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Black Forest Brownie Mix

1/2 cup (125 mL) Dried cherries or cranberries
2 cups (500 mL) Semisweet chocolate chips
3/4 cup (175 mL) All-purpose flour
1/4 tsp (1 mL) Each baking soda and salt
3/4 cup (175 mL) Granulated sugar

In 4-cup (1 L) widemouthed jar with tight-fitting lid, neatly layer cherries
then half of the chocolate chips. In bowl, whisk together flour, baking soda
and salt; spoon over chocolate chips.

Cut waxed paper to fit over flour mixture and come slightly up sides. Spoon
sugar on paper; top with remaining chocolate chips. Seal jar. (Make-ahead:
Store for up to 1 month.)

Black Forest Brownies:

Black Forest Brownie Mix
1/3 cup (75 mL) Butter
2 tbsp (25 mL) Water
2 Eggs
1 tsp (5 mL) Vanilla

Grease 8-inch (2 L) square metal cake pan; set aside.

In saucepan, melt together Black Forest Brownie Mix's top layer of chocolate
chips and sugar with butter and water until sugar is dissolved. Let cool for

5 minutes.
Whisk in eggs, 1 at a time; whisk in vanilla. Stir in flour mixture, then
remaining chocolate chips and cherries in Black Forest Brownie Mix. Spread
batter in prepared cake pan.

Bake in centre of 350?F (180?C) oven until cake tester inserted in centre
comes out with a few crumbs clinging, about 30 minutes. Cut into squares.
(Make-ahead: Store in airtight container for up to 5 days or freeze for up
to 1 month.)

Makes 16 squares.