751

Ingredients

• 1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (divided)
• 1/2 cup unsalted butter
• Nonstick cooking spray
• 1-1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 8-ounce packages cream cheese, softened
• 1 cup cherry preserves
• 1/2 teaspoon almond extract
• 5 to 6 drops red food coloring (optional)
• 2 large eggs, lightly beaten
• 1 teaspoon shortening
• In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
• Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside.
• Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
• In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan.
• Carefully spoon cherry mixture over the brownie layer; spread evenly to cover the brownie layer.
• Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.