Death By Cherry Brownies Food

DEATH BY CHERRY BROWNIES

Steps:

• Preheat to 350.
• Drain cherries, save juice.
• Cut Cherries in half (I leave a quarter of the hole, cut half in half and cut the last quarter in fours. but then again I am odd).
• Set aside.
• Combine flour ,salt and baking powder.
• Combine melted butter and coca until well dissolved.
• Add sugar and mix again.
• Add eggs one at a time.
• Stir in vanilla and 2 table spoons of cherry juice.
• Mix in dry ingredients until just mixed
• Add Cherries and morsels.
• Grease and flour (or use coco powder) a 9 by 9 pan.
• Bake for 24 min.
• Knife is come out a little fudgy, its done.
• Don't over bake unless you like cakey brownies.
• I often whip my own cream flavored with a bit of cherry juice and but a dollop on top of each then place a few chocolate shavings on that.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
• Place a heat-proof bowl over almost simmering pot of water.
• Melt chocolates and butter, stirring occasionally until smooth.
• Whisk in cocoa and coffee powder.
• Set aside to cool slightly.
• Beat together eggs, sugar, vanilla and salt.
• Add chocolate mixture.
• Stir in flour until just combined.
• Pour mixture into prepared pan and spread evenly.
• Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
• Cool in pan several hours (if you have the willpower).
• Using overhanging foil lift the brownies from the pan.
• Remove foil and place brownies on plate.
• Frost brownies as desired.
• Frosting:.
• Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
• Cool 5 minutes.
• Beat in sour cream.
• Add powdered sugar.
• Beat until creamy.
• Frost brownies.
• Don't blink or brownies will be gone!

DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER

Steps:

• Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
• Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
• Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
• Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
• Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

CHERRY CHEESECAKE BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.

BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS, DEATH BY CHOCOLATE)

Steps:

• Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
• In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
• Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

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.

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.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C (350F).
• Grease and line a 20cm x 30cm (8" x 12") shallow sided baking tin- (lamington tin).
• Chop chocolate into small pieces, about the size of the fingernail on your little finger and set aside until needed.
• In a food processor grind nuts to a fine consistency.
• Tip nuts into a large mixing bowl.
• Add rice flour, sifted cocoa and sugar and mix well.
• Make a well in the dry ingredients and add melted butter, vanilla and eggs.
• Stir well to combine.
• Stir in chocolate pieces.
• Spoon mixture into the prepared baking tin and smooth the surface with the back of the spoon.
• Bake on the centre shelf of the oven for 40 minutes at 180C (350F).
• Remove from oven, cool in tin, and cut into squares or rectangles to serve.
• Store in airtight tins, lining base and between layers with kitchen paper.

CHEERY CHERRY BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease 11" X 7" baking dish.
• Stir flour, Splenda, cocoa and baking soda together in bowl.
• Add milk, butter, egg substitue, honey and vanilla. Stir until blended.
• Pour into baking dish.
• Sprinkle cherries on top
• Bake 13-15 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack.