Cherry Chocolate Brownie Recipes

CHOCOLATE CHERRY BROWNIES - LUCKY LEAF

Steps:

• Preheat oven to 350ºF.
• In a large bowl prepare brownie mix according to package directions, using oil, eggs, and water. Spread batter in a 13x9-inch greased baking pan. Set aside.
• Beat cream cheese and butter in large bowl until fluffy. Add sugar. Beat in additional 2 eggs, flour, and vanilla. Drop spoonfuls of the mixture over brownie batter in pan. Use a knife to gently cut through batters to create a marble pattern.
• Spoon LUCKY LEAF Cherry Pie Filling over top. Bake for 50 to 60 minutes or until toothpick comes out clean.
• Cool completely before serving.

CHERRY BROWNIES

Steps:

• Preheat the oven to 180ºC/gas 4. Line a 20cm square baking tin (or the equivalent) with greaseproof paper.
• Melt the butter and dark chocolate in a bowl over a saucepan of simmering water (don't let the bowl touch the water).
• Destone the cherries and roughly chop them along with the pecans. Stir into the melted chocolate, then take off the heat.
• In another bowl, add the sugar, then sift in the cocoa powder, flour and baking powder. Add to the melted chocolate mixture and stir till well combined.
• Beat the eggs and mix in. Roughly chop and stir through the milk or dark chocolate (if using).
• Transfer the mixture to the tin, then bake in the oven for 15 to 20 minutes. You want them a little gooey in the middle.
• Remove from the oven and cool in the tray, before cutting into squares.

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.

CHERRY CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F.
• In 2-quart heavy saucepan on low heat, melt 1 cup chocolate chips with butter, stirring constantly; remove from heat. Stir in sugar, eggs and vanilla.
• Gradually add flour, baking powder and salt to chocolate mixture. Fold in oats, nuts, 1/2 cup chocolate chips and 1/3 cup chopped cherries.
• Spread into greased 9 x 13" pan.
• Bake at 350 F for about 25 minutes, or until toothpick inserted in center comes out clean.
• Cool on rack.
• Cut brownies 4 by 6 across pan to make 24 squares.
• Sprinkle remaining chopped cherries over top.
• In small heavy saucepan on low heat, melt remaining 1/2 cup chocolate chips and shortening, stirring constantly.
• Drizzle chocolate over top of brownies to make a lacey pattern.
• Chill about 15 minutes to set chocolate. Recut brownies.
• >From the Kitchen of: Carole Source: Ghiradell i.

SPICY CHERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13-by-9-inch baking dish.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and vanilla extract. Beat in the eggs, one at a time, until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to get any butter that might have gotten stuck.
• In a separate bowl sift together the flour, cocoa powder, cayenne, salt and cinnamon.
• Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined, but avoid over-mixing. Gently fold in the cherries and chocolate chips using a rubber spatula. Pour the batter into the baking dish and use the spatula to level the top of the batter.
• Bake until the brownies are set and a toothpick stuck in the center comes out clean, 35 to 40 minutes. Remove the brownies to a cooling rack, and cool completely before serving.

CHOCOLATE-CHERRY BROWNIES

Steps:

• Cut 12 cherries in half, and set aside. Chop the remaining cherries, and set aside.
• Combine butter and 1/2 cup chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until the butter and chocolate melt, stirring occasionally. Remove from heat, and let cool slightly.
• Combine the flour and next 3 ingredients in a large mixing bowl; stir well and set aside.
• Add sugar, eggs, and vanilla to reserved chocolate mixture, stirring with a wire whisk until blended. Add to the reserved flour mixture, beating at low speed of an electric mixer until blended. Stir in reserved chopped cherries and pecans (pecans are optional).
• Spread mixture in a greased 13x9x2 inch pan. Bake at 350 degrees for 25 to 28 minutes, or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Cut into squares, and top each square with a reserved cherry half.
• Combine 1/2 cup chocolate morsels and shortening in the top of a double boiler; bring water to a boiil. Reduce heat to low; cook until chocolate and shortening melt, stirring occasionally. Drizzle over the brownies.

CHERRY COLA BROWNIES

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.
• In medium bowl, mix brownie mix, oil, 3 tablespoons cola beverage and egg until well blended. Spread in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spread evenly over brownies. Cut into 4 rows by 4 rows. Garnish each with a cherry.

CHERRY-ALMOND BROWNIES

Steps:

• Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.
• Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
• Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Pat cherries dry with paper towels; set aside. In a microwave-safe bowl, melt 1/2 cup chopped candy bars with oil; stir until smooth. In a small bowl, combine the sugar, eggs, extract, salt and melted chocolate. Add flour; mix well. Stir in cherries and remaining candy bars. , Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with almonds. Bake at 350° for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.

CHOCOLATE-COVERED CHERRY BROWNIES

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28 minutes. Sprinkle with marshmallows. Bake 1-2 minutes longer or until marshmallows are soft but not browned. Sprinkle with cherries. Cool on a wire rack., In a microwave, melt chocolate chips and cream; stir until smooth. Drizzle over brownies. Let stand until chocolate is set.

DARK-CHOCOLATE CHERRY BROWNIES

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.

EASY CHERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Stir cherry filling, cake mix, eggs, and almond extract together in a bowl by hand. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and let cool completely.
• While brownies are cooling, bring sugar, milk, and butter to a boil in a saucepan over medium-high heat. Stir in chocolate chips until melted. Remove from heat. Spread over cooled brownies.

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.

CHOCOLATE CHERRY CHUNK BROWNIES RECIPE

Steps:

• Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
• In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
• Beat until smooth and creamy.
• Remove all of the cherries from the jar and chop.
• Fold in the chopped cherries and chocolate chips into the batter.
• Spread over the top of cooled brownies.
• Place in the freezer for about 30 minutes to let the cherry layer set up well.
• Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
• Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
• Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.

CHOCOLATE-CHERRY BROWNIES

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.