Fudgy Cherry Brownies Recipes

FUDGY CHERRY-CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°.
• Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
• Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
• Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
• With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
• Spoon brownie mixture into prepared baking pan.
• Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
• Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
• Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
• After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

FUDGY CHERRY BROWNIES

Steps:

• In a heavy saucepan or microwave, melt 1 cup chocolate chips and butter; stir until smooth. In a bowl, combine biscuit mix, milk, egg and almond extract. Stir in chocolate mixture; mix well. Fold in cherries and remaining chocolate chips., Pour into a greased 13x9-in. baking pan. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and the edges pull away from the sides. Cool on a wire rack.

CHERRY BROWNIES FROM SCRATCH

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.