Ingredients:
canola oil cooking spray
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened frozen cherries, thawed
1 cup sugar, divided
1/2 cup water
1/2 teaspoon almond extract
3/4 cup semi-sweet chocolate chips, divided
3 tablespoons unsalted butter
2 large eggs
2 large egg whites
3/4 cup frozen fat-free whipped topping, thawed
Directions:
Preheat oven to 350 F Line and 8″ square baking pan with foil, allowing the edges to hang an inch or 2 over two sides of the pan. Coat pan and foil with cooking spray.
In a medium bowl whisk together the next four ingredients. Set aside.
Combine cherries, 1/4 cup of sugar, water and the almond extract in a small, heavy saucepan over medium heat. Cover and simmer until the cherries soften and juices form, stirring occasionally, about 8 minutes. Cool slightly. Puree cherry mixture in a blender until smooth. Set aside.
Place 1/2 cup of chocolate chips and the butter in a large metal bowl set over a saucepan of simmering water and stir just until melted. Whisk 3/4 cup of cherry sauce, remaining 3/4 cup sugar, eggs, and egg whites into chocolate mixture to blend well. Whisk in flour mixture. Transfer the batter to the prepared pan.
Sprinkle with remaining 1/4 cup chocolate chips. Bake until a toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a rack anc cool completely. (Can be prepared 1 day ahead. Cover brownies and store at room temperature. Cover and refrigerate cherry sauce).
Using the two overhanging foil edges, carefully lift brownies out of pan. Cut into 12 pieces. Before serving, drizzle cherry sauce on top of each brownie, then add a dollop of whipped cream. Serve immediately.
Servings: 12
Time preparation: 20 min.
Time total: 30 min.