Cherry cheese brownies |  |
| Ingredients | Lbs. | Ozs. | Method |
| | |||
| Dark, sweet cherries, canned | 5 | Drain cherries. Reserve 10 1/2 ozs. of juice. | |
| Brownie mix | 4 | 11 | Add brownie mix, oil and 1/2 the eggs to |
| Eggs (10) | 1 | 1 | the cherry juice. Mix well, and gently |
| Vegetable oil | 8 3/4 | add cherries. Set aside. | |
| Cream cheese, softened | 15 | Combine, and mix for 3 to 4 minutes. Add | |
| Granulated sugar | 4 | remaining eggs, and incorporate. | |
| Flaked coconut* | 12 | Add to cream cheese/egg mixture. | |
| Almond extract | 3/4 | ||
| | |||
| Total appr. wt. | 13 | 4 1/2 | |
Instructions: Grease five 8-in. by 8-in. by 2-in. pans. Divide the brownie batter evenly in the pans, and smooth. Spoon cream cheese mixture over the brownie batter. Use a knife to swirl the cream cheese into the brownie batter. Bake at 350°F for 35 to 40 minutes. Cut into bars or squares.
Yields about 45 squares or 90 bars.
* 9 ozs. of chopped pecans or walnuts may be substituted for the coconut.