Chakra Cherry Brownies

The Food Network (Unwrapped) show caught my attention when they had these brownies on their show. They were by simplydivinebrownies. They look awesome and I was wondering if anyone had them or knows the recipe? Thanks for helping.:smiley:

You should be able to find the recipe on The Food Network.

Unfortunately it was an Unwrapped segment - they usually don’t have recipes for that.

Too bad. Cherries and chocolate are made for one another.

I found this recipe and these brownies sound “simply divine” to me.


1 pkg. fudge brownie mix
1 (8 oz.) cream cheese, softened
1 (14 oz.) Eagle Brand sweetened condensed milk
1 egg
1 tsp. almond extract
1 can cherry filling

Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread into lightly greased 13 x 9 inch baking pan. Bake 20 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then egg and 1/2 teaspoon almond extract. Pour evenly over brownie layer; bake 25 minutes longer or until set.

Cool, chill. Stir remaining 1/2 teaspoon almond extract into cherry filling. Serve with brownie squares. Refrigerate leftovers. 10-12 servings.

those sound good - but from what I “think” - those chakra cherry brownies have some sort of a cherry crumble topping…???

yes, from the episode on unwrapped, it seems they made brownies, crumbled them up for the crust and top layer and made a brownie mixed with cherries for the center. They looked awesome and my mouth was watering :smiley:

they sound really good too!

Do you feel like experiementing at all?

Cherry Brownies

12 oz pkg(2 cups) semi-sweet morsels, divided
1/2 cup salted butter
3 large eggs, beaten
1 1/4 cups all-purpose flour
1 cup sugar
2 tsp vanilla extract
1/4 tsp baking soda
3/4 cup finely chopped nuts
2 cups frozen whipped topping, thawed
21 oz can of cherry pie filling

Preheat oven to 350 degrees. Melt 1 cup morsels and butter in large,
heavy saucepan over low heat. Stir until chips are melted and smooth.
Remove from heat and gradually stir in eggs. Slowly stir in flour,
sugar, vanilla and baking soda. Stir in the remaining 1 cup of morsels
and nuts. Spread to a well-greased 13x9 inch baking pan. Bake for 20
minutes or until center is slightly moist. Cool completely in pan.
Spread with whipped topping and top with pie filling. Refrigerate any
unused portion.

Chocolate Covered Cherry Blondies

1 cup flour
1/2 cup softened butter
1/4 cup sugar
2 tablespoons cocoa
2 cups powdered sugar
2 tablespoons softened butter
2 tablespoons milk
1/4 teaspoon almond extract
36 maraschino cherries

1 cup semisweet chocolate chips
1 teaspoon butter

Combine flour, 1/2 cup butter and sugar. Add cocoa. Mix well and press into 8-inch square pan. Bake 15 minutes at 350 degrees. Cool.

Combine in bowl, powered sugar, 2 tablespoons butter, milk and almond extract. Mix well. Spread over cooled crust. Arrange cherries in rows of 6 by 6.

Melt chips and butter in saucepan. Spoon melted chips over and between cherries to cover all of pan. Chill until hardened. Cut into squares between cherries. Keep chilled.

Chocolate Covered Cherry Brownies

2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
4 large eggs, lightly beaten
2 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained, coarsely chopped
1 (6 ounce) package semisweet chocolate chips

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine first 5 ingredients in large bowl. Add butter and eggs, stirring until smooth. Pour batter into prepared pan. Bake for 28 minutes.

Sprinkle marshmallows evenly over hot brownies; return to oven. Bake for 1 minute. Sprinkle with cherries; let cool.

Place chocolate chips into a 2-cup glass measuring cup; microwave at HIGH for 1 minute. Stir until chocolate is smooth. Drizzle melted chocolate over uncut brownies. Cool. Cut into bars

I found something similar to the chakra cherry brownies on Martha Stewart website. Here it is. I’m going to try it with a brownie mix.

Chocolate-Cherry Crumb Bars

The flavor of these dense bars is reminiscent of Black Forest cake, a classic German dessert that originated in the country’s southern Black Forest region, renowned for its sour cherries and kirsch (cherry brandy).

Makes 9 large or 1 dozen small.
1 1/4 cups dried cherries, coarsely chopped
1 1/4 cups unsalted butter (2 1/2 sticks), all but 2 tablespoons cut into small pieces
1 cup granulated sugar
2/3 cup water
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon coarse salt
3/4 cup packed light brown sugar
1 cup unsweetened shredded coconut (about 3 ounces), lightly toasted
2 cups plus 7 1/2 teaspoons all-purpose flour
1 large egg
2 tablespoons kirsch (optional)
1/2 cup semisweet chocolate chunks
Vegetable oil cooking spray


  1. Preheat oven to 325 degrees. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
  2. Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
  3. Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
  4. Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
  5. Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.

Let us know how close they are.

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