Bready or Not: Holiday Cherry Brownies

Posted by on Dec 12, 2018 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Holiday Cherry Brownies

Those big jewel-like candied cherries aren’t just meant for fruitcake. Bake them into some Holiday Cherry Brownies!

Bready or Not: Holiday Cherry Brownies

As with my recent Fruitcake Cookies, this recipe is handy if you want to make a festive treat in December–or put those clearance tubs of fruitcake fixins to good use in the new year.

Bready or Not: Holiday Cherry Brownies

Plus, these are darn good brownies with a thin, crisp top and a chewy interior. The cherries add lovely flavor and juiciness, which is even better alongside the crunch of walnuts.

Oh yeah, and these brownies are PRETTY. That counts for something.

Bready or Not: Holiday Cherry Brownies

I modified the original recipe to melt the chocolate and butter the quick and lazy way with the help of my microwave, because my stove is old and cheap and that method would probably triple my prep time. But you can certainly use the stove, too. Whatever works best for you.

Bready or Not: Holiday Cherry Brownies

Mind you, I am a purist about butter on the stovetop for things like browned butter (SO GOOD) but here alongside the chocolate, I don’t think there would be a discernible difference.

Bready or Not: Holiday Cherry Brownies

Modified from Taste of Home Best Loved Cookies & Bars magazine.

 

Bready or Not: Holiday Cherry Brownies

Bready or Not: Holiday Cherry Brownies

These chewy, classic brownies are loaded with the candied cherries usually used in fruitcake, adding fantastic sweetness and undeniable holiday flare.

  • 1/2 cup (I stick) unsalted butter
  • 4 ounces semisweet chocolate chips
  • 2 cups white sugar
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 12 ounces (about 1 1/2 cups) halved red and/or green candied cherries
  • 1 cup chopped walnuts

Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.

In a microwave-safe bowl, melt the butter and sugar in careful, 30 seconds bursts. Once everything is smooth, set aside to cool a bit. (This step could also be done at a low temperature on the stove.)

In a bowl, combine the sugar, flour, cinnamon, and salt. Stir in the chocolate mixture. Follow that up with the eggs and vanilla until everything is smooth. Fold in the cherries and walnuts.

Pour batter into the pan. Bake for 35 to 40 minutes, until the center passes the toothpick test.

Completely cool. Use foil to lift brownies on cutting board to slice up. Store in a sealed container.

OM NOM NOM!