Serious Eats: Recipes

Cooking from the Glossies: Dark Chocolate and Cherry Brownies

When I was a kid, my mom often put a homemade brownie in my lunchbox along with a ham and cheese sandwich, a handful of grapes, and a small bag of Cape Cod potato chips. Not surprisingly, these remain some of my favorite comfort foods today. (Well, if you can replace ham and cheese with a croque-monsieur, and grapes with wine!)

Every September, right around back-to-school time, I get an insatiable craving for rich, fudgy, slightly under-baked brownies. When I bake at home I try to stay with recipes that are as low-fat as possible (if it calls for more than one stick of butter, I probably won't make it), and for a long time my go-to brownie recipe was for the Irish Cream Brownies featured in the October 2006 issue of Cooking Light. I think their trick of replacing about 3/4 of the melted chocolate with cocoa powder is ingenious—it cuts loads of calories, yet still retains that gooey mouthfeel.

I was pleasantly surprised to see a similar recipe in this year's September issue of Cooking Light. Dark Chocolate and Cherry Brownies call for 3/4 cup of cocoa powder and 1/3 semisweet chocolate chips. The cherry preserves add a unique note reminiscent of kirsch (the fermented cherry filling sometimes in fondue, cakes, and candy). This is one of those incredibly easy to make recipes, and you probably already have all the ingredients on hand. An added bonus? They stay fresh for days. I made my batch last week, and I'll be sure to treat myself to one with my lunch today.

Dark Chocolate and Cherry Brownies

- makes 16 brownies (155 calories, 5.4 grams of fat each) -

adapted from Cooking Light magazine

Printed from

© Serious Eats