Several weeks ago I was in ALDI and saw cans of tart cherries for sale. I love tart cherries, so I picked up two cans. They’ve been hanging out in my pantry waiting. I sometimes buy ingredients that I don’t have any recipe ideas for yet. They make good inspiration for new things.
Yesterday, I decided those cherries needed to meet up with a box of brownie mix and become a new slow cooker dessert. I had no idea if this would turn out like I hoped or not.
Then again, how can you go wrong with cherries and brownies?
The dessert turned out wonderful! The brownies are soft, but a bit more set than cobbler type desserts. The cherries taste bright next to the deep, chocolate flavor of the brownies. A creamy scoop of vanilla tops it all in a classic way.
Here’s what you’ll need:
If you can’t find tart cherries, you can use cherry pie filling. You won’t need to add the sugar and cornstarch to them. Cherry pie filling will likely taste a bit sweeter than the tart cherries, but will still be good.
- 1 Brownie Mix for a 9x13 pan
- 2 eggs
- 2/3 cup oil
- 1/4 cup cherry juice (from tart cherry can) or water
- 2 cans pitted tart cherries
- 1 cup sugar
- 3 Tbs. cornstarch
- vanilla ice cream, optional
- Stir brownie mix, eggs, oil and cherry juice together in a bowl by hand.
- In a separate bowl, stir cherries with juice, sugar and cornstarch together.
- Spray inside of crock with cooking spray.
- Pour cherries into crock.
- Top with brownie batter.
- Cook on high 3 hours.
- Serve warm with ice cream, if desired.
This is a recipe in our Slow Cooker Desserts series. Click the photo to see them all.