Marbled Cherry Brownies
1 package (3 ounce) cream cheese, room temperature
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup maraschino cherries, chopped, well drained
1 to 2 drops red food color (optional)
1/2 cup (1 stick) butter or margarine, melted
1/3 cup cocoa
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Prepare Cherry Cream Filling: In a small bowl, beat cream cheese and sugar on medium speed of mixer until blended. Add egg, vanilla and almond extract. Beat well. (Mixture will be thin.) Stir in cherries and food color, if desired. Set aside.
Preheat oven to 350°F (177°C). Grease a 9" x 9" square baking pan using Pan Release.
In a small bowl, stir butter and cocoa until well blended. Cool slightly.
In a medium bowl, beat eggs until foamy. Gradually add sugar and vanilla, beating until well blended. Stir together flour, baking powder and salt. Add flour mixture to egg mixture. Add cocoa mixture. Stir until well blended.
Spread half of chocolate batter into prepared pan. Cover with cherry cream 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 or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool on wire rack before cutting.
Cover and refrigerate leftover brownies. Bring to room temperature to serve.
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