Gluten Free Cherry Brownies Recipes

CHERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
• Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
• Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
• Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.

GLUTEN FREE CHERRY BROWNIES

Steps:

• Begin by preheating the oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
• Using a small sharp knife, cut into the cherries and remove the pits. Chop these into small pieces. Keep a few halved cherries back for decoration.
• In a small saucepan, add the butter and dark chocolate. Heat on a very low heat, stirring often until fully melted.
• In a large mixing bowl, add the eggs and brown sugar. Whisk on medium/high for 3-4 minutes until pale and fluffy.
• Carefully pour in the melted butter and chocolate and combine gently with a rubber spatula.
• Sieve in the flour and cocoa powder. Mix gently with the rubber spatula until no lumps remain. Add in the chopped cherries and mix.
• Pour into a greased and lined square 8 inch baking tin. Top with any remaining cherry halves.
• Bake for 20 minutes. The top should have risen and cracked around the edges and should still be very wobbly.
• Allow to cool fully before serving.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.