Black Forest Brownies Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with baking spray with flour. Make brownie mix as directed on pouch, using oil, water and egg. Pour batter into pie plate.
• Bake 24 to 26 minutes or until toothpick inserted in center comes out almost clean. Cool 30 minutes.
• In small bowl, stir together pie filling and liqueur. Cut brownie into 6 wedges. Place each wedge on individual serving plate. Spoon about 1/3 cup cherry mixture over each wedge.
• In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Add dollop of whipped cream to each serving. Sprinkle with cocoa.

Steps:

• Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
• In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
• Spread over the brownies. Top with pie filling.
• In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
• Refrigerate for about 10 minutes to set chocolate. Enjoy!
• Yield: 2 dozen.

Steps:

• In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
• Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
• Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
• Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

Steps:

• Preheat oven to 350°; grease a 13 x 9 inch baking pan; set aside.
• Drain one jar of cherries; remove stems and coarsely chop cherries.
• Drain on paper towels; reserve remaining jar of whole cherries for garnish.
• In a large microwave-safe bowl, combine semisweet chocolate pieces and butter; microwave on HIGH for 1 minutes; stir.
• Microwave for 10-20 seconds more or until mixture is melted.
• Add eggs, sugar, flour, vanilla, salt, and baking powder; stir until combined.
• Fold in chopped cherries, white baking pieces, and almonds.
• Pour batter into prepared pan, spreading evenly.
• Bake for 35 minutes; cool in pan on a wire rack; cut into bars.
• Before serving, in a bowl, combine cream cheese and powdered sugar.
• Beat with an electric mixer on medium speed until smooth.
• Pipe or spoon a small amount of cream cheese mixture onto each brownie.
• Drain reserved cherries; top each brownie with a cherry.

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture. , Spread over brownies. Top with pie filling. In a microwave, melt chocolate; stir until smooth. Drizzle over brownies. Refrigerate for 10 minutes or until chocolate is set.

Steps:

• Preheat oven to 350°F Line and 8" square baking pan with foil, allowing the edges to hang an inch or 2 over two sides of the pan. Coat pan and foil with cooking spray.
• In a medium bowl whisk together the next four ingredients. Set aside.
• Combine cherries, 1/4 cup of sugar, water and the almond extract in a small, heavy saucepan over medium heat. Cover and simmer until the cherries soften and juices form, stirring occasionally, about 8 minutes. Cool slightly. Puree cherry mixture in a blender until smooth. Set aside.
• Place 1/2 cup of chocolate chips and the butter in a large metal bowl set over a saucepan of simmering water and stir just until melted. Whisk 3/4 cup of cherry sauce, remaining 3/4 cup sugar, eggs, and egg whites into chocolate mixture to blend well. Whisk in flour mixture. Transfer the batter to the prepared pan.
• Sprinkle with remaining 1/4 cup chocolate chips. Bake until a toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a rack anc cool completely. (Can be prepared 1 day ahead. Cover brownies and store at room temperature. Cover and refrigerate cherry sauce).
• Using the two overhanging foil edges, carefully lift brownies out of pan. Cut into 12 pieces. Before serving, drizzle cherry sauce on top of each brownie, then add a dollop of whipped cream. Serve immediately.

Steps:

• Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
• Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
• Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
• While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat sugar, butter, and water together in a large bowl; add eggs 1 at a time, beating well after each addition. Stir in vanilla extract.
• Whisk flour, cocoa powder, pudding mix, baking powder, and salt together in another bowl. Add flour mixture, 1/2 cup at a time, to butter mixture, stirring batter well after each addition. Stir dark chocolate chips and mini chocolate chips into batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out slightly sticky with chocolate, 20 to 30 minutes. Cool in baking dish for 10 minutes before cutting into bars.