• 16servings
  • 155calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 3.4 ounces all-purpose flour (about 3/4 cup)

  3. 1 cup sugar

  4. 3/4 cup unsweetened cocoa

  5. 1 teaspoon baking powder

  6. 3/4 teaspoon salt

  7. 1/3 cup cherry preserves

  8. 1/3 cup water

  9. 5 tablespoons butter

  10. 1 large egg, lightly beaten

  11. 1 large egg white

  12. 1/3 cup semisweet chocolate chips

  13. Powdered sugar

Instructions Jump to Ingredients ↑

  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.


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