Sunday, January 27, 2013

Strawberry Jam and Dark Chocolate Swirled Brownies

Way back in the Spring, I made some strawberry "jam," but I didn't follow the recipe (big surprise) and it turned into strawberry syrup. The recipe was from Bust Magazine and it was for strawberry jam with thyme and balsamic vinegar. I seem to have lost it but I'm sure it will turn up again in our apartment. The extra syrup was frozen for Winter, and so I've been using it all week.

Strawberry Jam Brownies

1 cup sugar
1/2 cup all purpose flour
heaping 1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 eggs

1/4 cup strawberry jam
1/2 bar really dark chocolate, broken into chunks

In a mixing bowl, combine the dry ingredients with a whisk. Then add the vegetable oil, water, eggs, and vanilla extract. The batter will be thick. Spread it into a greased 8x8 inch baking pan. Drizzle the jam over the brownie batter and using a butter knife, swirl the jam into the chocolate batter.

Sprinkle with the dark chocolate chunks. Bake in a 325 degree oven for about 20 minutes or until a toothpick inserted in the middle comes out almost clean. (I like to underbake brownies.)

1 comment:

  1. OMG, that's the same Bust issue that had the coconut cake recipe. Those brownies look delish. :)



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