Chocolate Cherry Brownies

Lisa Foote

By
@LisaFoote

This recipe makes an 9 inch pan of cake-like brownies so it's just right for a special dessert or for a special occasion! You can also use raspberry or strawberry jam in these to have a few options. I use Smuckers Sugar Free Preserves, regardless of the flavor you add, they are wonderful! The recipe originally came from an old Cooking Light magazine I had, I made a few changes so I hope you enjoy these!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

3/4 c
all purpose flour
1 c
sugar
3/4 c
cocoa, unsweetened
1 tsp
baking powder
1/2 tsp
salt
1/3 c
cherry preserves (regular or sugar free)
1/3 c
water
5 Tbsp
butter
1
egg, lightly beaten
1
egg white
1/3 c
semi sweet chocolate chips
powdered sugar for dusting (optional)

Step-By-Step

1Preheat oven to 350° Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Note: Lining the pan with parchment paper helps prevent the moist brownies from sticking.

2Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk.

3Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring just to a boil. Remove from heat and cool 10 minutes.

4Add 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.

5Bake 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.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids