Supreme Fruit and Nut Brownie Dessert

 

1

jar (10 oz) maraschino cherries with stems, drained and 1/2 cup juice reserved

1/2

cup shredded coconut

1

tablespoon coconut milk (not cream of coconut)

1/2

cup sliced almonds

1

box (1 lb 1 oz) Betty Crocker® dark chocolate Premium brownie mix

1/3

cup vegetable oil

1

teaspoon almond extract, if desired

2

eggs

Additional sliced almonds, if desired

1/2

cup Betty Crocker® Whipped vanilla frosting (from 12 oz container)

2

tablespoons coconut milk (not cream of coconut)

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only or 9-inch square pan with cooking spray or shortening. Set 12 cherries aside for garnish. Remove stems and coarsely chop remaining cherries; set aside.
• 2 Place coconut in medium bowl. Sprinkle 1 tablespoon coconut milk over coconut; stir gently with fork to mix. Stir in almonds and chopped cherries; set aside.
• 3 In large bowl, stir brownie mix, chocolate syrup pouch, oil, reserved 1/2 cup cherry juice, almond extract and eggs with spoon until blended. Spread half of the batter in pan. Spoon coconut mixture evenly over batter. Spoon remaining half of batter over coconut mixture to cover.
• 4 Bake brownies 45 to 49 minutes or until center of brownies spring back when lightly touched with finger. Cool completely on wire rack, about 2 hours.
• 5 Meanwhile, in small bowl, stir all Coconut Icing ingredients until smooth.
• 6 For serving pieces, cut brownies into 3 rows by 4 rows. Place on individual dessert plates. Spoon icing over each serving. Garnish each with cherry and additional sliced almonds.