TRIPLE CHOCOLATE CHERRY BROWNIES
Steps:
- Preheat oven to 325F.
- Spray an 8x8 or 9x9 pan with cooking spray and line with parchment paper. Let paper extend over two sides for easy removal of brownies.
- Melt bittersweet chocolate and butter together in a microwave safe container. Heat on high for 30 second, stir. Repeat. Let sit for a few minutes and stir again. Chocolate should be smooth and completely melted. If not, heat on 50% power for in 15 second intervals until melted.
- Beat eggs and sugar together in a medium bowl with a fork.
- Mix in salt and vanilla extract. Stir in melted chocolate mixture.
- Stir in flour just until combined.
- Stir in white chocolate chips, mini chocolate chips, and cherries.
- Pour into prepared pan and smooth top.
- Bake for 25-30 minutes or until center has set.
Nutrition Facts : Calories 283 kcal, Carbohydrate 35 g, Protein 3 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 114 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
CHERRY BROWNIES FROM SCRATCH
I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.
Provided by lemonadestand
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 40m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.2 g, Fat 6.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 212.7 mg, Sugar 18.9 g
TRIPLE CHOCOLATE CHERRY BROWNIES
Extra fudgy brownies made with cocoa powder, melted chocolate, and chocolate chips. They're studded with delicious cherries.
Provided by Ella
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, mix together the cherries and water. Cook for about 10 minutes, stirring occasionally.Strain the cherries through a fine mesh sieve, then pour into a bowl and let them come to room temperature.
- Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with aluminium foil.
- In a small bowl, whisk together the flour and salt
- In a large bowl, place your eggs, egg yolk, sugar, oil and vanilla extract. Mix together using a hand held mixer for about 6-8 minutes until well mixed. This is what will give you a thin crust on top!
- Place a small saucepan with about an inch of water over medium/low heat until it begins to simmer. Place a heat proof bowl over it and melt your butter and chocolate together until smooth. Take off the heat and set aside.
- Add the cocoa powder to the chocolate and whisk until smooth
- Pour the sugar mixture into the chocolate mixture and whisk until smooth
- Add the flour mixture and fold, making sure there are no air pockets
- Fold in your chocolate chips and cherries, though keep a handful to the side of both the cherries and chips to sprinkle on top
- Pour the brownie batter into the prepared tin. Sprinkle your reserved cherries and chocolate chips on top. Bake for 35-40 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.
Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 2 g, Fat 16 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 55 mg, Sodium 160 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- In another bowl, whisk the eggs and the sugar together until doubled in size, pale, frothy and much thicker. If you get a trail from your whisks on the top of the mixture that stays for a second or two, you’re there - this could take a good five minutes of whisking or more.
- Fold the cooled chocolate and butter into the aerated eggs using a large, metal spoon. Try not to stir, but instead use a figure of 8 pattern and scoop the chocolate until dispersed evenly with the eggs. *
- Now fold in your flour and cocoa powder using the same motion, until your mixture is evenly dispersed and all the dry ingredients have been fully incorporated.
- Stir the sour cherries into the mixture and then pour the mixture into your prepared tin. Give it a wiggle and a tap to spread it evenly and pop it in the oven.
- Cook for 25-30 minutes and check by pulling out and trying a knife in the centre. The top should have a lovely, papery layer to it and the knife should come out clean.
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