Have you been watching the Kids Baking Championship on Food Network? Those kids are seriously talented! The fact that they can make all the things they do in such a short amount of time is pretty impressive. I’m pretty sure they will be outbaking me within the next year! 😉
Cherry and chocolate go together like peanut butter and jelly. These rich brownies encompass this brilliant combination. They have a cherry cream cheese swirl that adds a nice creaminess and cherry flavor. You can adjust the intensity of chocolate by the kind of chocolate you decide to use. If you want a really intense chocolate flavor, use bittersweet or semi sweet. If you want a sweeter less intense chocolate flavor, then mix in some milk chocolate.
Spray a 9×13 inch pan with nonstick cookie spray and preheat oven to 350
Melt butter and 1 1/2 cups of chocolate in a double boiler
Remove from heat and mix in the brown sugar and 1/2 cup of granulated sugar.
Blend in the eggs one at a time. Then stir in the almond extract and set aside.
In a separate bowl, sift the flour, cocoa powder, and salt together. Then gradually add to the chocolate mixture, blending after each addition.
Stir in remaining chocolate chips and set aside.
In a medium size bowl mix the cream cheese,1/2 cup sugar, and eggs together.
Blend in the maraschino cherry juice and cherry oil.
Add food coloring (if desired)
Stir in the cherries.
Spread 3/4 of the brownie batter evenly in the pan.
Spread the cherry filling on top.
Top the remaining brownie batter in spoonfuls on top.
Take a knife and swirl together.
Bake for 48-54 minutes, or until a toothpick comes out clean when inserted into pan. Cool before serving about 30-50 minutes, then cut into bars. (I made an icing with some extra cherry juice and vanilla canned frosting)