Chocolate cherry brownies recipe (1987)

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

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Ingredients

• 16 oz. Maraschino cherries
• 2/3 cup butter
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs, beaten
• 1 1/4 cups flour
• 3/4 cup Quaker oats (uncooked)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup nuts, chopped (optional)
• 2 tbsp. vegetable shortening

Instructions

1. Heat oven to 350 degrees F.
2. Drain cherries. Reserve 12, and chop remainder.
3. In large saucepan, melt butter and 1/2 cup chocolate chips over low heat; stir until melted. Remove from heat; cool slightly.
4. Add sugar, vanilla and eggs.
5. Stir in combined dry ingredients, chopped cherries and nuts.
6. Spread in greased 9x13-inch pan.
7. Bake 25 minutes or until brownies pull away from pan sides. Cool completely.
8. Halve reserved cherries; place on top of brownies.
9. In saucepan over low heat, melt remaining chocolate and shortening. Stir until mixture melts and is smooth. Drizzle over brownies.
10. Cut in 2-1/2" squares and store in airtight container.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 30mg Sodium: 101mg Carbohydrates: 28g Fiber: 2g Sugar: 20g Protein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Retro recipe: Chewy cherry brownies (1977)

The Californian (Salinas, California) December 7, 1977

Ingredients

3 ounces unsweetened chocolate
1/2 cup butter or margarine
3 eggs
1/4 teaspoon salt
1-1/2 cups sugar
1 teaspoon vanilla
1 cup flour
3-1/2 ounces flaked coconut
16 candied cherries, cut in half (optional)

Directions

In top of double boiler, melt together chocolate and butter. Cool to lukewarm. In mixing bowl, beat together eggs and salt until lemon colored. Gradually add sugar. beating until thick, blend in cooled chocolate mixture and vanilla. Stir in flour until moistened. Fold in coconut.

Turn into greased 13 by 9-inch pan, spreading evenly. Press cherry halves into batter, cut side down, about 1 inch apart. Bake at 375 degrees 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack. When cool, cut into 32 bars. Store in loosely covered container.

Makes 32 bars