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Sharing Mountain Recipes
by Randi Lee Levin
Said to be "awesome", "incredible", "happiness in a bar", "the best I have ever tasted" by many friends and customers.
Makes 9-12 brownies


• 3 cups sugar
• 1 1/2 cups (3 sticks) melted butter
• 2 teaspoons vanilla
• 1 teaspoon kirsch or 2 teaspoons maraschino cherry juice
• 6 large eggs, if using smaller eggs use 7 instead of 6
• 1 cup plus 1 1/2 tablespoons European or Dutch Cocoa (You can use regular cocoa but these brownies will not be as dark or rich.)
• 2 cups flour
• 1 teaspoon baking soda
• 1 cup chocolate chips
• 1 1/2 cups sweet, dark pitted cherries

Preheat oven to 350 degrees F.

1. Cream together the butter, sugar, eggs and vanilla for 3 minutes.

2. Add the cocoa to the butter mixture and thoroughly mix for 1 minute.

3. Add the flour, baking powder and chocolate chips to the mixture and thoroughly mix for 2 more minutes.

4. Gently fold the raspberries thoroughly into the batter.

5. Grease a 9x13 inch pan.

6. Pour batter into the prepared pan.

7. Bake 45-55 minutes or until inserted knife or toothpick comes out clean. (The center will fall just a tad.)

High Altitude Only: When tripling this recipe add an extra egg, but not when making a double batch.


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