Marbled Cherry Brownies
Ingredients
Cherry Cream Filling
- 3 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup chopped maraschino cherries, well drained
- 1 to 2 drops red food color (optional)
Brownies
- 1/2 cup butter, melted
- 1/3 cup powdered cocoa
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Cherry Cream Filling
- Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended.
- Add egg, vanilla extract and almond extract; beat well. (Mixture will be thin.)
- Stir in cherries and food color, if desired. Set aside.
Brownies
- Heat oven to 350 degrees F. Grease a 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 Cream Filling.
- Drop spoonsful of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
- Bake for 35 to 40 minutes or until brownies begin to pull away from sides of pan.
- Cool; cut into squares.
- Cover; refrigerate leftover brownies.
- Bring to room temperature to serve.
