• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/2 c. boiling water
  • 1/2 c. unsweetened coca powder
  • 1 1/4 c.all- purpose flour
  • 3/4 c. granulated sugar
  • 2/3 c. light brown sugar
  • 1/4 tsp salt
  • 4 egg whites, slightly beaten
  • 1/4 c. vegetable oil
  • 1 1/2 tsp vanilla
  • 1/2 c. chopped almonds or walnuts (optional)
  • Topping:
  • 1 c. powdered sugar
  • 1 c. chopped sliced almonds or walnuts (optional)
  • 1/2 c. boiling water (or more as needed for spreading consistency)
  • 2 tbsp light corn syrup
  • 3 tsps. instant coffee granules
  • Maraschino cherries
  • 2 (6 oz. pkgs) semi-sweet chocolate morsels


  • Preheat oven to 350F. Spray 13x9 in. baking pan with nonstick cooking spray.
  • Combine boiling water and cocoa in large bowl. Mix until completely dissoved.
  • Add flour, granulated sugar, brown sugar, baking powder, salt, egg whites, oil, and vanilla; mix well. Fold in nuts.
  • Pour mixture into prepared pan. Bake 25 min. or until brownies spring back when lightly touched. DO Not Overbake!
  • Cool in pan on wire rack.
  • Add Topping: Prepare by combining powdered sugar, nuts, boiling water, corn syrup and coffee granules. Mix well and spread on top of brownie mixture.
  • Next, place maraschino cherries (with stems removed) on top of the glaze. Use amount of cherries you prefer; May put on whole or sliced or chopped. ( For myself, I try to get at least 2 cherries per square.)
  • Next, melt semi-sweet chocolate morsels over warm water.
  • Spoon over cherries, or drizzle- your preference.
  • OPTIONAL: After 5 min. Garnish with your choice: flaked coconut, multi-colored sprinkles, chocolate sprinkles, or chopped nuts.

Categories: Brownie  Dessert 
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