cherry chocolate chip brownies

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Post on 18-Dec-2015




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Ingredients Follow Spend With Pennies on Pinterest for more great recipes!


1 cups flour 1 cups sugar cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 2 eggs 1 cup brewed coffee, cooled 1 tablespoon lemon juice 1 cup milk cup vegetable oil teaspoon vanilla extract

Chocolate Pudding Layer

cup sugar cup cocoa 3 tablespoons cornstarch pinch of salt 2 cups milk 1 tablespoon butter


cup milk cup butter, softened 1 cups sugar 1 cup semisweet chocolate chips

Instructions Cake

1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan. 2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly) 3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl. 4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. 5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Chocolate Pudding

1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined. 2. Turn heat to medium high stirring constantly until mixture comes to a boil. 3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming. 4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting

1. In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set. Recipe by Spend With Pennies at

Cherry Chocolate Chip Browniesposted byJENNonJANUARY 22, 2014

January has just flown by for us, even though we have had sub-zero temperatures and snow the past couple of weeks forcing us to stay inside, I cant believe its almost the end of January.I am not complaining because that means we are closer to summer, which makes me super happy!And speaking of summer, these Cherry Chocolate Chip Brownies taste just like one of my all time favorite ice cream flavors, Ben and Jerrys Cherry Garcia.Soft and fudg-y brownie topped with maraschino cherry filling with dark chocolate chips and layered with white chocolate ganache. I am pretty sure I could have just eaten the filling straight out of the bowl with a big spoon, it was just like Ben and Jerrys Cherry Garcia.Yummy!If you love cherries and chocolates together, this brownie is for you. And they are an easy dessert to make for your family and friends for Valentines Day.

JUST A FEW BAKING TIPS:To make it super easy for you to cut the brownies into squares, line your 99 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the brownies havecooled, lift the brownies out of the pan, folding down the aluminumfoil sides. Then use a sharp knife to cut the brownies into squares. SUPER EASY!Thepink candy meltsI used to drizzle on top of the white chocolate, can be foundat Wal-Mart or any craft store. And they have a TON of different fun colors to choose from.Cherry Chocolate Chip BrowniesYIELD:10 BrowniesPREP TIME:20 minutesCOOK TIME:30 minutesTOTAL TIME:2 hours 50 minutes (includes chilling) Make sure to read my BAKING TIPS above before you start baking!PRINTIngredients:BROWNIES: 1/2 cup(1 stick)unsalted butter 8 ounces coarsely chopped semi-sweet chocolate 1 and 1/4 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon saltCHERRY BUTTERCREAM FILLING: 1 cup(2 sticks)of unsalted butter, softened 3 and 1/2 cups powdered sugar 1/2 cup dark chocolate chips 6 ounces maraschino cherries, chopped 5 Tablespoons cherry juice from jarWHITE CHOCOLATE GANACHE: 10.5 ounces white chocolate chips 3/4 cup heavy whipping cream pink candy melts,for drizzling on topDirections:MAKE THE BROWNIES:PRE-STEP:Preheat oven to 350F. Spray 9x9 inch baking pan with cooking spray. Set aside.STEP 1:Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly until smooth. Remove from heat and let cool to room temperature (about 10 minutes).STEP 2:Stir sugar into cooled chocolate/butter mixture until combined.STEP 3:Add eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.STEP 4:Gently fold in the flour and salt. Pour batter into prepared pan.STEP 5:Bake for 30 minutes, or until a toothpick comes out clean. Let cool before topping with cherry buttercream filling.MAKE THE CHERRY BUTTERCREAM FILLING:STEP 6:In a large bowl using an electric or stand mixer, combine butter and juice from the maraschino cherries jar. Beat until the butter is smooth.STEP 7:Slowly add powdered sugar and beat until combined.STEP 8:Fold in roughly chopped cherries and dark chocolate chips. CAREFULLY, spread over the top of cooled brownies.MAKE WHITE CHOCOLATE GANACHE:STEP 9:In a large bowl, melt white chocolate chips and heavy whipping cream together in microwave for 30 seconds. Stir, and repeat for 30 more seconds.STEP 10:Spread over cherry filling and place in fridge for at least 2 hours or until hardened before cutting into squares.I'd love to see what you have baked! Just snap a photo and hashtag it#DELICIOUSLYSPRINKLEDor tag me@deliciouslysprinkledonInstagram!

Ultimate Sour Cream Coffee Cake!

SavePrintIngredients Cake cup butter - room temp cup sugar 2 eggs 1 teaspoon vanilla extract cup sour cream 1 cup flour 1 teaspoon baking powder teaspoon baking soda teaspoon salt For Streusel Topping cup brown sugar cup flour 1 teaspoons cinnamon teaspoon salt 3 tablespoons butter - chilled cup chopped pecans Maple Icing cup powdered sugar 2 tablespoons maple syrup 2 tablespoon milkInstructions1. Preheat oven to 350. Spray 9 x 5 loaf pan with non stick spray.2. For Cake:3. Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.4. In separate bowl - combine flour, baking powder, baking soda and salt.5. Add to wet ingredients.6. For Streusel topping7. In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.8. Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel so go heavy with it!)9. Bake for about 40 minutes or until a toothpick comes out clean.10. Icing11. Mix all icing ingredients together and drizzle over cooled cake.Triple Coconut Pound CakeWHAT YOU WILL NEED 1 1/4 cups all purpose flour 1/4 cupcoconut flour(or use all regular flour) 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 stick (1/2 cup) unsalted butter at room temperature 1 cup sugar 2 large eggs, at room temperature 1/2 cup evaporated milk (or coconut milk!) 1/2 tsp vanilla extract 1 tspcoconut extract 1 cup sweetened shredded coconut plus more for garnishfor the glaze 1 heaping cup confectioner's sugar milk or cream or coconut milk, to thin 1/2 tsp coconut extractINSTRUCTIONS1. Set oven to 350F2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.3. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.4. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.5. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.7. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

This pound cake is pure coconut bliss. If youre ready to take a coffee break from all the January healthiness, this is perfect.You can make your own coconut extract, starting with a whole coconut, I outline the process inTHIS POST.Vanilla Bean-Orange Angel Food CakeMakes 2 9x5 loaf cakes

Ingredients1/2 teaspoon kosher salt1 cup cake flour1 1/2 cups egg whites, room temperature (from about 10 large eggs; do not use boxed or powdered egg whites)1 teaspoon cream of tartar2 teaspoons fresh lemon juice1 1/2 cups granulated white sugar1/2 teaspoon pure orange extract1 vanilla bean, scraped OR 1/2 teaspoon vanilla bean paste

DirectionsPreheat oven to 350 degrees. Place an oven rack on the lowest rung. Line two 9x5 loaf pans with foil so that it overhangs on the sides. Do NOT grease the pans.

Whisk together flour and salt. Set aside.

Place the egg whites in a the base of an electric mixer and beat at medium speed for 30 seconds just until it starts to look foamy. Add the cream of tartar and lemon juice, and raise speed to high. Beat until egg whites form soft white peaks.

While the mixer beats, slowly add the sugar in a long steady stream. The egg whites will continue to thicken and turn shiny and white. Beat in the extract and vanilla bean seeds, then lower the mixer to the slowest setting and slowly add the flour in another long steady stream.

Turn off mixer as soon as all the flour i


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