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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Dark Chocolate and Cherry Brownies

Our reviewers agree: Sweets are a top craving and chocolate is in a class by itself. These rich brownies are just the ticket.

Cooking Light SEPTEMBER 2008

  • Yield: 16 servings

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.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 31%
  • Fat: 5.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 25.8g
  • Fiber: 1.1g
  • Cholesterol: 23mg
  • Iron: 1mg
  • Sodium: 168mg
  • Calcium: 10mg
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Dark Chocolate and Cherry Brownies recipe

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