Brownies - Chocolate Cherry Chunk Fudgy


Prep Time

15 minutes

Cooking Time

25 minutes

Yields

16

Ingredients


  • 10 tablespoons unsalted organic butter (1 1/4 sticks), melted (I use about 1 stick, if using less of the sugars)
  • 2 large pasture-raised eggs
  • 3/4 cup granulated organic sugar (I like to use a little less than 1/2 cup)
  • 1/4 cup organic light brown sugar, packed (I like to use about 1/2 of that)
  • 2 tablespoons brewed organic coffee (leftover from the morning brew is fine), optional but recommended to enhance chocolate flavor and does not make brownies taste like coffee
  • 1 tablespoon organic vanilla extract
  • 3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process. I use Cacao powder, and about 1/2 cup works fine)
  • 1 teaspoon coffee granules, optional but recommended to enhance chocolate flavor and does not make brownies taste like coffee
  • 1/4 teaspoon Himalayan salt, optional and to taste.  (I usually skip this, as I use salted butter)
  • 1/2 cup all-purpose, gluten-free flour.  (I tend to use about a couple tablespoons of coconut flour instead, or to desired consistency)
  • 1 tsp of baking soda if using coconut flour, and you can add a touch of ACV or lemon juice as well.
  • about 1/2 heaping cup thick organic cherry jam or other flavor preserves, well-stirred in jar. (I have used frozen, thawed and chopped fruit, but add more)
  • 6 ounces dark chocolate, coarsely chopped into chunks (semi-sweet chocolate chips may be substituted but won't melt as well). I use less, and to preference.

Directions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper, leaving overhang on the sides, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don't scramble the eggs.
  3. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
  5. Add the flour and stir until just combined, don't overmix.  Add the baking soda and lemon juice here, if using coconut flour.
  6. Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.
  7. Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier.
  8. Using a knife, gently swirl the jam through the batter in a zigzag pattern. Don't get carried away and over-swirl because it will sink to the bottom of the pan while baking.
  9. Evenly sprinkle chocolate chunks over the pan.
  10. Bake for about 25 minutes, or until done; don't over bake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesn't fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick.
  11. Allow brownies to rest for at least 1 hour, or overnight, before lifting out with the overhang and slicing. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled

Notes


Chocolate and cherries are a great pairing, and these dense, rich, fudgy brownies are swirled with cherry jam and sprinkled with chocolate chunks. The brownies are moist, soft, and very chocolaty, without being overly sweet. They're as fast and easy as a boxed mix, and the brownie batter is whisked together in one bowl, without using a mixer. Make sure not to overbake, and letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. If you like rich, fudgy, deep, dark brownies, these are the ones to try.


Tip: for those trying to go light on sugar, I am too!  I went a quarter cup less on the granulated sugar, and a little less on the cacao (as it can be bitter, especially with less sugar).  I also used only about a quarter cup of the jam.  This did not affect the taste or the baking at all, and I like it better with less sugar.  Additionally, I find that mixing the thawed frozen fruit and the chips in the batter works well too.

Definitely watch for doneness prior to the recommended baking time if using coconut flour.


Additional Note:

If following my own usage above, it makes for a much less dense, more cakey and not fudgy brownie,  But still delicious!  An added perk, is there will be a lot less calories!