CHERRY PECAN DARK CHOCOLATE BROWNIES
A decadent twist on our Dark Chocolate Brownies. These Cherry Pecan Dark Chocolate Brownies are a true dark chocolate lover's brownie. They are dense, cakey, and intensely chocolatey - made extra special with the addition of dried cherries and chopped pecans.
Provided by Cook for Your Life Staff
Categories Dessert
Number Of Ingredients 1
Steps:
- Preheat the oven to 300 degrees. Line the bottom and sides of 8 x 8 baking pan with parchment paper. Do this by cutting 2 equal size pieces and overlapping them, allowing some overhang. Set aside.
- In a large bowl, mix together the melted butter, sugar, vanilla, and cocoa together with a wooden spoon or rubber spatula. Add the eggs and the yolk one at a time, stirring vigorously after each one. The batter should be thick and shiny. Stir in the yogurt, until well blended. Add the flour and mix well until completely absorbed. Stir in chocolate chips, soaked cherries, and pecans.
- Evenly spread the batter into the prepared baking pan. The batter will be very thick. Bake for 30-35 minutes or until a toothpick comes out with a few pieces of the batter on it, but not raw. Do not over cook, or your brownie will be dry. It should not cook longer than 35 minutes. Remove from the oven and immediately use the overhang to lift the brownie out of the baking pan and onto a cutting board. Allow to cool and cut into 16 square pieces. Enjoy!
Nutrition Facts : Calories 3602
CRANBERRY-ORANGE BROWNIES
This is the perfect fall brownie! I absolutely love how these come out. The orange blossom water adds a delicate sweetness to the fudgy chocolate, while the cranberries give a surprising tangy flavor. The only problem is these brownies do not last very long--they'll be gone the second you put them on the table!
Provided by LibrarianLaura
Categories Desserts Cookies Fruit Cookie Recipes Orange
Time 1h30m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
- Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
- Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
- Pour and spread the batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 53.8 g, Cholesterol 89.1 mg, Fat 18.9 g, Fiber 2.3 g, Protein 5.2 g, SaturatedFat 11 g, Sodium 109 mg, Sugar 31 g
CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS
Scrumptiously soft cookie made with dark chocolate, dried cherries, and pecans.
Provided by Sarah Van Name
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h35m
Yield 12
Number Of Ingredients 15
Steps:
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
- Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
- Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 36.4 g, Cholesterol 25.7 mg, Fat 14.7 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 138.6 mg, Sugar 20 g
ORANGE-PECAN-GINGER COOKIES
Stack a few of these crisp cookies and tie together with a ribbon for a perfect, delicious holiday gift!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 72
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in orange peel, orange juice and egg until blended. On low speed, beat in flour, baking powder and salt. Stir in pecans and ginger.
- Divide dough in half. Shape each half into 10-inch log. Sprinkle 2 tablespoons of the sugar crystals on sheet of plastic wrap; roll 1 log in sugar to coat. Wrap log in plastic wrap. Repeat with remaining log and sugar crystals. Refrigerate about 3 hours or until very firm.
- Heat oven to 375°F. Cut logs into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 8 to 10 minutes or until edges start to brown and tops are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
ORANGE BROWNIES
"Chocolate and orange go together deliciously in these moist fudgy brownies," notes Rosella Peters from Gull Lake, Saskatchewan. Pecans add crunch while orange peel sprinkled on the frosting lends the finishing touch.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter. Stir in cocoa until smooth. In a large bowl, beat eggs until frothy. Without stirring, add the sugar, flour, pecans, orange juice concentrate, zest and salt. Pour cocoa mixture over the top; mix well. Transfer to a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely on a wire rack. , For frosting, combine confectioners' sugar, butter and orange juice concentrate. Spread over the brownies. Cut into bars; garnish with orange zest if desired.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 106mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE ORANGE BROWNIES
You know these squidgy chocolate cake squares with orange zest are going to be good!
Provided by Sara Buenfeld
Categories Dessert
Time 1h5m
Yield Cuts into 12-18 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
- Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
- Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.
Nutrition Facts : Calories 291 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GINGER, PECAN AND RUM CHOCOLATE BROWNIES
Provided by Food Network
Time 40m
Yield 20 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line a 12 by 8-inch brownie or cake pan 1 1/2 to 2-inches deep with parchment paper.
- Melt the chocolate and butter together in a pan over simmering water, also known as a double boiler. Do not let the bottom of the pan touch the simmering water as the chocolate may scorch. Set aside the melted chocolate to cool slightly.
- In a separate bowl, beat together the eggs and sugar, using either a whisk or an electric hand mixer, for around 5 minutes, or until the ingredients are nice and thick. Whisk in the chocolate and butter mixture, and then the rum, if using. Fold in the flour, and then the pecans, and preserved ginger. Stir just to incorporate the ingredients.
- Pour the batter into the lined brownie pan. Bake the brownies for 20 to 25 minutes. They should be mostly cooked while still leaving a slightly gooey trace on a knife that you insert into the center of the brownie pan. Leave the brownies out to cool slightly, and then cut them into triangles or small squares. Decorate the brownies by dusting a little confectioners' sugar on top, if using.
CHOC ORANGE BROWNIES (JAFFA BROWNIES)
This is not a traditional recipe, but fast, easy and delicious. From my grade 11 Home Ec folder (1993).
Provided by cookingpompom
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Grease and line a 20cm square cake pan.
- Place the jaffas in a bag (thick plastic is best, line a zip lock bag). Use a meat mallet to break them into halves and quarters, either is fine.
- In a microwave safe bowl, combine the chocolate and butter. Melt in the microwave (stir every 20 seconds) until just smooth. Cool for 5 minutes.
- Stir in the sugar and flour. Fold in the jaffas.
- Spread into prepared tin, bake at 180oC for 30-35 minutes, the top should be just firm to touch. Let stand for 15 minutes (it will continue to cook while in the pan, so don't over cook it or they will be dry).
- Once cold (this will take about 2 hours) remove from the pan and cut into 12.
Nutrition Facts : Calories 3276.2, Fat 334.1, SaturatedFat 206.4, Cholesterol 53.3, Sodium 235.1, Carbohydrate 203.6, Fiber 103.4, Sugar 14, Protein 82.6
DARK CHOCOLATE CHERRY BROWNIES
"Since retirement, we've had to watch our calories but still like something sweet every so often. This downsized recipe helps us stay in line," says Barbara Estabrook of Rhinelander, Wisconsin. "Sometimes I drizzle the brownies with chocolate."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 34mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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