If you are looking for rich, dark, sweet, chewy chocolate brownies with a sexy twist, then this recipe is for you! I’ve almost completely substituted all the sugar for jam and the effect is a chewy, moist brownie.
Reactions from the peanut gallery? Well, let’s just say that it’s a good thing I got this picture before the children and hubby came home because only crumbs are left. So much for leftovers! Well it’s a good thing because it’s tough to diet with these babies around.
For a crumbly version, bake for an extra 5 minutes. If you want to have leftovers, then wrap and freeze portions. You’re family will thank you because one bite of these brownies will make everyone feel special.
Chocolate Griotte Cherry Brownies
By – Anne Dessens
The mix of chocolate and tangy-tart cherries is an absolute ‘bring the house down’ dessert. That is, if you are lucky to make it past the famous 4 o ‘clock goûter. This makes a rather big batch. It seems that brownie recipes I come across are always for small batches. Personally, I can never keep these on hand, they go too fast, thus the larger recipe.
200 g dark baking chocolate
7.7 oz or 220 gr Vergers de Gascogne cherry jam
140 g butter, softened
3 tablespoons granulated sugar
1 cup or 250 g flour, sifted
1/8 teaspoon baking powder
pinch of fleur de sel sea salt
In a bain marie, melt chocolate in small saucepan over boiling water; add jam and set aside. Soften butter in microwave, beat together with sugar with a hand whisk until creamy smooth.
- Add eggs one by one, beating well after each egg. Sift in flour, add pinch of salt, whisk well. Stir jam and chocolate together then pour into batter. Beat well.
-In a 9 x13 or rather large baking dish, butter all sides, dust with flour. Pour brownie batter into prepared dish and bake for 25-30 minutes.
Note, if you prefer a less ‘gooey’ brownie cook an extra 5 minutes. Let cool slightly before cutting. Can be warmed for 35 seconds in microwave before serving.
Serving ideas: with a cream custard sauce (with or without brandy); with ice cream; with fig crème sauce or with a dusting of powdered sugar.