Cherry and Orange Luxardo Buttercream Frosted Brownies

Indulge in a balance of zest, fruitiness, and a kick of liqueur with these Cherry and Orange Luxardo Buttercream Frosted Brownies. The brownies serve as the perfect base, while the luscious Luxardo cherry buttercream adds a luxurious touch. Topped with a hint of citrus, this dessert promises to elevate your baking game and impress everyone at your table. Rather than overdoing it with chocolate on top of chocolate, the citrus and cherries even out the decadence of cocoa. Get ready to dive into a world of flavor where every bite is a celebration!

What is Luxardo?

We use Luxardo as an addition to the buttercream frosting on these cherry and orange brownies. Luxardo is a maraschino liqueur that’s naturally sweet featuring notes of nuttiness, chocolate, vanilla, and orange. It’s great for using in desserts due to its low ABV, as well as being Kosher certified and vegan friendly.

Cherry and Orange Luxardo Buttercream Frosted Brownies

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• Author: Keith Recker

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Description

Decadent, elegant, and incredibly luxurious brownies.

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Ingredients

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• 1 ½ cups sugar
• ¾ cup butter
• 2 tsp almond extract
• 2 eggs + 1 egg white
• 2 cups flour
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 ½ cups frozen cherries (defrosted throroughly and drained on paper towels)
• ½ cup Amarena cherries
• Zest of 2 oranges
• Luxardo buttercream frosting

For the luxardo buttercream frosting:

• ½ cup butter, room temperature
• 2 cup confectioner’s sugar
• 1 to 2 tbsp heavy cream
• 4 tbsp Luxardo liqueur
• 1 drop of red food coloring (optional)
• Garnish with additional orange zest

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Instructions

1. Preheat oven to 350 degrees. Butter a 9×13” baking pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, cream sugar and butter until fluffy.
4. Add almond extract, eggs, and egg white until well combined.
5. Gradually add dry ingredients, scraping down the sides and bottom of the bowl a few times.
6. Once well combined, add cherries and orange zest by hand and stir with a spatula until well combined.
7. Bake approximately 25 minutes or until a wooden skewer emerges cleanly.
8. Set aside to cool to room temperature.

For the luxardo buttercream frosting:

1. In a stand mixer, beat butter and confectioner’s sugar until thick. Add Luxardo and beat. If necessary, add heavy cream to achieve a spreadable consistency.  Add food coloring if pink color is desired.
2. Top the brownies with frosting.
3. Put in refrigerator for an hour before cutting into squares. Garnish with fresh orange zest.

Recipe by Keith Recker
Photography by Dave Bryce

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