WHITE CHOCOLATE AND CHERRY BROWNIES
1 cup butter
4 oz white chocolate, chopped
1-1/3 cups granulated sugar
2 tsp vanilla
1 tsp almond extract
2 cups flour
1-1/2 cups snipped dried cherries
1 cup sliced almonds, chopped
1 tsp baking powder
1/8 tsp salt
6 oz white chocolate, chopped
- Preheat over to 350 degrees F. Lightly grease a 9x13 disposable foil baking pan.
- In a large saucepan, heat and stir butter and 4 oz white chocolate over low hear until melted and smooth. Remove from heat; cool slightly. Stir in eggs, one at a time; stir in sugar, vanilla, and almond extract. Beat with wooden spoon just until smooth. Add flour, 1 cup of cherries, almonds, baking powder and alt; stir until combined. Spread the batter evenly in the prepared pan. Sprinkle with the 6oz chopped white chocolate and the remaining dried cherries.
- Bake for 35 to 40 minutes or until golden brown and just set in the center. Cool completely in pan on wire rack.
The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition