Chocolate Cherry Brownie Dessert

Cherries, marshmallows and extra chocolate team up in a rich chocolate dessert that gets a boost from a brownie mix. MORE+ LESS-

By Betty Crocker Kitchens

October 6, 2016

box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and eggs called for on brownie mix box

cups whipping (heavy) cream

cups miniature marshmallows

2/3

cup chopped maraschino cherries, well drained

to 3 tablespoons chocolate topping, if desired

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1

Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
2

In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate over top. Swirl chocolate through whipped cream mixture with knife if desired.
3

Cover and refrigerate about 1 hour or until chilled. For servings, cut into 4 rows by 4 rows. Cover and refrigerate any remaining dessert.

Bake the brownies a week or two ahead of time. Cover and freeze until the day you want to make the dessert. Thaw to room temperature (about 1 hour), and continue with step 2.
Chill the bowl and beaters about 20 minutes in the refrigerator before whipping chilled cream. Beat the cream only until stiff. Overbeating or beating on low speed instead of on high can cause the cream to separate into fat and liquid.
No chocolate topping? Place 2 tablespoons chocolate chips and 1/2 teaspoon shortening in a microwavable bowl. Heat on High 30 to 45 seconds; stir. Drizzle over frosting.