Triple Layer Cherry Chocolate Chip Brownies
Feb 13, 2024 4:18:20 GMT -5
Post by maybetoday on Feb 13, 2024 4:18:20 GMT -5
Triple Layer Cherry Chocolate Chip Brownies
Brownie layer (feel free to use a double batch of your favourite from scratch recipe)
2- 19oz boxes of brownie mix (do not use the water/oil/eggs called for on the box) add the ingredients listed below instead.
- 1/2 cup water
- 1/2 cup vegetables oil
- 2 large eggs
- 2 cups of chocolate chips (I used one cup because my brownie mix was chocolate chunk and already had some in the mix)
Cherry Buttercream layer
1 cup butter at room temperature (I used salted, but original recipe calls for unsalted)
3 1/2 cups powdered sugar
1/2 cup chocolate chips (I used the mini chips)
6 ounces maraschino cherries (this is most of a small jar) drain the cherries, save the juice
5 tbsp cherry juice from jar
Ganache top layer
2 cups white chocolate chips
1/2 cup heavy whipping cream
Additional frosting or melted candy melts and sprinkles for decorations if desired.
Mix the brownie mixes with the water, oil and eggs. Stir in chocolate chips
Pour batter into a 9x13 or 8x10 inch baking dish. If you use the larger dish you will get thinner brownies.
I say I used a 9x13 inch dish in the video, but I used an 8x10, sorry about that, I just realized this while I was typing this description.
Bake at 350 for 40-50 minutes until a toothpick inserted comes out clean or with just a few moist crumbs.
Let brownies cool completely.
Cream the powdered sugar and the butter together, add the cherries and the cherry juice and blend until light and fluffy. Stir in the chocolate chips.
Spread this frosting over the cooled brownies, spread the frosting evenly and as level as you can, spreading right up to the edges of the pan otherwise the ganache will drip down the edges of the brownies. Put this in the fridge to chill.
Put the chocolate chips and cream in a bowl and microwave for a minute or until cream gets hot. Stir until white chocolate chips are melted and smooth, if they won’t melt, but this back in the microwave for a few seconds and stir again.
Pour the ganache over the frosting and chill until set.
I found that the best way to get these cut evenly and cleanly is to freeze them until they are very cold. These are messy to cut as the ganache doesn’t set up firmly.
Brownie layer (feel free to use a double batch of your favourite from scratch recipe)
2- 19oz boxes of brownie mix (do not use the water/oil/eggs called for on the box) add the ingredients listed below instead.
- 1/2 cup water
- 1/2 cup vegetables oil
- 2 large eggs
- 2 cups of chocolate chips (I used one cup because my brownie mix was chocolate chunk and already had some in the mix)
Cherry Buttercream layer
1 cup butter at room temperature (I used salted, but original recipe calls for unsalted)
3 1/2 cups powdered sugar
1/2 cup chocolate chips (I used the mini chips)
6 ounces maraschino cherries (this is most of a small jar) drain the cherries, save the juice
5 tbsp cherry juice from jar
Ganache top layer
2 cups white chocolate chips
1/2 cup heavy whipping cream
Additional frosting or melted candy melts and sprinkles for decorations if desired.
Mix the brownie mixes with the water, oil and eggs. Stir in chocolate chips
Pour batter into a 9x13 or 8x10 inch baking dish. If you use the larger dish you will get thinner brownies.
I say I used a 9x13 inch dish in the video, but I used an 8x10, sorry about that, I just realized this while I was typing this description.
Bake at 350 for 40-50 minutes until a toothpick inserted comes out clean or with just a few moist crumbs.
Let brownies cool completely.
Cream the powdered sugar and the butter together, add the cherries and the cherry juice and blend until light and fluffy. Stir in the chocolate chips.
Spread this frosting over the cooled brownies, spread the frosting evenly and as level as you can, spreading right up to the edges of the pan otherwise the ganache will drip down the edges of the brownies. Put this in the fridge to chill.
Put the chocolate chips and cream in a bowl and microwave for a minute or until cream gets hot. Stir until white chocolate chips are melted and smooth, if they won’t melt, but this back in the microwave for a few seconds and stir again.
Pour the ganache over the frosting and chill until set.
I found that the best way to get these cut evenly and cleanly is to freeze them until they are very cold. These are messy to cut as the ganache doesn’t set up firmly.
