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White chocolate brownies with cherry swirl

In the wintertime, caterer Jennifer Eubanks flavors these white chocolate brownies with cranberries instead of cherries. Either way, they're moist and delicious.

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 


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Ingredients

Swirl
1 lb. cherries, pitted
1/4 cup sugar
1/2 cup water
1 tsp. cornstarch

Brownies
1 cup butter
22 oz. white chocolate
6 eggs
2 2/3 cups all-purpose flour
1 1/3 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/4 cup sliced almonds

Instructions

For swirl: Place cherries, sugar and water in a saucepan. Cook over medium heat until cherries are soft, most of the water has evaporated and large bubbles form. Remove from heat and let cool slightly, then transfer to a food processor and pulse a few times. Pour into a bowl, stir in cornstarch and set aside.

For brownies: Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish. Melt butter and chocolate in a double boiler. In a large bowl, combine eggs, flour, sugar, salt and vanilla. Add chocolate mixture and stir until combined. Pour 3/4 of the brownie mixture into the prepared baking dish. Stir cherry mixture into the bowl with the remaining 1/4 brownie mixture. Spoon over the top of the batter in the baking dish, and swirl in long strokes from end to end then side to side. Sprinkle with almonds. Bake for 35 minutes or until just barely set in the center. Let cool completely before cutting.

Makes 12

Photo: © 2017 Matt Salvo



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