Almond Cherry Cake Brownies Recipes

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CHOCOLATE ALMOND BROWNIES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™



Chocolate Almond Brownies with Cherry Flavored Filled DelightFulls™ image

There is something decadent about the flavors of dark chocolate and cherry. This rich brownie recipe, accentuated by notes of toasted almond, delivers on indulgence in every bite.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 50m

Yield 24

Number Of Ingredients 12

1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter
1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 ¼ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ cups NESTLE® TOLL HOUSE® Delightfulls Cherry Flavored Morsels, divided
½ cup toasted slivered almonds
4 ounces 1/3-less-fat cream cheese (Neufchatel), softened
⅔ cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil. Lightly grease.
  • Combine flour, baking powder and salt in small bowl.
  • Melt butter and semi-sweet morsels in large, microwave-safe bowl on 100% (HIGH) power for 45 seconds. Microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted. Stir in sugar, eggs and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels and almonds. Spread into prepared baking pan. Sprinkle 1/4 cup DelightFulls morsels over top.
  • Bake for 30 minutes or until wooden pick near center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
  • To serve, coarsely chop remaining 1/4 cup DelightFulls Morsels. Spoon 1 teaspoon of Cream Cheese Topping onto each brownie bar. Sprinkle with chopped DelightFulls morsels.
  • Cream Cheese Topping: Whisk together 1/3 less fat cream cheese (Neufchatel) and powdered sugar in small bowl until creamy.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 24.1 g, Cholesterol 37 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 143.2 mg, Sugar 18.1 g

CHERRY-ALMOND BROWNIES



Cherry-Almond Brownies image

Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 50m

Number Of Ingredients 10

3 ounces unsweetened chocolate, finely chopped
9 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
2 large eggs
1/4 cup strong coffee, room temperature
1/4 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries

Steps:

  • Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.
  • Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
  • Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.

Nutrition Facts : Calories 372 g, Fat 26 g, Fiber 3 g, Protein 6 g

VEGAN CHERRY & ALMOND BROWNIES



Vegan cherry & almond brownies image

Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h5m

Yield Makes 12

Number Of Ingredients 11

80g vegan margarine, plus extra for greasing
2 tbsp ground flaxseed
120g dark chocolate
½ tsp coffee granules
125g self-raising flour
70g ground almond
50g cocoa powder
¼ tsp baking powder
250g golden caster sugar
1 ½ tsp vanilla extract
70g glacé cherry (rinsed and halved)

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.

Nutrition Facts : Calories 296 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHERRY-ALMOND DUMP CAKE



Cherry-Almond Dump Cake image

This is the dump cake I made at Carolina Beach in July 2020.

Provided by TENNESSEEPAM

Categories     Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 5

cooking spray (such as Pam®)
1 teaspoon almond extract
2 (21 ounce) cans cherry pie filling
1 (15.25 ounce) package yellow cake mix
½ cup cold unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Stir 1/2 teaspoon almond extract into each can of pie filling.
  • Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
  • Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 55.9 g, Cholesterol 21.1 mg, Fat 11.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 255.4 mg

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