Dark Chocolate and Cherry Brownies

These brownies were great as they were moist and dense, but we could not detect much of the cherry flavor. I would suggest adding more cherry preserves, and possibly some cherry juice to the batter if you really want to bring out the cherry.

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)

Preheat oven to 350°. 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 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.

- Adapted from Cooking Light magazine