Ingredients for Chocolate Cherry Brownies
- Maraschino Cherries
- 1/2 cup (1 stick) unsalted butter
- Semisweet Chocolate Morsel
- All Purpose Flour
- Baking Powder
- Salt
- Quick Cooking Oats
- 1 1/2 cups granulated sugar
- 2 large eggs
- Vanilla Extract
- 1/2 cup chopped pecans
- 2 tablespoons shortening
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How to Make Chocolate Cherry Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- Pit and halve 12 cherries. Finely chop the remaining cherries.
- Combine 1/2 cup (1 stick) butter and 1/2 cup chocolate morsels in a double boiler or heat-safe bowl set over a pan of simmering water. Stir until melted and smooth. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the cooled chocolate mixture to the dry ingredients, mixing on low speed with an electric mixer until just combined.
- Gently stir in the chopped cherries and pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-28 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs attached (don't overbake).
- Let cool completely in the pan on a wire rack.
- While brownies cool, prepare the chocolate drizzle: Combine 1/2 cup chocolate morsels and 2 tablespoons shortening in a double boiler or heat-safe bowl set over a pan of simmering water. Stir until melted and smooth.
- Once brownies are completely cool, drizzle the melted chocolate over the top.
- Cut into squares and top each with a reserved cherry half.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
77g
Fat
23g
Carbs
9g
