, melted
¼ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 pints vanilla ice cream, slightly softened
¾ cup red, white and blue nonpareils, for decorating

1.Preheat the oven to 350 ̊. Line a 13-by-18-inch rimmed baking
sheet with foil, leaving a small overhang on all sides. Lightly coat
the foil with cooking spray. Whisk the flour, cocoa powder, baking
powder and salt in a medium bowl.
2.Whisk the melted butter, vegetable oil, granulated sugar and
brown sugar in a large bowl. Whisk in the eggs, one at a time, then
the vanilla. Add the flour mixture and stir with a rubber spatula
until just combined. Spread the batter evenly in the prepared pan,
all the way to the edges.
3.Bake until a toothpick inserted into the center of the brownies
comes out clean with a few crumbs, 15 to 18 minutes. Transfer to a
rack and let cool about 30 minutes in the pan, then freeze until firm,
about 45 minutes.
4.Invert the brownies onto a cutting board and remove the
baking sheet. Peel off the foil and use it to reline the baking sheet.
Trim about ¼ inch from all four sides of the brownies. Cut the
brownies in half crosswise. Lay one half on the prepared pan.
Working quickly, scoop all the ice cream on top of it and spread
evenly with an offset spatula all the way to the edges. Place the
other brownie half on top and press down gently; smooth the sides
with the offset spatula. Wrap the foil around the brownie sandwich
and freeze until hardened, at least 6 hours or overnight.
5.Cut the brownie sandwich in half lengthwise, then crosswise into
sixths. Press the sides of each sandwich into the nonpareils. Freeze
until ready to serve.