Directions

1. Add pitted and halved cherries to a saucepan with sugar and lemon juice. Heat over medium heat.
2. Bring to a simmer, stirring occasionally until the sugar is dissolved. Gently mash the cherries to encourage them to break down.
3. In a small bowl, mix water and cornstarch into a slurry.
4. Once simmering, reduce the heat to medium-low and stir in the cornstarch slurry. Let it cook until thick and syrupy.
5. Transfer the cherry compote to a bowl and let it cool completely.
6. Preheat oven to 350°F, then spray an 8×8 baking pan with cooking spray.
7. In a bowl, combine the bottle of included Clebby’s Vegetable Oil (½ cup) and eggs. Mix, then stir in Clebby’s Brownie Mix.
8. Pour the batter into the prepared pan. Dollop the cherry sauce on top and swirl it into the batter (save some syrup for serving). Bake for 45-50 minutes.
9. Let the brownies cool completely.
10. Add heavy cream, powdered sugar, vanilla extract, mascarpone cheese, and a pinch of salt to a mixing bowl. With beaters, whip on high until stiff peaks form.
11. To serve, slice brownies, top with a dollop of whipped cream, a drizzle of reserved cherry syrup, a fresh cherry, and chocolate shavings.