Cherry-Bright Chocolate Brownies

• 1/3 c. butter
• 3/4 c. granulated sugar
• 2 eggs
• 1/4 c. light corn syrup
• 1/4 Tbsp. baking soda
• 2 Tbsp. Kirsch or other cherry liqueur
• 1 Tbsp. almond extract
• 1 Tbsp. vanilla
• 2/3 c. unsifted all-purpose flour
• 1/3 c. Hershey's cocoa
• 1/2 tsp. salt
• 1/3 c. chopped slivered almonds
• 1/2 c. chopped, well drained maraschino cherries

1. Cream butter or magarine, eggs and sugar in a small bowl. Blend in the corn syrup, Kirsch, almond extract and vanilla.
2. In a separate bowl, combine the flour, cocoa, salt and baking powder. Gradually add flour mixture to creamed mixture; blend well.
3. Stir in cherries and almonds.
4. Spread in a greased and floured 9-inch square baking pan.
5. Bake at 350u0b0 for 25 to 30 minutes, or until brownie begins to pull away from edges of pan.
6. Cool in pan; frost, if desired.
7. Cut into squares.
8. Garnish with additional cherry
9. halves, if desired.
10. Makes 16.

butter, sugar, eggs, light corn syrup, baking soda, liqueur, almond extract, vanilla, flour, cocoa, salt, almonds, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486820 (may not work)