Death By Cherry Brownies Recipes

CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
• Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
• In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Fold in the cherries.
• Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

DEATH BY CHERRY BROWNIES

Steps:

• Preheat to 350.
• Drain cherries, save juice.
• Cut Cherries in half (I leave a quarter of the hole, cut half in half and cut the last quarter in fours. but then again I am odd).
• Set aside.
• Combine flour ,salt and baking powder.
• Combine melted butter and coca until well dissolved.
• Add sugar and mix again.
• Add eggs one at a time.
• Stir in vanilla and 2 table spoons of cherry juice.
• Mix in dry ingredients until just mixed
• Add Cherries and morsels.
• Grease and flour (or use coco powder) a 9 by 9 pan.
• Bake for 24 min.
• Knife is come out a little fudgy, its done.
• Don't over bake unless you like cakey brownies.
• I often whip my own cream flavored with a bit of cherry juice and but a dollop on top of each then place a few chocolate shavings on that.

DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER

Steps:

• Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
• Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
• Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
• Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
• Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

DEATH BY CHOCOLATE BROWNIE SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a 6½-inch skillet with butter.
• Fill a medium saucepan with 1 inch (2.54 cm) of water and bring to a boil over high heat.
• In a medium heat-safe bowl, combine the butter and chopped chocolate. Place on top of the pot of boiling water. Use a rubber spatula to stir until completely melted, about 5 minutes. Remove the bowl from the heat and let the melted chocolate cool slightly, about 5 minutes.
• Add the sugar to the cooled chocolate mixture and whisk to combine. Add the egg and vanilla and continue whisking until smooth and homogenous.
• Sift in the flour and salt, then add the mini chocolate chips. Use the rubber spatula to gently fold until the flour is just incorporated.
• Pour the batter into the prepared skillet and sprinkle the cocoa nibs evenly over the top.
• Bake until the brownie is mostly set in the center and with little resistance when you press lightly on the top, 12-15 minutes. Remove from the oven and let cool slightly, about 10 minutes.
• Just before serving, scoop your favorite ice cream on top and drizzle with hot fudge sauce.
• Enjoy!

FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)

Steps:

• Melt the two chocolates and the butter together in a double boiler.
• Let the mixture cool to room temperature.
• Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip.
• Whipping to a foam creates more leavening and results in a crumbly brownie.
• If the eggs are not at room temperature, stir the mixture over a hot bath just until the mixture is at a slightly warm room temperature.
• Blend in the chocolate mix.
• Sift the flour and fold in.
• Pour into a 9" x 13" pan.
• Bake at 325 degrees F for 45-50 minutes.

FROM-SCRATCH CHERRY BROWNIES

Steps:

• Preheat oven to 350°F
• Grease a 9" square pan.
• Melt unsweetened chocolate and butter in the microwave.
• Combine flour, baking powder, and salt in a large bowl. Whisk briefly to aerate (could sift, but I find it messier).
• In a separate bowl, beat eggs and vanilla until fluffy. Add sugar in three additions, beating well between additions.
• Add the butter/chocolate mixture to the egg/sugar mixture and mix thoroughly.
• Add the wet mixture to the dry. Stir very gently just until combined.
• Add cherries and chips and stir just until distributed.
• Pour into prepared pan. Sprinkle top with nuts if desired.
• Bake for 20-30 minutes. The edges should pull away from the pan slightly when they're done. Don't overbake.
• Note: The original recipe says 20 minutes. Mine took 30. I can't tell if my oven's off or the cherries are causing the baking time to be longer.

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.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
• Place a heat-proof bowl over almost simmering pot of water.
• Melt chocolates and butter, stirring occasionally until smooth.
• Whisk in cocoa and coffee powder.
• Set aside to cool slightly.
• Beat together eggs, sugar, vanilla and salt.
• Add chocolate mixture.
• Stir in flour until just combined.
• Pour mixture into prepared pan and spread evenly.
• Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
• Cool in pan several hours (if you have the willpower).
• Using overhanging foil lift the brownies from the pan.
• Remove foil and place brownies on plate.
• Frost brownies as desired.
• Frosting:.
• Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
• Cool 5 minutes.
• Beat in sour cream.
• Add powdered sugar.
• Beat until creamy.
• Frost brownies.
• Don't blink or brownies will be gone!