Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted and hot
  • 1 cup (200g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla extract
  • 1/2 cup (45g) Unsweetened Dutch-process cocoa powder
  • 1/2 cup (65g) All-purpose flour
  • 1/4 tsp Salt
  • 2 cups (240g) Powdered sugar
  • 1/4 cup (55g) Unsalted butter, softened
  • 2 tbsp Maraschino cherry juice
  • 1/2 cup Maraschino cherries, patted dry and finely chopped
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1/4 cup (60ml) Heavy cream
  • 1 tbsp Light corn syrup

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper.
  2. In a large bowl, whisk the hot melted butter and granulated sugar until combined. Add the eggs and vanilla, whisking vigorously for 2 minutes until the batter looks shiny to create a shattering crust.
  3. Sift in the cocoa powder, flour, and salt. Fold gently with a silicone spatula until no streaks remain.
  4. Pour the batter into the prepared pan. Bake for 25–30 minutes until a toothpick inserted comes out with a few moist crumbs. Let the brownies cool completely.
  5. Prepare the cordial layer by beating 1/4 cup softened butter, powdered sugar, and cherry juice with an electric mixer until smooth. Fold in the chopped cherries and spread evenly over the cooled brownies.
  6. Make the ganache by heating heavy cream until simmering. Pour over chocolate chips and corn syrup. Let sit for 5 minutes, then stir until silky. Pour over the cherry layer and refrigerate for at least 1 hour before slicing into 16 squares.