Everything But the Kitchen Sink Cherry Brownies

You guys, I am obsessed with these brownies!!  In fact, I may have eaten half the pan myself……I call these Everything But the Kitchen Sink Cherry Brownies, because they have a lot going on, but the main star (aside from the brownie base of course) are the cherries!  I oven roasted fresh cherries so they are tender, juicy, and a little flavor punch to an otherwise dense and chocolaty brownie. I then added marshmallows, walnuts, and chocolate chips.  The top is finished off with a chocolate glaze and mmmmmmmmmm it.is.perfection.  

These Everything But the Kitchen Cherry Sink Brownies are dense and chewy, yet moist and flavorful with the cherry bites and the walnuts add the perfect crunch.  I promise they taste like the most delicious brownie you will ever eat.  I’m serious.

 

Let’s not waste anymore time, you need to be eating these right now!

Ingredients:

For the Cherries:

2 cups of fresh cherries (measured whole before cutting)

1 and 1/2 tablespoons sugar

For the Brownies:

1 cups sugar

1/2 cup flour

1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup melted butter

2 eggs

1 teaspoon vanilla extract

1/4 cup chopped walnuts

1/4 cup semi sweet chocolate chips

1/2 cup mini marshmallows

For the Chocolate Glaze:

1/2 cup semi sweet chocolate chips

About 4 tablespoons of heavy cream

Instructions:

  1. Preheat the oven to 350 degrees.  Cut the cherries in half and remove the pit.  Place in a baking dish and mix together with the sugar.  Bake for 15-20 minutes until the cherries are soft and slightly juicy.
  2. After removing the cherries from the oven use a fork and a knife and cut them into bite size pieces.  I cut each cherry half in one half again.  You want to know you’re biting into a cherry but not so large a bite it takes over.
  3. While the cherries are cooking grease an 8×8 square pan with butter.  In a large bowl, whisk together the sugar, flour, baking cocoa, salt, and baking powder.  Next add the butter, eggs and vanilla and whisk all together,
  4. Once you have cut your cherries and they have cooled slightly add them to the brownie batter including any juice from the pan.  Stir into the brownie batter along with your chocolate chips, walnuts, and marshmallows.  Make sure the cherries aren’t too hot or they will melt your chocolate chips and marshmallows.
  5. Add additional chopped walnuts to the top of batter and then bake for about 40 minutes.  *****Note, when I removed my pan from the oven, I was very skeptical if this recipe had turned out – it looked quite runny, particularly in the center.  However, after you let it cool completely on the counter it will firm up.  You must let it cool completely!
  6. For the chocolate glaze, melt 1/2 cup semi sweet chocolate chips.  You can use a double boiler for this, or I took a short cup and used the microwave.  Next, slowly mix in heavy cream until it reaches your desired consistency.  I would say around 4 tablespoons.  Pour into a ziploc bag, snip the end with scissors and drizzle across the top of the brownies.  You could also use a spoon to drizzle the glaze.  Enjoy!

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