Cherry Fudge Brownies With Chocolate Sauce And Chocolate Dipped Cherries Food

CHERRY-FUDGE BROWNIES WITH CHOCOLATE SAUCE AND CHOCOLATE-DIPPED CHERRIES

Steps:

• Make sauce:
• Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
• Make brownies:
• Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
• Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries.

CHOCOLATE-DIPPED CHERRIES

Steps:

• Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.

CHOCOLATE-DIPPED CHERRIES

Steps:

• Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)

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.

FUDGY CHERRY BROWNIES

Steps:

• In a heavy saucepan or microwave, melt 1 cup chocolate chips and butter; stir until smooth. In a bowl, combine biscuit mix, milk, egg and almond extract. Stir in chocolate mixture; mix well. Fold in cherries and remaining chocolate chips., Pour into a greased 13x9-in. baking pan. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and the edges pull away from the sides. Cool on a wire rack.

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.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

CHOCOLATE CHERRY MERLOT BROWNIES

Steps:

• Preheat oven to 350º F.
• Grease 9-inch-square baking pan.
• Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
• Set aside for 15 minutes, stirring occasionally.
• Drain cherries; discard wine.
• Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
• Sections may retain some of their original shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Combine flour and salt in small bowl.
• Beat sugar and butter in medium mixer bowl until well mixed.
• Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
• Stir in flour mixture until blended.
• Stir in drained cherries.
• Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Cut into bars.
• NOTE: Sweetened dried cranberries can be substituted for the dried cherries.

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.