CHERRY BROWNIE BABYCAKES
Beautiful individual chocolate brownie cakes with a dollop of softly whipped cream and extra fruit for garnish
Provided by Cassie Best
Categories Dessert
Time 45m
Yield Makes 12-16
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment - this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.
- Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.
Nutrition Facts : Calories 346 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHERRY CHEESECAKE BROWNIES
The delicious combination of chocolate and cherry cheesecake swirled up into a brownie that your family and friends will love, and they can be made gluten-free to boot! Serve them warm or cold and store leftovers in the refrigerator.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
- Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
- Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
- Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.
Nutrition Facts : Calories 326 calories, Carbohydrate 43 g, Cholesterol 92.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 9.9 g, Sodium 183.1 mg, Sugar 26.4 g
CHOCOLATE-CHERRY BROWNIES
If you love the classic flavor combination of rich chocolate and sweet cherries, you'll love these brownies! Chopped maraschino cherries and chocolate chips are stirred into the batter and added on top. So there's no shortage of chewy cherries and gooey melted chocolate when you bite in these brownies. And no one will guess these beauties started with a box of Betty Crocker™ Supreme original brownie mix, or that they only took 20 minutes to prep. Keep this recipe in your back pocket (and keep your pantry stocked with brownie mix) and you'll be ready for any party, bake sale or other occasion that pops up!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 6
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.
- Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
- Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 23 g, TransFat 0 g
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- Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8" square baking tin and line it with baking paper, with plenty of overhang.
- In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.
- In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy, about 5 minutes. Pour the sugar and butter mixture into the sugar and egg mixture and whisk to combine.
- In a medium bowl mix together flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate and cherries and fold them with spatula until they are evenly incorporated. Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate and scatter it over the top of brownie batter.
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- Preheat your fan oven to 165°C (320°F). Grease and line with parchment paper three 6 inch ( 15 cm) round cake tins.
- In a small saucepan combine frozen cherries and sugar and bring to boil over medium heat. Simmer for a few minutes.
- Put the flour, sugar, salt and milk into a small heavy bottomed saucepan and combine using a whisk.Cook over medium to high heat, whisking continuously, so it doesn't burn or catch in the bottom. Once it starts to get thicker and you notice bubbling, cook for another 2 minutes, still whisking continuously, until it resembles pastry cream. This could take about 10 minutes.
- Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth. Make it 10 minutes before pouring over the chilled cake so it has time to cool and thicken a bit.
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