*from Cooking Light...therefore not quite as bad for you as most brownies. Plus they are yummy!
3/4 c. flour
1 c. sugar
3/4 c. unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. salt
1/3 c. raspberry or cherry preserves (I use a little more)
1/3 c. water
5 Tbs. butter
1 large egg. lightly beaten
1 egg white
1/3 c. semi-sweet chocolate chips (I use mini)
powdered sugar and/or berries for topping
Whisk together all dry ingredients in large bowl. Meanwhile combine butter, berry preserves and water in small sauce pan and bring to a boil; combine with dry ingredients. Add eggs and stir until smooth. Pour batter into prepared 9x9 pan and sprinkle chocolate chips on top. Bake at 350 for 25 minutes or until toothpick inserted into middle comes out with a few moist crumbs. Top with powdered sugar and berries if you want.
Tip: When making brownies (or any baked good) line your baking pan with tinfoil coated with cooking spray. Then when the brownies have cooled you can easily lift them out of the pan and cut on a cutting board.