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Saturday, August 30, 2008

Mmmmmm, Chocolate!

Chocolate is a staple in our house. I'm really the only one that eats it though. I have no qualms about throwing a few hand fulls of chocolate chips, into my pancake batter, before making myself some. I try to limit Mr.B's chocolate intake, because let's face it, a 3 yr old + sugar = chaos. So when one of the women from my cooking board, on BabyCenter, posted a review for brownies, I knew I just had to try them. All I have to say is YUMMMMM!!! These were so simple to make, I think it took 5 minutes to throw them together. These are more chewy fudgy brownies, as opposed to cake like brownies. There is the subtlest hint of cherry, but nothing too overwhelming. Nothing in life is better than a good brownie and a glass of cold milk. I substituted chopped Hershey's Special Dark Chocolate, for the chips.

Dark Chocolate and Cherry Brownies
via Cooking Light Sept '08

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)

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.

Yield: 16 servings CALORIES 155 (31% from fat); FAT 5.4g (sat 3g,mono 1.4g,poly 0.2g); IRON 1mg; CHOLESTEROL 23mg; CALCIUM 10mg; CARBOHYDRATE 25.8g; SODIUM 168mg; PROTEIN 2.2g; FIBER 1.1g Cooking Light, SEPTEMBER 2008

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