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1 1/4 cups Northumberland Milk | | - |
1 cup Northumberland Butter, cut into cubes | | - |
1 1/4 cups unsweetened cocoa powder | | - |
2 cups granulated sugar | | - |
3 eggs | | - |
1 tbsp vanilla | | - |
2 cups all-purpose flour | | - |
1/2 tsp salt | | - |
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Cherry Cream Cheese | | - |
1 pkg (8 oz/250 g) light or regular cream cheese, softened | | - |
1/2 cup granulated sugar | | - |
1/4 cup all-purpose flour | | - |
1 egg | | - |
1/4 cup Northumberland Milk | | - |
1 cup drained sour or sweet cherries (from jar or can) |
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Preheat oven to 350 °F (180 °C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end. Lightly Butter foil.
In glass measuring cup or in saucepan, combine Milk and Butter. Heat for 3 to 4 min, stirring often, in microwave on Medium (50%) power or on stove-top over medium heat until Milk is warm and Butter is melted. In a large bowl, gradually whisk Milk mixture into cocoa until blended. Whisk in sugar, then eggs and vanilla. Sprinkle flour and salt over top; whisk until blended. Spread about two-thirds of chocolate batter into prepared pan; set remaining batter aside.
Cherry Cream Cheese:
In separate bowl, using electric mixer, beat cream cheese with sugar until fluffy. Beat in flour, then egg and Milk. Beat in cherries until mashed and blended.
Pour Cherry Cream Cheese over chocolate batter in pan. Drop remaining chocolate batter in dollops on top and swirl batters slightly with the tip of a knife. Bake for 45 to 50 min or until just a few moist crumbs cling to tester inserted in centre. Let cool in pan on rack. Remove foil from pan using overhang as handles. Cut into squares.
Tip:
These brownies freeze well. Wrap individually or in large pieces in plastic wrap, then in foil or place in freezer bag. Freeze for up to 3 months. To thaw, refrigerate overnight or let thaw at room temperature for about 1 hour. |
