1/3 cup unsalted butter

¾ cup granulated sugar

2 eggs

¼ cup light corn syrup

1 teaspoon almond extract

1 teaspoon vanilla 

2/3 cup flour

1/3 cup cocoa

½ teaspoon salt

¼ teaspoon baking powder

½ cup maraschino cherries, chopped and well-drained

1/3 cup chopped, slivered almonds

Halved maraschino cherries (½ c.)

Cream butter, granulated sugar and eggs in a small bowl.  Blend in corn syrup, almond extract and vanilla. In a separate bowl combine flour, cocoa, salt and baking powder.  Gradually add flour mixture to creamed mixture; blend well. Stir in chopped cherries and almonds.

Spread in a greased and floured 9-inch square baking pan.  Bake at 350° for 25-30 minutes or until brownie begins to pull away from edges of pan.  Cool in pan. Cut into squares. Garnish with additional maraschino cherry halves.