Description
These Chocolate Cherry Cordial Brownies combine fudgy brownie base with a creamy cherry buttercream and a smooth chocolate glaze, creating an indulgent bakery-style 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
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 10 tablespoons unsalted butter, at 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9″x13″ baking pan with non-stick spray and set aside to prevent sticking.
- Make Brownie Base: In a medium saucepan over medium heat, melt the 4 ounces of unsweetened chocolate and ⅔ cup butter together, stirring regularly to prevent scorching. Remove from heat once melted and smooth.
- Add Brownie Ingredients: To the melted chocolate mixture, add 2 cups packed light brown sugar, 3 large eggs, and 1 teaspoon vanilla extract. Blend well. Then gently fold in 1¼ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon kosher salt until combined evenly.
- Bake Brownies: Spread the brownie batter evenly into the prepared pan. Bake for about 22 minutes, or until a toothpick inserted just barely comes out clean. Do not overbake if you want dense, fudgy brownies. Let brownies cool completely in the pan.
- Prepare Cherry Buttercream: Place ¼ cup minced maraschino cherries between two paper towels and press lightly to extract excess juice, ensuring buttercream consistency. In a stand mixer bowl, combine 2½ cups powdered sugar, 2 tablespoons heavy cream, 10 tablespoons room temperature unsalted butter, and 1 teaspoon almond extract on low speed. Once incorporated, beat on medium-high for 3 minutes until fluffy. Add 1 tablespoon maraschino cherry juice and the pressed minced cherries; beat just until incorporated.
- Spread Buttercream: Evenly spread the cherry buttercream over the completely cooled brownie base. Place the pan in the freezer for 20 minutes to set the buttercream layer.
- Make Chocolate Glaze: In a small saucepan over low heat, melt 5 ounces semi-sweet chocolate and 5 tablespoons unsalted butter together, stirring gently. Remove the brownie pan from the freezer, and quickly but gently spread the warm chocolate glaze evenly over the cold buttercream layer. The glaze will be thin but will harden as it cools.
- Set Glaze and Serve: Allow the glaze to cool and harden at room temperature or refrigerate for 5 to 10 minutes to speed up the process. For clean cuts, dip a thin non-serrated knife into lukewarm water and wipe dry before each cut. Chill slightly for best slicing results. Cut into 24 brownies and serve.
Notes
- Do not overbake the brownies to maintain a dense, fudgy texture.
- Press cherries between paper towels to remove excess juice to prevent runny buttercream.
- Use a non-serrated knife dipped in warm water for clean, neat brownie cuts.
- Refrigerate the brownies briefly to help the glaze set faster and to make cutting easier.
- Butter and chocolate brands suggested are Baker’s for best melting and flavor results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
