* Active Time: 30 minutes
* Total Time: 1 hour 30 minutes
INGREDIENTS
Brownies
o 1 1⁄2 sticks (3/4 cup) butter
o 4 oz unsweetened baking chocolate
o 1 3/4 cups sugar
o 4 large eggs
o 1 tsp vanilla extract
o 2⁄3 cup all-purpose flour
o 1/4 cup unsweetened cocoa powder
o 1/2 tsp salt
o 1 cup (4 oz) pecans, toasted, cooled and coarsely chopped
Cherry Sauce
o 2 cans (21 oz each) cherry pie filling
o 1 cup cranberry juice cocktail
o 4 tsp cornstarch
o 2 Tbsp sugar
o 1/2 tsp almond extract
o 1⁄3 cup Kirschwasser (cherry brandy) or other brandy (you’ll need a long match for igniting it)
o 1 pt vanilla ice cream
PREPARATION
1. Heat oven to 325°F. You’ll need 16 heart-shaped foil baking cups (Reynolds’ Fun Shapes) on a rimmed baking sheet, or a 3-in. heart-shaped cookie cutter and a 13 x 9-in. baking pan lined with nonstick foil (let foil extend about 2 in. above pan at both ends).
2. Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly among baking cups, or spread into baking pan.
3. Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil.
4. Sauce: Drain pie filling in a colander; discard liquid. Mix 1 Tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10-in. skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot.
5. Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out.
6. Top each heart with a small scoop of ice cream, then warm or room-temperature sauce.
Planning Tip: Refrigerate brownies airtight with wax paper between layers up to 1 week or freeze up to 1 month. Prepare sauce up to 2 hours before serving; leave at room temperature.