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Chocolate Cherry BrowniesChocolate Cherry Brownies

Jami Nolen

February 7, 2010



16 servings



  • 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)



  1. Preheat oven to 350 F.
  2. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.
  3. 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.
  4. Combine cherry preserves and 1/2 cup water in a small saucepan; bring to a boil.
  5. 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 For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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