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)
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
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