Adapted from A Little Bit Crunchy A Little Bit Rock and Roll
Ingredients:
1/2 cup unsalted butter
1/4 cup dark chocolate chips
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup dark cocoa
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the frosting:
2 cups powdered sugar
1/2 cup unsalted butter, room temperature
10 ounce jar maraschino cherries, drained, juice reserved
1 tablespoons milk
1-2 teaspoons reserved maraschino cherry juice
dab of pink food coloring gel paste
1 teaspoon vanilla extract
1/4 cup cup dark chocolate chips or DOVE chocolate (I used DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)
Directions:
1. Preheat the oven to 350 degrees F. Line 7×11 pan with nonstick foil.
2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly.
3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.
4. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.
5. Whisk in the sugar and then the eggs.
6. Stir in the dry ingredients.
7. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.
8.
For the buttercream, beat the butter together with the powdered sugar
and extract. Add the milk and maraschino cherry juice until it reaches a
desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.
For the buttercream, beat the butter together with the powdered sugar
and extract. Add the milk and maraschino cherry juice until it reaches a
desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.
9. Frost the cooled brownies. Chill for 30 minutes and then cut into squares.
10. Melt the remaining 1/4 cup chocolate chips and drizzle over the frosted cut brownies.