Cherry Cheese Brownies
Yield
1 panPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
dark sweet pitted cherries
|
* |
| 15 | ounces |
brownie mix
|
|
| 2 | large |
eggs
divided |
|
| ¼ | cup |
vegetable oil
|
|
| 3 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
sugar
|
|
| ¾ | cup |
coconut, shredded (desiccated)
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
dark sweet pitted cherries
|
* |
| 433.5 | ml/g |
brownie mix
|
|
| 2 | large |
eggs
divided |
|
| 59 | ml |
vegetable oil
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
sugar
|
|
| 177 | ml |
coconut, shredded (desiccated)
|
*
|
| 5 | ml |
almond extract
|
*
|
Directions
Drain cherries; reserve ¼ cup liquid.
With a spoon, combine brownie mix, 1 egg, oil and reserved cherry liquid; mix thoroughly.
Reserve 9 cherries for garnish, if desired.
Gently stir remaining cherries into brownie mixture; set aside.
Combine cream cheese and sugar; mix well.
Beat remaining egg, and stir into cream cheese mixture with coconut and almond extract.
Spoon into a greased 9 inch square baking pan alternatley with brownie mixture.
Swirl mixtures together slightly.
Bake at 375 for 45 minutes or until toothpick comes out clean.
