Cherry Chocolate Brownies


16 brownies


1/2 cup maraschino cherries, well drained, chopped
1/3 cup butter or margarine, room temperature
3/4 cup granulated sugar
2 large eggs
2 tablespoons light corn syrup
1 teaspoon almond extract or 2 tablespoons kirsch (cherry brandy)
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup chopped slivered almonds
Chocolate Brownie Icing (optional)
slivered almonds (optional)
additional maraschino cherries, halved (optional)


Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan using Pan Release or cooking spray. Lightly press cherries between layers of paper towels to remove excess moisture.

In a small bowl, beat butter, sugar and eggs until creamy. Mix in corn syrup, almond extract and vanilla until well blended. Stir together flour, cocoa, salt and baking powder. Add flour mixture to butter mixture, mixing until well blended. Stir in cherries and almonds. Pour batter into prepared pan.

Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely in pan on wire rack.

Prepare Chocolate Brownie Icing or your favorite icing and spread on brownies, if desired. Cut into squares. Garnish with additional cherries and almonds, if desired.

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