White Chocolate Cherry Brownies
We all know that white chocolate chips aren't really chocolate, but they do add a great flavor to this light-colored, cherry-infused brownie. Made in the tradition of a fudge brownie, the taste of candied cherries is dominant in every bite. I urge you to add other, chopped, candied fruit to make this an even more festive treat this year.
For 8 Serving(s)
- Nonstick cooking spray
- 8 ounce(s) white chocolate chips
- 4 tablespoon(s) butter or margarine
- 1 tablespoon(s) lemon juice
- 1 cup(s) flour
- 1/3 cup(s) sugar
- 2 eggs, beaten
- 1 teaspoon(s) vanilla
- 1 teaspoon(s) grated lemon zest or lemon extract
- 1/2 cup(s) chopped candied or marachino cherries
White Chocolate Cherry Brownies Directions
- Spray an 8-inch square baking pan with nonstick cooking spray; set aside. Add chocolate chips with butter and lemon juice in a medium saucepan. Melt chips over medium-low heat, stirring frequently to prevent scorching. When melted and everything is stirred together smooth, set aside to cool to room temperature.
- Preheat oven to 350-degrees F. In a large bowl, mix flour and sugar well. Pour in the melted chocolate chip mixture, beaten eggs, vanilla, lemon zest and candied cherries. Mix until thoroughly combined. Pour into prepared pan and bake 28-30 minutes, or until the center bounces back when touched and the sides are pulling away from the pan. Remove from oven to cool slightly before cutting to serve.