Chocolate Cherry Brownie Bons Bons Food

CHOCOLATE CHERRY BROWNIES

Steps:

• Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
• In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
• In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
• With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
• Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
• When brownies are slightly cooled (but still warm!), spread the cherry preserves over the top using an off-set spatula.
• To make the chocolate ganache, bring the whipping cream to a boil and remove from heat.
• With chocolate chips in a heat-safe bowl, pour cream over chips and slowly stir until all chips are melted.
• Pour the chocolate ganache over the cherry preserves layer, covering as much of the preserves as possible.
• Refrigerate for about an hour or until the chocolate is set.

CHOCOLATE-COVERED CHERRY BROWNIES

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28 minutes. Sprinkle with marshmallows. Bake 1-2 minutes longer or until marshmallows are soft but not browned. Sprinkle with cherries. Cool on a wire rack., In a microwave, melt chocolate chips and cream; stir until smooth. Drizzle over brownies. Let stand until chocolate is set.

CHOCOLATE CHERRY BROWNIE BONS BONS

Steps:

• Preheat oven to 350 degrees.
• Microwave chocolate and butter on high for 2 minutes or until butter is melted.
• Stir until completely smooth.
• Stir granulated sugar into melted chocolate.
• Mix in eggs and vanilla until well combined.
• Stir in flour until well blended.
• Fill greased or paper lined miniature muffin tins 2/3 full with batter.
• Bake for 20 minutes or until toothpick test shows fudgy crumbs; be careful not to overbake.
• Cool slightly and remove from pans.
• Place brownies on waxed papered tray and while still warm make an indentation into each one with the end of a wood spoon or with fingertip.
• Cool completely.
• Drain cherries, reserving syrup, on paper towels and press gently to remove any liquid.
• Allow to dry.
• Chocolate Fudge Filling: Beat cream cheese and vanilla in small bowl until smooth.
• Slowly pour in corn syrup and beat until well blended.
• Add melted chocolate and beat until smooth.
• Gradually add confectioner's sugar, beating until well blended.
• Spoon 1 tsp of filling into each brownie indentation.
• Gently press a cherry into filling.
• Drizzle fancily with glaze.
• Glaze: Combine cofectioner's sugar with enough cherry syrup to make a thin glaze.

CHOCOLATE CHERRY BROWNIES

Steps:

• Melt chocolate squares and butter in microwave and stir.
• Add sugar, eggs, and vanilla and stir.
• Mix in flour, baking powder, and salt (do not overmix).
• Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
• Bake for 35 minutes at 350 degrees.
• Cool on a rack.
• When cool, spread cherry pie filling on top of brownies.
• Melt chocolate chips and drizzle over the top.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

Steps:

• Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
• Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
• Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
• Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
• Once you have all your bombs made, pop them in the freezer for about 20 minutes.
• While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
• After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
• Place it on wax paper and wait for it to dry completely.

BROWNIE BON BONS

Steps:

• Heat oven to 375 degrees.
• Mix brownie mix, walnuts, egg and water thoroughly.
• Wrap dough by rounded tablespoonful around each chocolate kiss.
• Seal edges.
• Put bon bon on ungreased baking sheet.
• Bake til set- 8- 10 minutes.

CHERRY BON BON

Steps:

• Pour 3/4 oz of Creme de Noyaux in a cordial or shot glass.
• Layer White chocolate liqueur on top by placing a spoon very close to the Creme de Noyaux in the glass. Gently pour the White chocolate liqueur on the back of the spoon into the glass to create a layer.

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.