Brownie
• Chopped Dried Cherries | - | 2/3 cup
• Boiling Water | - | 1 cup
• All-Purpose Flour | - | 1 1/2 cups
• Baking Soda | 62713 | 1/2 teaspoon
• Salt | - | 1/2 teaspoon
• Unsalted Butter or Margarine | - | 2/3 cup (10 1/3 tablespoons)
• Granulated Sugar | 53572 | 1 1/2 cups
• Water | - | 1/4 cup
• Semi-Sweet Chocolate Chips, divided | 12429 | 3 cups (24 oz.)
• Vanilla Extract | 67721 | 2 teaspoons
• Eggs | - | 4

Chocolate Glaze
• Butter or Margarine | - | 3 tablespoons
• Light Corn Syrup | - | 3 tablespoons
• Water | - | 1 tablespoon
• Semi-Sweet Chocolate Chips | 12429 | 1 cup
• Whipped Cream for Garnish | - | As desired
• Maraschino Cherries for Garnish | - | As desired

1. Preheat oven 350ºF. Prepare Brownie bar baking pan with vegetable pan spray. In small bowl, soak dried cherries in boiling water. When plump, drain and pat dry.
2. In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add 2 cups chocolate chips; stir until melted. Remove from heat. Stir in vanilla.
3. In large bowl, beat eggs with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Stir in remaining 1 cup chocolate chips. Fill prepared pan cavities 1/2 full with batter.
4. Bake 17-20 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes; loosen edges of brownies with spatula; remove from pan. Cool completely.
5. For glaze, combine butter, corn syrup, water, and chocolate chips in a small saucepan. Stir over medium heat until melted and combined. Remove from heat. Spoon glaze over tops of cooled brownies; garnish with whipped cream and maraschino cherries.