Double Chocolate Cherry Brownies Recipes

Steps:

• Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.
• Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)

Steps:

• Cut 12 cherries in half, and set aside. Chop the remaining cherries, and set aside.
• Combine butter and 1/2 cup chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until the butter and chocolate melt, stirring occasionally. Remove from heat, and let cool slightly.
• Combine the flour and next 3 ingredients in a large mixing bowl; stir well and set aside.
• Add sugar, eggs, and vanilla to reserved chocolate mixture, stirring with a wire whisk until blended. Add to the reserved flour mixture, beating at low speed of an electric mixer until blended. Stir in reserved chopped cherries and pecans (pecans are optional).
• Spread mixture in a greased 13x9x2 inch pan. Bake at 350 degrees for 25 to 28 minutes, or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Cut into squares, and top each square with a reserved cherry half.
• Combine 1/2 cup chocolate morsels and shortening in the top of a double boiler; bring water to a boiil. Reduce heat to low; cook until chocolate and shortening melt, stirring occasionally. Drizzle over the brownies.