Cherry Almond Fudge Brownies

Preheat oven to 350° F. Grease a 9 x 13-inch baking pan; set aside.

Melt butter and chocolate squares in medium size saucepan over low to medium heat. Remove from heat.

Beat in white granulated Pioneer Sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time; beating well after each addition. Stir in vanilla. Stir in flour, just until combined. Stir in chopped maraschino cherries and ½ cup of chopped almonds. Spread in prepared pan.

Sprinkle chocolate chips and the rest of the almonds over the top of the brownie mixture; press down lightly. Place a whole maraschino cherry in a pattern that you plan on cutting the brownies for serving. (Each serving should have a whole cherry in the center of the brownie square or rectangle.)

Bake for 30 to 35 minutes or until top springs back when lightly pressed with finger tip. Cool completely in pan on wire rack before drizzling with the topping.

Combine chocolate chips and whipping cream in the top of a double boiler over medium heat until chips are melted. (A heat-proof mixing bowl over a saucepan can serve as double broiler.)

Drizzle melted chocolate over cooled brownies with a spoon. (Melted chocolate can be placed in a pastry bag with a small round tip (a #2 or #3) and drizzled over cooled brownies.)

Cool and cut into serving size pieces.