Brownie with cherries and cottage cheese

Brownie with cherries and cottage cheese

Category: Confectionery

Ingredients
Ingredients for the dough:
Butter	120 g
Chocolate bar (preferably black)	100 g
Eggs (large)	2 pcs
Sugar	50 g
Flour	150 g
Soda	1 tsp (under the knife)
Salt	pinch
Ingredients for the filling:
Pitted cherries (can be frozen)	300 - 400 g
Pureed cottage cheese	300 - 400 g
Eggs	2 pcs
Sugar	100 g

Cooking method

• In order to make brownie dough, you need:

• Put frozen cherries in a colander and leave for a while to defrost and glass excess liquid. If a cherry with a stone, remove the stone.

• Break a bar of chocolate (it is best to take dark chocolate without additives) break into pieces, cut the butter into cubes and melt everything together to a liquid state in a water bath or in the microwave

• Stir until smooth and cool slightly

• Beat eggs with sugar until foamy and increase in volume.

• Combine the chocolate mass with the egg mass and mix well.

• Add sifted wheat flour with baking soda and salt.

• Stir gently so that no lumps remain in the dough.
• In order to prepare the curd filling, you need:

• If the cottage cheese is grains, then it is better to rub it through a sieve or punch with a blender. I had homemade cottage cheese. It was homogeneous and I did not wipe it.

• Beat eggs with sugar as well.

• Now combine the cottage cheese and beaten eggs, stirring. You can use a blender to make a creamy paste.
• Now you need to collect the brownies.
• A baking dish is best taken detachable. We line the bottom with a parchment sheet, the sides can be greased with butter.

• Put 1/3 of the dough into the mold and carefully align. I usually put a little more of the dough on the bottom. Then evenly distribute 1/2 part of the curd cream on the chocolate dough.

• Put half the cherry on the curd cream.

• Repeat the layers - the second 1/3 of the dough, the remaining curd cream and cherries.
• The final layer will be the last 1/3 of the chocolate dough. This layer may turn out to be slightly streaked with curd, but this will not affect the taste in any way.
• Chocolate dough quickly hardens and thickens, so you need to collect quickly. But even if it thickens a little, then I usually smear it not with a continuous layer, but with scraps, as it happens.
• Smear well with a spatula or a wide knife. If the chocolate layer does not smear anywhere, it's okay. When baked, this will not be visible.
• We put the brownie in the oven, turn it on at 180 'C and forget about it for exactly 50 minutes.
• Cool the finished brownie, remove the sides of the mold and cut into pieces.
• 
• I took photos of the cooking process for a long time, even for another site. For some reason, I was sure that I laid out this recipe on our Bread Maker, so I did not take step-by-step photos today. And even today I made Brownies with frozen black cherries.
• The frozen cherries are over long ago, and the container is full of cherries. Fresh cherries are already ripening, so I urgently attach a freeze.
• Here is my today's Brownie with cherries
• 
• 
• I took it out of the mold and cut it while still hot, so I damaged it a little. And yet - there is more curd filling here than according to the recipe. I didn't want to leave 100 g of cottage cheese homeless.

[Nelechka]

Nelechka, a very interesting recipe!
So little flour, but a lot of goodies.
Right in the photo, it's soooo lush and not dry, which makes you want to bite right away.
Nelechka, thanks!

[Ritulya]

Ritulya, thank you! The pie is really wet, it turns out juicy! And delicious!
And there is little flour, because there is not enough dough

[nila]

nila, NelyaAnd I liked the pie! And not a lot of sugar (not counting chocolate) and so juicy! ... it is necessary to stir up with fresh cherries, fortunately, the wait is not long!

[nila]

nila, Nelya, what a delicious brownie you have turned out I will definitely cook it, cottage cheese, chocolate and cherries - it's very tempting, thanks for the recipe

A very tempting recipe. Can't you cook in a slow cooker?

[nila]

nila, Nelya, highly. very and sooo !! Just super! but how you don't want to drive the oven .. maybe the Princess can handle it?

[nila]

nila, Nelya, and about what size mold is needed for this amount of dough? did not find, please write.

[nila]

nila, Nelechka, cool brownie! : bravo: Thank you!

