Dark Chocolate Cherry Brownies

Prep Time
Cook Time
Ready In

"The cherries add a delicious surprise inside the fudgy brownies. Moreover, they are very simple to make and lighter than the usual. I use 60% Cocoa Ghirardelli baking chips for this recipe "

Original recipe yields 12-16 servings


  • Serving Size: 1 (46.6 g)
  • Calories 206.7
  • Total Fat - 13.6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 1.2 mg
  • Sodium - 35.5 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 1 g
  • Sugars - 9.5 g
  • Protein - 4.9 g
  • Calcium - 34.9 mg
  • Iron - 1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat over to 350 degrees. Butter a 8 or 9-inch square cake pan or line the bottom with parchment paper.

Step 2

Melt butter in a medium sized saucepan. Add baking chips, stirring over low heat until melted. Remove from heat, stirring in splenda, sugar and vanilla. Beat in egg whites, two at a time.

Step 3

Add the flour and stir for one minute, until batter loses its graininess and becomes smooth and glossy. Stir in the chopped nuts, cherries and baking chips. Spread into prepared cake pan and back for 30 minutes. Cool completely before cutting.

Tips & Variations

No special items needed.



Absolutely Scrumptious Fudgy Brownies! I made these as directed with your recommended Ghirardelli bittersweet baking chips and pecans. You really can not tell that this was made with part Splenda and egg whites. Sooo Sinful! I love the dark chocolate taste with the tart cherries too. I did underbake these by 5 minutes as I'm always afraid of overbaking brownies. I wasn't able to cut them into squares until I refrigerated them overnight, then they were more like fudge than a brownie, but any which way they are fabulous! Hubby really really loves these too. Freddy Cat says thanks for the sweets! Made for the Billboard recipe tag game.

review by:
(14 Mar 2012)