Best Orange Ginger Pecan Cherry Choc Chip Brownies Recipes
CHOCOLATE-CHERRY BROWNIES
If you love the classic flavor combination of rich chocolate and sweet cherries, you'll love these brownies! Chopped maraschino cherries and chocolate chips are stirred into the batter and added on top. So there's no shortage of chewy cherries and gooey melted chocolate when you bite in these brownies. And no one will guess these beauties started with a box of Betty Crocker™ Supreme original brownie mix, or that they only took 20 minutes to prep. Keep this recipe in your back pocket (and keep your pantry stocked with brownie mix) and you'll be ready for any party, bake sale or other occasion that pops up!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
- Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
- Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 23 g, TransFat 0 g
ORANGE GINGER PECAN CHERRY CHOC CHIP BROWNIES
Another happy accident. Too much milk for a two egg omelet accidentally poured into the bowl by sleepy eyes. The leftover orange ginger jam from the Thanksgiving cheese platter begging for a purpose. An unopened bag of almond flour because it was in front of the pantry and on top. Thank goodness I had baking powder. The last orange. A jar of pecans. Half a bar of dark chocolate. A bag of dried cherries. Imagination.
Provided by Janus Joy Miller @earth2joy
Categories Cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 325 F
- Line a brownie pan with parchment.
- Blend together the dry stuff: almond flour, salt, baking powder, sugar, and wheat gluten.
- Whip eggs and milk until frothy.
- Gently blend honey citron ginger tea and softened butter into whipped eggs and milk with a whisk. You'll see little chunks of butter - that's ok.
- Roughly chop pecans, chocolate, and cherries.
- Zest a whole orange with a fine zester.
- Fold the batter and chunky stuff together to get a thick chunky batter.
- Pour into the parchment lined brownie pan, making it as flat as possible. Don't rap the pan to even it out or the solids will fall to the bottom.
- Bake at 325 F for about 35 minutes or until lightly browned on top and a toothpick inserted in center comes out clean.
- Let cool before cutting.
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