Best Brandied Cherry Brownie Bites Recipes
BRANDIED CHERRY BROWNIE BITES
Dress Betty Crocker® dark chocolate fudge brownie mix with brandy macerated cherries and hazelnuts to make these decadent candy treats - perfect bite-sized desserts for gift giving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In 1-quart saucepan, heat cherries and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes.
- Make brownie mix as directed on box, using water, oil and egg, except stirring in cherries, any remaining brandy and 1/2 cup of the hazelnuts. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Refrigerate 1 hour.
- Line cookie sheet with waxed paper. With spoon, scoop out brownies and shape into 1-inch balls; place on cookie sheet.
- In microwavable bowl, microwave baking chocolate uncovered on High 1 minute or until melted, stirring after 30 seconds. Stir in hazelnut spread until well blended. With fork, dip brownie balls, one at a time, into chocolate mixture; tap off excess. Return to cookie sheet. Sprinkle with remaining 1/4 cup hazelnuts. Refrigerate 30 minutes or until set.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
CHERRY AND SPICE BROWNIE BITES
This is, without a doubt, one of the best brownie recipes I have ever tried. The recipe is from the AARP Nov/Dec magazine. Wanted to post here so it wouldn't be lost. A little does go a long way, because these are so rich! If needed for a cookie exchange, you could cut these into 1" squares. If for yourself, cut more generously. If you need to serve a crowd, increase the recipe by 2 1/2 times and bake in a 9"x13" pan. They will need a little more time in the oven this way. Make sure to test for doneness with a knife.
Provided by Darkhunter
Categories Bar Cookie
Time 55m
Yield 64 bites
Number Of Ingredients 14
Steps:
- Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
- In a medium bowl, whisk together the flour, salt and spices.
- Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
- Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
- Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
- When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
- Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.
Nutrition Facts : Calories 34.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 9, Sodium 20.9, Carbohydrate 3.2, Fiber 0.2, Sugar 2.5, Protein 0.6
BROWNIE CHERRY BITES
Make and share this Brownie Cherry Bites recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 45m
Yield 48 brownie bites, 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
- Stir in 1/2 cup cherries and chocolate chips.
- Place foil mini baking cups into mini muffin pans.
- Spoon about 1 tablespoon chocolate mixture into each cup.
- Bake for 13 to 18 minutes or until centers are just set.
- Cool completely.
- Remove from pan.
- Sprinkle with powdered sugar.
- Garnish with cherries, if desired.
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