Cherry Upside Down Brownies

  • ¼ cup butter
  • ¾ cup brown sugar, packed
  • ¾ lb. cherries, pitted and halved (frozen can also be used, but make sure you cut them in half)
  • 1 box brownie mix — for small pan, prepared according to the package directions

Preheat the oven to 350° F. Grease and flour a 10-inch springform pan. Line the bottom with parchment paper and set aside.

Melt the butter and carefully pour into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the top of the butter. Arrange halved cherries, cut side down, over the butter and brown sugar. Set aside.

Prepare the brownie mix according to the package instructions. Pour the batter over the cherries in the pan and smooth with a spatula.

Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the brownies comes out clean. Remove the brownies from the oven and cool for 10 minutes.

Loosen the edges of the brownies with a knife or thin spatula. Open the spring on the pan and carefully invert the brownies onto a cake stand or serving platter, lifting the base and parchment paper away from the brownies. Slice and serve the brownies warm or at room temperature. Store any leftovers completely cooled in a sealed container in the refrigerator.

  • Yields: 10-12 servings
  • Preparation Time: 1 hour
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