The Ultimate Cherry Brownies With Chocolate Recipes

CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8" square baking tin and line it with baking paper, with plenty of overhang.
• In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.
• In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.
• In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated. Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.
• Bake the brownies for 38- 40 minutes or until the top of the brownies is set and shiny, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have crumb on it.
• Allow the brownies to cool and set in the tin for at least 1 hour or ideally, until completely cool (I always transfer mine to the fridge to set overnight). Use the overhang baking paper to lift the brownies from the tin, slice into 16 square pieces and enjoy!

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.

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.