Cherries Jubilee Brownies

My husband is powerless to resist the chocolate-cherry combination and the cream cheese topping.

Double Delicous by Jessica Seinfeld/William Morrow Cookbooks, 2010.

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Ingredients

Nonstick cooking spray		1/2 teaspoon baking powder
1/4 cup canola oil		1/4 teaspoon salt
2/3 cup bittersweet chocolate chips (4 ounces), melted		1 (10-ounce) bag “no sugar added” frozen cherries, defrosted, liquid drained (about 1 ½ cups cherries)
1/2 cup granulated sugar		1/4 cup fat-free cream cheese (for topping)
1/2 cup spinach puree		1 tablespoon all-purpose flour (for topping)
2 large egg whites		1 tablespoon confectioners’ sugar (for topping)
2 teaspoons pure vanilla extract		1 large egg white (for topping)
2/3 cup all-purpose flour		1 teaspoon pure vanilla extract (for topping)

Prep: 20 min Total: 60 min

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1
Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with cooking spray. In a large bowl, combine the oil, chocolate chips, sugar, spinach puree, egg whites, and vanilla. Blend until smooth. Add the flour, baking powder, and salt. Blend on low speed, 1 to 2 minutes, until smooth. Stir in the cherries. Transfer the batter to the pan and smooth with a rubber spatula.
2
Make the topping. In a separate bowl, blend the cream cheese, flour, and confectioners’ sugar. Add the egg white and vanilla, and mix until creamy.
3
Dot the cream cheese mixture on top of the batter. Run a toothpick through the cream cheese mixture to make swirls. Bake until the edges of the brownie are firm but the center is still soft, 35 to 40 minutes. Cool completely in the pan and then cut into 12 squares.

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