Best Skinny Gooey Cherry Brownies Recipes

CHERRY BROWNIES

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch deep pan or brownie pan with parchment paper and set aside.
• In a small saucepan, add your coconut oil and unsweetened chocolate and on low heat, heat together. Stir consistently, until combined and glossy. Remove from the heat.
• Add your granulated sweetener of choice and whisk well. Add your 2 eggs (or energ-Y egg replacer) and whisk very well.
• Add your cocoa powder and arrowroot powder and whisk very well, until no longer grainy. Fold through your cherries and chocolate chips, reserving a few to top the brownies with.
• Transfer the cherry brownie batter into the lined pan and top with extra cherries and chocolate chips. Bake for 28-30 minutes, or until a skewer comes out the center clean.
• Remove brownies from the oven and allow to cool in the pan completely, before slicing into 12 pieces.

GOOEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.

ROASTED CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half over parchment paper. Sprinkle with sugar. Bake for 10 minutes. Let it cool.
• Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
• In a mixing bowl, sift the flour, cocoa powder, cornstarch and salt. Set aside. Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
• While that is mixing, melt the butter so it slightly cools. Then, add the butter, oil, and vanilla and mix on low. Take off the mixer. Add the dry ingredients. Use a rubber spatula to gently fold in the dry ingredients. Be gentle so you don't knock out any air.
• Separate the cherries in half and add half of the cherries to brownie batter. Add the chocolate chips and fold until combined. Pour brownie batter into pan and spread until smooth.
• Bake for 40-50 minutes. The brownies are done baking when the edges are set, but the middle is slightly underdone. Top with extra chocolate chips. Let it cool in the pan completely.
• Freeze the brownies for 15 minutes. Then, take out of the pan. Top with remaining cherries and cut and serve.

CLASSIC GOOEY BROWNIES

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

SKINNY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
• In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
• Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

EASY GOOEY BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
• Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
• Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.

FROM-SCRATCH CHERRY BROWNIES

Steps:

• Preheat oven to 350°F
• Grease a 9" square pan.
• Melt unsweetened chocolate and butter in the microwave.
• Combine flour, baking powder, and salt in a large bowl. Whisk briefly to aerate (could sift, but I find it messier).
• In a separate bowl, beat eggs and vanilla until fluffy. Add sugar in three additions, beating well between additions.
• Add the butter/chocolate mixture to the egg/sugar mixture and mix thoroughly.
• Add the wet mixture to the dry. Stir very gently just until combined.
• Add cherries and chips and stir just until distributed.
• Pour into prepared pan. Sprinkle top with nuts if desired.
• Bake for 20-30 minutes. The edges should pull away from the pan slightly when they're done. Don't overbake.
• Note: The original recipe says 20 minutes. Mine took 30. I can't tell if my oven's off or the cherries are causing the baking time to be longer.

BEST EVER CHEWY-GOOEY BROWNIES

Steps:

• In a medium pan over low heat combine butter and unsweetened chocolate.
• Stir until melted and well blended.
• Remove from heat.
• Add sugar, eggs, and vanilla.
• Mix well.
• Add flour and mix well again.
• (these steps are important) Butter an 8 inch square pan.
• Pour in batter, spread evenly and sprinkle on topping of choice, if any.
• Bake in a 350 oven for about 25 min or until center springs back when gently touched.
• Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top.
• ---------Fudge Sauce--------.
• In a medium saucepan combine whipping cream and chocolate.
• Stir until melted, add vanilla and rum or mint liqueur.
• --------Rocky Road Brownies-------.
• Add 1 cup mini marshmallows to batter and sprinkle top with walnuts.
• -------Butterscotch-pecan-------.
• Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup.
• Top with 1/2 cup chopped pecans.
• ------Peanut Butter Brownies--------.
• Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate.
• Insteat add 3/4 cup peanut butter into melted butter.
• Reduce sugar to 1 cup and add 1/4 tsp baking powder.
• Sprinkle batter with 1/2 cup chopped peanuts.
• --------Milk Chocolate brownies---------.
• Make preceding recipe but decrease sugar to 3/4 cup.
• Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits.
• Increase flour to 3/4 cup.
• Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped.
• --------White Chocolate Brownies--------.
• Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp.
• Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits.
• Not using any heat add 1 cup of the chocolate into melted butter.
• Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp.
• Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy.
• Bake for 40 minutes.
• When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes.
• Enjoy.

CHEERY CHERRY BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease 11" X 7" baking dish.
• Stir flour, Splenda, cocoa and baking soda together in bowl.
• Add milk, butter, egg substitue, honey and vanilla. Stir until blended.
• Pour into baking dish.
• Sprinkle cherries on top
• Bake 13-15 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack.