Cocoa Berry Bars

½ cup unsalted butter, melted and very warm

3 ounces unsweetened chocolate, chopped

2 tablespoons Hershey's special dark cocoa powder

1 cup sugar

½ cup 100 percent fruit strawberry spread

1 teaspoon vanilla extract

3 large eggs, room temperature

1 cup all-purpose flour

¾ teaspoon baking powder

½ teaspoon salt

Heat oven to 350 degrees. Grease bottom of a 9-by-13-inch baking pan.

In large heatproof bowl, stir unsalted butter, chocolate and cocoa powder until melted and smooth. Add sugar and stir until combined. Whisk in fruit spread and vanilla until smooth. Add eggs one at a time, whisking until smooth after each addition.

In small bowl, stir together flour, baking powder and salt. Add to chocolate mixture and stir only until flour is combined and absorbed. Spread evenly into baking pan and bake 18-20 minutes, just until center begins to spring back when touched. Do not overbake.

Cool 15 minutes in pan; serve warm.

Serves 18.

Baker's hint: Regular cocoa powder can be substituted for the dark variety, but the finished brownie will be lighter in color.

Nutrition values per serving: 167 calories, 9 g fat (5 g saturated), 22 g carbohydrates, 1 g fiber, 2 g protein, 49 mg cholesterol, 95 mg sodium.