These simple, fluffy, and light chocolate spelt muffins are delicious! When cool, use your preferred frosting to decorate.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- cooking spray
- 4 (1 ounce) squares semi-sweet baking chocolate
- ¾ cup butter
- 1 ½ cups white sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 cup packed all-purpose flour
- ½ cup pecans
- ½ cup dried cherries
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
- Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
- Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
- Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
- Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.
- Placing foil larger than pan with overhang gives you handles to lift out the brownie. When cool lift out and turn over on board or plate and cut into serving size pieces.
- Substitute 3/4 cup semi-sweet chocolate chips for the 1-ounce semi-sweet chocolate squares, if desired. Cherry extract can be used in place of vanilla extract. Walnuts can be used in place of pecans. Dried cranberries can be used in place of dried cherries.
- If dried cherries stick together too much in the food processor, add 1 tablespoon flour and pulse.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 51 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is my new favorite brownie recipe. I wish someone would correct the recipe for baking time though…should not have to read a bunch of reviews to get proper instructions.
These were delicious! I substituted chocolate chunks and walnuts and baked for only 32 minutes in the 9×13 pan. I also left the cherries whole and used chunks instead of chips. They are definitely going in my file of “go to” recipes!
I substituted chocolate chips for the baking chocolate as one other reviewer did because I didn’t have baking chocolate. Also, as most people have mentioned the baking time of 1 hour is WAY too long. I baked them for 35 minutes and 30 would have been better because they are a tiny bit dry. I put white chocolate chips on top when they were still warm so they’d melt, swirled that wit blue chocolate and put cherries randomly on top for a patriotic theme. I’m taking them to a cookout today for 4th of July weekend.
I really liked these. Mix everything together in one pan and then bake. What could be easier? They were especially good warm from the oven, but like most brownies, they started getting hard pretty quickly. Putting a wedge of orange in the container helped, but I think next time I might try replacing some of the butter with applesauce and see if that will keep them soft and moist longer.
Would have been five stars if cook time was correct. I used an 8×8 pan and cooked for 45minutes. Brownies would have burned if I had used the pan size called for and cooked for an hour. Brownies taste great though.
I ommitted the pecans and added 1/2 cup of maraschino cherries (along with the dried cherries). Cooking time was about 30 – 35 mins. They turned out AH-MAZING!!! Whole thing was gobbled up by my daughters and hubby! Will DEFINITELY make again. SUPER EASY!!!
I used hazelnuts instead of pecans. My brownies were ready in around 32 minutes. But apart from the bake time being off, everything is perfect. I plan to try it out with variations of the dried fruit and nuts!
Bake for an hour and you’ll have an expensive brick. Thankfully they dunk in coffee. Flavor is there, but bake time is way off. I set my timer for 50 min. Disappointing. …. Wish I’d read the reviews first.
Great brownies! I love the dried cherries!
These brownies are delicious! I made two small changes to the basic recipe based on my previous baking-with-chocolate experience. Since I used unsalted butter, I added 1/4 tsp. salt and 1 tsp. espresso powder to the sugar/egg mixture. These two additions help bring out the chocolate flavor. I plan on making a few batches of these to add to Christmas gift baskets!! My dear hubby is going to be REALLY HAPPY at snack time tonight!!!
FANTASTIC! I used mini chocolate chips in place of the baking chocolate and regular chocolate chips (that’s all I had on hand), and did not chop the cherries and pecans, as I wanted nice pieces of both in the mix. Mine only took about 35 minutes to bake, so be sure to keep check on them, as I think an hour may be too long. These are perfectly moist and very flavorful…a definite keeper~YUM, YUM, YUM!!!!!!! Thanks for sharing. 🙂