Ingredients

1 (19.5 ounce) box traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
2 cups heavy whipping cream
2/3 cup sugar

1/2 cup chopped maraschino cherries
3 teaspoons maraschino cherry juice

Directions

Preheat oven to 350
degrees F. Lightly grease a 15 by 10 by 1-inch jelly roll pan.

In a large bowl, combine brownie mix, oil, water, eggs, and vanilla. Beat with a wooden
spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18
minutes; cool completely. Cut brownies using a 1 1/2-inch round cutter. Place on a serving
tray; set aside.

In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup
boiling water, stirring until gelatin dissolves.

In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add
sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice.
Cover and chill 2 hours.

To serve, pipe or spoon cherry mousse onto prepared brownies.