Recipes and Cooking Chocolate-Covered Cherry Squares Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Stand Time: 30 mins Bake Time: 25 mins Total Time: 25 mins Servings: 36 Yield: 36 squares Jump to Nutrition Facts Ingredients ¾ cup snipped dried sweet cherries ¼ cup amaretto or cranberry juice 4 ounce unsweetened chocolate, chopped ½ cup butter 1 ½ cup granulated sugar 3 eggs 1 teaspoon vanilla 1 cup all-purpose flour 1 tablespoon unsweetened cocoa powder ¼ teaspoon baking soda ⅓ cup miniature semisweet chocolate pieces ½ cup butter, softened 2 tablespoon maraschino cherry juice 2 cup powdered sugar 1 recipe Chocolate Ganache 36 maraschino cherries with stems, well-drained and patted dry (about 1 1/2 cups) (optional) Chocolate Ganache ½ cup whipping cream 4 ounce bittersweet or semisweet chocolate, chopped Directions Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a small bowl combine dried cherries and amaretto. Let stand for 30 minutes. Drain cherries and discard liquid. Set aside. In a medium saucepan heat and stir unsweetened chocolate and 1/2 cup butter over low heat until melted and smooth. Stir granulated sugar into the melted chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together flour, cocoa powder, and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Stir in the miniature chocolate pieces and the soaked dried cherries. Spread the batter evenly in the prepared pan. Bake for 25 to 28 minutes or until edges are set. Cool completely in pan on a wire rack. In a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed until fluffy. Beat in cherry juice until combined. Beat in powdered sugar until smooth. Spread evenly on cooled brownies. Carefully spread Chocolate Ganache evenly over powdered sugar layer. If desired, arrange cherries on the ganache in six rows of six. Chill until set. Use foil to lift uncut brownies out of pan. Place on cutting board. Cut into 1 1/2-inch squares. Chocolate Ganache In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature, stirring occasionally, about 4 to 5 minutes or until slightly thickened. To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Rate it Print Nutrition Facts (per serving) 196 Calories 10g Fat 26g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 196 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 34mg 11% Sodium 63mg 3% Total Carbohydrate 26g 9% Total Sugars 20g Protein 2g Calcium 10.1mg 1% Iron 1.4mg 8% Potassium 58mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.