In a deep bowl, add all the ingredients listed under “brownie batter.”
Mix everything until it’s well-blended. The batter will be very thick.
Pour this batter into a greased/floured pan (Dimensions: 8×3).
Bake at 350 degrees for 20 minutes if you like it fudgy like me (they would look undercooked) OR bake for 25-28 minutes if you want it more cake-like and fully baked.
Allow the brownies to cool.
While the brownies are cooling, prepare the buttercream icing.
Step 7: Now, prepare the cherry glaze. Place a saucepan on medium heat and add cherry juice and cornstarch.
Keep mixing this mixture with a wooden spoon so as to avoid the formation of any lumps.
After about 20 minutes of mixing, the mixture will become thick. Turn off the heat and allow this glaze to cool down and come to room temperature.
After your brownies have cooled down, take it out of the pan and place on a cake dish.
Frost the top with buttercream icing.
Pour spoonfuls of the cherry glaze on top of the icing and spread with a spoon or a spatula until the top is fully covered. DON’T mix the icing and cherry glaze!
You should be able to see a separate layer of icing and cherry glaze.
Sprinkle shredded white chocolate and mini chocolate chips all over the top…
Anyways, that’s all for today.
If you liked this recipe, you may also like some of these other fruity recipes: