Chocolate Cherry Merlot Brownies Recipes

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.

Steps:

• Preheat oven to 350º F.
• Grease 9-inch-square baking pan.
• Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
• Set aside for 15 minutes, stirring occasionally.
• Drain cherries; discard wine.
• Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
• Sections may retain some of their original shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Combine flour and salt in small bowl.
• Beat sugar and butter in medium mixer bowl until well mixed.
• Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
• Stir in flour mixture until blended.
• Stir in drained cherries.
• Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Cut into bars.
• NOTE: Sweetened dried cranberries can be substituted for the dried cherries.

Steps:

• Melt chocolate squares and butter in microwave and stir.
• Add sugar, eggs, and vanilla and stir.
• Mix in flour, baking powder, and salt (do not overmix).
• Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
• Bake for 35 minutes at 350 degrees.
• Cool on a rack.
• When cool, spread cherry pie filling on top of brownies.
• Melt chocolate chips and drizzle over the top.

Steps:

• Preheat oven to 350 degrees F. Grease 9-inch-square baking pan.
• Microwave dried cherries and wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Set aside for 15 minutes, stirring occasionally. Drain cherries; discard wine.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
• Combine flour and salt in small bowl. Beat sugar and butter in medium mixer bowl until well mixed. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract. Stir in flour mixture until blended. Stir in drained cherries. Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Steps:

• Preheat oven to 350. Spray 13 x 9 inch pan with vegetable mist.
• Beat filling ingredients on low speed until well combined, set aside.
• Place brownie mix, water, oil, and eggs in mixing bowl and stir with a wooden spoon until well mixed.
• Stir in cherries.
• Scrape half batter into prepared pan and spread evenly.
• Spread cream cheese filling over batter.
• Dollop remaining batter over filling and swirl with a dinner knife to marble the batter.
• Scatter the chocolate chips evenly on the top.
• Bake for 25 to 30 minutes, or until lightly browned. Cool completely before cutting.

Steps:

• Preheat oven to 350 degrees F. Grease 9-inch-square baking pan.
• Microwave dried cherries and wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Set aside for 15 minutes, stirring occasionally. Drain cherries; discard wine.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
• Combine flour and salt in small bowl. Beat sugar and butter in medium mixer bowl until well mixed. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract. Stir in flour mixture until blended. Stir in drained cherries. Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

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.

Steps:

• Preheat over to 350 degrees. Butter a 8 or 9-inch square cake pan or line the bottom with parchment paper.
• Melt butter in a medium sized sauceplan. Add baking chips, stirring over low heat until melted.
• Remove from heat, stirring in splenda, sugar and vanilla. Beat in egg whites, two at a time.
• Add the flour and stir for one minute, until batter loses its graininess and becomes smooth and glossy.
• Stir in the chopped nuts, cherries and baking chips. Spread into prepared cake pan and back for 30 minutes. Cool completely before cutting.

Steps:

• Preheat oven to 350 degrees F. Grease 9-inch-square baking pan.
• Microwave dried cherries and wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Set aside for 15 minutes, stirring occasionally. Drain cherries; discard wine.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
• Combine flour and salt in small bowl. Beat sugar and butter in medium mixer bowl until well mixed. Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract. Stir in flour mixture until blended. Stir in drained cherries. Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.