Cherry And Chocolate Brownies Food

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.

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.

VEGAN CHERRY & ALMOND BROWNIES

Steps:

• Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
• In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
• Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

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 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.

PERFECT CHOCOLATE BROWNIES

Steps:

• Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
• Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
• Beat in the eggs, then stir in the flour and the cocoa powder.
• Pour the brownie batter into the prepared tin and bake for 30-35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
• Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.

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.

CHOCOLATE BROWNIE & BOOZY CHERRY BRûLéES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.
• Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.
• Line a roasting tin with a clean tea towel and stand the ramekins in the tin. Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.
• One hour before serving, make the sugary crust. Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard.

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.

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.

EASY CHERRY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Prepare brownie mix according to package directions using the oil, water, and eggs.
• Mix the chocolate chips into the batter and then fold in the cherry pie filling until combined.
• Line a 9 x 13 inch baking pan with foil and spray with non-stick cooking spray. Spread batter into the pan.
• Bake in the lined 9 x 13 inch baking pan according to package directions until a toothpick inserted in the center comes out clean. This may take a little longer than listed on the box. Cool completely on a wire rack.
• Once cooled frosting this frosting and cut into 18 squares. Makes 18 brownies.

THE ULTIMATE CHERRY BROWNIES (WITH CHOCOLATE)

Steps:

• Preheat the oven to 180°C/ 360°F. Grease the baking tin and line its bottom with parchment paper, leaving an overhang on two sides.
• Dry ingredients: Combine flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
• Melt chocolate and butter: Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn't touch the water. Add cubed butter and chopped chocolate and stir until melted and smooth. Don't let the mixture get too hot, remove it from the heat if it gets too hot.
• Batter: Beat the eggs and the sugar in a large bowl for about 5 minutes or until the mixture is thick. Immediately mix in the chocolate butter mixture.
• Add the flour mixture and mix only shortly, just enough to combine the ingredients.
• Bake: Pour the mixture into the prepared tin and level. Bake for about 25 minutes. The brownies should remain somewhat gooey in the middle. Let cool completely in the pan.
• Prepare cherries: Was, dry, and pit the cherries. Set them aside.
• Melt chocolate: Finely chop the chocolate. Place it in a small heatproof bowl. Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn't touch the water. Stir until melted and smooth.Transfer to a larger bowl and let cool slightly while you whip the cream.
• Whip the heavy cream shortly. Add 2 tablespoons cocoa powder and continue whipping until stiff.
• Combine: First, fold only about ¼ of the whipped cream into the chocolate. Once incorporated, fold in the rest. Work carefully but rather quickly.
• Place the brownie or a serving platter.
• Spread about ¼ of the chocolate-cream mixture over it. Top with about ½ of the pitted cherries.Cover with the remaining chocolate cream and finish with the remaining cherries.
• Refrigerate: Place the cherry chocolate brownies in the refrigerator for about 2 hours or until set.
• Cut into pieces before serving.

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.

DOUBLE CHOCOLATE-CHERRY BROWNIES

Steps:

• Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.
• Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)

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.

TRIPLE CHOCOLATE CHERRY BROWNIES

Steps:

• In a small saucepan over medium heat, mix together the cherries and water. Cook for about 10 minutes, stirring occasionally.Strain the cherries through a fine mesh sieve, then pour into a bowl and let them come to room temperature.
• Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with aluminium foil.
• In a small bowl, whisk together the flour and salt
• In a large bowl, place your eggs, egg yolk, sugar, oil and vanilla extract. Mix together using a hand held mixer for about 6-8 minutes until well mixed. This is what will give you a thin crust on top!
• Place a small saucepan with about an inch of water over medium/low heat until it begins to simmer. Place a heat proof bowl over it and melt your butter and chocolate together until smooth. Take off the heat and set aside.
• Add the cocoa powder to the chocolate and whisk until smooth
• Pour the sugar mixture into the chocolate mixture and whisk until smooth
• Add the flour mixture and fold, making sure there are no air pockets
• Fold in your chocolate chips and cherries, though keep a handful to the side of both the cherries and chips to sprinkle on top
• Pour the brownie batter into the prepared tin. Sprinkle your reserved cherries and chocolate chips on top. Bake for 35-40 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.