Description
Rich Dark Chocolate Cherry Swirl Bites – a delightful dessert with fudgy chocolate and tart cherries. Easy to make for a sweet treat!
Ingredients
Scale
- Chocolate Base:
- 1 cup (170g) good quality dark chocolate, roughly chopped (70% cacao recommended)
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (22g) unsweetened cocoa powder
- 1/2 teaspoon salt
- Cherry Swirl:
- 1/2 cup (160g) cherry preserves or jam
- 1/4 teaspoon almond extract (optional)
- Finishing Touch:
- Flaky sea salt, for sprinkling (optional)
Instructions
- Melt the Chocolate & Butter:: First things first, grab a microwave-safe bowl and toss in your chopped dark chocolate and butter. Pop it in the microwave for about 30-second intervals, stirring each time, until it’s all melted and gloriously smooth. You want a glossy, dark pool, honestly. Don’t rush this; burnt chocolate is a sad, sad smell. I’ve totally scorched chocolate before, thinking I could just walk away for ‘one more minute.’ Nope!
- Whisk in the Sugars:: Once that chocolate-butter mixture is silky, whisk in both the granulated and brown sugars. You want to get them fully incorporated, but don’t go crazy. Just a minute or two until it looks well combined and you can feel the sugar starting to dissolve a bit. This step helps create that signature chewy texture in our Dark Chocolate Cherry Swirl Bites.
- Add the Eggs and Vanilla:: Now, crack in your eggs, one at a time, whisking well after each addition until just combined. Then, stir in that lovely vanilla extract. The mixture will lighten slightly and get a bit glossy. Don’t overmix here, or you’ll end up with a denser, cake-like bite instead of fudgy goodness. I always try to keep it gentle.
- Fold in the Dry Ingredients:: In a separate bowl, whisk together your flour, cocoa powder, and salt. Then, gently fold these dry ingredients into your wet chocolate mixture. Mix just until no streaks of flour remain. Seriously, stop as soon as it’s combined! Overmixing develops gluten, and we want tender Dark Chocolate Cherry Swirl Bites, not rubbery ones. I’ve learned that lesson the hard way!
- Swirl in the Cherry Preserves:: Pour about two-thirds of the batter into your prepared 8×8 inch pan. Dollop spoonfuls of cherry preserves over the top, then add the remaining batter in dollops. Take a knife or a skewer and gently swirl the cherry preserves through the batter. Don’t over-swirl, or you’ll lose that distinct marble effect. It’s supposed to look a little rustic, a little wild!
- Bake and Cool:: Pop your pan into a preheated oven at 350°F (175°C) for about 25-30 minutes. You want the edges to be set, but the center should still look a tiny bit fudgy. A toothpick inserted should come out with moist crumbs, not wet batter. Let these Dark Chocolate Cherry Swirl Bites cool completely in the pan before slicing. This is the hardest part, I know, but it’s crucial for clean cuts and a truly fudgy texture!