Cherry Espresso Brownies: The Easy Way

We may earn money or products from the companies mentioned in this post.

When you find something you really like, it’s easy not to mess with it. For example, I really like Ghiradelli Double Chocolate Brownie Mix. Generally, I’m not a fan of boxed mixes for baked goods, but these are pretty amazing.

However, at some point in my life, I don’t even remember when, I started messing with them. And now, I like them even more.

To make these amped up brownies, you start with a few simple things: the brownie mix, oil, water, an egg, cherry preserves, instant espresso, and dried cherries.

Generally, you just follow the directions on the box, but when you measure out the water, add a couple of heaping teaspoons of instant espresso and dissolve before adding it to the oil and egg. Then, when you add the brownie mix to the bowl, throw in a handful of chopped cherries. Mix everything together.

Now, here comes the best part. When you go to pour the brownie mix into the pan, only add about half the batter. Then, dot the top of it with small spoonfuls of the cherry preserves. Personally, I’m a big fan of the Bonne Maman Cherry Preserves. Swirl it just a little bit and then add the rest of the batter to the pan.

Follow the baking directions on the box. I’ve found that usually I need to to add a few more minutes to the baking time that is recommended on the box. I check for doneness using a toothpick test. If the toothpick comes out free of batter when poked into the center of the pan, your brownies are done. However, it should be said that because of the preserves, the toothpick may end up with a little residue from the preserves lingering on it. If you bake brownies on a regular basis, you may also be aware that when brownies are finished baking, their smell can clue you in pretty quickly.

I usually make these brownies in an 8×8 glass pan, but because they are so rich, I cut them into 16 squares. Every time I make them, people eat them like crazy!

Perfection!