Cherry Fudge Brownies With Chocolate Sauce And Chocolate Dipped Cherries Recipes

CHERRIES AND CHOCOLATE FUDGE

Steps:

• Line an 8 x 8 inch square pan with aluminum foil.
• In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
• Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

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.

FUDGY CHERRY BROWNIES

Steps:

• In a heavy saucepan or microwave, melt 1 cup chocolate chips and butter; stir until smooth. In a bowl, combine biscuit mix, milk, egg and almond extract. Stir in chocolate mixture; mix well. Fold in cherries and remaining chocolate chips., Pour into a greased 13x9-in. baking pan. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and the edges pull away from the sides. Cool on a wire rack.

WHITE CHOCOLATE CHERRY FUDGE

Steps:

• Grease an 8x8-inch square baking dish.
• Melt chocolate chips, condensed milk, and butter in a saucepan over medium-low heat, stirring often, about 5 minutes. Remove from heat and stir in cherries and almond extract. Pour fudge into prepared baking dish and spread into a smooth layer. Cover and refrigerate until firm, 1 to 2 hours.
• Cut fudge into 64 1-inch square pieces.

CHERRY FUDGE WITH DARK CHOCOLATE

Steps:

• In large saucepan, melt butter with sugar, cream and pinch of salt. Bring to a boil over medium high heat. Once boiling, set timer for 5 minutes and add in cherry gelatin.
• After 5 minutes remove from heat. In mixing bowl, add white chocolate and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth and creamy (and all chocolate is melted. Fold in dried cherries.
• Pour in a parchment paper lined 9inch square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight. Cut into squares and enjoy!

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.

24 EASY CHERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

THE ULTIMATE CHERRY BROWNIES (WITH CHOCOLATE)

Steps:

• Preheat the oven to 180°C/ 360°F. Grease the baking tin and line its bottom with parchment paper, leaving an overhang on two sides.
• Dry ingredients: Combine flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
• Melt chocolate and butter: Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn't touch the water. Add cubed butter and chopped chocolate and stir until melted and smooth. Don't let the mixture get too hot, remove it from the heat if it gets too hot.
• Batter: Beat the eggs and the sugar in a large bowl for about 5 minutes or until the mixture is thick. Immediately mix in the chocolate butter mixture.
• Add the flour mixture and mix only shortly, just enough to combine the ingredients.
• Bake: Pour the mixture into the prepared tin and level. Bake for about 25 minutes. The brownies should remain somewhat gooey in the middle. Let cool completely in the pan.
• Prepare cherries: Was, dry, and pit the cherries. Set them aside.
• Melt chocolate: Finely chop the chocolate. Place it in a small heatproof bowl. Fill a pan with hot water, about a quarter full. Place the heatproof bowl on top, and make sure that its bottom doesn't touch the water. Stir until melted and smooth.Transfer to a larger bowl and let cool slightly while you whip the cream.
• Whip the heavy cream shortly. Add 2 tablespoons cocoa powder and continue whipping until stiff.
• Combine: First, fold only about ¼ of the whipped cream into the chocolate. Once incorporated, fold in the rest. Work carefully but rather quickly.
• Place the brownie or a serving platter.
• Spread about ¼ of the chocolate-cream mixture over it. Top with about ½ of the pitted cherries.Cover with the remaining chocolate cream and finish with the remaining cherries.
• Refrigerate: Place the cherry chocolate brownies in the refrigerator for about 2 hours or until set.
• Cut into pieces before serving.

CHOCOLATE-DIPPED CHERRIES

Steps:

• Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)

CHERRY-FUDGE BROWNIES WITH CHOCOLATE SAUCE AND CHOCOLATE-DIPPED CHERRIES

Steps:

• Make sauce:
• Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
• Make brownies:
• Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
• Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries.