Chocolate-Cherry Sweetheart Brownies

Brownie
- 1/4 unsweetened chocolate, chopped (60 mL)
- 1/4 cup + 2 Tbsp canola oil (90 mL)
- 1 cup sugar (250 mL)
- 2 eggs (2)
- 1/2 cup flour (125 mL)
- 1/3 cup dried cherries, halved (75 mL)
- pinch salt (1 mL)
Icing
- 1/4 cup canola margarine (60 mL)
- 2 cups confectioner's sugar (500 mL)
- 1 tsp vanilla (5 mL)
- 2 Tbsp 1% milk (30 mL)
1. Preheat oven to 350ºF. Spray a 9″ (23 cm) square baking pan.
2. Melt chocolate in a microwave-safe bowl on high, in 20-second bursts, stirring after each. Set aside to cool a bit.
3. In a bowl, beat oil, sugar and eggs until smooth. Stir in chocolate. Stir in flour, cherries and salt.
4. Scrape batter into the pan and bake until a toothpick comes out clean, 20-25 minutes.
5. Let cool completely.
To frost: mix all icing ingredients in a large bowl with electric mixer until smooth. Decorate immediately, as described in post, with red decorating gel or raspberry syrup.