Vanilla/Chocolate Chip Drizzle:
Heat oven to 350 degrees F. Line an 8 inch square bakign pan with foil; grease and flour foil. Lightly press chopped cherries between layers of paper towels to remove excess moisture. In a small mixer bowl beat butter, sugar, eggs, corn syrup and extracts until well blended. Add flour, cocoa and baking powder. Blend until combined. stir in chopped cherries, almonds and vanilla/chocolate chips. Pour batter into prepared pan. Bake 25-30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan. Cover and refrigerate until firm. Remove from pan. Remove foil. Cut into shapes with cookie cutters or cut into squares. Garnish with Vanilla/Chocolate Chip Drizzle and cherry halves, if desired. Chill until drizzle is firm. Refrigerate leftovers. Makes 16 brownies.
By Robin from Washington, IA
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