Kimberly's Cherry Chocolate Brownies Gluten Free

"I saw a version of this low fat, densely chocolate dessert on a blog and thought I'd give it a try.  The taste is addictive.  One bite and you'll be hooked and the black cherry preserves add moisture and texture so the brownies never dry out. " Beth  

Kimberly's Cherry Chocolate Brownies Gluten Free


3/4 cup GFP All-Purpose Baking Flour
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1/3 cup Polaner All-Fruit or other Black Cherry Preserves
5 tablespoons butter
1/3 cup water
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
powdered sugar (optional)


Preheat oven to 350 degrees.  Coat a 9-inch square pan with vegetable spray.   

Combine flour, sugar, cocoa, and baking powder in a large bowl; stir with a whisk. In a saucepan, combine preserves, butter and water and bring to a boil.   Cool slightly and add preserves mixture to flour mixture; stir well. Add egg & egg white; stir until smooth. Stir in chocolate chips. Scrape batter into prepared pan. Bake 25 minutes or until a wooden pick inserted into center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Makes 16 squares.