Cherry White Chocolate Brownies Recipes

CHERRY BROWNIES FROM SCRATCH

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.

WHITE CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 13x9x2- inch (or similar sized) pan.
• Stir together melted butter, sugar, cocoa, vanilla, and baking powder.
• I just use a rubber spatula for stirring; a wooden spoon should work just as well, or the mixer too.
• Then add an egg, stir it in well, add 1/3 cup flour, stir it in, and repeat until all eggs and flour have been added.
• The last flour addition will only be a quarter cup.
• If using a mixer, add all the eggs together, mix in and then add all of the flour.
• Make sure it's all mixed together thoroughly.
• Add the cherries and white chocolate chips and stir just until mixed.
• Pour the batter into the pan and spread it out evenly to the edges.
• Bake for 30 minutes, and then check.
• They should be done by then, but they may take another minute or two, but be careful not to overbake.
• Try to let them cool for half an hour before cutting.

CHERRY CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F.
• In 2-quart heavy saucepan on low heat, melt 1 cup chocolate chips with butter, stirring constantly; remove from heat. Stir in sugar, eggs and vanilla.
• Gradually add flour, baking powder and salt to chocolate mixture. Fold in oats, nuts, 1/2 cup chocolate chips and 1/3 cup chopped cherries.
• Spread into greased 9 x 13" pan.
• Bake at 350 F for about 25 minutes, or until toothpick inserted in center comes out clean.
• Cool on rack.
• Cut brownies 4 by 6 across pan to make 24 squares.
• Sprinkle remaining chopped cherries over top.
• In small heavy saucepan on low heat, melt remaining 1/2 cup chocolate chips and shortening, stirring constantly.
• Drizzle chocolate over top of brownies to make a lacey pattern.
• Chill about 15 minutes to set chocolate. Recut brownies.
• >From the Kitchen of: Carole Source: Ghiradell i.

CHOCOLATE-CHERRY BROWNIES

Steps:

• Cut 12 cherries in half, and set aside. Chop the remaining cherries, and set aside.
• Combine butter and 1/2 cup chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until the butter and chocolate melt, stirring occasionally. Remove from heat, and let cool slightly.
• Combine the flour and next 3 ingredients in a large mixing bowl; stir well and set aside.
• Add sugar, eggs, and vanilla to reserved chocolate mixture, stirring with a wire whisk until blended. Add to the reserved flour mixture, beating at low speed of an electric mixer until blended. Stir in reserved chopped cherries and pecans (pecans are optional).
• Spread mixture in a greased 13x9x2 inch pan. Bake at 350 degrees for 25 to 28 minutes, or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Cut into squares, and top each square with a reserved cherry half.
• Combine 1/2 cup chocolate morsels and shortening in the top of a double boiler; bring water to a boiil. Reduce heat to low; cook until chocolate and shortening melt, stirring occasionally. Drizzle over the brownies.