I think maraschino cherries taste like cough medicine, so they are avoided here.
1 cup flour
3/4 cup cocoa powder
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs, beaten
1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup (or about 1 mini/50 mL bottle) cherry flavored vodka.
3/4 cup cherry preserves. Or, use strawberry or raspberry (and corresponding vodka)
Preheat oven to 375 degrees, and lightly grease a 13 x 9″ pan. Line with heavy-duty foil for easier cleanup if desired.
This one’s easy – just combine everything except the preserves, and beat or whisk until smooth. You can mix wet and dry stuff separately, and then combine it all for better incorporation.
Spread batter into prepared pan, then gently dollop the preserves on top. Use a butter knife to swirl the preserves throughout the batter.
Bake for 25-30 minutes, or until brownies begin to pull away from the sides of the pan. Don’t check for a dry toothpick here, as you probably want them to be rich and fudgy!