Cherry Chocolate Pistachio Brownies


1-1/4 cups all-purpose flour
1 tsp. salt
2 Tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cocao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 tsp. instant espresso powder
1-1/2 cups granulated sugar
1/2 cups firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp. pure vanilla extract
1 jar (10 oz) maraschino cherries, well drained, cut in half
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/2 cup cold milk
1 container (8 oz) frozen whipped topping, thawed
1/2 cup pistachio nuts, chopped, toasted*
1/2 cup  Unsalted or Salted Butter
1 bag (12 oz)  semi-sweet chocolate baking chips (2 cups)


1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, mix first 10 ingredients in a large bowl. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes.
4. In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator. 

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