Preheat oven to 325°F. Line a 9 by 13-inch pan with foil or parchment paper, leaving a little to hang over the sides of pan.
In a large microwave safe bowl, combine butter and chocolate. Melt in 10-second increments, whisking until completely smooth. Whisk in sugar, eggs (one at a time) and vanilla extract. Add cocoa powder, flour and salt to the bowl of wet ingredients. Fold mixture together with a spatula until just combined. Batter will be extra thick. Spread evenly into prepared pan.
Bake for 30 minutes or until brownies are set and a toothpick inserted into center comes out clean. Place on wire rack to completely cool while you prepare buttercream.
Make the buttercream: In a small saucepan over medium-high heat, add pomegranate cherry juice and bring to a boil. Simmer until reduced to about 1⁄4 cup and let cool completely. In the bowl of a stand mixer fitted with a whisk attachment, beat butter on high speed until smooth. Gently add confectioners’ sugar, one cup at a time, followed by reduced pomegranate cherry juice and heavy cream. Mix until smooth and fluffy, adding more cream if it’s too thick and more confectioners’ if it’s too thin.
To serve: Cut brownies into even squares. Frost each brownie with pom-cherry buttercream. Garnish with fresh cherries.
Ingredients
Brownies:
¾ cup (12 tbsp) butter
1½ cups granulated sugar
¾ cup semi-sweet chocolate chips or roughly chopped chocolate bar3 large eggs
