DARK CHOCOLATE-CHERRY GANACHE BARS
Homemade ganache is just about the easiest chocolate recipe out there, a dead-simple mixture of melted chocolate and hot cream, whisked until smooth, then chilled until fudgy.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 18 bars
Number Of Ingredients 11
Steps:
- In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
- Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
- Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
- Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 72 milligrams, Sugar 17 grams, TransFat 0 grams
DARK CHOCOLATE CHERRY BROWNIES
I ran across a similar brownie recipe on another forum to use as a guide - I then reduced the fat and sugar content so I wouldn't feel so guilty, but you would never know it by the taste! The cherries add a delicious surprise inside the fudgy brownies. Moreover, they are very simple to make. What's not to love? I use 60% Cocoa Ghirardelli baking chips for this recipe
Provided by Brooke the Cook in
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees. Butter a 8 or 9-inch square cake pan or line the bottom with parchment paper.
- Melt butter in a medium sized sauceplan. Add baking chips, stirring over low heat until melted.
- Remove from heat, stirring in splenda, sugar and vanilla. Beat in egg whites, two at a time.
- Add the flour and stir for one minute, until batter loses its graininess and becomes smooth and glossy.
- Stir in the chopped nuts, cherries and baking chips. Spread into prepared cake pan and back for 30 minutes. Cool completely before cutting.
Nutrition Facts : Calories 155, Fat 12, SaturatedFat 5.8, Cholesterol 7.6, Sodium 84.8, Carbohydrate 12.7, Fiber 2.5, Sugar 6.7, Protein 3.7
CHOCOLATE CHERRY BROWNIES
Make and share this Chocolate Cherry Brownies recipe from Food.com.
Provided by wife2abadge
Categories Bar Cookie
Time 45m
Yield 20 brownies, 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 288.1, Fat 13.3, SaturatedFat 8, Cholesterol 50, Sodium 143.7, Carbohydrate 42.7, Fiber 1.9, Sugar 24.7, Protein 3.2
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5/5 (30)Calories 155 per servingServings 16
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.
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4.4/5 (41)Total Time 1 hrCategory All RecipesCalories 270 per serving
- Preheat oven to 350F, line an 8x8-inch square pan with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside.
- To a large microwave-safe bowl, add the diced chocolate and butter, and heat on high power to melt for 45 seconds. Stop to check and stir. Heat in 20-second bursts until chocolate can be stirred smooth. Wait momentarily before adding the eggs so you don't scramble them.
- Add the flour and stir until just combined, don't overmix or brownies will be tougher. The batter is very dense and thick, this is normal.
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