Dark Chocolate and Cherry Brownies

  • Nydiva Posted: 11/03/08
    Worthy of a Special Occasion

    This is now my go-to brownie recipe. Sooooo delicious and easy. I've also substituted orange marmalade with mouthwatering results. Next variation, perhaps mint jelly (I love chocolate and mint)!

  • carolfitz Posted: 06/06/09
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    This is absolutely the best CL dessert we've made so far. Easy and terrific. You've got to try it. ( I did find a better recipe from the LATimes BUT each serving is rated at 406 calories vs this CL version at 155 calories: http://articles.latimes.com/2010/oct/14/food/la-fo-sweet-spicerec3-20101014 )

  • shaftermee Posted: 05/05/09
    Worthy of a Special Occasion

    These are fabulous, unique brownies that have gotten quickly gobbled up every time I've made them. Today I'm making them for a teacher appreciation luncheon because I can't think of any better dessert recipe to show my gratitude. Absolutely delicious!

  • bugsyc Posted: 03/02/09
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    OH MY GOSH! I think I've finally found heaven! I highly recommend cooking these a few minutes less than the recipe so that they are fudgy. These are UNBELIEVABLY chocolatey and delicious! I used raspberry jam which really intensified the chocolate taste while adding a slight sweetness. Truly, I've never had a better brownie and cannot BELIEVE these aren't full of fat! This will forever be my goto brownie when I am in need of rich chocolat!

  • ZenHuggs Posted: 05/28/09
    Worthy of a Special Occasion

    Quick and easy to make, moist and delicious, these are a sure pleaser. I found some great tart cherry preserves to use in them--heavenly.

  • Ltoeat Posted: 06/08/09
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    This was very fudgy and buttery. The serving size is very small so the calories add up quickly. It was easy to make and I used whole wheat pastry flour instead. I could not find cherry preserves, so I used blackberry jam and reduced the sugar to 3/4 cup.

  • kidi0001 Posted: 01/19/09
    Worthy of a Special Occasion

    I love these brownies, normally I feel like a serving of cooking light sweets isnt enough, but one of these brownies is a pretty good size and so satisfying. I have made them twice - the first time with cherry jam, the second with raspberry. Since I love raspberry and chocolate, I liked them better the second time. Also note, the recipe calls for 3/4 t. salt, which made them too salty for me. I cut the salt down to 1/4 t.

  • LttlMichey Posted: 01/23/10
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    These came out great. I brought them to work and everyone loved them. Hard to believe they're light.

  • YarnLove Posted: 10/20/09
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    An amazing combination of tart fruit and fudgy chocolate. I've also substituted fresh/frozen raspberries off the bushes from the backyard & it's fabulous. The kind of brownies you dream of & your friends continually request.

  • HomemadeKitchen Posted: 07/29/09
    Worthy of a Special Occasion

    I thought these brownies were flavorless. I had high hopes with the flavorful cherry preserves I bought and the high quality cocoa powder I've used in previous brownie recipes. The chocolate flavor just wasn't there, but maybe the recipe worked well for others. I wouldn't make this again.

  • CivilSarah Posted: 02/14/10
    Worthy of a Special Occasion

    These were delicious! All I had was Hershey's Special Dark cocoa powder, which made the brownies deliciously dark. This is the perfect recipe to take to work and wow co-workers, or make for family dessert with a scoop of vanilla. I've bookmarked it and plan to make them as frequently as my waistline can handle! A few recommended changes: at least double, if not triple, the preserves. I used raspberry (not a cherry fan) and could not taste it at ALL. Also, while the chocolate chips are tasty, they sank to the bottom of the pan. I would add them on top right before baking, or not at all.

  • BethieofVA Posted: 04/27/10
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    Very good, used raspberry jam,next I will use seedless!

  • Rankin Posted: 06/20/10
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    Absolutely phenomenal. I used a different (mixed berry) preserve as it's what I had on hand, but they turned out moist and rich. I agree with other reviewers, put the chocolate chips on after you pour it out into the pan. They stay on top and look absolutely wonderful.

