Soo, there are two basic kinds of brownies: fudgy and cakey. Fudgy brownies usually begin with chocolate and butter that are melted together. Cakey brownies start with butter and sugar that are creamed together, with the chocolate added later. For me, a brownie by its very nature should be fudgy because if it’s not, then it’s really just cake. brownies easy recipe so Let’s bake guys.
These brownies fall into the first category, fudgy! They are dense and moist and totally luscious. Since they have more chocolate than any other ingredient, it’s important to shell out a little extra dough for the good stuff.
Speaking of good stuff, let’s talk about the cherries, the star of these brownies! So I got best quality I could and I ordered a pound of dark chocolate covered cherries, cut a bunch of them up into small pieces and dumped them right into the batter. They were so great to bake with!
Last, just for extra appeal, when the brownies came out of the oven, I poured small spoonfuls of maraschino cherry juice here and there over the top of the brownies. Just enough to add a little extra cherry-ness.
Then, I drained a handful of maraschino cherries, cut them up into little pieces and sprinkled them on top of the brownies, followed by a generous drizzle of white chocolate. These last steps definitely added some extra flavor as well as the making the brownies look a little prettier, but if you feel like omitting those steps, I promise you’ll still love these brownies.
This will add a nice texture to the finished product later. If you want to add more than or less than twelve cherries, be my guest. If you want to skip this step, that’s okay too. Easy brownies recipeBake the brownies for 35 to 40 minutes and then check every five minutes or so after until a toothpick inserted into the center of the brownies comes out *almost* clean (a few freckles of crumbs is exactly what you want). Be careful not to over bake! Take the brownies out of the oven and let it sit on a rack and cool completely.
As the brownies are cooling, use a spoon to saturate a little bit the maraschino juice all over the surface of the brownie. It will pool a bit on top but will eventually soak down into the brownie. I drizzled a little bit all over the surface — there’s no exact science to it and it’s optional too so if you want to skip this step, that’s okay too. I highly recommend putting the brownies into the refrigerator overnight because it makes them a bit easier to cut cleanly later. I let mine stay in overnight.
When the brownies are cool to the touch, scatter the maraschino cherries over the surface. Then melt a little white chocolate (I used the microwave) and drizzle it all over the surface of the brownies. Once the white chocolate firms up (if you’re in a hurry you can pop them into the refrigerator), you can cut them and devour. Keep them in a sealed container until they all disappear.