Brownies have long been a favorite of young and old alike. When I was a youngster, brownies were mostly made from scratch using the ever popular Hershey’s cocoa in a can. There wasn’t more than one variety either; they were generally plain and served without icing.
Times have changed, though, and now we mostly use a mix to make our brownies. In addition, there’s a wide variety of ways to make them now. There are even cookbooks filled with just recipes for various types of brownies. With all the variety, there’s sure to be a brownie to please just about everyone.
There are cream cheese brownies, peanut butter brownies, German chocolate brownies. There are even the heavenly hash brownies I invented the first year I got married. There’s just no end to the way you can improve upon them.
However, if you’re a fan of chocolate-covered cherries, this Chocolate Cherry Crisp recipe may end up being your favorite of all time. It’s easy, too. You begin with a box of brownie mix and 2 cans of cherry pie filling, and the taste is like nothing you’ve tried before.
CHOCOLATE CHERRY CRISP
1 (15.8-ounce) package of your favorite brand brownie mix
1 cup quick-cooking rolled oats
1/2 cup chopped walnuts
1/2 cup butter or margarine, melted
2 (21-ounce) cans cherry pie filling
Chocolate ice cream syrup
Vanilla or chocolate ripple ice cream (optional)
Heat oven to 350 degrees. In large bowl, combine brownie mix, oats and walnuts; mix well. Add butter; stir until mix is moistened. (Mixture will be dry.)
Spoon pie filling evenly into ungreased 2-quart baking dish. Sprinkle brownie mixture over pie filling.
Bake at 350 degrees for 30-40 minutes or until edges are bubbly. Cool 45 minutes.
To serve, spoon into bowls. Top each serving with a drizzle of chocolate ice cream syrup and a scoop of ice cream.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
