Chocolate Cherry Merlot Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
• Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350º F.
• Grease 9-inch-square baking pan.
• Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
• Set aside for 15 minutes, stirring occasionally.
• Drain cherries; discard wine.
• Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
• Sections may retain some of their original shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Combine flour and salt in small bowl.
• Beat sugar and butter in medium mixer bowl until well mixed.
• Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
• Stir in flour mixture until blended.
• Stir in drained cherries.
• Spread into prepared pan.
• Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Cut into bars.
• NOTE: Sweetened dried cranberries can be substituted for the dried cherries.

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.

Steps:

• Heat oven to 350°F. Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, cocoa, baking powder and salt; set aside. In another bowl, beat butter, sugar and coffee with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add half-and-half, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms. Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.