DOUBLE DELICOUS BY JESSICA SEINFELD/WILLIAM MORROW COOKBOOKS, 2010.
Non-stick cooking spray
1/4 cup canola oil
2/3 cup bittersweet chocolate chips (4 ounces), melted
1/2 cup granulated sugar
1/2 cup spinach puree
2 large egg whites
2 teaspoons pure vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (10-ounce) bag "no sugar added" frozen cherries, defrosted, liquid drained (about 1 1/2 cup cherries)
1/4 cup fat-free cream cheese, for topping
1 tablespoon all-purpose flour, for topping
1 tablespoon confectioner's sugar, for topping
1 large egg white, for topping
1 teaspoon pure vanilla extract, for topping
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.
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.
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.