Dark Chocolate and Cherry Brownies

Dark Chocolate and Cherry Brownies Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Our reviewers agree: Sweets are a top craving and chocolate is in a class by itself. These rich brownies are just the ticket.

Yield:

16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 155
Caloriesfromfat 31 %
Fat 5.4 g
Satfat 3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 25.8 g
Fiber 1.1 g
Cholesterol 23 mg
Iron 1 mg
Sodium 168 mg
Calcium 10 mg

Ingredients

Cooking spray
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
Powdered sugar (optional)

Preparation

1. Preheat oven to 350°.

2. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Note:

Lining the pan with parchment paper helps prevent the moist brownies from sticking.

Jeanne Thiel Kelley,

Cooking Light

September 2008