Chocolate Maraschino Cherry Brownies with Frosting & Chocolate Ganache

🧂 Ingredients

• 2½ cups sugar
• ½ cup light brown sugar

  (packed)
• 1½ cups butter

  (melted)
• ½ tablespoon vanilla extract
• ½ teaspoon salt
• 2 teaspoon espresso powder
• 5 large eggs

  (at room temperature)
• 1¼ cups unsweetened cocoa powder

  (sifted)
• 1¼ cups all-purpose flour
• ½ cup butter

  (softened, at room temperature)
• 2 cups confectioners' sugar
• 1 tablespoon heavy cream

  (or half & half)
• 1 teaspoon cherry extract
• red food coloring gel

  (to desired coloring)
• ½ cup maraschino cherries

  (sliced or halved)
• ¾ cup heavy cream
• ¾ cup semi-sweet chocolate chips

Instructions

• 1 Preheat your oven to 350°F (175°C/Gas Mark 4) and line a 9x13 baking pan with
  parchment paper. Leave enough excess parchment paper to be able to lift the
  brownies out of the pan when done.
• 2 In a large mixing bowl or the bowl of your stand mixer, combine 2½ cups sugar, ½
  cup light brown sugar, and melted 1½ cups butter. Mix until well combined,
  scraping the sides of the bowl as you go. Add the ½ tablespoon vanilla extract,
  ½ teaspoon salt, and 2 teaspoon espresso powder and stir until evenly
  distributed.
• 3 Incorporate the 5 large eggs one at a time and mix until smooth between each
  addition. Stir in the sifted 1¼ cups unsweetened cocoa powder until fully
  incorporated, then add the 1¼ cups all-purpose flour and mix just enough that
  the flour is mixed in thoroughly.
• 4 Transfer the brownie batter to your prepared pan and bake for 25-30 minutes at
  350°F (175°C/Gas Mark 4). When done, an inserted toothpick should come out clean
  with a crumb or two (but not gooey).
• 5 Remove from oven and cool completely before adding the frosting layer.
• 6 In a medium to large mixing bowl with a hand mixer, or the bowl of your stand
  mixer, cream the ½ cup butter until smooth. Add the 2 cups confectioners' sugar,
  1 tablespoon heavy cream, and 1 teaspoon cherry extract and mix until smooth
  again. *Add more heavy cream or confectioners' sugar to get a good spreadable,
  thick consistency.
• 7 Add the red food coloring gel until you reach your desired color (I like to add
  some of the maraschino cherry juice, too!). Once the color is mixed in evenly,
  fold in the sliced ½ cup maraschino cherries.
• 8 Once the brownies are fully cooled, spread the maraschino cherry frosting over
  the brownies in an even layer.
• 9 In a microwave-safe measuring cup, warm the ¾ cup heavy cream in the microwave.
  Heat in 30-second increments on high power until the cream is 200°F (93°C).
• 10 Place the ¾ cup semi-sweet chocolate chips in a small bowl and pour the heated
  heavy cream over the chocolate chips. Let sit for 2-3 minutes, then stir slowly
  until smooth.
• 11 Pour the chocolate ganache over the frosting layer of the brownies and spread to
  the pan edges. Refrigerate to chill and set the chocolate layer. Slice and serve
  once set.

Nutrition Info