CHOCOLATE CHERRY BROWNIES
These homemade chocolate cherry brownies are much better than packaged brownies but just as easy to make! The slightly sweet, dense chocolate brownie is dotted with maraschino cherries for that classic chocolate covered cherry flavor we all know and love. Unlike most brownie recipes, this one will not leave you with a toothache. It's perfectly balanced. A fudgy chocolate brownie with a sweet maraschino cherry in each bite, this is sure to become a household favorite!
Provided by Jen Sobjack
Categories Brownies & Bars
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
- Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Fold in the cherries.
- Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.
Nutrition Facts : Calories 240 calories
CHOCOLATE CHERRY MERLOT BROWNIES
Sweeten the moment with this unique, wine lover's dessert. Bursting with merlot-soaked cherries, these fudgy brownies are bound to spark passion.
Provided by Annacia
Categories Dessert
Time 53m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- Grease 9-inch-square baking pan.
- Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
- Set aside for 15 minutes, stirring occasionally.
- Drain cherries; discard wine.
- Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
- Sections may retain some of their original shape.
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
- Combine flour and salt in small bowl.
- Beat sugar and butter in medium mixer bowl until well mixed.
- Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
- Stir in flour mixture until blended.
- Stir in drained cherries.
- Spread into prepared pan.
- Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack.
- Cut into bars.
- NOTE: Sweetened dried cranberries can be substituted for the dried cherries.
Nutrition Facts : Calories 214.1, Fat 12, SaturatedFat 7.2, Cholesterol 33.4, Sodium 119.3, Carbohydrate 26.8, Fiber 2.9, Sugar 14.2, Protein 3.9
DARK-CHOCOLATE CHERRY BROWNIES
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, cocoa, baking powder and salt; set aside. In another bowl, beat butter, sugar and coffee with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add half-and-half, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms. Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.
CHOCOLATE CHERRY BROWNIES
Beautiful, fudgy chocolate brownie studded with sweet and juicy cherries! This easy recipe produces perfect, rich and indulgent brownies every time!
Provided by Anna Wierzbinska
Categories Dessert
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8" square baking tin and line it with baking paper, with plenty of overhang.
- In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.
- In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.
- In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated. Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.
- Bake the brownies for 38- 40 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have crumb on it.
- Allow the brownies to cool and set in the tin for at least 1 hour or ideally, until completely cool (I always transfer mine to the fridge to set overnight). Use the overhang baking paper to lift the brownies from the tin, slice into 16 square pieces and enjoy!
Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 204 mg, Fiber 3 g, Sugar 34 g, ServingSize 150 g
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