A decadent twist on our Dark Chocolate Brownies. These Cherry Pecan Dark Chocolate Brownies are a true dark chocolate lover’s brownie. They are dense, cakey, and intensely chocolatey — made extra special with the addition of dried cherries and chopped pecans.
- Preheat the oven to 300 degrees. Line the bottom and sides of 8 x 8 baking pan with parchment paper. Do this by cutting 2 equal size pieces and overlapping them, allowing some overhang. Set aside.
- In a large bowl, mix together the melted butter, sugar, vanilla, and cocoa together with a wooden spoon or rubber spatula. Add the eggs and the yolk one at a time, stirring vigorously after each one. The batter should be thick and shiny. Stir in the yogurt, until well blended. Add the flour and mix well until completely absorbed. Stir in chocolate chips, soaked cherries and pecans.
- Evenly spread the batter into the prepared baking pan. The batter will be very thick. Bake for 30-35 minutes or until a toothpick comes out with a few pieces of the batter on it, but not raw. Do not over cook, or your brownie will be dry. It should not cook longer than 35 minutes. Remove from the oven and immediately use the overhang to lift the brownie out of the baking pan and onto a cutting board. Allow to cool and cut into 16 square pieces. Enjoy!
- ½ cup (1 stick) butter, melted
- ⅓ cup brown sugar
- ⅓ cup sugar
- ¾ cup unsweetened 100% cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs plus 1 egg yolk
- ½ cup low-fat or whole plain Greek yogurt
- ⅓ cup plus 2 tablespoons whole wheat pastry flour
- 1 cup dried cherries, soaked in hot water to plump, then drained
- 1 cup chopped pecans
- ½ cup semisweet chocolate chips
Ann's Tips and Tricks
If you can’t find dried cherries, use prunes instead. If they are large, chop them up after soaking.
Always remember that eating high calorie desserts should be an occasional treat, not a habit!