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Spiced Cherry Upside Down Brownies

Spiced Cherry Upside Down Brownies

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yields: 12

Ingredients:
  • 1 (21-oz.) can Ginger Evans Cherry Pie Filling
  • 4 tbsp Coburn Farms Butter, melted
  • 1 box (21.2 oz.) Ginger Evans Chocolate Chunk Brownie Mix
  • 1 tbsp Marcum Ground Cinnamon
  • 1 tsp Marcum Ground Chili Powder
  • 1/2 tsp Marcum Ground Black Pepper
  • 3 tbsp Water
  • 1/2 cup Medeiros Vegetable Oil
  • 3 Good Nature Eggs
Directions:
  1. Preheat oven to 350℉; grease 9″x 13″ glass baking dish.
  2. Cut a piece of parchment paper so that it sits in the bottom of the pan. The paper should sit directly in the bottom and not come up the sides of the pan. Grease the parchment paper. This will ensure that the Cherry Upside Down topping will not stick to the pan.
  3. In a mixing bowl (or in the bottom of the prepared dish). Mix cherry pie filling with melted butter. Spread evenly across the bottom of the baking dish.
  4. In a separate mixing bowl, mix together the remaining brownie ingredients. Add batter to the pan and gently spread across cherries.
  5. Bake for 55 minutes or until the edges pull away from the sides of the dish and a toothpick inserted in the center of the brownies comes out clean. Allow brownies to cool in the dish 20-30 minutes.
  6. Place a clean baking sheet pan over the baking dish and carefully, in one swift motion, invert the brownies onto the pan. Remove the dish and gently pull back the parchment paper (paper may have stayed stuck to the baking dish).
  7. Enjoy brownies while they are still warm! They pair very nicely with vanilla ice cream!