- ¼ – ½ c. of brandy (depends how much you are willing to part with because most will be discarded later)
- 1 c. canned dark cherries drained (reserve juices for glaze)
- If you want to use fresh cherries, simply pit them
- ¾ c. all purpose flour
- ¾ c. granulated sugar
- ¼ c. cocoa powder, best quality you can get your hands on (makes a HUGE difference)
- ½ t. baking powder
- ½ t. salt
- ½ c. refrigerated egg substitute (or egg whites if you prefer)
- ¼ c. Canola oil
- 1 t. pure vanilla extract
Chocolate Cherry and Brandy Glaze
- ½ c. sifted powdered sugar
- 1 T. cocoa powder
- 1 T. reserved cherry juice
- 1 T. brandy
- Soak the drained cherries in ¼ -½ c. of brandy in a small bowl for 30 minutes.
- Spray an 8×8 pan with nonstick cooking spray (bottom and sides of pan). Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together flour through salt. In a small mixing bowl, combine egg substitute through vanilla and whisk. Pour the liquid ingredients into the dry ingredients and stir together with a rubber scraper until well combined. Pour and scrape batter into the prepared pan.
- Drain the cherries from the brandy (reserve brandy for glaze!) and sprinkle on top of the batter, dispersing evenly over the top. I pushed them down just slightly so they stuck into the batter. Bake for 20-25 minutes. The brownie portion should be slightly firm to the touch.
- Make the glaze: Sift powdered sugar and cocoa powder into a small mixing bowl. Add one tablespoon of the reserved cherry juice and one tablespoon of the reserved brandy. Whisk together. If it’s too runny, add a bit (like 1/8 c. ) more powdered sugar. The glaze should be pourable but not runny.
- Pour the glaze evenly over the brownies and let the brownies sit for about 30minutes before cutting them into bars. Enjoy!
Adapted from Better Homes and Gardens, Eat and Stay Slim
- Calories: 162
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2.5g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 16mg