Spicy Cherry 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:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

Steps:

• 1. Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish. 2. In the bowl of a stand mixer or in a large bowl using an electric mixer, beat together the butter, sugar and vanilla. Beat in the eggs, one at a time, until thoroughly combined. 3. In a separate medium bowl, sift together the flour, cocoa powder, cayenne pepper, cinnamon and salt. 4. Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined to form a batter. 5. Gently fold in the cherries and chocolate chips using a spatula. Pour the batter into the baking dish, using the spatula to level the top of the batter. 6. Bake until the brownies are set and a toothpick comes out clean, 35 to 40 minutes. Remove the brownies to a rack, and cool completely before serving. Each of 16 servings: 406 calories; 5 grams protein; 64 grams carbohydrates; 4 grams fiber; 17 grams fat; 10 grams saturated fat; 83 mg. cholesterol; 48 grams sugar; 169 mg. sodium.