Cherry Brownies

Makes 40 bars

Source: Adapted from Hershey’s Chocolate Book

Rich chocolatey brownies - with or without the cherries. If you are using cherries, note that you must soak them overnight before you make the batter. If not using cherries, this is a quick and easy recipe with great results.

1

cup

butter

8

ounces

225

grams

2

cup

sugar (caster)

14

ounces

400

grams

4

large

eggs

2

tsp

vanilla

10

ml

1

cup

flour (plain)

5

ounces

145

grams

1

cup

Dutch style cocoa

3

ounces

85

grams

¼

tsp

salt

1.2

ml

1

cup

semisweet chocolate chips

6

ounces

170

grams

1

cup

pecans, chopped

4

ounces

115

grams

1

cup

dried cherries

250

ml

Kirsh

3

oz

white chocolate

85

grams

Heat oven to 350°F [175°C]. Line 9” x 13”[23 cm x 33 cm] pan with foil.
Place cherries in cup and cover with Kirsh. Cover with plastic wrap & let set overnight.

Beat butter, sugar, eggs, and vanilla until light and fluffy.
In separate bowl, stir together flour, cocoa, chocolate chips, nuts and salt.
Add dry ingredients to butter mix and stir until well blended. Fold in cherries.
Spread batter into prepared pan.
Bake 40 minutes; cool completely in pan on wire rack.
Cut into bars.
Drizzle melted white chocolate over bars & top each with a cherry.

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