Best 7 Cheryls Brownies Recipes

CHERYL'S BEST BODACIOUS BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a 9 x 13 inch baking dish.
• Combine the melted butter, sugars and vanilla in a large bowl.
• Beat in the eggs, one at a time, mixing well after each until thoroughly blended.
• Sift together the flour, cocoa powder and salt.
• Gradually stir the flour mixture into the other mixture until blended.
• Stir in the chocolate chips.
• Spread the batter evenly into the prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, approximately 35-37 minutes.
• Remove and cool pan on a wire rack before cutting.

CHERYL'S CHOCOLATE CHIP BLONDE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or butter.
• In large bowl, beat butter, brown sugar, vanilla and eggs with electric mixer on medium-high speed until blended. On low speed, beat in flour, baking powder and salt until soft dough forms. Spread in pan. Sprinkle chocolate chips evenly over top.
• Bake 25 to 30 minutes or until edges are golden brown. Cool completely, about 3 hours. Cut into 6 rows by 4 rows.

CHERYL'S BROWNIES

Steps:

• 1. In saucepan, melt butter and brown sugar. Transfer to mixing bowl. Beat in eggs, one at a time. Mix in vanilla and 1/4 c. liqueur. Combine flour, cocoa and baking powder; stir into batter mixture until smooth. Add walnuts. Pour into greased and floured 9 x 13 baking dish.
• 2. Bake at 350 degrees just until sides begin to shrink from pan. approx. 25 to 35 minutes. Do not over bake. Remove from oven and burs top with 2 tbsp liqueur.
• 3. Frosting: Cream 3 Tbsp butter. Add 1/2 pound powdered sugar and 3 tbsp cocoa. Beat in 3 tbsp creme de cacao liqueur. With mixer running, add 2 tbsp hot coffee. Whip until thick and smooth, using additional sugar or corree to correct consistency
• 4. The frosting is optional since these brownies are rich and good without it.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

CHERRY BROWNIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

CHOCOLATE-CHERRY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
• Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

MERRY CHERRY SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes. Meanwhile, in medium bowl, beat all Cherry Cream Cheese Filling ingredients with spoon until smooth, set aside.
• In large bowl, beat chocolate mixture, 2 cups sugar, the vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts.
• Spread half of the batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.