🍒 Cherry Brownie Bread 🍫
Detailed Recipe & Step By Step Instruction Here 👇
📋 Ingredients:
🍫 Chocolate Chips: 1 cup
🍫 Cocoa Powder: ½ cup Dutch-processed cocoa powder
🧂 Baking Soda: 1 tsp
🌾 All-purpose Flour: 1 ½ cups
🧂 Salt: ½ tsp
🥚 Eggs: 2 large
🍬 Granulated Sugar: 1 cup
🛢️ Vegetable Oil: ½ cup
💧 Water: ½ cup
🍒 Cherries: 1 jar (16 ounces) maraschino cherries, chopped (reserve juice for glaze)
📝 Instructions:
🍞 Prepare the Pan: Preheat the oven to 325°F. Line a 9×5-inch metal loaf pan with parchment paper and spray with nonstick cooking spray. 🍞
🍫 Melt Chocolate: In a microwave-safe bowl, add chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth. Set aside to cool. 🍫
🥄 Combine Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. 🥄
🥚 Beat Eggs and Sugar: In a stand mixer with a paddle attachment, beat eggs and sugar until light and fluffy, about 5 minutes. 🥚
🍫 Mix Wet Ingredients: With the mixer on low, add melted chocolate, vegetable oil, and water. Mix until smooth. 🍫
🥄 Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing until no lumps remain. 🥄
🍒 Add Cherries: Fold in chopped cherries. 🍒
🍞 Bake: Pour batter into prepared loaf pan. Bake for 80-85 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. 🍞
❄️ Cool: Allow the cake to cool completely in the pan before adding the glaze (if using). ❄️
📝 Cherry Glaze:
🍒 Prepare Glaze: In a small mixing bowl, combine confectioners’ sugar and cherry juice. Whisk until combined. Add more cherry juice as needed to reach desired consistency. 🍒
🍰 Glaze Bread: Pour the glaze over the cooled bread and serve. 🍰
Notes 💡:
◻️ Store Cherry Brownie Bread in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days. 🌡️
◻️ To freeze, wrap cooled bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
