These dark chocolate brownies with sour cherries are rich tasting, moist & chewy & they sport an dietary profile. To start with, the batter is made of bittersweet chocolate chips combined with unsweetned coco powder, which adds intense flavor without the fat.These brownies only contain one egg & a tablespoon and a half of canola oil, rather then a stick of butter, some recipes call for. If you like,serve the browmies topped with a low fat ice cream.
Position a rack in center of oven. Heat oven to 350. Coat am 8 inch square baking pam with cooking spray. In small bowl, sift together the flour, powdered sugar, & coco powder.. In heavy, medium saucepan, combine the oil & half of the chips, Place the pan over the lowest heat & cook. stirring constantly, until just melted & snooth ( be careful that the chocolate does not over heat) Remove the pan from the heat & stir in the granulated sugar, corn syrup mixture, almond extract & salt until sugar dissolves. Stir in the egg until smoothly incorporated. Gently stir in the dry indregients. Fold in the cherries & the remaining 3 ounces chocolate chips just until well blended. Transfer the batter to the prepared pan, spreading evenly.Bake until almost firm at the center & a toothpickcomes out with some moist batter clinging to it, 25 - 30 minutes. Let cool completely on a wire rack,about 2 hours. Using a sharp knife, cut into 12 brownies, wiping the blade with a damp cloth between cuts.