HANDS-ON PREP 15 MINS
COOK 20 MIN
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
2 eggs, lightly beaten
1 cup granulated sugar
2 teaspoons vanilla extract
5 tablespoons unsalted butter
1 ounce dark chocolate, chopped*
2/3 cup dried cherries
1 tablespoon confectioners' sugar
1 Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick spray.
2 Combine the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Combine the eggs, granulated sugar, and vanilla in a separate bowl.
3 Combine the butter and chocolate in the top of a double boiler set over simmering water and stir until melted, about 3 minutes. Let cool about 1 minute; stir into the egg mixture. Stir the chocolate mixture into the flour mixture, stirring until just combined. Fold in the cherries. Pour the batter into the pan and even the top.
4 Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, about 20 minutes. Cool in the pan on a rack about 15 minutes. Remove the brownies from the pan, cut into 16 squares, and sprinkle with confectioners' sugar.
PER SERVING (1 brownie): 145 Cal. 5 g Fat. 3 g Sat Fat, 0 g Trans Fat, 36 mg Chol, 77 mg Sod, 25 g Carb, 2 g Fib, 2 g Prot, 30 mg Calc. Points value: 3
Food Note For the richest chocolate flavor, don't overbake brownies; although a toothpick should not come out with batter clinging to it, the brownies shouldn't be baked so long that the toothpick comes out clean.
Recipe courtesy of Weight Watchers "From Pantry to Plate Cookbook: Easy Meals from Foods You Keep on Hand"
*Original recipe calls for 1 ounce of semisweet chocolate chips.