Cherry Chocolate Chunk Brownies
Makes about 16
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup confectioners’ sugar
4 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
¼ cup Dutch process cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup maraschino cherries, drained well and halved
1 cup semisweet chocolate chunks
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Reserve 1 cup dough; press remaining dough into bottom of prepared pan. Sprinkle cherries and chocolate chunks onto dough. Dollop reserved 1 cup dough by tablespoonfuls onto chocolate chunks.
4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack. Using excess parchment as handles, remove from pan before cutting into squares. Store in an airtight container for up to 3 days.
Oatmeal-Cranberry-White Chocolate Cookies
Makes about 36
1 cup sweetened dried
