Chocolate Cherry Brownies

These chocolate cherry brownies are fudgy and perfect for chocolate lovers. A little cherry jam helps deepen the chocolate flavor.

Chocolate Cherry Brownies | savvyeat.com

The lovely Nicole of The Marvelous Misadventures of a Foodie is expecting her first baby in just a few weeks! When we found out we were all due within a few weeks of each other, Nicole, Jenn and I formed our own little pregnancy support group. We’ve shared our cravings, debated the merits of finding out if we’re having boys or girls (or of not finding out in advance!) and shared our nursery and birth plans. Since we’re still working on building up our social network in Minnesota, it is so nice to have some virtual friends with whom to chat all things pregnancy!

That’s why I’m so excited about today’s post: we’re celebrating Nicole and her growing family with a little virtual baby shower!  The menu is all about pizza, brownies and booze, some of her favorite foods and drinks (though she’ll have to wait a few weeks to partake of the cocktails!).

Since my usually strong sweet tooth has only been strengthened by pregnancy, I chose to go the brownies route. Because chocolate.

Chocolate Cherry Brownies // savvyeat.com

These chocolate cherry brownies are based off my super fudgy brownie recipe…and they have taken over as the new favorite. I had 3/4 of a jar of cherry jam open in my fridge already, so I decided to mix some into the brownie batter. It doesn’t make the brownies overwhelmingly fruity, but just adds a subtle depth of flavor. If you’re a fan of gooey, extra chocolate-y brownies, make these ASAP!

Chocolate Cherry Brownies

Prep Time: 15 minutes

Cook Time: 55 minutes

These chocolate cherry brownies are fudgy and perfect for chocolate lovers. A little cherry jam helps deepen the chocolate flavor.

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 tablespoons cherry jam
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F and grease a 9" x 9" baking pan.
  2. Melt the chocolate with the butter and oil in a small saucepan. Stir until smooth.
  3. Pour the chocolate into a mixing bowl and whisk in the granulated sugar, brown sugar and jam.
  4. Add the flour, eggs, vanilla and salt, stirring until there are no dry spots left.
  5. Stir in the chocolate chips, then pour the batter into the prepared pan.
  6. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool for 10-15 minutes before serving.
http://www.savvyeat.com/chocolate-cherry-brownies/

Check out the other things we’re making for the baby shower. Congrats again to Nicole. We’re so excited for you!
Boozy Red Velvet Hot Chocolate from Ari’s Menu

Boozy Iced Coffee from The Wanderlust Kitchen

Coconut Oil Brownies from Handle the Heat

Raspberry Lemonade Champagne Punch from Eat. Drink. Love.

Four Cheese Pizza with Sausage and Peppers from The Little Ferraro Kitchen

Crab Rangoon Pizza from Mollie’s Sprinkles of Life

Grapefruit Chia Seed Cocktail from Peace Love and Oats

White Pizza with Bacon, Basil & Tomatoes from Eating Bender

 

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.

Orange Pound Cake | savvyeat.com

This post is sponsored by Stonyfield. Thanks for supporting the brands that make Savvy Eats possible.

Since 2007, Dan and I have had the same Valentine’s Day routine. We started dating on January 29, 2006 (over 9 years ago!!), so every year, we do our big date night out at a fancy restaurant on whatever weekend falls closest to that date. Then on Valentine’s Day, he brings me flowers and chocolate, and I make him a fancy pants dinner at home. We hate facing the crowds and craziness at restaurants on February 14, so this way, we get the best of both worlds – we still get a nice night out, as well as a great date night in.

While our tradition has held strong for eight years, we still keep things varied by changing the restaurant and at-home menu every year. Usually, the dinner includes some form of homemade pasta and a recipe that harkens back to our Italian honeymoon. As for dessert, I’ve made everything from chocolate fondue to homemade ice cream to clementine pound cake.

For this Valentine’s Day, I haven’t quite decided what I’m going to make. The friend whose pasta roller I’d usually borrow lives all the way in Ithaca, and while Dan got me a pasta roller for Christmas, the company has changed the estimated ship date from December to…March. So I’m totally taking dinner recipe suggestions!

Blood Orange Pound Cake | savvyeat.com

Dessert is decided, though: blood orange pound cake made with French- or Greek-style yogurt. If your Valentine isn’t a big chocolate lover (ahem, looking at you, Dan), consider making them this blood orange pound cake on February 14th instead.  The cake itself is made with both blood orange zest and juice, and the icing on top is blood orange juice-based. Between the two, the cake has a lovely citrus flavor that can’t be beat.

The thick yogurt in the batter makes the crumb of this cake incredibly tender and anything but dry. The recipe calls for Stonyfield’s Petite Crème yogurt, but if you can’t find it at your usual grocery store, their regular Greek yogurt will work as well – I tested both, just to make sure!

I topped this cake with some candied orange slices. While this is by no means a requirement, it does add a certain elegance to the cake and adds even more blood orange flavor to an already citrus-packed dessert. If you have the time to make some candied blood oranges this week before you make the cake, I highly recommend doing so. You don’t even have to make a full batch or preserve them – just cut the recipe in half, and you’ll have plenty of candied orange slices for your cake, with some extras that will be fine in the refrigerator for another two weeks (use them for another orange pound cake or over ice cream!).

Blood Orange Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Yield: Serves 10-12

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/ teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs, room temperature
  • 1/3 cup French- or Greek-style yogurt (I used Stonyfield's Petite Crème)
  • 1/4 cup blood orange juice (from 2-3 oranges)
  • 1 1/2 teaspoons vanilla extract
  • Zest of 1 blood orange
  • For the icing:
  • 2 tablespoons blood orange juice (from about 1 orange)
  • 3/4 cup powdered sugar
  • For assembly:
  • Candied blood orange slices , optional

Instructions

  1. Preheat the oven to 325°F. Grease and flour a 9" x 5" loaf pan.
  2. Whisk the flour with the salt and baking powder.
  3. Cream the butter, olive oil, sugar and brown sugar together. Beat until smooth and creamy.
  4. With the mixer running on low, add the eggs one at a time, mixing well after each addition.
  5. Add 1/2 of the dry ingredients, mixing well. Add the yogurt, juice, vanilla and orange zest, beating until the ingredients are fully mixed in.
  6. Add the rest of the dry ingredients, mixing just until there are no dry spots left.
  7. Pour the batter into the prepared pan and even out the top.
  8. Bake at 325°F for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pan.
  9. Cool in the pan for 10 minutes, then carefully slide a knife around the edges of the pan and turn the cake out onto a wire rack. Flip the cake over.
  10. Whisk the icing ingredients together to create a thick, pourable icing. You may need to add a little more juice or sugar to get the right consistency. Pour the icing over the cake.
  11. Top with candied orange slices (optional). Allow the icing to set and the cake to cool completely before serving.
http://www.savvyeat.com/blood-orange-pound-cake/

PS: This post is sponsored by Stonyfield. All opinions are my own. Thanks for supporting the brands that make Savvy Eats possible.