- 1/3 cup cherry preserves
- 3/4 cup whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 5 tablespoons unsalted butter
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dried tart cherries (about 3 1/2 ounces)
- 1/3 cup semisweet chocolate chips
- 1/4 cup cherry preserves
- Powdered sugar
- Chocolate-dipped Cherries
- Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
- Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
- Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
- Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries.