tearing my hair out- need decisive people's input lol

S

skyastara

Well-known member
After reading the chocolate blackout cake recipe, I decided to make it today. However, I then realized that I have some cherries that I have to use up pronto. So I decided to make cherry cobbler. Then I thought of cherry upside down cake. Then I thought I might put the cherries on the bottom of the blackout cake, but upon further examination I think it may look too sweet. Now I think I've decided to make basically a cobbler, but using the following brownie recipe as the top:

1 cup butter

1 cup cocoa (I have Ghiradelli)

4 eggs

1.5 cups sugar

1/2 cup flour

2 teaspoons vanilla (I don't actually have any)

1/4 teaspoon salt

I added ghiradelli semi-sweet chocolate chips- I didn't measure but I added a lot of them.

40 mins at 325 f

I love these brownies. My partner doesn't like them, saying they don't taste like brownies but "like solid chocolate, not even that sweet". To me, this is the perfect brownie. They don't hold together, they don't rise, I can't argue at all with his assessment of them actually. But then, 72% chocolate bars are a bit too sweet for me, and my favourite one is 80 something, 86% I think.

Will this work as sort of a cobbler topping? I don't want to waste the cherries and the cocoa on a whim, but if it works I think it will be splendid.

 
Wow, 72% too sweet!! I don't have a sweet tooth but that is enough for me. ;o)

I think it willbe like chocolate cake on top of a layer of cherries. Not what I would call a cobbler which I associate a nice light topping. But you all may like it fine.

 
I'm more worried about the texture...

I like cobbler to have a dense topping as opposed to cakey, so on that count I'm pretty confident but not sure how the brownies will bake on the cherries, and whether the cherries will cook properly in that time? sigh sigh sigh I'm pitting the cherries as I read, so I guess I might just go for it. If I were smarter I would probably just add cocoa to a cobbler recipe but I guess that's not a big consideration lmao.

 
America's Test Kitchen did a berry cobbler...

where the filling was partially cooked first BEFORE the topping was put on. Then you are putting the topping on hot stuff, elimating the doughy underside of the topping. This might work for yours as well.

 
Probably a good idea in this case

since the brownies are so gooey and fudgey that it may be difficult to distinguish uncooked from cooked.

 
Ok I'm ready, cherries pitted, but have one last urgent question

Should I grease the pan? This is the most idiotic question ever but I'm pregnant and spacy. Can't remember a thing lately.

 
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