[nila]

nila, Wail and salivate immediately. It remains to wait for the cherries, only the cherry jam remains.
No ice cream. (((

[Nikusya]

Thanks to everyone who looked into the topic, left a comment in the topic, and thanks!
I came and now I will try to answer everyone
Nikusya, Ilona, I even reduced the sugar a little. And when I had a curd mass, I didn't add sugar to the filling.
Fresh cherry just a little more and go! Not long to wait!
julia_bb, Yulia, yes, the set of products is tempting, the main thing is to put everything together at home. And then I am always missing something. Especially the dark chocolate snag. Here he was, and he is not there. I have to hide from myself
Maria_A, Maria, Mirabel, Vika, girls, I only baked it in the oven, although I am a big fan of baking too either in the Princesishna or in a multicooker. I have a tabletop oven, and in this case I do not run it for a long time. After all, if you noticed, we put the cake in a cold oven.
But my thoughts ... the multicooker but should do well with baking. The main thing is to get the ready-made Brown without damaging it. All the soufflés and casseroles that I bake in a slow cooker, I put a silicone mat on the bottom of the bed. And let it freeze a little before flipping it onto the steam basket. And so, I think the multicooker will cope with this Brownie.
The Princess is more difficult, you need a form. But for a smaller shape, in diameter, there may not be enough height. And if you spread the dough over the entire diameter of the PR, then the dough will not be enough, the layers will not work.
I don't have Tortilla, but I think that you can try it in Tortilla. Both the diameter and height are appropriate there.
Oktyabrinka, Tatyana, I have a square shape, 24x24cm. But ... we now have all the chocolate bars packed in 90 grams. And I make dough with these 90 grams of chocolate. I get it on the size of my dough shape in a stretch. I wrote in the recipe that I spread a little more dough on the bottom, but this is not necessary. Then there will be more dough for 2 layers.
I think that the 21 cm round, detachable shape will be just in size.
lettohka ttt, Natalia,
Elenochka Nikolaevna, Elena, it is not long left to wait, the cherry will ripen and you can start trying!
I will look forward to your feedback and impressions

Nelechka, I have some frozen cherries, it remains only to collect the rest)

Natasha, you're so lucky! And last season we had not fruitful for cherries. I could only dry it and freeze it a little. So frozen all the dumplings before NG spent. Therefore, now I decided to try a couple of times with cherries, until I ate the gift chocolates.

[nila]

nila, Nelya, a gorgeous combination!
The proportions were not exactly observed, the sugar was reduced, the cooking time was reduced (to fit its shape) there was more curd layer (it was necessary to save the curd)
The result is a delicate combination of airy casserole and chocolate brownie.
Delight!

I love recipes with step by step photos !!!

[Twig]

Twig, Veta, I am glad that my Brownie liked it! Albeit with not respecting the proportions, because I also often change them for myself. Almost always, I put more cottage cheese at the rate. Well, I love to reduce sugar at all thresholds.
The main thing is that the result is pleasing! And, I hope, it will make me happy :)

Nelya, an interesting brownie, you must try.

[marina-mm]

marina-mm, Marina, try, of course! Must like it! But your cherry probably isn't growing? Although the stores now have everything

[nila]

nila, Nelya, the cherry is growing here, not so much, of course, smaller and sour than yours, but there is. I don’t know how the harvest will be this year, but there are still few "past" years.
I wrote out the recipe, went to get cherries from the freezer.

There are pitted cherries in the store. For the price almost as in the season fresh.
As it is now good, neither store nor take out the bones.
Nelya, I will cook your pie again.

Here's still hot, baked in a silicone mold, turned over, the layers are clearly defined It will be delicious today! Nelechka, thanks!

[marina-mm]

marina-mm, Marina, finally I got to my topic, otherwise I noticed your beauty in the Gazebo, but I don't look here.
Marinka, it's great that you came up with a silicone form, you have to try it yourself. And then my plug is still great!
Superovsky you got Brownie! The layers are really crisp, and mine usually gets mixed up. This is what a more suitable form means.
I am pleased that you appreciated the recipe, and even advertised it! Thank you !

[nila]

nila, NelyaI'm so glad you praise me, thanks. The recipe is very noteworthy. We all loved the brownie and ate it quickly. I'll definitely bake some more.
And with the form accidentally came out, estimated the volume of the components and did not miss.
I love non-messy pastries with a delicious result, brownies are what you need.

[nila]

nila, Nelya, but you can use cherries from compote, or rather not from compote, but I have a cherry in my own juice. it will not be too wet, or it is better to wait fresh.

very clean recipe, beautiful and tasty, thanks) you will have to bake it somehow, and the mold is silicone ..

Tatyana1103, Tatyana, I would throw the cherries in the juice into a colander, let them drain into the pie. I used to do this before freezing, now it's too lazy to preserve in juice, freeze faster, and the use of ice cream is wider.
Separate the ice cream from the juice for brownies.
Nelly's recipe is like this.

