Dark Chocolate and Cherry Brownies
(Dessert)

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)

DIRECTIONS

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

Weigh or lightly spoon flour into dry measuring cups; level with 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 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 degrees for 25 minutes or until a wooden toothpick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Cut into 16 squares. Garnish with powdered sugar, if desired.

CALORIES: 155 (31% from fat). FAT: 5.4g (sat 3g, mono 1.4g, poly 0.2g). PROTEIN: 2.2g. CARB: 25.8g. FIBER: 1.1g. CHOL: 23mg. IRON: 1mg. Sodium: 168mg. CALC: 10mg.

SERVINGS: 16 (serving size — 1 square)

Recipe from Cooking Light, September, 2008.