Cherry Brownies
Margret Delariarte
40 minutes
These Cherry Brownies feature a luscious fudge-like center made from Belgian Dark Chocolate and vibrant sweetness of Amarena Cherry Flavor Paste. Each bite is topped with chocolate buttercream icing, made with Luker Natural Cocoa Powder. Perfect for satisfying your sweet tooth!
Ingredients
Brownies
- 150 g Unsalted Butter, Melted
- 300 g White Sugar
- 3 Large Eggs
- 115 g Flour
- 70 g Luker Natural Cocoa Powder
- ½ tsp Salt
- ½ tsp Baking Powder
- 200 g Belgian Dark Chocolate
- 250 g Cherries, Fresh and Pitted, Cut into Halves
- 1 Tbsp Amarena Cherry Flavor Paste
Chocolate Buttercream
- 226 g Unsalted Butter, Softened to Room Temperature
- 420 g Confectioners Sugar
- 41 g Luker Natural Cocoa Powder
- 3 Tbsp Heavy Cream
- 1/8 tsp Salt
- 1 Tbsp Vanilla Extract
Garnish
- Whole Cherries (optional)
Directions
Brownies
Preheat the oven to 350°F. Line the bottom of your 8x8 baking pan with baking paper, with plenty of overhang.
In a medium sized bowl, combine flour, cocoa powder, salt, and baking powder. Then set aside.
In a large mixing bowl, combine sugar and melted butter. Whisk in eggs, one at a time.
Add in dry ingredients until combined.
Stir in cherry flavor paste.
Fold in chocolate and cherries.
Pour batter into prepared pan.
Bake for 40 minutes or until the top of the brownies is set and shiny with a few cracks in the surface. Let brownies cool completely.
Buttercream
Using a handheld mixer with a whisk attachment or a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add an extra ¼ cup of confectioners’ sugar or cocoa powder if frosting is too thin. Or add Tbsp of cream if frosting is too thick.
Finish with topping the brownies with buttercream. Cut and enjoy!