Cherry White Chocolate Brownies Recipes

WHITE CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 13x9x2- inch (or similar sized) pan.
• Stir together melted butter, sugar, cocoa, vanilla, and baking powder.
• I just use a rubber spatula for stirring; a wooden spoon should work just as well, or the mixer too.
• Then add an egg, stir it in well, add 1/3 cup flour, stir it in, and repeat until all eggs and flour have been added.
• The last flour addition will only be a quarter cup.
• If using a mixer, add all the eggs together, mix in and then add all of the flour.
• Make sure it's all mixed together thoroughly.
• Add the cherries and white chocolate chips and stir just until mixed.
• Pour the batter into the pan and spread it out evenly to the edges.
• Bake for 30 minutes, and then check.
• They should be done by then, but they may take another minute or two, but be careful not to overbake.
• Try to let them cool for half an hour before cutting.

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.