Red, White, and Blue Brownies (Strawberry, White Chocolate, and Blueberry Brownies)

Sometimes things work out the way I picture and sometimes they don’t. I was picturing something with bright red and blue berries, sprinkled with white chocolate.

When you bake fruit in a brownie, it doesn’t retain its color. Duh. So it’s not like I pictured, but it’s still pretty yummy.

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Red, White, and Blue Brownies

(Strawberry, White Chocolate, and Blueberry Brownies)

Yields: 9 gigantic brownies, using an 8×8 pan

Ingredients:

Boxed Brownie Mix or your favorite Brownie Batter (I’m partial to Hershey’s Best Brownies, no nuts)

1 cup of white chocolate chips

1/2 cup of chopped strawberries

1/2 cup of whole blueberries

Prepare brownie batter according to direction.

Add the white chocolate chips into the batter. Gently fold in the strawberries and blueberries.

Bake Brownies according to the baking direction on the box/recipe. I used an 8×8 pan, greased well, baked at 350 degrees for almost an hour and a half.

Allow to cool. Refrigerate brownies for an hour before serving, if desired.

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Now, these aren’t your run of the mill brownies. The moisture from the fruit gives the brownies a fudge like texture. Picture them as wades. They literary fall apart if you don’t refrigerate them.

(If you got that Accepted reference, you get an internet high-five from me.)

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Double Chocolate Cherry Brownies

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.

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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

Ingredients:
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.

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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?

25th Birthday Cupcakes

My beautiful sister-in-law is turning a quarter of a century old.

She requested “chocolate, red, and pink”.

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Surprisingly, it’s hard to find inspiration for “milestone” birthdays. Unless you are looking for “over-the-hill” type things. Then, well, you get a ton of wonderfully tacky ideas.

Not what I was going for here.

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I made the Triple Threat Cupcakes from YourCupofCake, except I used whole MEGA Stuf Oreos and the Chocolate Chip Cookie Dough Truffles recipe from Bakerella. I’ve made the Chocolate Chip Cookie Dough Truffles recipe at least a dozen times and it’s always a huge hit. I only use a dash of salt in the truffles, instead of the 1/2 tsp the recipe calls for.

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Please don’t ask for nutritional information.