Carpe Crustum: Dark Chocolate Cherry Brownies

carpe-crustum-logocherrybrownies

I found this recipe on the CookingLight website, but as always I had to tweak it and nobody can tell the difference. In the original recipe, each brownie was 155 cal. In mine, I’ve knocked that down to 117.

brownie3/4 cup flour
1/2 cup sugar
1/2 cut splenda
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
5 tablespoons butter substitute
1/3 cup water
1/3 cup cherry preserves
2 egg whites or 3 tablespoons of egg substitute
1 tablespoon of applesauce
1/3 cup semisweet chocolate chips

Preheat oven to 350°. Grease a 9inc. pan.  Optional: Line the bottom with parchment paper and grease as well.

Combine the first five dry ingredients into a large bowl and wisk together.
In a small sauce pan melt the butter substitute. If you are using oil, just place in pan. Add preserves and water; bring to a boil. Add this to your flour mixture and stir till everything is wet. Add in eggs and applesauce, mix well. Fold in chocolate chips till they are evenly distributed.

Scrape everything into your greased pan; make sure the batter is evenly distributed. Bake for 25min. at 350 deg. or until the toothpick comes out with little moist crumbs. Cool on a wire rack in pan. Garnish with powdered sugar before serving if you wish.

Serves 16

Brownies fresh from the oven

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