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Brownies, Bars & Candy
Black Forest Brownie With Frozen Cherry Cream

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Makes about 6 servings
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  • 1 cup granulated sugar
  • 1 cup cold water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 pound (about 4 cups) individually quick-frozen cherries
  • 1 1/2 quarts vanilla ice cream, softened
  • 2 packages (about 15 ounces each) brownie mix (8 x 8-inch size)
  • Eggs, water and oil to prepare mix
  • Vanilla Whipped Icing or whipped topping
  • Whole Bing cherries, for garnish
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    1. In medium bowl, combine sugar, water, lemon juice and extract; stir until sugar is dissolved. Place in freezer until slushy, about 1 1/2 hours.
    2. In food processor fitted with grater attachment, grate frozen cherries. Immediately whisk into slushy sugar syrup. Cover with plastic wrap or place in airtight container. Freeze 2 to 3 hours or until mixture is a soft serve consistency. Fold in ice cream; freeze 8 hours or overnight.
    3. Meanwhile, preheat oven to 325°F. Spray Dessert Shell Pan with vegetable pan spray. In large bowl, prepare brownie mix following package instructions; spoon 1/2 the batter into cavities of prepared pan.
    4. Bake 35 to 38 minutes or until brownies test done. Cool in pan 5 minutes; remove from pan and cool completely. Repeat with remaining batter.
    5. Place cooled brownie dessert shell on plate; add scoop of cherry ice cream mixture; add whipped icing and cherry to garnish.
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