Title: Cherry Cordial Brownies
Categories: Dessert Filling
Yield: 4 Servings

4		(1-ounce) squares
		Unsweetened chocolate
3/4	c	Butter or margarine
2	c	Sugar
2	ts	Vanilla
4		Eggs
1 1/4	c	White Lily All-Purpose Soft
		Wheat Flour
1/2	ts	Baking powder
1/2	ts	Salt
3/4	c	Chopped pecans

Frosting: 2 1/2 cups confectioners sugar 1/4 cup butter or margarine, softened 3 to 4 tablespoons maraschino cherry juice

Glaze: 1/3 cup semisweet chocolate chips 1 1/2 tablespoons butter or margarine 1/2 teaspoon vanilla Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large saucepan over low heat, melt chocolate and 3/4 cup butter or margarine, stirring constantly. Remove from heat; cool slightly. Place 2 cups granulated sugar in a large mixing bowl. Add melted chocolate and 2 teaspoons vanilla; stir until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add to chocolate mixture; stir just until blended. Stir in nuts. Spread batter in prepared pan. Bake for 30 to 35 minutes or until done. Do not overbake. Cool completely. In small bowl, combine confectioners sugar, 1/4 cup butter or margarine and 3 tablespoons cherry juice. Beat until smooth. Stir in remaining cherry juice, 1 teaspoon at a time until of desired spreading consistency. Spread over cooled brownies. In small saucepan over low heat, melt chocolate chips and 1 1/2 tablespoons butter or margarine, stirring constantly until smooth. Or place chocolate chips and butter or margarine in microwave-safe container. Microwave at medium (50% power) for 1 minute or until chocolate is melted, stir to blend. Stir in 1/2 teaspoon vanilla. Cool slightly. Drizzle chocolate mixture over cherry frosting. Store in refrigerator. Makes 36 bars.

Brownies:

From: Pat Stockett Date: 03-12-98 (09:22) Doc's Place Bbs Online. (280) Cooking

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