These cherry chocolate chip brownies are packed full of fudgy chocolate flavor and filled with sweet cherry morsels. A perfect Valentine’s Day dessert.
It’s finally time for me post a Valentine’s Day recipe! Luckily it’s a good one. Cherry. Chocolate. Chip. Brownies. Now, in a perfect blogging world I would have already shared tons of V-Day recipes…but that didn’t happen. I’m often bad at planning ahead. All my “thinking ahead” ideas are being used up with wedding planning.
Which is going well, in case you were wondering. If you follow me on Pinterest, which I hope you are, you will have seen that I’m pin, pin, pinning away some might fine wedding ideas. It’s a slight obsession.
But we mustn’t forget about the brownies. No no no, we cannot. I made them in a circular tart pan because I love the removable bottoms. It makes taking the brownies out of the pan a breeze!
Oh and I found the cherry flavored chips at a little gourmet store but I’m sure if you look around online, or in your local stores, you can find some too.
Now. Get into the kitchen and make these for the hubby…or the wife!
Cherry Chocolate Chip Brownies
These cherry chocolate chip brownies are packed full of fudgy chocolate flavor and filled with sweet cherry morsels. A perfect Valentine's Day dessert.
Yield: 9 x 13 pan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 6 ounces unsweetened baking chocolate
- 12 tablespoons unsalted butter
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2-1/2 cup sugar
- 1/3 cup light corn syrup
- 1-1/3 cups all purpose flour
- 1/2 cup semisweet chocolate chips
- 1/2 cup cherry flavored chips
Source: Adapted from King Arthur Flour Baker's Companion Cookbook
Directions:
In a medium-sized saucepan, melt the chocolate and butter together over low heat. Set aside to cool slightly.
In a large mixing bowl, beat the eggs, vanilla, salt, sugar, and corn syrup together until light and fluffy, which takes a few minutes.
Preheat the oven to 375 degrees and lightly grease a 9x13 inch pan, or a 9 inch tart pan.
Stir the flour into the chocolate and butter mixture. Fold the chocolate batter into the egg mixture, stirring to combine. Stir in semisweet and cherry chips.
Spread the batter in the pan. Bake the brownies for 35 minutes, the top should be crisp, but a toothpick inserted in the center will come out coated with chocolate. Remove the brownies from the oven, and let them cool for several hours before cutting.