Chocolate Cherry Chocolate Chunks Brownies Fudgy

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I have never cared about chocolate covered cherries. The creamy and soft filling just ruins me.

But chocolate and cherries are a wonderful combination, and that's where these brownies come in.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

The thick cherry jam swirls into dark, rich, sugar-filled brownies and topped with chunks of dark chocolate.

Tons of bold chocolate flavor, along with sweet cherry jam, with no white flavor in sight. Punctuation.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

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For the brownie base, I used an old reserve recipe that offers consistently confusing results, minus any fuss. They're as quick and easy as using a boxed mix, and the batter is whipped in a bowl in minutes.

They are not entirely cakey, which would be a deciding factor. I want my brownies as dense as a slab of fudge. The cakes are for birthdays, but they don't belong in my brownies.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

The irony of these ultra-sweet brownies is that the recipe uses cocoa powder, not melted chocolate. I used to think that cocoa powder brownies were inferior to brownies made with melted chocolate (more expensive), but I have been proven wrong.

The jam also adds to the overall density and fudginess as it weighs the dough and adds moisture.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

Make sure you don't bake them too much so they stay moist and cold. The jam is not completely ready and the pieces of chocolate will be melted and sticky, so be sure to examine the brownie portion, not the jam or the pieces of chocolate, when you test the toothpick.

In the past, I made the mistake of thinking that my brownies weren't over when I saw liquid chocolate on the toothpick, so I overcooked them.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

Letting them cool properly gives jam and chocolate chips a chance to firm up and solidify, and the longer you wait before digging, the better.

I chilled them for a couple of hours on the counter before refrigerating them. I prefer desserts that this chocolate is served cold.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

Brownies are moist, smooth and very chocolatey, without being too sweet.

Dark chocolate chunks add bold chocolate intensity, and there's a hint of coffee and some espresso granules added to the dough (optional but recommended). They don't make brownies taste like coffee, they intensify and round out the flavor of chocolate.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

You can wash them with a glass of milk, a cup of coffee or with merlot or cabernet.

I prefer the later.

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

Chocolate Cherry Chocolate Chunk Fudgy Brownies - Scratch brownies as quick and easy as using a mix, and loaded with a bold flavor of chocolate and cherry jam! Easy recipe at averiecooks.com

Chocolate Cherry Chocolate Chunks Brownies Fudgy

Chocolate and cherries are a great pairing, and these dense, rich and plump brownies are mixed with cherry jam and sprinkled with pieces of chocolate. Brownies are moist, smooth and very chocolatey, without being too sweet. They're as quick and easy as a boxed mix, and the brownie batter is whipped in a bowl, without using a mixer. Make sure you don't over-bake, and letting them cool properly gives jam and chocolate chips a chance to firm up and solidify. If you like rich, fudgy, deep and dark brownies, these are the ones to try.

Ingredients:

10 tablespoons unsalted butter (1 1/4 sticks), melted 2 large eggs 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 tablespoons brewed coffee (leftovers from morning brew are fine) , optional but recommended to enhance chocolate flavor does not make brownies taste like coffee 1 tablespoon vanilla extract 3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch process, I used Droste Cocoa) 1 teaspoon granules instant espresso coffee, optional, but recommended to enhance chocolate flavor and does not make brownies taste like coffee 1/4 teaspoon salt, optional and to taste 1/2 cup all-purpose flour 1/2 heaped cup thick cherry jam or preserves, shaken well in a 6-ounce jar dark chocolate, chopped into thick chunks (may be semi-sweet chocolate chips) substituted but won't melt too)

Addresses:

  1. Preheat oven to 350F. Line 8-by-8-inch baking pan with aluminum foil leaving overhang on sides, drizzle with cooking spray; set aside.
  2. In a large microwave safe bowl, add butter and heat on high to melt, about 1 minute. Let the butter cool momentarily so you don't stir the eggs.
  3. Add eggs, sugars, optional coffee, vanilla, and whisk to combine.
  4. Add cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple of minutes of vigorous shaking.
  5. Add flour and stir until combined, do not over mix.
  6. Turn the dough into a prepared skillet, smoothing it lightly with a spatula or knife. The dough is very thick and crisp, so take your time to place it in the corners of the pan.
  7. Add cherry jam to brownie batter in 1 tablespoon sized drops. Shaking it first in the jar to break it will facilitate distribution.
  8. Using a knife, gently shake the jam through the dough in a zig-zag pattern. Don't get carried away and twist too much because it will sink to the bottom of the pan as it bakes.
  9. Sprinkle chocolate pieces evenly over the skillet.
  10. Bake for about 25 minutes, or until done; do not bake (I baked for 21 minutes in my very hot Caribbean oven). Because the ovens, ingredients (how much moisture is in the jam used), and the climates vary, use your judgment when you finish your brownies; Watch your brownies, not the number on the clock. A toothpick inserted in the center should come out clean, but it will probably have some wet crumbs, but it won't coat. The jam is not completely prepared and the pieces of chocolate will be melted, so be sure to examine the brownie portion, not the jam or chocolate portion, when you look at your toothpick.
  11. Allow the brownies to rest for at least 1 hour, or overnight, before lifting them with aluminum foil and slicing. Letting them cool properly gives the jam and the pieces of chocolate a chance to firm up and solidify. Brownies will be kept airtight at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly cold.

Adapted from Salted Caramel Pretzel Blondies, The Fudgy Ultimate Caramel Brownies, and Loaded Fudgy Caramel Bar Brownies, Fudgy Brownies with Salted Caramel Pretzel Lid

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