Dark Chocolate Cherry Brownies With Ganache And Sea Salt Recipes

THE BEST FUDGY SEA SALT BROWNIES

Steps:

• Preheat oven to 350F, line an 8x8-inch square pan with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
• To a large microwave-safe bowl, add the diced chocolate and butter, and heat on high power to melt for 45 seconds. Stop to check and stir. Heat in 20-second bursts until chocolate can be stirred smooth. Wait momentarily before adding the eggs so you don't scramble them.
• Add the eggs, sugar, vanilla, and whisk to combine.
• Add the flour and stir until just combined, don't overmix or brownies will be tougher. The batter is very dense and thick, this is normal.
• Turn the batter out into the prepared pan, sprinkle with sea salt if desired, and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Note - The original poster indicates a baking time of 25 to 30 minutes but 30 minutes would have been too long in my oven; however, all ovens, climates, ingredients, etc. vary. Bake until brownies are done given your variables and preference for doneness.
• Allow brownies to cool in pan for at least 30 minutes before serving. Brownies may be stored at room temp or in the fridge and serve chilled. Stored covered or well wrapped, the brownies will keep for up to 5 days, or in the freezer for up to 4 months.

DARK CHOCOLATE-CHERRY GANACHE BARS

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

CHOCOLATE CHERRY BROWNIES

Steps:

• Melt chocolate squares and butter in microwave and stir.
• Add sugar, eggs, and vanilla and stir.
• Mix in flour, baking powder, and salt (do not overmix).
• Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
• Bake for 35 minutes at 350 degrees.
• Cool on a rack.
• When cool, spread cherry pie filling on top of brownies.
• Melt chocolate chips and drizzle over the top.

CHOCOLATE CHERRY BROWNIES

Steps:

• Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
• In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
• In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
• With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
• Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
• When brownies are slightly cooled (but still warm!), spread the cherry preserves over the top using an off-set spatula.
• To make the chocolate ganache, bring the whipping cream to a boil and remove from heat.
• With chocolate chips in a heat-safe bowl, pour cream over chips and slowly stir until all chips are melted.
• Pour the chocolate ganache over the cherry preserves layer, covering as much of the preserves as possible.
• Refrigerate for about an hour or until the chocolate is set.

OKARA DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat oven to 350 degrees.
• In a microwaveable bowl melt together the chocolate chips, bittersweet chocolate, cocoa, and butter. Microwave for one minute, stir and set aside to finish melting.
• In a large mixing bowl sift the flour, brown sugar, baking powder, salt. Add the walnuts and cherries and mix well.
• In a small mixing bowl stir together the okara (or tofu) and vanilla. Add the melted chocolate mixture. Add this mixture to the dry ingredients, mixing well.
• Spread into a greased 8" x 8" square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste -- and that is important when you are serving something chocolate!)
• Bake for approximately 35 - 45 minutes. Do not overbake.

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat over to 350 degrees. Butter a 8 or 9-inch square cake pan or line the bottom with parchment paper.
• Melt butter in a medium sized sauceplan. Add baking chips, stirring over low heat until melted.
• Remove from heat, stirring in splenda, sugar and vanilla. Beat in egg whites, two at a time.
• Add the flour and stir for one minute, until batter loses its graininess and becomes smooth and glossy.
• Stir in the chopped nuts, cherries and baking chips. Spread into prepared cake pan and back for 30 minutes. Cool completely before cutting.

DARK CHOCOLATE CHERRY BROWNIES WITH GANACHE AND SEA SALT

Steps:

• Preheat the oven to 350°F Line a 9x13 baking pan with foil and spray with non-stick spray.
• In a heatproof bowl set over a pan of barely simmering water, melt 8 ounces of bittersweet chocolate and all the butter, stirring occasionally until smooth. Whisk in the cocoa powder and espresso powder until smooth. Set aside to cool.
• In a separate bowl, combine the eggs, sugar, vanilla bean paste and 1/2 teaspoon salt; whisk until combined, then pour in the warm chocolate mixture and whisk until smooth. Gradually add the flour, stirring with a spatula or wooden spoon just until combined. Fold in the 2 cups pitted cherries.
• Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.
• To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl. Pour the heavy cream into a saucepan; over medium low heat bring the cream to a gentle simmer just until it starts to bubble. Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth. Pour over the cooled brownies and smooth out the top.
• Before the ganache sets, sprinkle the remaining 1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries. Let sit for 15-20 minutes until the ganache is set (you can refrigerate them to speed up the process), then cut into squares.