  • lissy3279 Posted: 11/13/10
    Worthy of a Special Occasion

    I'm not sure what I did wrong, if anything (though I am guessing I did go wrong somewhere given the reviews) but my brownies were dry, crumbly and tasted just like eating cocoa powder outright. Gross and inedible. I don't know what happened but I followed the recipe and am normally a very good baker. ? I don't think I'll try again though...

  • claplata Posted: 08/06/10
    Worthy of a Special Occasion

    Unbelievably amazing. I will make this very often. I followed past reviews with the chocolate chips placed on top instead of mixed in and I used gourmet cocoa powder. Very, Very Yummy!!

  • harprd Posted: 07/18/10
    Worthy of a Special Occasion

    Wow! These brownies are sooo yummy!!! They are not too bad for you either. I felt satisfied with eating just one. These are good for everyday dessert or to bring to the office for a special occasion. You have to try these!! I will make these again and again.

  • lisam29 Posted: 02/06/11
    Worthy of a Special Occasion

    These brownies are delicious!! I added about a tablespoon more of the preserves. Easy to make. Moist, chocolatey and delicious!

  • bada262 Posted: 02/05/11
    Worthy of a Special Occasion

    Really good and supper easy. This will probably be my go to brownie recipe. I used raspberry because that is what I had on hand. I also followed the other reviews and put the chocolate chips on the top. I am planning on trying it with some pepper jelly.

  • cookfromsocal Posted: 06/02/11
    Worthy of a Special Occasion

    I used a 9" silicone baking dish so I didn't use the parchment paper or cooking spray. I don't know if that made a difference but the brownies didn't rise that much and were very dense, good with a glass of milk. Also could not taste the cherries at all. Don't think I'll make again as there are more recipes out there to try.

  • merrymiller Posted: 02/26/12
    Worthy of a Special Occasion

    Great Brownies! I have made these several times, always to rave reviews. Since our friends and family are all big chocolate folks, I amped up the chocolate factor by using part Hershey's Dark Cocoa Powder and then using dark or bittersweet chocolate chips instead of semisweet ones. I think it is important to not over bake and I have found that these are done even before crumbs show when tested.

  • EllenDeller Posted: 04/22/13
    Worthy of a Special Occasion

    Terrific brownies--easy to make and turned out perfectly. I used mini-chips and put them on top as others suggested: a great idea. Next time, I might add some chopped dried cherries to intensify the cherry flavor, which was present but subtle. I cut sugar by 2 TB and would again. Mine took about two extra minutes in the oven. Skipped the powdered sugar on top because the melted minichips are pretty and no extra sweetness is needed. A really nice mix of fudgy and cakey.

  • irishmaiden222 Posted: 05/28/12
    Worthy of a Special Occasion

    These were really, really good! I put half of the chocolate chips in the batter and the other half on top. I may add some dried cherries next time just to have a little more cherry flavor. So easy...will definitely make again!

  • creaghzy Posted: 02/14/14
    Worthy of a Special Occasion

    Rich, cakey brownies but the salt is too much. Think it could easily be halved. Maybe could benefit from some vanilla as well.

  • nnadiofuvnap Posted: 12/29/13
    Worthy of a Special Occasion

    Delicious, very chocolatey, and with the cherries, it's like a Black Forest cake. The texture is much more like a dense cake than a brownie, though, with a cake-like crumb. Like another reviewer, I used the dark cocoa powder and dried cherries. This recipe also freezes well.

  • ILoveBaking1 Posted: 08/30/14
    Worthy of a Special Occasion

    Okay, these brownies are the best!! They came out so moist, dark, rich, yet fruity!! Great for a summer desert! My variations: I reduced (brown)sugar to 3/4 cup, used 1/2 cup of frozen raspberries instead of preserves, all whole wheat flour, and no chocolate chips. Took less than 20 minutes. Came out incredibly moist and delicious! Def recommend!

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