Chocolate Cherry Brownies

Lisa Foote


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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20 Min
25 Min


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

How to Make Chocolate Cherry Brownies


  1. Preheat 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.
  2. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk.
  3. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring just to a boil. Remove from heat and cool 10 minutes.
  4. 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.
  5. 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.

Printable Recipe Card

About Chocolate Cherry Brownies

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

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