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Dark Chocolate and Cherry Brownies

Photo: Randy Mayor; Styling: Jan Gautro
Yield 16 servings
Our reviewers agree: Sweets are a top craving and chocolate is in a class by itself. These rich brownies are just the ticket.

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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