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Cherry White Chip Brownies




Source of Recipe


Hershey's Kitchen Recipes


List of Ingredients




1/2 c. chopped maraschino cherries, well drained
1/3 c. butter or margarine, softened
3/4 c. sugar
2 eggs
2 T. light corn syrup
1 T. kirsch (cherry brandy) OR 1 tsp. vanilla extract AND 1 tsp. almond extract
2/3 c. all-purpose flour
1/3 c. Hershey's Dutch Processed Cocoa OR Hershey's Cocoa
1/4 tsp. baking powder
1/3 c. chopped slivered almonds
1 c. Hershey's Premier White Chips
white chip drizzle (recipe follows, optional)
maraschino cherry halves, well drained (optional)

Recipe



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 25-30 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 white chip drizzle and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies. Makes about 16 brownies.

White Chip Drizzle: Place 2/3 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at high (100 percent) 30 seconds; stir. If necessary, microwave at high an additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.