Sunday, January 24, 2010

Dark Chocolate and Cherry Brownies

Apparently I've been in a brownie mode recently. First raspberry, now cherry. This was a little different from the previous recipe, though. This actually came from Cooking Light though they definitely didn't taste light. I find that for light recipes a lot of the lightness usually means that the serving size is smaller than what you'd normally eat. So if you can get 16 servings from this then they're light. Otherwise, not really. ;)

Compared to the raspberry chocolate brownies these were definitely less dense and more gooey. We felt they could have actually used more cherry flavor so next time I might try adding some more cherry preserves or even mix in some dried cherries to bring the flavor out.

Dark Chocolate and Cherry Brownies


  • 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


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.