Cherry And Spice Brownie Bites - cooking recipe

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 pinch ground cloves
5 tablespoons unsalted butter, cut into 5 pcs
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, coarsely chopped
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 grated orange, zest of
1 cup chopped walnuts (Used pecans because that is what we had and it was still great)
1/2 cup plump dried cherries (make sure they are soft)

Preparation

Center a rack in the oven and preheat to 325F degrees. Line an 8\" square baking pan with aluminum foil and butter the foil or use nonstick foil.
In a medium bowl, whisk together the flour, salt and spices.
Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1\"x1\" bites.
Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.