Ingredients Brownie 2/3 cup chopped dried cherries 1 cup boiling water 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (10 1/3 tablespoons) unsalted butter or margarine 1 1/2 cups granulated sugar 1/4 cup water 3 cups (24 oz.) semi-sweet chocolate chips, divided 2 teaspoons vanilla extract 4 eggs Chocolate Glaze 3 tablespoons butter or margarine 3 tablespoons light corn syrup 1 tablespoon water 1 cup semi-sweet chocolate chips Whipped cream for garnish Maraschino cherries for garnish Tools Brownie bar baking pan Brownie bar baking pan Non-stick spray Non-stick spray Small bowl Large bowl Spatula Cooling rack Small saucepan Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven 350�F. Prepare Brownie bar baking pan with vegetable pan spray. In small bowl, soak dried cherries in boiling water. When plump, drain and pat dry. - In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add 2 cups chocolate chips; stir until melted. Remove from heat. Stir in vanilla. - In large bowl, beat eggs with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Stir in remaining 1 cup chocolate chips. Fill prepared pan cavities 1/2 full with batter. - Bake 17-20 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes; loosen edges of brownies with spatula; remove from pan. Cool completely. - For glaze, combine butter, corn syrup, water, and chocolate chips in a small saucepan. Stir over medium heat until melted and combined. Remove from heat. Spoon glaze over tops of cooled brownies; garnish with whipped cream and maraschino cherries.
