Everyone at work has been trying to shake off the tense, busy months we just came out of. Since Iron Chef was such a hit, someone decided we should have a brownie throwdown. I wasn’t sure if I was going to do it, since sweets aren’t really my thing, but I just happened to be in the supermarket the night before the event and I just happened to notice that my special extra ingredient was on sale. So of course I just had to bake some brownies.
I had planned to make a sort of strawberry truffle topped brownie, but I forgot the cream cheese. This is what I came up with instead, and I had plenty of positive reviews the days following. I based it off of Baker’s unsweetened chocolate squares One Bowl Brownie recipe, with a few key alterations.
Recipe: Strawberry Jam Brownies
Makes one 13×9-inch pan of brownies
- 1 12 oz jar of strawberry jam
- 3 squares of unsweetened baking chocolate
- 3/4 cup (1 1/2 sticks) butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 1/2 cup flour
- Preheat your oven to 350°F. Line baking pan with foil, leaving plenty of extra foil around the edges, as these brownies will get very sticky. Grease foil (especially the edges).
- As the original recipe states, microwave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add 3/4 of the jar of jam (reserve the rest for topping). Add flour and mix well.
- Spread into the greased pan. Pour the jam on top in 4 rows. Then take a toothpick (or other sharp, thin implement) and skim it through the batter perpendicular to the rows, changing direction with each stroke, to create a marbling effect.
- Bake 35 to 50 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 1.5 inch squares (they are rich!). Store in tightly covered container at room temperature.
These are best enjoyed a day or two after baking, when the extra sugar from the jam has a chance to solidify and the strawberry and chocolate flavors can really shine.
About this author: I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...