Cherry Pecan Dark Chocolate Brownies Food

CHERRY PECAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 300 degrees. Line the bottom and sides of 8 x 8 baking pan with parchment paper. Do this by cutting 2 equal size pieces and overlapping them, allowing some overhang. Set aside.
• In a large bowl, mix together the melted butter, sugar, vanilla, and cocoa together with a wooden spoon or rubber spatula. Add the eggs and the yolk one at a time, stirring vigorously after each one. The batter should be thick and shiny. Stir in the yogurt, until well blended. Add the flour and mix well until completely absorbed. Stir in chocolate chips, soaked cherries, and pecans.
• Evenly spread the batter into the prepared baking pan. The batter will be very thick. Bake for 30-35 minutes or until a toothpick comes out with a few pieces of the batter on it, but not raw. Do not over cook, or your brownie will be dry. It should not cook longer than 35 minutes. Remove from the oven and immediately use the overhang to lift the brownie out of the baking pan and onto a cutting board. Allow to cool and cut into 16 square pieces. Enjoy!

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.

DARK-CHOCOLATE CHERRY BROWNIES

Steps:

• Heat oven to 350°F. Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, cocoa, baking powder and salt; set aside. In another bowl, beat butter, sugar and coffee with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add half-and-half, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms. Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.

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.