Ingredients
1 cup sugar2 large eggs1/2 teaspoon vanilla extract1/2 cup butter, melted1/2 cup all-purpose flour1/3 cup baking cocoa1/4 teaspoon salt1/4 teaspoon baking powderCHERRY LAYER:4 jars (10 ounces each) maraschino cherries4 cups confectioners’ sugar1/4 cup butter, softenedCOCONUT LAYER:1 package (14 ounces) sweetened shredded coconut1/4 cup sweetened condensed milkCHOCOLATE GANACHE:12 ounces semisweet chocolate, chopped1 cup heavy whipping cream1 cup chopped walnuts, toasted
Preparation
Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well.
Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners’ sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries.
In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer.
Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.
