Our reviewers agree: Sweets are a top craving and chocolate is in a class by itself. These rich brownies are just the ticket.
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)
How to Make It
Preheat oven to 350°.
Line a 9-inch square baking pan with parchment paper; coat with cooking spray.
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.
Lining the pan with parchment paper helps prevent the moist brownies from sticking.
These are amazing. You really can't taste the cherry preserves, but it adds to the richness of the chocolate. We'll definitely make these often. I didn't have a 9" square pan, so used an 8" and baked for 35 minutes.
Okay, these brownies are the best!! They came out so moist, dark, rich, yet fruity!! Great for a summer desert! My variations: I reduced (brown)sugar to 3/4 cup, used 1/2 cup of frozen raspberries instead of preserves, all whole wheat flour, and no chocolate chips. Took less than 20 minutes. Came out incredibly moist and delicious! Def recommend!
Delicious, very chocolatey, and with the cherries, it's like a Black Forest cake. The texture is much more like a dense cake than a brownie, though, with a cake-like crumb. Like another reviewer, I used the dark cocoa powder and dried cherries. This recipe also freezes well.
Terrific brownies--easy to make and turned out perfectly. I used mini-chips and put them on top as others suggested: a great idea. Next time, I might add some chopped dried cherries to intensify the cherry flavor, which was present but subtle. I cut sugar by 2 TB and would again. Mine took about two extra minutes in the oven. Skipped the powdered sugar on top because the melted minichips are pretty and no extra sweetness is needed. A really nice mix of fudgy and cakey.
These were really, really good! I put half of the chocolate chips in the batter and the other half on top. I may add some dried cherries next time just to have a little more cherry flavor. So easy...will definitely make again!
Great Brownies! I have made these several times, always to rave reviews. Since our friends and family are all big chocolate folks, I amped up the chocolate factor by using part Hershey's Dark Cocoa Powder and then using dark or bittersweet chocolate chips instead of semisweet ones. I think it is important to not over bake and I have found that these are done even before crumbs show when tested.