Cranberry Cherry Brownies Recipes

Steps:

• Make the filling: Combine the cherries, granulated sugar, lemon juice and a pinch of salt to a boil in a small saucepan over medium heat; bring to a boil. Reduce the heat to a simmer; cook, stirring, until the juices are reduced, about 10 minutes. Mix the cornstarch with the water in a small bowl, then stir into the pan and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in both extracts. Spread on a plate to cool.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, almonds and remaining 1/2 teaspoon salt in a bowl. Work in the butter with your fingers until the mixture is crumbly. Chill until ready to use.
• Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Melt the chocolate and butter in a saucepan over medium heat, stirring. Remove from the heat; whisk in both sugars. Whisk in the eggs and both extracts. Whisk both flours and the salt in a bowl, then whisk into the batter.
• Spread the batter in the prepared pan. Top with the cherry filling, then the crumb topping. Bake until a toothpick inserted into the center comes out mostly clean, 45 to 55 minutes. Let cool slightly in the pan, about 20 minutes. Carefully lift out of the pan using the foil overhang and transfer the brownies to a rack to cool completely. Cut into pieces.

Steps:

• Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on all sides; set aside.
• Place Craisins and Juice Drink in a small saucepan over medium heat; cook until Craisins are plumped. Remove from heat and let cool to room temperature; set aside.
• In a medium bowl, combine butter and chocolate and place over (but not touching) simmering water, stirring occasionally until melted and smooth. Remove bowl from heat and whisk in sugar. Add eggs, one at a time, until incorporated. Add cocoa powder and salt; stir to combine. Fold in flour and mix until combined. Stir in Craisins mixture and pecans just to combine.
• Pour batter into prepared baking pan and transfer to oven; bake until set and a cake tester inserted into the center comes out with crumbs but is not wet, about 50 minutes. Remove from oven and let cool for 15 minutes before removing brownies from pan. Let cool completely on a wire rack before cutting. Brownies can be stored in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

Steps:

• Prepare brownie mix according to package directions. Fold in the chocolate chips, pecans, cranberries and walnuts. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350F and grease a 9x13 baking dish.
• Combine flour, baking powder and sugar; set aside.
• Mix butter, applesauce, cocoa, eggs, and both extracts until well blended.
• Add chocolate mixture into the dry ingredients, stir well. Add cranberry sauce and stir just until combined.
• Pour batter into the prepared baking dish, and bake for about 35 minutes.