Description
Decadently rich and fudgy Chocolate Cherry Cordial Brownies featuring a luscious cherry buttercream layer and a smooth chocolate glaze. These 24 servings combine the deep flavors of unsweetened and semi-sweet chocolate with maraschino cherries and almond extract for a sophisticated dessert perfect for any occasion.
Ingredients
Brownie Base
- 4 ounces unsweetened chocolate bar, roughly chopped (Baker's brand recommended)
- ⅔ cup unsalted butter
- 2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Cherry Buttercream
- ¼ cup minced maraschino cherries (excess juice pressed out)
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 10 tablespoons unsalted butter, room temperature
- 1 teaspoon pure almond extract
- 1 tablespoon maraschino cherry juice
Chocolate Glaze
- 5 ounces good quality semi-sweet chocolate baking bar, roughly chopped (Baker's brand recommended)
- 5 tablespoons unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 9"x13" baking pan with non-stick spray and set it aside to use later.
- Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the unsweetened chocolate and ⅔ cup butter together, stirring regularly to prevent scorching. Once melted, remove from heat.
- Mix Brownie Batter: Add the light brown sugar, eggs, and vanilla extract to the melted chocolate mixture and blend well until smooth. Stir in the flour, baking powder, and kosher salt until all ingredients are just combined.
- Bake Brownie Base: Evenly spread the brownie batter into the prepared pan. Bake for approximately 22 minutes, or until a toothpick inserted just barely comes out clean. Avoid overbaking for a dense, fudgy texture. Let the brownies cool completely.
- Prepare Cherries for Buttercream: Place the minced maraschino cherries between two paper towels and press lightly to remove excess liquid. Measure out ¼ cup of these dried cherries and set aside.
- Make Cherry Buttercream: Using a stand mixer on low speed, combine powdered sugar, heavy cream, butter, and almond extract until incorporated. Increase to medium-high speed and beat for 3 minutes until fluffy. Add cherry juice and the minced cherries, mixing gently until just combined.
- Spread Buttercream Layer: Evenly spread the cherry buttercream over the cooled brownie base. Place the pan in the freezer for 20 minutes to set.
- Prepare Chocolate Glaze: In a small saucepan over low heat, melt the semi-sweet chocolate and 5 tablespoons of butter together, stirring until smooth. Remove the brownie pan from the freezer and quickly but gently spread the warm glaze over the cold buttercream layer. The glaze will be thin. Allow it to cool until hardened, refrigerating for 5-10 minutes to speed up the process if desired.
- Cut and Serve: For clean, neat bars, dip a thin non-serrated knife in lukewarm water, wipe dry, and cut the brownies before cleaning the knife between cuts. Serve slightly chilled for the best texture and presentation.
Notes
- Pressing the cherries before adding them to the buttercream removes excess moisture, ensuring the frosting isn’t too runny.
- Do not overbake the brownie base to maintain a fudgy consistency.
- The glaze will be thin and shiny; chilling helps it to set properly.
- Use a non-serrated knife and warm it for clean cuts to avoid tearing the buttercream and glaze.
- Chilling the brownies after assembly helps the layers set and flavors meld.
