1 21-ounce can cherry pie filling
1 18-ounce package devil's food cake mix
1/4 cup flour
1 egg large, beaten
1 tablespoon vegetable oil
1 teaspoon almond extract
1 cup powdered sugar
1 teaspoon milk
Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan or coat with non-stick spray.
Place 2 tablespoons of the red glaze from the pie filling in a small bowl; set aside for glaze.
In a large bowl with a spoon, mix remaining pie filling, cake mix, flour, egg, oil, and almond extract just until blended. Spread in pan.
Bake 22 to 25 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes.
In a small bowl, mix reserved red glaze, powdered sugar, and milk until well blended. Spread over warm chocolate brownie. Cool completely. Cut into bars.
Store loosely covered.
