Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cherry Brandy | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Chopped maraschino cherries, well drained
- 1/3 cup Butter or margarine, softened
- 3/4 cup Sugar
- 2 Eggs
- 2 tbsp Light corn syrup
- 1 tsp Almond extract OR 2 tablespoons kirsch (cherry brandy)
- 1 tsp Vanilla extract
- 2/3 cup All-purpose flour
- 1/3 cup HERSHEY'S Cocoa
- 1/2 tsp Salt
- 1/4 tsp Baking powder
- 1/3 cup Chopped slivered almonds
- Additional maraschino cherries, halved (optional)
- =
Directions
Heat oven to 350°F. Grease and flour 9-inch square baking pan.
Lightly press cherries between layers of paper towels to remove excess moisture.
In small bowl, beat butter, sugar and eggs until creamy.
Mix in corn syrup, almond extract and vanilla until well blended.
Stir together flour, cocoa, salt and baking powder; add to butter mixture, mixing until well blended.
Stir in cherries and almonds; pour batter into prepared pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack.
Frost, if desired.
Cut into squares.
Garnish with additional cherries, if desired.
About 16 brownies.