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Chef with red wine glass

BROWNIE CHERRY SHORTCAKE HEARTS

5 servings

INGREDIENTS

    1 package (19.8 to 23.7 ounces) brownie mix
    3/4 cup dried tart cherries
    1½ cups whipping cream
    3 tablespoons confectioners sugar
    3/4 teaspoon almond extract*
    Chocolate curls, if desired
    Additional dried tart cherries, if desired
     

DIRECTIONS

Preheat oven to 350 F. Prepare brownie mix according to package directions.
Spread in well-sprayed 15 x 10-inch jelly roll pan.
Bake 18 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool completely on wire rack.

Using a heart-shaped cookie cutter 3½ to 4-inches at widest part, cut 10 hearts from cooled brownies. (Kids will love eating the leftover pieces.)
Place cherries in wide shallow bowl.
Pour boiling water to cover over them; let stand 5 to 10 minutes or until soft.
Drain and pat out as much water as possible using paper toweling.
Combine cream, sugar and extract in chilled bowl.
Beat with chilled beaters until stiff peaks form.
Fold in cherries.

Spread 1/4 cup whipped cream mixture over each brownie heart.
Cover 5 hearts with second heart, whipped cream mixture on top.

Garnish with chocolate curls and additional cherries.
Serve immediately.

* Amaretto may be substituted for the almond extract. Use 4 teaspoons of Amaretto.
 

Recipe courtesy of the Cherry Marketing Institute
 

 

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