Chocolate Cherry Brownies
Jami Nolen
February 7, 2010
Yield
16 servings
Ingredients
- Cooking spray
- 3/4 cup all-purpose flour
- 1 cup sugar
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/3 cup cherry preserves
- 1/2 cup water
- 4 tablespoons ground flaxseed
- 1 tablespoon canola oil
- 1/3 cup egg substitute or 3 egg whites
- 1/3 cup dark chocolate chips
- Powdered sugar (optional)
Preparation
- Preheat oven to 350° F.
- Line a 9-inch square baking pan with parchment paper; coat with cooking spray.
- 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 and 1/2 cup water in a small saucepan; bring to a boil.
- Add preserves mixture to flour mixture; stir well. Add egg substitute, flaxseed, and oil; stir until smooth. Stir in dark chocolate chips. Scrape batter into prepared pan. Bake at 350° F 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.
Nutrition Information (per each serving)
Calories: 146
Fat: 5.0 grams
Carbohydrates: 28 grams
Protein: 3.0 grams
Fiber: 3.0 grams
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Wednesday, March 03, 2010
