Bloody Muddy

Brownie batter is spooned over a thickened cherry sauce, baked, and cut into rectangles for "coffins." Wafer cookies are inserted for "headstones."

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Ingredients:

• 1 24 oz jar Morello (tart) cherries in light syrup, drained; reserve 1 cup of the liquid
• 1/2 cup sugar
• 2 Tablespoons cornstarch
• 1 pinch salt
• 1/2 teaspoon lemon extract
• 1/2 cup butter, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1/2 cup flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 Vienna wafer cookies
• Whipped cream

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
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