I absolutely love chocolate and cherry combinations. In fact, I can devour an entire box of Queen Anne's Chocolate Covered Cherries in Liquor at Christmas and my concerte of choice at Goodberry's is chocolate with bing cherries. So when I saw this recipe in my newest Cooking Light I had to make these! Delish! I probably added a little more cherry preserves than the recipe called for, which I think made them even more moist.
I made these to take to my brother's for a little dinner party since my Unk was in town. We had a great time and it would have been better if this annoying cold wasn't dragging me down.
Dark Chocolate Cherry Brownies (Cooking Light)
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)
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.
Yield 16 servings
CALORIES 155(31% from fat); FAT 5.4g (sat 3g,mono 1.4g,poly 0.2g); IRON 1mg; CHOLESTEROL 23mg; CALCIUM 10mg; CARBOHYDRATE 25.8g; SODIUM 168mg; PROTEIN 2.2g; FIBER 1.1g