WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Gluten-free Cherry Brownie Bites

1 jar (10 oz.) maraschino cherries, drained reserving 5 Tbsp. of the syrup
8 oz. bittersweet chocolate chips
1 cup unsalted butter
1 tsp. vanilla extract
3/4 cup granulated sugar
3 large eggs, beaten
1-1⁄2 cups ground almonds
1/4 tsp. kosher or fine sea salt
Cherry Chocolate Ganache (recipe follows) or 1 cup whipped cream lightly sweetened with a tablespoon or two of reserved cherry syrup
48 maraschino cherries for decoration, drained and patted dry

Preheat oven to 350 degrees. Insert paper liners in 48 mini muffin cups. Pat the cherries dry and chop them roughly. Set aside. Melt the chocolate chips and butter in a heat-proof bowl in the microwave for 2-1/2 to 3 minutes, stirring once or twice until the butter is fully melted and the chips are almost all melted. Stir until all the chocolate is melted and the mixture is smooth and glossy. Stir in the vanilla extract, 2 Tbsp. of the reserved maraschino cherry syrup, and the sugar. Let cool slightly. Beat in the eggs, ground almonds, salt, and chopped cherries. Divide batter between the prepared muffin tins filling the tins almost full. A small ice cream scoop helps with this. Bake 10–14 minutes or until the tops are set and feel firm to the touch but the insides are still soft. Do not over bake. Let cool in pan for 5 minutes then turn out to a wire rack to finish cooling. If using chocolate ganache, spoon some ganache on top of the brownies, top each with a maraschino cherry, and refrigerate for at least half an hour to firm the ganache. Can be made a day ahead. If topping with cream, pipe or dollop on the whipped cream just before serving and top each brownie with a cherry.

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2010 Wisconsin Energy Cooperative News