Ingredients
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1/2 cup Gold Medal all-purpose flour
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1/4 cup bob's whole wheat pastry flour
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2/3 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/8 teaspoon salt
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3/4 cup granulated sugar, plus
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1 tablespoon granulated sugar
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1/4 cup packed brown sugar
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1/4 cup land o' lakes whipped light butter, melted and cooled
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2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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1 tablespoon almond milk or 1 tablespoon low-fat milk, more if needed. One tablespoon at a time
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1/4 cup mini chocolate chip
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10 -15 maraschino cherries, chopped into little pieces
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1 teaspoon maraschino cherry juice
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extra large egg
Instructions
- Preheat oven to 350 degrees, spray an 8 inch non-stick square pan with cooking spray and set aside.
- In a large mixing bowl, combine the flours, cocoa and mix well with a wire whisk to break up any clumps.
- Add all the other ingredients and mix well until all is combined and with a rubber spatula, dig deep to the bottom of the bowl to make sure all the dry ingredients are well incorporated.
- Pour batter into prepared pan and bake for about 22-28 minutes. Do not over bake. Test with a wooden skewer or toothpick. Should come out with moist crumbs.
- Let cool on a wire rack and then cut when cooled but still a little warm and enjoy! Makes 16 brownies.