Saturday, January 25, 2014

Brownie Makeover

Cherry Cabernet Brownies

Cook's notes: Cherry Cabernet Brownies gives brownies a makeover with cherries soaked in red wine adding a wonderful distinctive flavor. The recipe is from BHG Special Interest Publication 2013 Brownies and Bars. Below the recipe is an option of cutting the brownies into heart shapes and frosting with same Chocolate Ganache. 
Note: if using a 13 x 9 inch pan the brownies will be thinner and a 9 x 9 pan brownies will be thicker. I have included the two baking times in the directions. 
Other Valentine cooking ideas can be accessed to the right of the blog by clicking on Pinterest and finding my board labeled Valentine's Day.

Ingredients Brownies: 
  • 1 cup dried cherries, chopped
  • 1/2 cup Cabernet Sauvignon or another fruity red wine 
  • 3/4 cup butter
  • 4 oz. unsweetened chocolate, chopped
  • 1-3/4 cups sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp.salt
  • In a small saucepan combine dried cherries and wine. Bring to a boil, remove from heat and set aside
  • Preheat oven to 350
  • Using two sheets of foil turn a 13 x 9 pan upside and shape the foil over the outside of the pan extending the foil a few inches 
  •  Lift the foil shape off baking pan and ease it into the baking pan right side up

  • Lightly spray foil with Pam and spread batter evenly into the pan 
  • In a saucepan melt chocolate and butter over low heat until melted, whisk a few times
  • Gradually whisk in sugar  and stir until dissolved
  • Whisk in eggs one at a time
  • In a small bowl combine flour, salt, baking soda, baking powder
  • Stir flour mixture into chocolate mixture until combined
  • Stir in undrained cherries
  • Bake for 25 minutes using a 9 x 9 pan  and 22 minutes for a 13 x 9 pan 
  • Cool pan on a wire rack
  • Frost with ganache and refrigerate till set
  • Cut bars and remove from foil
Chocolate Raspberry Ganache 
  • 1/2 cup semi-sweet chips and 1/2 cup bittersweet chips
  • 1/3 cup whipping cream
  • 1 TB. raspberry jam
  • In a large measuring glass combine 1/2 semi-sweet chocolate chips and 1/2 cup bittersweet chocolate chips and 1/3 cup whipping cream and 1 TB. raspberry jam 
  • Microwave on high 1 minute stirring every 30 seconds. Let stand one hour or until slightly thickened and pour evenly over brownies in the pan. Refrigerate one hour or until set  

Heart Shaped Brownie

Make sure the baked brownies are chilled- just gently push down and then lift up the brownie slab and pull the cutter away. Carefully push out the heart-shaped brownie and remove to a tray. If you cut the next row of hearts upside-down, you’ll get more hearts out of the batch. Frost with ganache chocolate.

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