Saturday, January 16, 2016


source from  :   Joy of Baking...

Ingredients :

150  gm  semisweet chocolate, chopped
113  gm  unsalted butter  (1/2 cup)
    2  tbsp  cocoa powder  (15 gm)
    1  cup  granulated white sugar  (200 gm)
    1  tsp  vanilla extract
    3  large  eggs; room temperature
 3/4  cups  all-purpose flour  (95 gm)
 1/4  tsp  salt
 3/4  cup  raspberry jam  (225 gm)
 3/4  cup  chocolate chips  (125 gm - optional)

Method :

     Preheat oven to 350'F/180'C.  Butter or spray an 8-inch/20cm square baking pan and line the bottom of pan with baking paper.  Set aside.
     In a heatproof bowl, melt the chocolate and butter over a double-boiler.  Remove from heat and whisk in cocoa powder and sugar.  Next, whisk in vanilla extract and eggs, one at a time.  Finally, stir in flour, salt and chocolate chips (if using).
     Pour batter into prepared pan, smoothing the top with spatula.  Place the jam in piping bag and pipe small dollops on the brownie.  Run a knife back and forth through the batters until you have marble effect.  Sprinkle some slice almonds on top (if using).
     Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.  The brownies can be frozen.

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