Chocolate Cherry Chocolate Chunk Fudgy Brownies

The recipe Chocolate Cherry Chocolate Chunk Fudgy Brownies is ready in about 35 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of American food. One portion of this dish contains around 6g of protein, 26g of fat, and a total of 478 calories. For $1.31 per serving, you get a dessert that serves 8. It is brought to you by Averie Cooks. Many people made this recipe, and 2349 would say it hit the spot. Head to the store and pick up coffee, light brown sugar, eggs, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is good. If you like this recipe, you might also like recipes such as Cherry Dark Chocolate Chunk Brownies, Chocolate Chunk Peanut Butter Swirl Fudgy Cookies, and Peanut Butter Chocolate Chunk Brownies with Chocolate Ganache.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 tablespoons brewed coffee (leftover from the morning brew is fine), optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee

6 ounces dark chocolate, coarsely chopped into chunks (semi-sweet chocolate chips may be substituted but won't melt as well)

2 large eggs

1/2 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon instant espresso coffee granules, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee

1/4 cup light brown sugar, packed

about 1/2 heaping cup thick cherry jam or preserves, well-stirred in jar

1/4 teaspoon salt, optional and to taste

10 tablespoons unsalted butter (1 1/4 sticks), melted

3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process, I used Droste Cocoa)

1 tablespoon vanilla extract

Equipment:

aluminum foil

baking pan

bowl

oven

whisk

spatula

knife

frying pan

toothpicks

Cooking instruction summary:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don't scramble the eggs. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking. Add the flour and stir until just combined, don't overmix. Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan. Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier. Using a knife, gently swirl the jam through the batter in a zig-zag pattern. Don't get carried away and over-swirl because it will sink to the bottom of the pan while baking. Evenly sprinkle chocolate chunks over the pan. Bake for about 25 minutes, or until done; don't overbake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesn't fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick. Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled. Adapted from Salted Caramel Pretzel Blondies, The Ultimate Fudgy Caramel Brownies, and Loaded Fudgy Candy Bar Brownies, Salted Caramel Pretzel-Topped Fudgy Brownies

 

Step by step:


1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don't scramble the eggs.

2. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.

3. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.

4. Add the flour and stir until just combined, don't overmix. Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.

5. Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier. Using a knife, gently swirl the jam through the batter in a zig-zag pattern. Don't get carried away and over-swirl because it will sink to the bottom of the pan while baking. Evenly sprinkle chocolate chunks over the pan.

6. Bake for about 25 minutes, or until done; don't overbake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesn't fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick. Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing.

7. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled. Adapted from Salted Caramel Pretzel Blondies, The Ultimate Fudgy Caramel Brownies, and Loaded Fudgy Candy Bar Brownies, Salted Caramel Pretzel-Topped Fudgy Brownies


Nutrition Information:

Quickview
480k Calories
5g Protein
25g Total Fat
60g Carbs
3% Health Score
Limit These
Calories
480k
24%

Fat
25g
39%

  Saturated Fat
15g
95%

Carbohydrates
60g
20%

  Sugar
41g
46%

Cholesterol
84mg
28%

Sodium
107mg
5%

Alcohol
0.56g
3%

Caffeine
40mg
14%

Get Enough Of These
Protein
5g
12%

Manganese
0.8mg
40%

Copper
0.73mg
37%

Iron
4mg
24%

Magnesium
94mg
24%

Fiber
5g
22%

Phosphorus
166mg
17%

Selenium
9µg
14%

Vitamin A
513IU
10%

Zinc
1mg
10%

Potassium
339mg
10%

Vitamin B2
0.16mg
10%

Folate
25µg
6%

Vitamin B1
0.08mg
6%

Calcium
48mg
5%

Vitamin B3
0.94mg
5%

Vitamin E
0.7mg
5%

Vitamin B5
0.38mg
4%

Vitamin D
0.51µg
3%

Vitamin B12
0.2µg
3%

Vitamin K
3µg
3%

Vitamin B6
0.05mg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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