Harpie’s Goodie Basket A recipe repository for those tasty cookies, cakes, breads, bars and other desserts you’ve come to enjoy during the holidays—and beyond

Two-Tone Sour Cherry Brownies

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Few things satisfy a sweet tooth the way a fudgy brownie does, but when there are so many chocolates to choose from, it’s hard to decide which flavor will hit the spot.

Ingredients

Dark Chocolate Layer:

• 1/2 bag (6 ounces) semisweet chocolate chips, divided
• 1 1/2 tablespoons canola oil
• 2 tablespoons light corn syrup
• 3 tablespoons water, at room temperature
• 1/2 teaspoon almond extract
• 1 large egg
• 3/4 cup rice flour
• 2/3 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• Pinch of salt
• 3/4 cup dried sour cherries

White Chocolate Layer:

• 1/2 bag (6 ounces) white chocolate chips, divided
• 1 1/2 tablespoons canola oil
• 2 tablespoons light corn syrup
• 3 tablespoons water, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon almond extract
• 1 large egg
• 3/4 cup rice flour
• 3/4 cup powdered sugar
• Pinch of salt
• 3/4 cup dried sour cherries

Preparation

1. Heat oven to 350 degrees. Grease or coat a square (8x8 or 9x9) baking pan with cooking spray and set aside.
2. For dark layer: In a double boiler over low heat, combine half of the chocolate chips with the oil. Stir constantly until chips are melted completely. Remove from heat.
   In a small bowl, combine corn syrup and water. Add granulated sugar, syrup mixture and almond extract to chocolate mixture, combining completely. Add egg and stir until yolk is no longer visible.
   In a medium bowl, whisk together flour, powdered sugar, cocoa powder and salt. Gradually add to wet ingredients until completely moist. Fold in cherries.
   Pour batter into bottom of prepared pan, spreading out to edges. (Batter will be slightly thick.)
3. For light layer: In a double boiler over low heat, combine half of the white chocolate chips with the oil. Stir constantly until chips are melted completely. Remove from heat.
   In a small bowl, combine corn syrup and water. Add granulated sugar, syrup mixture and almond extract to chocolate mixture, combining completely. Add egg and stir until yolk is no longer visible.
   In a medium bowl, whisk together flour, powdered sugar and salt. Gradually add to wet ingredients until completely moist. Fold in cherries.
   Pour batter over dark chocolate layer. (It will be a thinner consistency.) Spread out with spatula to cover evenly.
4. Mix together remaining white and dark chocolate chips and sprinkle over brownie batter.
5. Bake on middle rack of oven about 50 minutes, or until sides are browned but center is still slightly moist. Place on wire rack and cool completely before cutting.

Yields about 12 large bars