There’s a chocolate cherry cake I need to bake from a reader search request, chocolate cherry cookies, and chocolate cherry bars. Something about that chocolate-cherry combination just says “I-heart-you.” But when time is short, this batch of cakey brownies is a fast way to get the point across. First developed in the ’80s by food illustrator Lisa Tanner, who had a penchant for all things chocolate, it’s truly special. Our version includes a dose of sour cherry syrup & brandy in the batter, dark chocolate, toasted almonds and maraschino cherries. XOXO Happy Valentine’s Day!
Makes 16 brownies
Chocolate Almond Cherry Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 2 eggs
- 1/4 cup light corn syrup
- 2 Tbsp sour cherry syrup plus 1 Tbsp brandy OR 2 Tbsp cherry liqueur
- 1 tsp vanilla extract
- 2/3 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2/3 cup maraschino cherries drained, blotted with a paper towel and chopped
- 1/2 cup toasted almonds, chopped
- 1/2 bar Lindt bittersweet chocolate, chopped (optional)
- Preheat oven to 350.
- Butter (or line with parchment paper) a 9 x 9 inch square baking pan.
- In the bowl of a stand mixer with a paddle attachment, cream butter and sugar together. Add eggs and beat until smooth. Add corn syrup, sour cherry syrup and brandy (OR cherry liqueur if you are using that instead of the cherry-syrup & brandy)
- Sift flour, cocoa salt and baking powder together. Stir in to the batter. Fold in cherries, chocolate and almonds. Turn into prepared pan.
- Bake at 350 for 30 minutes. Cool on wire rack. Cut into squares and if desired, sprinkle with a sifting of confectioners’ sugar.