I am sure, like everyone else, you recently received your Cooking Light magazine. I look forward to the day it comes in the mail b/c I am usually on a menu/food lull & need some pictures & new recipes to get me into cooking again.
I was having a few friends over on Tuesday evening & need some sweets & snacks to feed them. Thankfully, Cooking Light came in the mail the night before. I had everything but the cherry preserves for this recipe in house, so a quick run to the store & I had a chocolate treat for all.
Dark Chocolate and Cherry Brownies
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.
This would be an delicious accompaniment to a nice red or dessert wine. They weren't too rich, but rich enough that you didn't want to eat more than one (or two).