Cherry Cordial Brownies
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cupd granulated sugar
2 teaspoond vanilla extract
1 1/4 cupd flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan; set aside.
In a large saucepan over low heat, melt chocolate and butter or margarine, stirring constantly. Remove from heat; cool slightly.
Place sugar in a large mixing bowl. Add melted chocolate and vanilla extract; stir until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to chocolate mixture; stir just until blended. Stir in nuts. Spread batter in prepared pan. Bake for 30 to 35 minutes or until done. Do not overbake. Cool completely.
2 1/2 cups confectioners’ sugar
1/4 cup butter or margarine, softened
3 to 4 tablespoons maraschino cherry juice
In small bowl, combine confectioners’ sugar, butter or margarine and cherry juice. Beat until smooth. Stir in remaining cherry juice, 1 teaspoon at a time until of desired spreading consistency. Spread over cooled brownies.
1/3 cup semisweet chocolate chips
1 1/2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
In small saucepan over low heat, melt chocolate chips and butter or margarine, stirring constantly until smooth. Or place chocolate chips and butter or margarine in microwave-safe container. Microwave at MEDIUM (50% power) for 1 minute or until chocolate is melted; stir to blend. Stir in vanilla extract. Cool slightly. Drizzle chocolate mixture over cherry frosting. Store in refrigerator.
Makes 36 bars.
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