Dark Chocolate Cherry Cordial Brownies Recipes

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:

• 1. Preheat the oven to 350 degrees F. Grease an 8x11 inch pan. Drain the cherries and coarsely chop them. Spread them out on a paper towel to dry slightly.
• 2. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted. Whisk in the sugar and then the eggs. Stir in the dry ingredients. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.
• 3. For the buttercream, beat the butter together with the powdered sugar and extracts. Add the milk and maraschino cherry juice until it reaches a desired consistency. Fold in the chopped cherries. Frost the cooled brownies. Chill for 30 minutes and then cut into squares. Melt the remaining 1/4 cup chocolate chips and stir in the oil. Drizzle over the frosted cut brownies.

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.

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.