Cherry Brownies

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Recipe for Cherry Brownies

The unobtrusive brownie adored for decades is now filled with cherries, plus it has a smooth, creamy, cherry tinged filling. Without much fuss the simple brownie recipe become bold and dramatic and maybe one that is not so much for the kiddos; but for pleasure and cherry loving adults.

Ingredients for Cherry Brownies:

  • 1 – Ghirardelli Double Chocolate Brownie mix
  • 1/3 cup Maraschino cherry juice (Drained from the jar)
  • 1/2 cup melted butter
  • 1 large egg, slightly beaten
  • ½ cup chopped maraschino cherries

Filling for Cherry Brownies:

  • 12 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup whipping cream
  • 1 tbsp. cherry flavored liqueur

Topping for Cherry Brownies:

  • ½ half recipe for filling
  • ½ cup chopped maraschino cherries
  • ½ cup slivered almonds, toasted
  • ½ cup bitter-sweet chocolate, melted

Directions for Cherry Brownies:

Preheat oven to 325oF.  Spray a 13″x9″ cake pan with non-stick cooking spray.

  1. Pour mix into a large bowl and add cherry juice in place of liquid called for on package directions.
  2. Add egg and melted butter, mix about 10 turns with a wooden spoon, add chopped maraschino cherries; stir well.  Do not over mix.
  3. Pour batter into prepared cake pan and bake for 25-30 minutes or until the brownies start to pull away from the sides of the pan and the brownies appear glossy on top.  Remove from oven, cut the whole batch in half through the middle, remove from pan and cool completely.

While the brownies bake prepare the filling.

Filling for Cherry Brownies:

  1. Beat softened cream cheese in a large mixing bowl using an electric mixer until smooth.
  2. Add powdered sugar and mix until fully incorporated.
  3. Add whipping cream and beat on medium speed until mixture is fluffy – do not overbeat.
  4. Add chopped cherries and liqueur, stir with a wooden spoon to incorporate; reserve ½ of the filling in a different bowl to use as the topping. When the brownies are cool, cut the whole batch in half. One half will be used to create the top layer of the recipe.

Place the first half of the brownies on a serving platter, add half the filling mixture and spread evenly over the first layer.

Position the second half of the brownies on the filling.

Spread the reserved topping evenly over the second layer of brownie and sprinkle with the almonds; drizzle the melted, bitter-sweet chocolate over the slivered almonds.

Allow the finished brownies to sit at room temperature until the chocolate has hardened and then place in the refrigerator for at least two hours.

Plain Brownies just won’t fill the bill after you make this recipe; this one is a keeper.

Note: If the cherry juice is not enough for  1/3 cup, add some regular cherry juice to make the full measurement required.

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