About Us

About Our Classes

Schedule of Classes

Class index

Chef- Instructors

Culinary Tours and Other Events

Private Parties

Corporate Events

Class Registration



Dark Chocolate Brownies with Port-Soaked Cherries

Makes approx 4 dozen 2 inch square brownies


½ cup      chopped dried cherries

½ cup      port

3 sticks   unsalted butter

12 oz.      good quality unsweetened chocolate, chopped

3 cups     sugar

6             large eggs, lightly beaten

1 tsp.       vanilla extract

1 tsp.       almond extract

2¼ cups   all purpose flour, sifted

½ tsp.      salt


In a small saucepan, combine the chopped cherries and port.  Bring to a boil, cook for 30 seconds.  Take off of heat and cool to room temperature, then strain.


Preheat oven to 325º F.


Spray a 12x17-inch half-sheet pan (or jelly roll pan) with nonstick spray.  Line the bottom of the pan with parchment paper and spray paper.


In a large saucepan melt the butter and chocolate over low heat, stirring often. Remove from the heat and stir in the sugar.  Add the eggs quickly and stir to avoid “scrambling” the eggs. Add the vanilla and almond extracts and stir to combine.


Add the flour and salt and mix to combine.  Add the strained cherries and stir to combine.


Pour the brownie mixture into the prepared sheet pan, level and smooth the top.


Bake on the center rack for 25 minutes.  Cool the brownies in the sheet pan on a rack.


Served with barrel samples of the 2005 Martin Family Vineyards Port.

Add me to the Relish mailing list to receive future catalogs and specials

  Gift Certificates   |   Recipes   |   Photo Album   |   Volunteer   |   Directions   |   Press Info   |  Contact Us

Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright © 2006 Relish Culinary School. All rights reserved.