Monday, February 7, 2011

Cherry Chocolate Brownies


This week, Baking Me will be full of Valentine's Day treats! First up, Cherry Chocolate Brownies. These brownies are quite rich and best enjoyed with a glass of milk.

Ingredients

Brownies
- 12 Tablespoons unsalted butter
- 3 Large eggs
- 1 Cup all purpose flour
- 1 Teaspoon vanilla
- 1/4 Teaspoon salt
- 3/4 Cup semi-sweet chocolate chips
- 1 Cup sugar

Cherry Buttercream
- 1/3 Cup unsalted butter, room temperature
- 1 1/2 Cups powdered sugar
- 1 Tablespoon whole milk
- 1/4 Teaspoon imitation cherry extract
- 1/4 Teaspoon vanilla

Chocolate Frosting
12 Ounces semi-sweet chocolate chips
1 Cup powdered sugar
3/4 Teaspoon vanilla
1/2 Teaspoon imitation cherry extract
1/4 Cup unsalted butter
1/3 Cup whole milk

To Make the Brownies
Preheat the oven to 350 degrees. Line a 9"x13" pan with parchment paper hanging slightly over the sides (this makes it easier to remove the brownies from the pan).
Melt the butter and the chocolate together in a small sauce pan over low heat. Once melted remove from heat and set aside to cool.
In the bowl of an electric mixer beat together the eggs, sugar, and vanilla. Mix in the chocolate mixture once it has cooled.
Whisk together the flour and salt then add to the chocolate mixture and mix well.
Pour into prepared pan and bake for 30-35 minutes.
When brownies are done remove from pan and cool on a wire rack, leaving the parchment paper under the brownies.

To Make the Cherry Buttercream
In the bowl of an electric mixer beat butter and sugar until well mixed. Then add the milk and extracts and beat well. Spread evenly over the cooled brownies and refrigerate to allow frosting to set, about 20-30 minutes.

To Make the Chocolate Frosting
In a small sauce pan heat butter and milk over medium heat until butter has melted. Pour butter mixture over chocolate and allow to sit for five minutes. Then add the extracts and stir until smooth. Pour chocolate mixture in the bowl of an electric mixer, add powdered sugar and mix until smooth.

Spread a thin layer of chocolate frosting over the cherry buttercream, just enough to cover. There will be chocolate frosting left over. Refrigerate leftovers to reserve for another use, such as dipping fruit or pouring over ice cream.

Once chocolate frosting has been spread over buttercream refrigerate for one hour to allow frosting to set. Cut brownies as desired.

These brownies taste best at room temperature.


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