Yield: 16 Servings
|Cherry Cream Filling; (Recipe separate)|
|1||Stick Butter Or Margarine; melted|
|⅓ cup||Hershey's® Cocoa|
|1 teaspoon||Vanilla Extract|
|½ cup||All-Purpose Flour|
|½ teaspoon||Baking Powder|
1. Prepare CHERRY CREAM FILLING; set aside. Heat oven to 350 degrees.
Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly.
2. 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.
3. Spread half of chocolate batter into prepared pans; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
4. Bake 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.
Recipe by: Hershey's Best-Loved Recipes Vol⅗, Dec.1997, No⅛ Posted to recipelu-digest Volume 01 Number 362 by "Karen Coe" <ayla@...> on Dec 12, 1997