As I was recently cleaning out my freezer, I discovered I had some cherry pie filling likely left over from a shoot or test because frankly, I would not buy the stuff myself! Being one who does not like to discard food I came up with this chocolate cherry brownie recipe. It’s moist, very chocolatey and surprises you with the odd cherry. I cut them into 2.5 cm (1 inch) cubes so you could have more of them, but you may cut them into the larger, traditional brownie shapes and have fewer or more, who am I to judge.
Chocolate Cherry Brownies
A KitchenInspirations Original Recipe
Makes 1 pan 23 cm X 23 cm (9″ x 9″) about 2.5 cm (1″) thick.
Ingredients:
- 1 cup all-purpose flour
- 1 cup icing sugar
- 5 tbsp cocoa powder
- 1 tsp baking powder
- 45 g semi-sweet chocolate
- 1/2 cup brown sugar, packed
- 1 cup cherry pie filling
- 2 tsp vanilla extract
- 2 egg whites, lightly beaten
Directions:
- Pre-heat the oven to 350 °F.
- Sift flour, icing sugar, cocoa powder and baking powder.
- Combine the brown sugar and chocolate chips and slowly melt the chocolate, add vanilla and mix well.
- Beat in the egg whites (if the liquid is still hot, temper them so you don’t get scrambled eggs!)
- Add dry ingredients and stir well.
- Pour into a prepared 23 cm X 23 cm (9″ x 9″) pan lined with parchment paper. Bake for 30-35 minutes until firm and tester comes out clean.
OK, I lied. Full disclosure: I really came up with this recipe so that I could use my adorable, new petite sweet stand (using up the cherry pie filling was just a bonus!). Isn’t it gorgeous? Cue JT’s famous Eye Roll.
What a coincidence! I found yesterday a jar of German sour cherries (I bring them by car from Germany…. I cannot find them here 😦 ) and I also made some sweet treats (yogurt mousse). I guess we all try to empty the pantry and fridge these days!
Your brownies look fantastic! I like cherry and chocolate combination so much, I can imagine I would eat half the whole cake on my own!
LikeLike
Thank you kindly Sissi, they also freeze well and are absolutely delicious right out of the freezer as the chocolate cake part doesn’t allow it to freeze hard. I am very fortunate that I have some European deli’s near me and they always carry the Hungarian sour cherries (the Polish one’s always have too many pits in them!)
LikeLike
Great way to use left overs Eva. I wish I could pick out a piece or two of your brownies through the screen. I would keep some for my husband too, if he hurries up 😀
LikeLike
Thank you so much Helene, they were tasty and fortunately they freeze well too so we’re not so tempted to eat them all at once.
LikeLike
Whatever the excuse, I”m glad you made these gorgeous, moist brownies! I had to laugh at your story about fruit/cottage cheese for dinner. Bill and the two boys would have reacted the same way! It sounds perfect to me. xo
LikeLike
What is it about men and meat? Not every dish has to be meat!!!! Thank you for your kind words.
LikeLike
When I was a kid I loved that cherry pie filling! Mainly because I loved cherry pie, and my mom only used the canned stuff, never fresh cherries (it was the 50s — canned things ruled). Anyway, cherries and chocolate are great together, aren’t they? These are terrific looking brownies — thanks!
LikeLiked by 1 person
Cans were still quite a novelty during my childhood, particularly for European immigrants. Although my Mom made a lot of things from scratch, she did try canned at least once but they never passed my Dad, he liked home made. My husband’s Mom used cans more often because they were more used to it. Thank you for your kind words.
LikeLike
They indeed remind me too of ludlab. Everything chocolaty is just great! Thanks for sharing.
LikeLike
Thank you Cecilia, and welcome to my blog. I’ll need to look up ludlab.
LikeLike
Eva these must be lovely, they are reminiscent of lúdláb.
LikeLiked by 1 person
Hi Zsuzsa, I had no idea what lúdláb is! The one you made on your blog is beautiful and although I am not much of a sweet eater, I caught myself licking my lips as I read through the recipe and looked at the photo.
LikeLike
Yummy!
LikeLiked by 1 person
Thank you kindly Liz.
LikeLike
What a clever way to use up something you don’t care for and turn it into something you would like…at least I guess you did, I know I would.
LikeLike
Thank you so much Karen, it is a very tasty treat but best of all, it freezes very well and tastes as good, if not better straight out of the freezer.
LikeLiked by 1 person
Cherry pie filling sounds like a great addition to a brownie recipe. And the stand is cute.
LikeLike
Thank you Maria, I just love the stand too.
LikeLiked by 1 person
I’m surprised you don’t like canned cherry pie filling. I buy the ED Smith brand and can eat it right out of the can. 🙂
It’s great spooned onto mini cheesecakes once they’re cooled or inside sweet egg roll wrappers.
LikeLiked by 1 person
I’m a bit of a food snob that way, it’s too sweet and not enough cherries! 😉
LikeLike
Hey, nothing wrong with cooking something in order to use a lovely piece like that candy/patisserie stand…and it is gorgeous. I don’t think cutting those brownies into 1 inch pieces would deter me from eating 3 or 4 of them, but I like the idea. 😉
LikeLiked by 1 person
Thank you so much, Betsy. I just noticed your new avatar and you look so cute in it.
LikeLiked by 1 person
Thank you Eva! That was taken last year. 🙂
LikeLiked by 1 person
Cherry pie filling and brownies…a heavenly combination, Eva. I love that gorgeous cake stand too.
LikeLiked by 1 person
Thank you so much Angie, I love it too and can’t wait to use it again!
LikeLike