INGREDIENTS

INSTRUCTIONS

1. Prepare CHERRY CREAM FILLING; set aside. Heat oven to 350 degrees.
Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until
well blended; cool slightly.
2. Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla,
beating until well blended. Stir together flour, baking powder and salt;
add to egg mixture. Add cocoa mixture; stir until well blended.
3. Spread half of chocolate batter into prepared pans; cover with cherry
filling. Drop spoonfuls of remaining chocolate batter over filling. With
knife or spatula, gently swirl chocolate batter into filling for marbled
effect.
4. Bake 35 to 40 minutes or until brownies begin to pull away from sides of
pan. Cool; cut into squares. Cover; refrigerate leftover brownies. Bring to
room temperature to serve.
Recipe by: Hershey's Best-Loved Recipes Vol.6, Dec.1997, No.13
Posted to recipelu-digest Volume 01 Number 362 by "Karen Coe"
<ayla@duo-county.com> on Dec 12, 1997

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”