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Goldee - Posted February 19, 2004 05:24 PM
Cherry Cream Bars
From the Kitchen of: Mrs. Fields Desserts 12 bars
1 c. all-purpose flour 1 c. granulated sugar 3/4 c. packed dark brown sugar 1/2 tsp. salt 4 oz. unsweetened chocolate 1 1/2 sticks (3/4 cup) unsalted butter 4 large eggs 1/4 c. milk 2½ tsp. vanilla 1 c. chopped walnuts 1 c. drained canned Bing cherries (1/2 c. of the syrup reserved) 1 c. semisweet chocolate chips 3 oz. semisweet chocolate, chopped 1/2 c. syrup reserved from cherries 1/4 c. heavy cream 2 tsp. granulated sugar 1 c. heavy cream 3 tbsp. confectioners' sugar 1/2 c. chopped drained canned Bing cherries Preheat the oven to 300. Butter a 7"x11" baking pan. Make the brownie layer: In a large bowl, whisk together the 1 c. flour, 1 c. sugar, brown sugar, and salt. Melt the unsweetened chocolate and butter together over the low heat, stirring until smooth. In a small bowl, lightly beat the eggs with the milk and vanilla. Add the chocolate mixture and beaten eggs to the dry ingredients and stir to blend. Stir in the walnuts, cherries, and chocolate chips. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a cake tester inserted in the center comes out with a few crumbs clinging to it. Cool the brownies in the pan on a rack. Meanwhile, make the chocolate-cherry glaze: Place the semisweet chocolate in a medium bowl. In a small saucepan, bring the reserved cherry syrup to a boil. Simmer until reduced by half. Place the cream in the medium bowl with the chocolate. When the syrup is reduced pour into the medium bowl with the chocolate and crea. Stir until smooth. Set aside to cool to room temperature, then pour the glaze over the cooled brownies. Make the cherry cream: In a medium bowl, beat the cream with the sugar until stiff peaks form. Fold in the drained, chopped cherries. Cut into 12 bars and serve with a spoonful of cherry cream on top.
Cherry Cream Bars
From the Kitchen of: Mrs. Fields Desserts 12 bars
1 c. all-purpose flour 1 c. granulated sugar 3/4 c. packed dark brown sugar 1/2 tsp. salt 4 oz. unsweetened chocolate 1 1/2 sticks (3/4 cup) unsalted butter 4 large eggs 1/4 c. milk 2½ tsp. vanilla 1 c. chopped walnuts 1 c. drained canned Bing cherries (1/2 c. of the syrup reserved) 1 c. semisweet chocolate chips 3 oz. semisweet chocolate, chopped 1/2 c. syrup reserved from cherries 1/4 c. heavy cream 2 tsp. granulated sugar 1 c. heavy cream 3 tbsp. confectioners' sugar 1/2 c. chopped drained canned Bing cherries Preheat the oven to 300. Butter a 7"x11" baking pan. Make the brownie layer: In a large bowl, whisk together the 1 c. flour, 1 c. sugar, brown sugar, and salt. Melt the unsweetened chocolate and butter together over the low heat, stirring until smooth. In a small bowl, lightly beat the eggs with the milk and vanilla. Add the chocolate mixture and beaten eggs to the dry ingredients and stir to blend. Stir in the walnuts, cherries, and chocolate chips. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a cake tester inserted in the center comes out with a few crumbs clinging to it. Cool the brownies in the pan on a rack. Meanwhile, make the chocolate-cherry glaze: Place the semisweet chocolate in a medium bowl. In a small saucepan, bring the reserved cherry syrup to a boil. Simmer until reduced by half. Place the cream in the medium bowl with the chocolate. When the syrup is reduced pour into the medium bowl with the chocolate and crea. Stir until smooth. Set aside to cool to room temperature, then pour the glaze over the cooled brownies. Make the cherry cream: In a medium bowl, beat the cream with the sugar until stiff peaks form. Fold in the drained, chopped cherries. Cut into 12 bars and serve with a spoonful of cherry cream on top.