Cherry And Spice Brownie Bites Food

BROWNIE BITES

Steps:

• In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
• Remove pan from heat and stir in sugar and vanilla.
• Add eggs, one at a time, stirring well after each addition.
• Stir in flour.
• Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
• Place a walnut half on the top of each brownie.
• Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
• Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
• Store in an airtight container.

TRIPLE CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat oven to 325F.
• Spray an 8x8 or 9x9 pan with cooking spray and line with parchment paper. Let paper extend over two sides for easy removal of brownies.
• Melt bittersweet chocolate and butter together in a microwave safe container. Heat on high for 30 second, stir. Repeat. Let sit for a few minutes and stir again. Chocolate should be smooth and completely melted. If not, heat on 50% power for in 15 second intervals until melted.
• Beat eggs and sugar together in a medium bowl with a fork.
• Mix in salt and vanilla extract. Stir in melted chocolate mixture.
• Stir in flour just until combined.
• Stir in white chocolate chips, mini chocolate chips, and cherries.
• Pour into prepared pan and smooth top.
• Bake for 25-30 minutes or until center has set.

SPICED BROWNIE BITES

Steps:

• Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well., Fill greased mini muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely., In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes., Dip tops of brownies into glaze. Top with ginger.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F.
• Combine brownie mix, butter, water, eggs and almond extract in bowl; stir just until combined. Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans. Spoon about 1 tablespoon chocolate mixture into each cup. Bake 13-18 minutes or until centers are just set. Cool completely. Remove from pan. Sprinkle with powdered sugar. Garnish with cherries, if desired.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

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.

CHERRY AND SPICE BROWNIE BITES

Steps:

• Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
• In a medium bowl, whisk together the flour, salt and spices.
• Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
• Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
• Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
• When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
• Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.

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.