Cherry Brownies
Cherry brownies pair a fudgy cocoa base with a cheesecake-style top, all in one 9-inch pan. The cream cheese layer is sweetened with syrup from the maraschino cherry jar, so the fruit flavour runs through the whole topping instead of sitting in pockets. Chocolate chips add a second texture. There is no frosting to make, and the pan yields 36 small squares, which suits a bake sale or a crowd.
Instructions
Melt the margarine in a saucepan over medium-low heat, then stir in the cocoa until smooth.
Add the sugar, salt and the two eggs and mix well. Fold in the flour, then spread the batter in a greased 9 x 9-inch (22 x 22 cm) cake pan and set it aside.
In a bowl, beat the cream cheese, cherry syrup and icing sugar together until creamy. Add the remaining egg and blend well, then stir in the chocolate chips and cherries.
Pour the cream cheese mixture over the chocolate base. Bake at 350 °F/175 °C for 30 to 40 minutes, until a toothpick pushed into the centre comes out moist but not wet with batter.
Let the pan cool for at least 10 minutes before cutting, or the brownies will break apart while hot. Cut into 36 squares.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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