In honor of Valentine's Day and President's Day both falling on the same weekend, I felt like celebrating with a chocolate cherry dessert. These luscious brownies from Lucky Leaf are an easy way to combine both flavors and bake up very nicely in your 12 inch dutch oven. I would suggest having both layers mixed and ready to go before lighting your coals, that way you can assemble the brownies while they are heating. Also, having your butter and cream cheese at room temperature will insure a creamy consistency without any lumps in the batter.
Keeping in mind it was 20 degrees outside when I baked these, I placed 12 coals in a ring around the bottom of the oven, 18 around the outside of the lid with 8 briquettes placed evenly the center. I left them undisturbed and in exactly one hour the cream cheese layer was golden brown and they had baked perfectly through in the center. Be sure to let them cool completely before lifting them out with the parchment paper or if you can't wait, cut them while they're still warm directly from your oven.
Cherry Bliss Brownies
1 19 oz box brownie mix (9" by 13" size)
1/2 cup vegetable oil
3 eggs, lightly beaten
1/4 cup water
Cream cheese layer
1 8 oz package cream cheese, softened
5 Tblsp butter, softened
1/3 cup sugar
2 eggs, lightly beaten
2 Tblsp flour
3/4 tsp vanilla
1 21 oz can cherry pie filling
Lightly oil or spray 12 inch dutch oven; line with parchment paper.
In large bowl prepare brownie mix according to package directions using oil, eggs and water measurements from this recipe.
Spread batter in prepared dutch oven; set aside.
Beat cream cheese and butter in large bowl until fluffy.
Beat in additional 2 eggs, flour and vanilla.
Drop spoonfuls of the cream cheese mixture over brownie batter.
Using a knife, gently cut through the batters to create a marble pattern.
Spoon pie filling over top until completely covered.
Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean.
Cool completely before lifting from dutch oven and cutting into squares.
|Spoon cherry pie filling over layers of cream cheese and|
tester comes out clean
Thanks Scott! LiddyDelete
making for my Valentine today - thanksReplyDelete
Hope your Valentine enjoyed them, LIddyReplyDelete
He did enjoy them - although I should have used the parchment paper like you said too. I just sprayed the inside of my skillet. Yikes! Not pretty to look at but tasty to eat. Lookin' forward to your next recipe.ReplyDelete
Another great recipe, Liddy! I made these last week (in the oven) and they were sooo good! Can't wait to make them again in my DO! Thanks for finding and sharing such great recipes!ReplyDelete
So glad you liked the recipe Becky, if there are any leftovers they freeze well too. LiddyDelete
Would it be OK to premix the two batters at home and freeze them in seperate tupperware before going camping? Planning on leaving for camp Friday night and not baking this until Saturday evening and would rather not have to do the mixing in camp. Also planning to repackage the pie filling so I don't need a can opener. PeteReplyDelete
Pete, I'm sorry but I have no idea if you can freeze uncooked batter. If you want to make them at home before you go, click on the link to the original recipe made in a 9 by 13 inch pan. Also there are other desserts here which require less preparation and might be easier to make at camp. Good luck and enjoy your trip! LiddyReplyDelete
Liddy, the premixing at home worked out ok. The creamcheese batter was a little more runny that it would have been if freshly whipped so the finished product didn't look as pretty as yours, but it tasted great anyway. Thank you for another great recipe! PeteReplyDelete
Thanks for letting us know how things worked out Pete, glad they tasted good, there's still nothing like a warm dessert right out of your dutch oven. Happy Cooking! LiddyReplyDelete