1 cup butter or margarine
1 cup cocoa powder
4 eggs, lightly beaten
2 cups sugar
1½ teaspoon vanilla extract
1 teaspoon almond extract
1-1/3 cups self-rising flour
1 cup chopped maraschino cherries
½ cup chopped walnuts

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large saucepan, melt butter.  Remove from heat; stir in cocoa until smooth.  Blend in eggs, sugar, and extracts.  Stir in flour, cherries, and walnuts.  Pour into prepared baking pan.

Bake 35 minutes or until a tester inserted in the center comes out clean.

ICING

¼ cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
6 tablespoons cocoa powder
¼ cup milk
¼ cup chopped walnuts

In a medium bowl, beat butter, vanilla, confectioners’ sugar, cocoa, and milk until smooth.  Spread over the hot brownies.  Sprinkle with walnuts.  Cool completely on a wire rack before cutting.

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