Sweet of the Month for February calls for something your sweetheart will love!
When I think of February I think of dark days, cold temps and lots of snow. However, mid-month a holiday comes around with the sole intention of warming things up!
I don’t know why, but when I make something for my Valentine it always turns out to be my favourite flavour, chocolate. I guess I do know why… Valentine’s Day and chocolate are perfect partners. You just can’t mess with perfection. Talking about perfection… these Bleeding Heart Chocolate-Cherry Brownies are seriously, you guys, so, so, so good!
This brownie is not too fudgey and not too cakey… are those words?… well, just right. The addition of dried cherries adds a tart twist that takes some of the sweetness away from the icing, but just a bit. I piled the vanilla icing on pretty high, why?, ’cause it’s icing. ‘Nuff said.
These may possibly be my new favourite brownies. They’re perfect on their own, or would make an awesome base for a layered square… note to self… work on new square recipe…
I don’t usually do step-by-step blogs, but in this case I wanted to show you how to do the bleeding heart thingy on the top. As you can see, you frost with vanilla icing, then dot the icing with either red decorating gel or raspberry syrup. Then draw a toothpick or sharp knife through the dots. Easy peasy.
I did many small dots, using a toothpick, so my hearts are small. If you do larger and fewer dots the hearts will be bigger… get it?
With the danger of becoming a tad annoying, I have to say it one more time, these are super yummy, and really cute, so you have to make them! You’re Valentine can thank me later…
Bleeding Heart Chocolate-Cherry BrowniesEMAIL Recipe Share on Facebook
- 2 oz.unsweetened chocolate, chopped
- 1/4 cup + 2 Tbsp canola oil
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 1/3 cup dried cherries, halved
- pinch salt
- 4 Tbsp canola margarine
- 2 cups confectioner's sugar
- 1 tsp vanilla
- 2-3 Tbsp 1% milk
- Preheat oven to 350ºF. Spray a 9" square baking pan.
- Melt chocolate in a microwave-safe bowl on high, in 20-second bursts, stirring after each. Set aside to cool a bit.
- In a bowl, beat oil, sugar and eggs until smooth. Stir in chocolate. Stir in flour, cherries and salt.
- Scrape batter into the pan and bake until a toothpick comes out clean, 20-25 minutes.
- Let cool completely.
To frost: mix all icing ingredients in a bowl with electric mixer until smooth. Decorate immediately, as described in post, with red decorating gel or raspberry syrup.
This post is sponsored by Manitoba Canola Growers. Thank you for supporting a product I love.
P.S. My Valentine loved them!
I cannot wait to make these! I have a go to recipe for brownies but it is good to embrace change! Thank you for sharing.