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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

White Chocolate Cherry Brownies

We all know that white chocolate chips aren't really chocolate, but they do add a great flavor to this light-colored, cherry-infused brownie. Made in the tradition of a fudge brownie, the taste of candied cherries is dominant in every bite. I urge you to add other, chopped, candied fruit to make this an even more festive treat this year.


For 8 Serving(s)


  • Nonstick cooking spray
  • 8 ounce(s) white chocolate chips
  • 4 tablespoon(s) butter or margarine
  • 1 tablespoon(s) lemon juice
  • 1 cup(s) flour
  • 1/3 cup(s) sugar
  • 2 eggs, beaten
  • 1 teaspoon(s) vanilla
  • 1 teaspoon(s) grated lemon zest or lemon extract
  • 1/2 cup(s) chopped candied or marachino cherries

White Chocolate Cherry Brownies Directions

  1. Spray an 8-inch square baking pan with nonstick cooking spray; set aside. Add chocolate chips with butter and lemon juice in a medium saucepan. Melt chips over medium-low heat, stirring frequently to prevent scorching. When melted and everything is stirred together smooth, set aside to cool to room temperature.
  2. Preheat oven to 350-degrees F. In a large bowl, mix flour and sugar well. Pour in the melted chocolate chip mixture, beaten eggs, vanilla, lemon zest and candied cherries. Mix until thoroughly combined. Pour into prepared pan and bake 28-30 minutes, or until the center bounces back when touched and the sides are pulling away from the pan. Remove from oven to cool slightly before cutting to serve.