Cherry Brownies Food

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.

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.

CHERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
• Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
• Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
• Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.

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

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.

MERRY CHERRY BROWNIES

Steps:

• Heat oven to 350. Grease bottom and sides of 13 x 9 inch pan with shortening or spray with cooking spray.
• In medium bowl, beat all filling ingredients with spoon until smooth; set aside.
• In 2 quart saucepan, melted chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
• In large bowl, beat chocolate mixture, 2 cups sugar, the vanilla and 4 eggs with mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts.
• Spread half of batter in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
• Bake 45-50 minutes or until toothpick comes out clean. Cool completely, about 1 hour. FOr brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.