Cherry Brownie Bars
Cherry Brownie Bars: These wonderfully dense chocolate brownies pack a cherry punch! Nothing compares to a homemade brownie and these certainly deliver. Not only do they have a decadent chocolate flavor (read below for my secret ingredient) with tons of cherries, these magnificent treats are also topped with a creamy butter frosting that is full of cherries. For an added bonus….a dipped cherry on top!
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Cherry Brownie Bars
Yield:
Serves 12 large portions or 24 small portions
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour 15 minutes
These wonderfully dense chocolate brownies pack a cherry punch! Nothing compares to a homemade brownie and these certainly deliver.
Ingredients
For the Chocolate Covered Cherries:
- 12 maraschino cherries with stems
- ½ cup dark or milk chocolate candy melts
For the Brownie Bars:
- 1 (12 ounce) package of semisweet chocolate chips, divided (1 cup)
- 1 cup unsalted butter, cut into chunks
- 2 ounces unsweetened chocolate, chopped
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 1 (16 ounce) jar maraschino cherries, without stems,drained, dried and chopped
For the Frosting:
- ½ cup maraschino cherries drained, dried and chopped
- ½ cup unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 tablespoon milk
- ¼ teaspoon almond extract
Instructions
For the Chocolate Covered Cherries:
- Pick out the best cherries, lay them on a paper towel and lightly blot dry.
- Pour the candy melts into a small microwave safe bowl; heat until candy is melted and creamy (about 1 min.).
- Line a cookie sheet with parchment or wax paper; dip into the melted chocolate half way up the cherries, lightly shake off any excess chocolate and place on prepared cookie sheet.
- Set aside to harden.
For the Brownie Bars:
- Preheat oven to 325°, line a 9x13-inch baking pan with enough foil to hang over the sides (about 2-inches), spray with non stick cooking spray and set aside.
- Measure out 1 cup of chocolate chips and set aside. In a medium saucepan combine the remaining chocolate chips, butter and unsweetened chocolate.
- Cook on low heat, stirring until melted; set aside to cool 5 minutes.
- Add ¼ cup flour and reserved (1 cup) chocolate chips (from the bag) to a small bowl, stir to combine and set aside.
- In a medium bowl combine remaining ½ cup flour, baking powder and salt.
- In a large bowl whisk together the sugar, eggs, espresso powder and vanilla.
- Stir in melted chocolate mixture until just combined, stir in flour mixture until just combined, stir in chocolate chip mixture and then cherries.
- Spread in prepared pan; bake 45 to 50 minutes or until toothpick inserted into the center comes out with moist crumbs clinging.
- Cool pan on rack 1 hour.
- Refrigerate uncovered until completely cooled (about 2 hours).
For the Frosting:
- In a medium mixing bowl beat together the butter, confectioners' sugar, milk and almond extract until light and fluffy (about 2-3 minutes).
- Stir in cherries.
- Using the foil, lift brownies from pan; spread frosting over the top.
- Cut into 12 large pieces or 24 small pieces.
NOTE: If you choose to cut into small pieces remember to adjust the amount of chocolate dipped cherries to accommodate the adjustment.
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These look delicious. I can’t wait to make them. Thanks for sharing your recipe!
Thanks Brian!
Sheryl, what amount of chocolate chips is utilized in the saucepan with butter and unsweetened chocolate and what amount is tossed in? I’m confused
Hi Geri, Sorry for the confusion. I have revised the recipe.
Thank you, I so want to bake these for V-Day, now I can proceed:)