Cherry White Chip Brownies

Cherry White Chip Brownies

Ingredients:
1 tablespoon kirsch (cherry brandy)OR 1-teaspoon vanilla extract and 1 teaspoon almond extract
1/3 cup chopped slivered almonds
1 cup white baking chips
White Chip Drizzle (recipe follows, optional)
Maraschino cherry halves, well drained (optional)
1/3 cup butter or margarine, softened
2/3 cup all-purpose flour
Two eggs
2 tablespoons light corn syrup
1/3 cup Dutch processed cocoa*
3/4 cup sugar
1/4 teaspoon baking powder
1/2 cup chopped maraschino cherries, well drained

Directions:
Heat oven to 350-degrees. Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.
Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup and brandy in small bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Pour batter into prepared pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.
Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with the White Chip Drizzle if desired and the maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies.
Note:
*You can use regular baking cocoa if you wish. It will work equally as well however, the Dutch processed cocoa will lend a better chocolate flavor in this recipe - that is why it is recommended.

White Chip Drizzle:

Place 2/3-cup white chips and 1-teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds: stir. If necessary, microwave at HIGH additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.
Recipe makes about 16 brownies.

Next

Table of Contents