Method

1. Preheat oven to 350 degrees. Grease sides only of a 9x9" square pan. 2. In a medium saucepan, whisk together the 1/2 cup of sugar, the cornstarch and salt. Pour the 1 cup of cherry liquid over and stir to combine. 3. Put saucepan over medium-high heat; cook and stir until thickened and bubbly. Add lemon extract and cherries, then pour into pan. 4. In a bowl, stir together melted butter, remaining sugar, and vanilla. Add eggs, beating with spoon. 5. In a separate bowl, stir together flour, dry cocoa, baking powder and salt. Add to wet ingredients, stirring to combine. 6. Drop brownie batter by spoonfuls over cherries, mostly but not completely covering the fruit -- think "cobbler." Place in oven and bake about 30-35 minutes until brownies are set. 7. Separate each Vienna wafer into two cookies by sliding a butter knife through the creme filling. 8. When the brownies are cool, slice into 12 rectangles. Use a metal spatula to lift each brownie (with the fruit underneath) onto a serving plate. Insert a Vienna wafer piece into the front end so that it pops up like a "headstone." Spoon some of the cherry sauce from pan over the brownie, so that it looks like blood dripping down. Serve with whipped cream, if desired.

Notes:

Number of Servings: 12

Submitted by: bherlihy42 ( See all of bherlihy42 Recipes )

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