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These brownies never fail to make us smile, and one bite always brings a sigh of immediate satisfaction. The chocolate and cherry combo is classic and reminds us of another favorite: chocolate-covered cherries with liquid centers. Very fudgy, very cherry, very yum!
Cheery Cherry-Double Chocolate Brownies
Serves 16 to 18
1 cup all-purpose flour
3 tablespoons unsweetened cocoa + a small amount for the pan
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1/3 cup firmly packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 cup deluxe white baking pieces, coarsely chopped
1/2 cup dried cherries, coarsely chopped
1 cup semisweet chocolate pieces
2 teaspoons vegetable shortening
1/3 cup deluxe white baking pieces
Testing, Testing 1,2,3! A cake tester is a kitchen essential that often gets overlooked in the quest for ever more-glamorous kitchenware. Among our favorites are two at opposite ends of the style spectrum.
The first is 2-piece set in on-trend colors from Oxo, available at Target stores.
1. For bars, preheat oven to 375° F. Generously butter an 8 or 9-inch square baking pan; sprinkle with some cocoa and tap pan to spread on bottom and up sides; tap out any excess. Set pan aside.
2. In a small bowl, stir flour, cocoa, baking powder and salt with a fork to aerate and combine. In a medium bowl, with electric hand mixer on medium speed, beat butter and sugar until light and creamy, about 5 minutes. Beat in egg and vanilla, then stir in flour mixture until just combined. With a rubber spatula, fold in white baking pieces and cherries.
3. Spread mixture into the prepared pan. Bake 15 to 17 minutes until a cake tester or wooden pick inserted 2 inches from center still has a few crumbs clinging to it. Remove to a wire rack to cool 10 minutes. Run a small spatula around the pan edges and turn out whole bar from pan. Let cool completely before cutting.
4. For icing, place chocolate pieces in a 1-cup glass measuring cup. Set cup in a small saucepan filled with about 1 cup simmering water. Let stand off heat until pieces are melted; stir. In another 1-cup glass measuring cup, place white baking pieces. Set cup in a small saucepan filled with about 1 cup simmering water. Let stand off heat until pieces are melted; stir.
5. Dip one corner of a cut bar into either of the melted pieces. Place on wire rack set over paper toweling to set. When set, use a fork to drizzle iced bar with opposite color; let stand until icing is completely set.
6. Store bars in a single layer in a shallow airtight food storage container or wrap in foil.