Quick, “To Die For” Yummy And Made From Scratch
These are referred to as sauce pan brownies. I found the basic recipe in a 1950’s Farm Journal Busy Woman’s Cookbook. This was a go-to recipe my family loved so I set out to see if adjusting the ingredients would work for incorporating our Classic Country Foods Cherry Butter.
I attempted this experiment when I had company coming for dinner, a risky move as a flop would be on display, or trashed completely, leaving me to scramble for another dessert! Fortunately my guests loved the brownies. I served squares warm with a scoop of vanilla ice cream. The leftovers stayed moist and just as delicious for several days following our dinner.
Once you try these you will NEVER buy a box brownie mix again! Sorry Betty Crocker.
Makes 9 dessert squares or 18 bars.
Pre-heat oven to 350• and butter (no substitute) a 9×9 inch baking pan.
Ingredients
1/2 cup salted butter (1 stick) Hint: use the wrapper to butter the brownie pan!
2 (1 oz) squares unsweetened chocolate – Splurge here and get the best on the shelf.
2/3 cup sugar
1/3 cup of Classic Country Foods Cherry Butter
1/2 cup sifted flour
1 tsp baking powder
1 tsp almond extract
1/2 cup sliced almonds
2 eggs, lightly beaten
Maraschino cherries – pitted and no stems (optional)
Directions
In your sauce pan melt butter and chocolate squares together. Remove from heat and stir in sugar, Classic Country Foods Cherry Butter, flour, baking powder, almond extract and almonds. Then add eggs and stir until all ingredients are thoroughly incorporated.
Spread into the buttered 9×9 in pan. If desired stud the top batter with a few maraschino cherries . Bake at 350• for 30 minutes.
Denise
