Recipe

A A A

• 1 (19.5 oz) box traditional fudge brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semisweet chocolate morsels
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/3 cup boiling water
• 2 cups heavy whipping cream
• 2/3 cup sugar
• 1/2 cup chopped maraschino cherries
• 3 tsp maraschino cherry juice

• 1 Preheat oven to 350 degrees F. Lightly grease a 15 by 10 by 1-inch jelly roll pan.
• 2 In a large bowl, combine brownie mix, oil, water, eggs, and vanilla. Beat with a wooden spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18 minutes; cool completely. Cut brownies using a 1 1/2-inch round cutter. Place on a serving tray; set aside.
• 3 In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.
• 4 In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours.
• 5 To serve, pipe or spoon cherry mousse onto prepared brownies