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Print this Recipe    Cherry Marble

Marbled Cherry Brownies

1/2 cup butter or margarine, melted
1/3 cup cocoa
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Prepare Cherry Cream Filling; set aside. Heat oven to 350 degrees
F. Grease 9-inch square baking pan. Stir butter and cocoa in
small bowl until well blended; cool slightly. 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. Spread
half of chocolate batter into prepared pan; 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. 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.
About 16 brownies

Cherry Cream Filling

3 ounces cream cheese, softened,
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

Beat cream cheese and sugar in small bowl on medium speed of electric
mixer until blended. Add egg, vanilla, and almond extract; beat
well. (Mixture will be thin.) Stir in cherries and food color,
if desired.


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