Almond Cherry Cake Brownies

This fudgy brownie recipe is the result creating a use for an excess amount of cherries after purchasing a huge jar at an outlet store.


36 brownies


1/2 cup butter, room temperature
1 cup granulated (white) sugar
3 eggs
2 teaspoons almond extract
1 1/4 cups chocolate syrup
1 1/4 cups all-purpose flour
1 (10 ounce) jar maraschino cherries, drained and chopped
3/4 cup flaked coconut
1/2 cup chopped slivered almonds

Frosting Ingredients

1/4 cup butter
1/4 cup baking cocoa
1 1/2 cups confectioners' (powdered) sugar
1/4 teaspoon almond extract
3 to 4 tablespoons milk


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In a large bowl, cream butter and sugar. Beat in eggs and extract. Add chocolate syrup and flour; mix well. Stir in cherries, coconut and almonds. Pour into prepared baking pan.

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean and edges pull away from sides of pan. Cool on a wire cooling rack.

For frosting, in a saucepan, combine butter and cocoa. Cook and stir until butter is melted and mixture is smooth. Remove from heat. Whisk in confectioners' sugar and extract. Add enough milk to achieve desired consistency. Spread over brownies.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 35 minutes + cooling

Nutritional Information

1 serving (1 each) equals 157 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 55 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

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