While I was making my Lemon Strawberry Cake, Husband mentioned something along the lines of “I want something with cherries!”. If you are imagining him pouting, you’d be correct.
One of Husband’s favorite things is brownies. This is how the Double Chocolate Cherry Brownie was born.
Don’t you just love a good birth story?
Double Chocolate Cherry Brownies
Yields: 9 gigantic brownies, using an 8×8 pan
Boxed Brownie Mix or your favorite Brownie Batter (I’m partial to Hershey’s Best Brownies, no nuts)
3 oz of Milk Chocolate, roughly chopped (I used Hershey’s)
3 oz of Dark Chocolate, roughly chopped (Yep, Hershey’s again. Can you tell I’m from Pennsylvania?)
1 jar (10.5 oz) of Maraschino Cherries, quartered, juice reserved
1/4 cup (+/-) of reserved Maraschino Cherry Juice
Prepare brownie batter according to direction. If using a Boxed Brownie Mix, substitute the water with the reserved cherry juice. If not, add the 1/4 cup of reserved cherry juice to the batter.
Add the chopped chocolate into the batter. Mix well. Fold cherries into the batter.
Bake Brownies according to the baking direction on the box/recipe. I used an 8×8 pan, greased well, baked at 325 degrees for almost an hour.
Allow to cool. Top with Whipped Cream and additional cherries, if desired. Or vanilla ice cream and chopped nuts. Or… you get the idea. The possibilities are endless!
While these brownies were good right out of the oven, I thought they were even better the next day from the fridge. The chunks of chocolate were solid and noticeable, while right out of the oven the melted chocolate gets lost in all the chocolate-y goodness of the brownie.
Which do you prefer? Melted chocolate or chunks of chocolate?