Cherry Almond Blonde Brownies
- Cook Time: 25 - 27 minutes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/3 cup milk
- 1 teaspoon each vanilla and almond extract
- 3/4 cup sliced almonds, coarsely chopped; divided
- 1/2 cup sweetened dried cherries
- 1/2 cup white chocolate chips
PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, creasing folds into corners to fit pan extending paper up sides of pan; set aside.
COMBINE flour, baking powder and salt on a sheet of parchment paper; set aside.
BEAT together brown sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Add eggs, milk, vanilla and almond extracts; beat well. Beat in flour mixture until well blended. Stir in 1/2 cup almonds, cherries and white chocolate chips.
SPREAD dough evenly in parchment-lined pan. Sprinkle remaining 1/4 cup almonds on top.
BAKE 25 to 27 minutes. Cool in pan on wire rack. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.
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