Photo: Randy Mayor; Styling: Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Chef's Notes

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

Ratings & Reviews


January 24, 2017
 These were the most delicious, moist brownies that I've ever had when oil wasn't used. Definitely will make again!

daneanp's Review

December 25, 2014
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.

ILoveBaking1's Review

August 30, 2014
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!

creaghzy's Review

February 14, 2014
Rich, cakey brownies but the salt is too much. Think it could easily be halved. Maybe could benefit from some vanilla as well.

nnadiofuvnap's Review

December 29, 2013
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.

ejhr47's Review

July 14, 2013

EllenDeller's Review

April 22, 2013
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.

irishmaiden222's Review

May 28, 2012
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!

merrymiller's Review

February 26, 2012
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.

Janecrowe's Review

February 06, 2012