Serves: 8

Cook Time: 30 Minutes

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 ounces white chocolate, coarsely chopped
• 6 ounces dark chocolate, coarsely chopped
• 1 cup maraschino cherries, roughly chopped (To make your own candied cherries the night before, follow the recipe below.)

Steps

Preheat oven to 325 degrees F. Spray an 8" square baking pan with non-stick cooking spray. Place a large metal bowl over a saucepan of simmering water. Add the dark chocolate and stir until melted and smooth. Set aside to cool slightly. In a medium bowl, sift together the flour and salt. Set aside. Using an electric mixer fitted with a paddle attachment, beat the sugar and butter until fluffy. Mix in eggs one at a time. Add vanilla extract and almond extract. Mix in melted dark chocolate. Mix in flour mixture just until blended. Remove bowl and gently hand stir in the white chocolate and candied cherries (recipe below). Transfer batter to prepared pan, spreading evenly. Bake until tester inserted into center comes out with moist crumbs attached, approximately 30-40 minutes. Cool in pan. Cut into squares (these brownies are rich, so small squares are the perfect size), and serve.

Candied Cherries Recipe:

1 pound fresh cherries, rinsed, stemmed and pitted
2 cups granulated sugar
1/2 cup water
1/2 fresh lemon

Bring the sugar and water to a boil in a non-reactive saucepan. Add the cherries and the lemon half. Reduce the heat to a simmer and cook until the mixture is red and slightly thick, about 20 minutes, cover and let stand overnight. Strain the cherries, reserving the syrup, and set them aside. Discard the lemon half. Makes about 1 quart.

Serving Suggestions

Serve with your favorite vanilla ice cream.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.