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Almond-Cherry Cake Brownies

 Almond-Cherry Cake Brownies
After I purchased a huge jar of cherries at an outlet store, I realized I needed more recipe ideas for them. I started experimenting and came up with these fudgy bars. Happily, my family loves them!
36 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons almond extract
  • 1-1/4 cups chocolate syrup
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 jar (10 ounces) maraschino cherries, drained and chopped
  • 3/4 cup flaked coconut
  • 1/2 cup chopped slivered almonds
  • FROSTING:
  • 1/4 cup butter
  • 1/4 cup baking cocoa
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 3 to 4 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar. Beat in eggs and extract.
  • Add chocolate syrup and flour; mix well. Stir in cherries, coconut
  • and almonds.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 35-40 minutes or until a toothpick inserted near the center comes
  • out clean and edges pull away from sides of pan. Cool on a wire
  • rack.
  • For frosting, in a saucepan, combine butter and cocoa. Cook and stir

2 of 2

Almond-Cherry Cake Brownies (continued)

Directions (continued)

  • until butter is melted and mixture is smooth. Remove from the heat.
  • Whisk in confectioners' sugar and extract. Add enough milk to
  • achieve desired consistency. Spread over brownies. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 157 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 55 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.