CHERRY BROWNIES FROM SCRATCH
I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.
Provided by lemonadestand
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.2 g, Fat 6.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 212.7 mg, Sugar 18.9 g
MINI CHERRY CRUMBLES
Steps:
- Special equipment: eight 4-ounce ceramic or foil ramekins
- For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.
- For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter.
- Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream.
2-INGREDIENT BROWNIES
The secret to these fudgy two-ingredient brownies is separating the eggs and whipping the whites to stiff peaks before folding in the chocolate. This helps give the brownies structure and also stay moist and airy after cooking.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 16 brownies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 opposite sides.
- Place 1 1/3 cups of the chocolate chips in a medium microwave-safe bowl. Microwave the chocolate until melted, stirring halfway through, about 2 minutes. Let cool slightly, about 5 minutes.
- Separate the egg whites into a large bowl. Add the yolks and 2 tablespoons water to the chocolate, then whisk until smooth and combined; set aside, Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form. Gently fold 1/3 of the chocolate mixture into the egg whites, mixing until just combined (you want the whites to stay as fluffy as possible). Repeat 2 more times with the remaining chocolate, folding until well combined.
- Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center comes out clean, 25 to 27 minutes. Sprinkle the remaining 1/3 cup chocolate chips over the top and return to the oven; bake until just beginning to melt, about 2 minutes. Remove from oven and spread the melted chocolate all over the top of the brownies with an offset spatula.
- Let cool completely in the pan, about 30 minutes, Use the parchment overhang to remove the brownies from the pan and cut into squares.
CHERRY CRUMBLE
This dessert is great served warm with vanilla ice cream.
Provided by Debbie Rowe
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
- Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
- Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g
CHERRY BROWNIES
Provided by Paul Dring
Categories Desserts Jamie Magazine Afternoon tea Easter treats Father's day Mother's day
Time 20m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245 calories, Fat 14.3 g fat, SaturatedFat 7.2 g saturated fat, Protein 3.6 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 21.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHERRY CRUMBLE
Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
- Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
- Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
CHERRY CRUMBLE CAKE
Make the most of juicy cherries in this cake, enriched with almonds and soured cream, and finished with a crumble topping. It's delicious with custard
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
- To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
- Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
- Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
- Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.
Nutrition Facts : Calories 452 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
VEGAN CHERRY & ALMOND BROWNIES
Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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