Dark Chocolate and Cherry Brownies

 These were the most delicious, moist brownies that I've ever had when oil wasn't used. Definitely will make again!

These are amazing. You really can't taste the cherry preserves, but it adds to the richness of the chocolate. We'll definitely make these often. I didn't have a 9" square pan, so used an 8" and baked for 35 minutes.

Okay, these brownies are the best!! They came out so moist, dark, rich, yet fruity!! Great for a summer desert! My variations: I reduced (brown)sugar to 3/4 cup, used 1/2 cup of frozen raspberries instead of preserves, all whole wheat flour, and no chocolate chips. Took less than 20 minutes. Came out incredibly moist and delicious! Def recommend!

Rich, cakey brownies but the salt is too much. Think it could easily be halved. Maybe could benefit from some vanilla as well.

Delicious, very chocolatey, and with the cherries, it's like a Black Forest cake. The texture is much more like a dense cake than a brownie, though, with a cake-like crumb. Like another reviewer, I used the dark cocoa powder and dried cherries. This recipe also freezes well.

Terrific brownies--easy to make and turned out perfectly. I used mini-chips and put them on top as others suggested: a great idea. Next time, I might add some chopped dried cherries to intensify the cherry flavor, which was present but subtle. I cut sugar by 2 TB and would again. Mine took about two extra minutes in the oven. Skipped the powdered sugar on top because the melted minichips are pretty and no extra sweetness is needed. A really nice mix of fudgy and cakey.

These were really, really good! I put half of the chocolate chips in the batter and the other half on top. I may add some dried cherries next time just to have a little more cherry flavor. So easy...will definitely make again!

Great Brownies! I have made these several times, always to rave reviews. Since our friends and family are all big chocolate folks, I amped up the chocolate factor by using part Hershey's Dark Cocoa Powder and then using dark or bittersweet chocolate chips instead of semisweet ones. I think it is important to not over bake and I have found that these are done even before crumbs show when tested.

I used a 9" silicone baking dish so I didn't use the parchment paper or cooking spray. I don't know if that made a difference but the brownies didn't rise that much and were very dense, good with a glass of milk. Also could not taste the cherries at all. Don't think I'll make again as there are more recipes out there to try.

These brownies are delicious!! I added about a tablespoon more of the preserves. Easy to make. Moist, chocolatey and delicious!

Really good and supper easy. This will probably be my go to brownie recipe. I used raspberry because that is what I had on hand. I also followed the other reviews and put the chocolate chips on the top. I am planning on trying it with some pepper jelly.

I'm not sure what I did wrong, if anything (though I am guessing I did go wrong somewhere given the reviews) but my brownies were dry, crumbly and tasted just like eating cocoa powder outright. Gross and inedible. I don't know what happened but I followed the recipe and am normally a very good baker. ? I don't think I'll try again though...

Unbelievably amazing. I will make this very often. I followed past reviews with the chocolate chips placed on top instead of mixed in and I used gourmet cocoa powder. Very, Very Yummy!!

Wow! These brownies are sooo yummy!!! They are not too bad for you either. I felt satisfied with eating just one. These are good for everyday dessert or to bring to the office for a special occasion. You have to try these!! I will make these again and again.

Absolutely phenomenal. I used a different (mixed berry) preserve as it's what I had on hand, but they turned out moist and rich. I agree with other reviewers, put the chocolate chips on after you pour it out into the pan. They stay on top and look absolutely wonderful.

Very good, used raspberry jam,next I will use seedless!

These were delicious! All I had was Hershey's Special Dark cocoa powder, which made the brownies deliciously dark. This is the perfect recipe to take to work and wow co-workers, or make for family dessert with a scoop of vanilla. I've bookmarked it and plan to make them as frequently as my waistline can handle! A few recommended changes: at least double, if not triple, the preserves. I used raspberry (not a cherry fan) and could not taste it at ALL. Also, while the chocolate chips are tasty, they sank to the bottom of the pan. I would add them on top right before baking, or not at all.

These came out great. I brought them to work and everyone loved them. Hard to believe they're light.

An amazing combination of tart fruit and fudgy chocolate. I've also substituted fresh/frozen raspberries off the bushes from the backyard & it's fabulous. The kind of brownies you dream of & your friends continually request.

I thought these brownies were flavorless. I had high hopes with the flavorful cherry preserves I bought and the high quality cocoa powder I've used in previous brownie recipes. The chocolate flavor just wasn't there, but maybe the recipe worked well for others. I wouldn't make this again.

This was very fudgy and buttery. The serving size is very small so the calories add up quickly. It was easy to make and I used whole wheat pastry flour instead. I could not find cherry preserves, so I used blackberry jam and reduced the sugar to 3/4 cup.

This is absolutely the best CL dessert we've made so far. Easy and terrific. You've got to try it. ( I did find a better recipe from the LATimes BUT each serving is rated at 406 calories vs this CL version at 155 calories: http://articles.latimes.com/2010/oct/14/food/la-fo-sweet-spicerec3-20101014 )

Quick and easy to make, moist and delicious, these are a sure pleaser. I found some great tart cherry preserves to use in them--heavenly.

These are fabulous, unique brownies that have gotten quickly gobbled up every time I've made them. Today I'm making them for a teacher appreciation luncheon because I can't think of any better dessert recipe to show my gratitude. Absolutely delicious!

OH MY GOSH! I think I've finally found heaven! I highly recommend cooking these a few minutes less than the recipe so that they are fudgy. These are UNBELIEVABLY chocolatey and delicious! I used raspberry jam which really intensified the chocolate taste while adding a slight sweetness. Truly, I've never had a better brownie and cannot BELIEVE these aren't full of fat! This will forever be my goto brownie when I am in need of rich chocolat!

I love these brownies, normally I feel like a serving of cooking light sweets isnt enough, but one of these brownies is a pretty good size and so satisfying. I have made them twice - the first time with cherry jam, the second with raspberry. Since I love raspberry and chocolate, I liked them better the second time. Also note, the recipe calls for 3/4 t. salt, which made them too salty for me. I cut the salt down to 1/4 t.

This is now my go-to brownie recipe. Sooooo delicious and easy. I've also substituted orange marmalade with mouthwatering results. Next variation, perhaps mint jelly (I love chocolate and mint)!