Cherry-Bright Chocolate Brownies 1/2 cup chopped maraschino cherries, well drained 1/3 cup butter OR margarine, softened 3/4 cup granulated sugar 2 large eggs 2 tablespoons light corn syrup 1 teaspoon almond extract OR 2 tablespoons kirsch (cherry brandy) 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/3 cup HERSHEY'S Cocoa 1/2 teaspoon salt 1/4 teaspoon baking powder 1/3 cup chopped slivered almonds Additional maraschino cherries, halved (optional) Heat oven to 350°F. Grease and flour 9-inch square baking pan. Lightly press cherries between layers of paper towels to remove excess moisture. In small bowl, beat butter, sugar and eggs until creamy. Mix in corn syrup, almond extract and vanilla until well blended. Stir together flour, cocoa, salt and baking powder; add to butter mixture, mixing until well blended. Stir in cherries and almonds; pour batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost, if desired. Cut into squares. Garnish with additional cherries, if desired. Makes about 16 brownies.
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