Brownie Top Cherry Cobbler
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Brownie Top Cherry Cobbler Recipe
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- 22-ounce can cherry pie filling
- 2 tablespoons lemon juice
- 2 squares unsweetened chocolate (1 ounce each)
- 6 tablespoons margarine
- ¼ cup milk
- 2 eggs
- Optional: ¼ teaspoon peppermint extract
- 1 cup sugar
- 1 cup flour
- ½ teaspoon baking soda
- Optional: ¼ teaspoon salt
- ⅓ cup chopped pecans
- Combine pie filling and lemon juice in a 2-quart rectangular dish.
- Spread evenly in dish; set aside.
- If corners of food tend to overcook in your microwave, tape small rectangles of aluminum foil around the outside of each corner.
- Put chocolate and margarine in a 2-quart bowl.
- Microwave on high two minutes or until chocolate melts.
- Stir in milk, eggs and peppermint extract.
- Blend in sugar.
- Mix in flour, baking soda and salt.
- Fold in pecans and pour batter evenly on top of cherry mixture.
- Rotating dish midway through cooking, microwave on high 12 to 14 minutes, or until brownie top tests done.
Makes six to eight servings.