Cherry Almond Blonde Brownies
PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, creasing folds into corners to fit pan extending paper up sides of pan; set aside.
COMBINE flour, baking powder and salt on a sheet of parchment paper; set aside.
BEAT together brown sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Add eggs, milk, vanilla and almond extracts; beat well. Beat in flour mixture until well blended. Stir in 1/2 cup almonds, cherries and white chocolate chips.
SPREAD dough evenly in parchment-lined pan. Sprinkle remaining 1/4 cup almonds on top.
BAKE 25 to 27 minutes. Cool in pan on wire rack. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.