DARK CHOCOLATE CHERRY CORDIAL BROWNIES
I saw this recipe posted by a friend and decided to try it. It's really good and just for someone who loves Chocolate and Cherry Cordials.
Provided by Julie Mitchell
Categories Other Desserts
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 350 degrees F. Grease an 8x11 inch pan. Drain the cherries and coarsely chop them. Spread them out on a paper towel to dry slightly.
- 2. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted. Whisk in the sugar and then the eggs. Stir in the dry ingredients. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.
- 3. For the buttercream, beat the butter together with the powdered sugar and extracts. Add the milk and maraschino cherry juice until it reaches a desired consistency. Fold in the chopped cherries. Frost the cooled brownies. Chill for 30 minutes and then cut into squares. Melt the remaining 1/4 cup chocolate chips and stir in the oil. Drizzle over the frosted cut brownies.
CHOCOLATE-CHERRY BROWNIES
If you love the classic flavor combination of rich chocolate and sweet cherries, you'll love these brownies! Chopped maraschino cherries and chocolate chips are stirred into the batter and added on top. So there's no shortage of chewy cherries and gooey melted chocolate when you bite in these brownies. And no one will guess these beauties started with a box of Betty Crocker™ Supreme original brownie mix, or that they only took 20 minutes to prep. Keep this recipe in your back pocket (and keep your pantry stocked with brownie mix) and you'll be ready for any party, bake sale or other occasion that pops up!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
- Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
- Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 23 g, TransFat 0 g
CHERRY BROWNIES FROM SCRATCH
I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.
Provided by lemonadestand
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix sugar, oil, and almond extract together in a large bowl until well blended.
- Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
- Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.2 g, Fat 6.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 212.7 mg, Sugar 18.9 g
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.
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BLACK FOREST CHERRY BROWNIES RECIPE | GIRL VERSUS DOUGH
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- Heat oven to 350°F. Line an 8×8-inch square baking pan with a parchment paper sling**. Spray parchment with cooking spray.
- In a small saucepan over medium heat, melt butter, cocoa powder and chopped chocolate, stirring constantly, 4 to 5 minutes until melted and smooth. Remove from heat; set aside to cool.
- In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugars and eggs together on medium-high speed 3 to 4 minutes until mixture is pale and thickened. Gently stir in vanilla, then cooled butter-chocolate mixture. Fold in flour and salt until just combined.
- Gently fold in chopped cherries and chocolate chips until just combined. Pour batter into prepared baking pan.
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- To achieve ultra clean cuts, prepare a pan with a foil or parchment paper liner. Fold a long piece of heavy foil into a 13" wide strip and place inside a 9'' x 13'' metal baking pan, leaving overhang on 2 long sides. Spray foil with nonstick spray. If you're not looking for perfect brownie cuts, simply spray pan with nonstick spray and eliminate the foil lining.
- Stir butter and chocolate in large heavy saucepan over low heat until chocolate is melted. Remove from heat and whisk in sugar, then eggs, one at a time. Whisk in vanilla and salt, and then sift flour over. Stir to blend well. Transfer batter to prepared pan.
- Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Cool completely in pan on rack.
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