Batter:
1/2 C. butter
2oz. unsweetened baking chocolate
2 eggs
1 C. packed brown sugar
1/2 C. flour
1 tsp. vanilla
Filling:
1/2 C. whipping cream
1-12oz. bag white vanilla baking chips
1 C. dried cherries, chopped
Glaze:
1/2 C. semisweet chocolate chips
2 T. butter
In saucepan, melt 1/2 C. butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour, and vanilla until smooth.
Pour into greased, floured 9" pan evenly.
Bake @ 350* for 25-30 minutes until toothpick inserted comes out clean. Cool in pan on cooling rack about 30 minutes.
Meanwhile, heat whipping cream and white baking chips in saucepan just to boiling over medium, stirring frequently. Remove from heat, and stir in cherries. Spread filling over brownies. Refrigerate 30 minutes until set.
In small microwaveable bowl, place chocolate chips and 2 T. butter. Microwave uncovered on high for 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze over filling layer and refrigerate at least 30 minutes.
Serve chilled.
{LDM}
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