What else can you add to brownie mix?

You can add just about anything you like to brownie mix or homemade brownie batter. Try nuts, dried fruit, or a fruity filling like these cherry pie filling brownies.

What is the best thickener for cherry pie filling?

The easiest thickener for cherry pie filling is cornstarch. Dissolve some into water - start with about a tablespoon - then add to your cooked fruit filling. Continue to cook for a few more minutes until the filling has thickened.

What sugar is best for fudgy brownies?

Using a combination of brown and white sugar will help create a fudgy brownie. The brown sugar will add moisture and softness and help create a fudgier texture.

Brownies with Cherry Pie Filling

Description

These brownies with cherry pie filling are rich and chocolatey, infused with espresso, and feature a gooey layer of tart sour cherry filling.

Ingredients

Units Scale

Cherry Filling:

2 cups (280g) fresh or frozen sour cherries, pitted
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Brownie Batter:

1 cup (226g) unsalted butter
8 oz (226g) dark chocolate, chopped (or chocolate chips)
3/4 cup (150g) granulated sugar, plus 1 tablespoon
1/3 cup (67g) brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (45g) cocoa powder
2 tablespoons finely ground espresso
3/4 teaspoon baking powder
3/4 teaspoon sea salt

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Instructions

Make the cherry filling. Combine cherries, 1/3 cup granulated sugar, and a splash of water in a small saucepan. Cook over medium-low heat, stirring frequently, until the cherries soften and release their juices. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the pan of cherries and cook for 2-3 minutes until thickened and glossy. Remove from heat and stir in vanilla extract. Let cool while making the brownie batter.
Melt chocolate and butter. Preheat the oven to 350°F (175°C). Spray an 8x8-inch baking pan with nonstick cooking spray or coat with oil using a paper towel. Melt butter and chopped chocolate together in a large bowl over a double boiler or in the microwave (in 20-second intervals, stirring in between) until smooth. Let cool slightly.
Mix the wet ingredients. In a large bowl, whisk 3/4 cup of granulated sugar, the brown sugar, and eggs for 3-4 minutes or until thick and fluffy. Stir in the vanilla extract, then add the cooled chocolate and stir.
Combine. Whisk together flour, cocoa powder, espresso, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet until just combined. Try not to overmix.
Assemble. Spread half of the brownie batter evenly into the prepared pan. Spoon the cherry pie filling over the brownie layer, spreading it evenly. Carefully spread the remaining brownie batter over the cherries, smoothing it out as much as possible. Sprinkle the remaining tablespoon of granulated sugar evenly over the top to help create a crispier crust.
Bake. Bake at 350°F (175°C) for 10 minutes, then reduce the heat to 325°F (163°C) and bake for another 25-30 minutes. The brownies are done when the edges are set and a toothpick inserted into the brownie portion (not the cherry filling) comes out mostly dry. Let cool in the pan for at least 10 minutes before slicing.

Notes

You only need to heat the butter and chocolate long enough to melt. You can remove the bowl from the double boiler (or microwave) on the early side and finish the melting process by stirring.

Try not to overmix the batter when combining the wet and dry ingredients. Overmixing can cause the brownies to turn out dry.

When testing the brownies for doneness, try to avoid the filling, which remains liquidy. You don't want to overbake them.

Prep Time: 30
Cook Time: 35
Category: Desserts
Method: Baking
Cuisine: American