QUICK Black Forest Brownies

   Sour cream and dried cherries are added along with Kirsch Liqueur (cherry flavored) to make this a stand out recipe.  The sour cream is baked on top of the brownie in the last 5 minutes.

   3/4  cup butter or margarine (1 1/2 sticks)
   1/2  cup unsweetened cocoa
      2  T Kirsch (cherry-flavored liqueur), otional
1 3/4  cup sugar
      3  tsp vanilla extract
      4  large eggs, lightly beaten
      1  cup all-purpose flour
   1/2  tsp salt
   3/4  cup dried tart cherries
      1  16 oz container sour cream

   Preheat oven to 350.

   Grease 13"x9" metal baking pan.

   In a 3 qt saucepan, melt butter over medium heat.  Remove saucepan from heat;  with wire whisk, beat in cocoa until smooth. Add liqueur if using, 1 1/2 cups sugar, and 2 teaspoons vanilla, whisking until well mixed.

   Add eggs; stir until well combined.  Stir in flour and salt just until blended;  stir in cherries.  

   Spread batter in pan.

   Bake brownie 20 to 25 minutes or until toothpick inserted 1 inch from edge comes out almost clean.

   Meanwhile, in a small bowl, stir sour cream with remaining 1/4 cup sugar and 1 teaspoon vanilla.  Spread sour cream mixture over baked brownie.

    Bake 5 minutes longer to allow topping to set.

    Cool in pan on wire rack.  When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.