September 20, 2008

Blackberry Jam Brownies

I brought these brownies to work yesterday and they were devoured in less than 10min (I think that's a record for my co-workers). I was kinda of hesitant to add jam to my brownies but the sweetness from the jam enhanced the richness from the unsweetened chocolate and they turned out great. The brownies were fudgey and chewy with a great fruit and chocolate flavor combination. I got the idea from my Joy of Cooking: All About Cookies cookbook and started searching for similar recipes and found this recipe, I would definitely make these again but maybe trying different flavors of jam like raspberry or strawberry. Below is my altered half version of the razzle dazzle recipe ( but by following the baking instructions from my JoC cookbook.

Blackberry Jam Brownies

1/2 Cup unsalted butter
2 1/2 Ounces unsweetened chocolate
1 Cup sugar
2 Large eggs
1 tsp vanilla
5/8 Cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 Cup semi-sweet chocolate chips
1/4 Cup blackberry jam (or jam of your choice)

1) Preheat oven to 350F and line an 8in pan with tinfoil and grease
2) Melt butter and chocolate in small heavy saucepan over low heat, stirring constantly
3) Once melted, remove from heat and whisk until smooth and let cool to room temperature
4) Meanwhile, beat eggs, sugar, and vanilla with a wooden spoon until well combined
5) Add cooled chocolate mixture to egg mixture and fold in
6) Sift in flour, baking powder, and salt to chocolate egg mixture and stir until just combined
7) Fold in chocolate chips and pour batter into greased pan
8) Evenly drop jam by teaspoon over batter and use a knife to swirl jam into batter about 1/2in deep (making a nice swirl pattern)
9) Bake for 40min or until toothpick in center comes out clean but still moist at bottom
10) Let cool completely in pan on wire rack then set in fridge for about 1 hour to make cutting easier and enjoy!

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