[Tatyana1103]

Tatyana1103, Tatyana, Marina has already answered you! On a sieve and strain the juice well! Frozen cherries are also damp if pitted and frozen. And without pits, I freeze almost all the cherries for dumplings, and for baking. And only for compotes I freeze a little with a bone, small.
So you can make pitches, just strain out the juice!
kavmins, Marina, thanks for stopping by! Try this Brownie! Hope you enjoy it!
marina-mm, Marina, we all learn something from each other! So I will use your form hints! I wouldn't have guessed it myself!

[marina-mm]

marina-mm, Marina, nila, Nelya, girls, thank you very much for the advice, I have already taken the recipe to the bookmarks, I will wait for fresh cherries and I will definitely bake them, for some reason I wanted it with fresh ones, but cottage cheese is always found in the house and the form is the same silicone as Marina's, I liked how brownie looks in it ...

[nila]

nila, Nelechka, I will try to bake from fresh cherries)) and bring a report

I will wait for fresh cherries and will definitely bake, for some reason I wanted it with fresh

I will try to bake it from fresh cherries))

Tanya, Marina, I can provide for hire fresh cherries!
We are already keeping pace

Fresh, hot

[nila]

nila, Nelya, I'm baking right now ... But the light blinked and the oven went out ...
now I don't know the exact time. I poke a match. It seems ready. But he is so gentle, it sways all over. Is that how it should be?
I'm afraid to bake too.

[mamusi]

mamusi, Margarita, yeah, sways when hot.
I'm cold.

[marina-mm]

marina-mm, Marina, what a beauty and what a cherry was.

[marina-mm]

marina-mm, Marina, thanks for the answer. Mine is also standing, cooling down. We'll see. If it's ok, I'll post the photo :-)



Tatyana1103, it seems to me there are strawberries. No?

[mamusi]

mamusi, Margarita, and it really looks like a strawberry, that's a bastard, but the fact that it sways is cottage cheese, while it is hot, it is always very tender, but it cools down and becomes more dense.

[Tatyana1103]

Tatyana1103, Tatyana, this is a frozen cherry. We have one bush growing, it is light and large for us, 1.5 cm in diameter. For ourselves, we call it a sweet cherry, to designate it from another, I don’t know the variety, I got it from the dacha.

[marina-mm]

marina-mm, Marina, wow, but it looks like a strawberry. And our cherry is dark cherry color and small, until you clean it from the bones ...

[Tatyana1103]

Tatyana1103, Tatyana, so we basically

cherry dark cherry color and small, until you clean it from the bones ...

But there is also a "sweet cherry".Today I carried out "excavations" in freezers to get cherries, it ends, but I don't know if there is a new harvest, I don't know, the weather is strange, records for cold weather today.
So we rejoice in sweets while we eat

And we don't have any berries and mushrooms year after year, then you don't know where to put it, then there is a break for several years, so you have to harvest it for future use.

[marina-mm]

marina-mm, MarinaWhat a handsome brownie you have again! A lovely sight! You've even surpassed the author
And cherries really look like strawberries.
mamusi, Margarita, glad that you looked into Temka too
Come on, is your Brownie there? Brag, don't be shy!
Tatyana1103, Tatyana, yes, it is hot all soft, fluffy and tender! As well as curd soufflé. It is advisable to cool at least a little before cutting.

[nila]

nila, Nelya, thank you The pie is very tasty, everything I like, chocolate, cherries, cottage cheese (almost cheesecake) I want to bake such a pie.

Brag, don't be shy!

Bragging!





Tasty!!! Made with black sweet cherries. I think the cherry will be even more interesting.
The fact that the light blinked and the oven went out let me down a little. For I then set the time at random and ... baked it. Bottom burned a little .... Do not preventoooo! Everyone ate and praised. Cut completely cooled down. Baking in a silicone mold. Nelya, thanks for the recipe.

Ritochka, thanks for the photo of your cake! Another handsome guy! Layers separate well!
And the fact that time is lost, well, it happens! Try with cherries next time. I also made the last time with black cherries. Tasty, but nevertheless cherry gives both sourness and a different taste and aroma. Cherries are more neutral!

Delicious brownie. It did not work out to layer, it is evident that the form should be taken not of a large size. But it didn't affect the taste in any way.
I will definitely repeat.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, Elena, pretty brownie! I am pleased that I liked the taste.
And the fact that it did not interlayer does not matter. It can be seen that the form is really big, like mine, just there is no smaller form.
Ahead marina-mm, Marina, showed what she gets in a silicone silicone with a hole. I also wanted to try to make it in this form, but today I baked it again, and out of habit I took my usual large form. Then I remembered about silicones, but already smeared the first layer.