CHERRY AND SPICE BROWNIE BITES
This is, without a doubt, one of the best brownie recipes I have ever tried. The recipe is from the AARP Nov/Dec magazine. Wanted to post here so it wouldn't be lost. A little does go a long way, because these are so rich! If needed for a cookie exchange, you could cut these into 1" squares. If for yourself, cut more generously. If you need to serve a crowd, increase the recipe by 2 1/2 times and bake in a 9"x13" pan. They will need a little more time in the oven this way. Make sure to test for doneness with a knife.
Provided by Darkhunter
Categories Bar Cookie
Time 55m
Yield 64 bites
Number Of Ingredients 14
Steps:
- Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
- In a medium bowl, whisk together the flour, salt and spices.
- Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
- Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
- Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
- When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
- Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.
Nutrition Facts : Calories 34.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 9, Sodium 20.9, Carbohydrate 3.2, Fiber 0.2, Sugar 2.5, Protein 0.6
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Ali Akil
akil_ali@yahoo.comThese brownies are a must-try for any chocolate lover.
ibrahim RB
r_i34@aol.comI'm definitely going to be making these brownies again and again.
Abram Aubrey
aabram2@aol.comThese brownies are the perfect treat for any occasion.
Azani Tate
a@gmail.comThese brownies are so moist and fudgy, I can't get enough of them!
Lovet Husbani
lovethusbani91@aol.comI love the way the spices complement the cherries in this recipe.
Akram Yazbek
y-a@hotmail.comThese brownies were amazing! The perfect combination of sweet and tart.
Jonathan Kayz
jonathankayz@gmail.comThese brownies were a complete disaster. They didn't turn out at all.
Mr Ismail
i_m86@aol.comI had a hard time following the recipe. It wasn't very clear.
Georgie Xya
g-xya76@aol.comThese brownies were a bit too dry for my liking.
not exactly
not.exactly@hotmail.comI thought these brownies were just okay. They weren't as flavorful as I was hoping.
John Wadih
w-john@yahoo.comThese brownies were a little too sweet for my taste.
Imagica Barker
barker-imagica@aol.comI used dark chocolate chips instead of milk chocolate chips and they turned out great.
Mi mobi Mobile
m.mobile@gmail.comThese brownies were really easy to make. I didn't have any problems with the recipe.
Summer Sam
ssummer@hotmail.frI made these brownies for a bake sale and they sold out in minutes!
Jack trotter
jack_trotter73@hotmail.co.ukThese brownies were so moist and fudgy. I loved the crispy edges.
Samith Rathnayake
samith.r57@yahoo.comI'm not a huge fan of cherries, but these brownies were still delicious. The spices really balanced out the sweetness of the cherries.
Anuska Joshi
a.joshi@yahoo.comThese brownie bites were a hit at my party! They were so easy to make and everyone loved them.