Marbled Cherry Brownies with Cherry Cream Filling
Cherry Cream Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)
Brownie
1/2 cup butter or margarine, melted
1/3 cup Baking Cocoa
2 eggs
1 cup sugar
1 tsp. Vanilla Extract
1/2 cup all-purpose flour
1/2 tsp. Baking Powder
1/4 tsp. salt
Prepare CHERRY CREAM FILLING; set aside. Preheat oven to 350°F Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy.
Gradually add sugar and vanilla, beating until well blended. Stir together
flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into squares. Cover and refrigerate leftover brownies. Bring to room temperature to serve.
Makes about 16 brownies
Cherry Cream Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)
Brownie
1/2 cup butter or margarine, melted
1/3 cup Baking Cocoa
2 eggs
1 cup sugar
1 tsp. Vanilla Extract
1/2 cup all-purpose flour
1/2 tsp. Baking Powder
1/4 tsp. salt
Prepare CHERRY CREAM FILLING; set aside. Preheat oven to 350°F Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy.
Gradually add sugar and vanilla, beating until well blended. Stir together
flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into squares. Cover and refrigerate leftover brownies. Bring to room temperature to serve.
Makes about 16 brownies
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