Cherry Chocolate Brownies
My best brownie recipe — plus the cherry on top.
This is another take on my 1000yr old brownie recipe, and came about when I was looking for a stellar Black Forest Cake recipe for hubby’s birthday. I actually prefer this to a full-size cake for portion control and the squares freeze beautifully if you don’t want to eat a whole batch (said no one ever).
For this recipe I also use a full jar of whole Maraschino cherries and press them into the batter so each square has a full cherry inside. You can make this as a single batch of brownies, but I always go straight to doubling this recipe off my original because they’re just that good and go that fast. (I’ve provided an ingredients list for a single batch at the bottom of this post.) For the gluten-free goddesses out there, I haven’t tried the addition of cherries to my GF brownie recipe, but it’s definitely on my list.—CFG
Ingredients
(18”x18” double batch)
4 eggs
4 cups brown sugar
4 tsp vanilla extract
2 cups melted butter
2 cups roughly chopped walnuts
2 cups all-purpose flour
1/2 cup cocoa powder (sifted)
1 jar of whole Maraschino cherries (375ml jar)
Directions:
Note - The recipe listed below is for a double batch.
Preheat the oven to 375F. In a microwave safe bowl add 2 cups of butter and melt in the microwave for one minute. Allow to cool for a couple of minutes and then add 4 cups of brown sugar and 4 tsp of vanilla. Mix together until fully incorporated and set aside.
Drain a jar of whole Maraschino cherries, then transfer to a paper-towel lined bowl to soak up excess moisture. Set aside.
In a large mixing bowl (or using a stand mixer), add 4 eggs and beat together. Next, add in the butter/brown sugar mixture. Then add in 2 cups of roughly chopped walnuts and mix together.
In a separate mixing bowl add 2 cups of all-purpose flour and sift in 1/2 cup of cocoa powder. Gently stir together.
Slowly add the dry mixture ingredients to the wet mixture a spoonful at a at a time, stirring continuously until all ingredients are fully blended.
Line an 18”x18” baking pan with parchment paper and transfer the brownie mixture to the pan. (You can also use a smaller pan to make deep dish brownies, but you’ll have to increase the baking time to compensate.)
Bake for ~35 minutes or until brownies are set. Remove from oven and allow brownies to cool completely.
Cut into squares, serve and enjoy!
Ingredients:
(9”x9” single batch)
2 eggs
2 cups brown sugar
2 tsp vanilla extract
1 cup salted butter, melted
1 cup roughly chopped walnuts
1 cup all-purpose flour
1/4 cup cocoa powder (sifted)
1/2 jar of whole Maraschino cherries (~200ml)
