Zutaten für Dark Chocolate Cherry Brownies
- 1/2 cup (1 stick) unsalted butter
- Bittersweet Chocolate Chips
- Splenda Granular
- 1 cup granulated sugar
- Vanilla Extract
- 2 large egg whites
- 1 cup all-purpose flour
- ½ cup chopped walnuts or pecans
- Dried Cherries
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Zubereitung von Dark Chocolate Cherry Brownies
- Preheat oven to 350°F (175°C).
- Grease and flour an 8x8 inch baking pan or line the bottom with parchment paper.
- In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-low heat.
- Add 12 ounces (1 ½ cups) 60% cacao Ghirardelli baking chips and stir until melted and smooth.
- Remove from heat and stir in 1 cup granulated sugar, ½ cup Splenda (or other granulated sugar substitute), and 1 teaspoon vanilla extract.
- Beat in 2 large egg whites, one at a time, until fully incorporated.
- In a separate bowl, whisk together 1 cup all-purpose flour and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup chopped walnuts or pecans, 1 cup fresh or frozen cherries (pitted), and ½ cup more 60% cacao Ghirardelli baking chips.
- Spread the batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
29g
Carbs
4g
