| Drain
cherries; reserve 1/4 cup cherry juice. |
|
Put brownie mix in a large bowl. Add
1 egg, oil and reserved cherry juice;
mix well. |
| Gently
stir in cherries. Set aside. |
| Put
cream cheese and sugar in a medium
mixing bowl. Beat with an electric
mixer 3 to 4 minutes, or until well
mixed. |
| Add
remaining 1 egg; mix well. |
| Stir
in coconut and almond extract. |
| Lightly
grease an 8x8x2-inch baking pan. Spoon
brownie mixture evenly into pan. |
| Spoon
cream cheese mixture over brownie
mixture. Use a knife to swirl cream
cheese mixture into brownie mixture.
|
| Bake
in a preheated 350-degree oven 35
to 40 minutes, or until wooden pick
inserted near center comes out clean.
Let cool. |
| Cut
into squares or bars. |
| Makes
9 squares; 18 bars. |
| Note:
1/2 cup chopped pecans or walnuts
can be substituted for coconut. |
