DARK CHOCOLATE-CHERRY GANACHE BARS
Homemade ganache is just about the easiest chocolate recipe out there, a dead-simple mixture of melted chocolate and hot cream, whisked until smooth, then chilled until fudgy.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 18 bars
Number Of Ingredients 11
Steps:
- In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
- Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
- Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
- Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 72 milligrams, Sugar 17 grams, TransFat 0 grams
CHOCOLATE CHERRY BROWNIES
Make and share this Chocolate Cherry Brownies recipe from Food.com.
Provided by wife2abadge
Categories Bar Cookie
Time 45m
Yield 20 brownies, 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 288.1, Fat 13.3, SaturatedFat 8, Cholesterol 50, Sodium 143.7, Carbohydrate 42.7, Fiber 1.9, Sugar 24.7, Protein 3.2
DARK CHOCOLATE CHERRY BROWNIES
I ran across a similar brownie recipe on another forum to use as a guide - I then reduced the fat and sugar content so I wouldn't feel so guilty, but you would never know it by the taste! The cherries add a delicious surprise inside the fudgy brownies. Moreover, they are very simple to make. What's not to love? I use 60% Cocoa Ghirardelli baking chips for this recipe
Provided by Brooke the Cook in
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155, Fat 12, SaturatedFat 5.8, Cholesterol 7.6, Sodium 84.8, Carbohydrate 12.7, Fiber 2.5, Sugar 6.7, Protein 3.7
DARK CHOCOLATE CHERRY BROWNIES WITH GANACHE AND SEA SALT
Make and share this Dark Chocolate Cherry Brownies With Ganache and Sea Salt recipe from Food.com.
Provided by Paris D
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Line a 9x13 baking pan with foil and spray with non-stick spray.
- In a heatproof bowl set over a pan of barely simmering water, melt 8 ounces of bittersweet chocolate and all the butter, stirring occasionally until smooth. Whisk in the cocoa powder and espresso powder until smooth. Set aside to cool.
- In a separate bowl, combine the eggs, sugar, vanilla bean paste and 1/2 teaspoon salt; whisk until combined, then pour in the warm chocolate mixture and whisk until smooth. Gradually add the flour, stirring with a spatula or wooden spoon just until combined. Fold in the 2 cups pitted cherries.
- Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.
- To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl. Pour the heavy cream into a saucepan; over medium low heat bring the cream to a gentle simmer just until it starts to bubble. Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth. Pour over the cooled brownies and smooth out the top.
- Before the ganache sets, sprinkle the remaining 1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries. Let sit for 15-20 minutes until the ganache is set (you can refrigerate them to speed up the process), then cut into squares.
Nutrition Facts : Calories 268.2, Fat 13, SaturatedFat 7.7, Cholesterol 82.1, Sodium 170.7, Carbohydrate 35.9, Fiber 1.7, Sugar 21.3, Protein 4.3
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