- 1/2 cup butter plus 2 tablespoons, divided
- 2 ounces unsweetened baking chocolate
- 2 eggs
- 1 cup packed dark brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/2 cup whipped cream
- 12 ounces white chocolate baking chips
- 1 cup dried cherries, chopped
- 1/2 cup dark chocolate chunks
Preheat oven to 350F degrees. Grease bottom and sides of 9-inch square baking pan with shortening and lightly flour. In large saucepan, melt 1/2 cup butter and unsweetened baking chocolate over medium heat, stirring constantly. Remove from heat and let cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack about 30 minutes.
Meanwhile in another saucepan, heat whipped cream and white chocolate baking chips just to boiling over medium heat, stirring frequently. Remove from heat and stir in cherries. Spread filling over brownies. Refrigerate for 30 minutes or until set.
In small microwavable bowl, place dark chocolate chunks and 2 tablespoons butter. Microwave uncovered on high for 30 seconds, then stir. Microwave in 15 second intervals, stirring until melted and smooth. Spread glaze evenly over filling.
Refrigerate for at least 30 minutes more. Cut into squares. Cover and refrigerate any remaining brownies for storage for up to one week.