Rating: 4 stars
30 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 19

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

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Nutrition Facts

155 calories; calories from fat 31%; fat 5.4g; saturated fat 3g; mono fat 1.4g; poly fat 0.2g; protein 2.2g; carbohydrates 25.8g; fiber 1.1g; cholesterol 23mg; iron 1mg; sodium 168mg; calcium 10mg.
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