Merry Cherry Swirl Brownies Food

MERRY CHERRY SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes. Meanwhile, in medium bowl, beat all Cherry Cream Cheese Filling ingredients with spoon until smooth, set aside.
• In large bowl, beat chocolate mixture, 2 cups sugar, the vanilla and eggs with electric 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 the batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
• Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
• Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.

OMG! HEAVENLY CHERRY CHEESECAKE SWIRL BROWNIE

Steps:

• Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or line your greased pan with parchment paper, and grease the parchment to life out easily for cutting brownies.

CHERRY SWIRL BROWNIES

Steps:

• Heat oven to 350 degrees.
• Spray bottom of 13"X9" pan with cooking spray.
• Beat cream cheese, sugar, cherries and one egg in medium bowl with spoon until smooth.
• Make brownie batter as directed on package; spread 1/2 of batter in pan.
• Spread cream cheese mixture over batter.
• Spoon remaining batter on top and spread gently to cover.
• Bake for 40-43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely before cutting.
• Store covered in refrigerator.

MARBLED CHERRY BROWNIES

Steps:

• Prepare Cherry Cream Filling; set aside.
• Cherry Cream Filling: Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended.
• Add egg, vanilla and almond extract; beat well. (Mixture will be thin.)
• Stir in cherries.
• Heat oven to 350°F Grease 9-inch square baking pan.
• For Brownies: Stir butter and cocoa in small bowl until well blended; cool slightly.
• Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla, beating until well blended.
• Stir together flour, baking powder and salt; add to egg mixture.
• Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling.
• Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
• Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
• Cool; cut into squares.
• Cover and refrigerate leftover brownies. Bring to room temperature to serve.

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.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 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 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.

PHILLY CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• HEAT oven to 350ºF.
• PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.
• BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
• BAKE 35 to 40 minute or until cream cheese mixture is lightly browned.
• Spread pie filling over thetop.