Dark Chocolate and Cherry Brownies

CookingLight.com users agree: Sweets are a top craving, and chocolate is in a class by itself. These rich brownies are just the ticket. Lining the pan with parchment paper helps prevent the moist brownies from sticking.

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.

Nutritional Information

Calories:

155 (31% from fat)

Fat:

5.4g (sat 3g,mono 1.4g,poly 0.2g)

Protein:

2.2g

Carbohydrate:

25.8g

Fiber:

1.1g

Cholesterol:

23mg

Iron:

1mg

Sodium:

168mg

Calcium:

10mg