Cherry Chocolate Chip Brownies

image credit deliciouslysprinkled

Ingredients

BROWNIES:

1. 1 (19 oz.) milk chocolate brownie mix
2. 1 (19 oz.) triple fudge brownie mix (I used Ghirardelli Triple Fudge)
3. 1/2 cup water
4. 1/2 cup vegetable oil
5. 2 large eggs
6. 2 cups semi-sweet chocolate chips

CHERRY BUTTERCREAM FILLING:

1. 1 cup (2 sticks) of unsalted butter, softened
2. 3 and 1/2 cups powdered sugar
3. 1/2 cup dark chocolate chips
4. 6 ounces maraschino cherries, chopped
5. 5 Tablespoons cherry juice from jar

WHITE CHOCOLATE GANACHE:

1. 2 cups white chocolate chips
2. 3/4 cup heavy whipping cream
3. pink candy melts, for drizzling on top

Instructions

MAKE THE BROWNIES:

1. Preheat oven to 350F. Spray 9x9 inch baking pan with cooking spray. Set aside.
2. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly until smooth. Remove from heat and let cool to room temperature (about 10 minutes).
3. Stir sugar into cooled chocolate/butter mixture until combined.
4. Add eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.
5. Gently fold in the flour and salt. Pour batter into prepared pan.
6. Bake for 30 minutes, or until a toothpick comes out clean. Let cool before topping with cherry buttercream filling.

MAKE THE CHERRY BUTTERCREAM FILLING:

1. In a large bowl using an electric or stand mixer, combine butter and juice from the maraschino cherries jar. Beat until the butter is smooth.
2. Slowly add powdered sugar and beat until combined.
3. Fold in roughly chopped cherries and dark chocolate chips. CAREFULLY, spread over the top of cooled brownies.

CHRISTMAS GOOEY BUTTER COOKIES

MAKE WHITE CHOCOLATE GANACHE:

1. In a large bowl, melt white chocolate chips and heavy whipping cream together in microwave for 30 seconds. Stir, and repeat for 30 more seconds.
2. Spread over cherry filling and place in fridge for at least 2 hours or until hardened before cutting into squares.

THE BEST PECAN PIE BARS

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