Brownies With Caramel Fig And Cherry Jam Food

CHERRY BROWNIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

CHERRY CARAMEL BROWNIES

Steps:

• For jam:.
• In small saucepan over medium-low heat combine sugar and 1/4 cup water, heating until sugar disolves.
• Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling the pan, about 9 minutes.
• Immediately add dried cherries and cream to the carmel.
• Cover pan, remove from heat and let stand 10 minutes.
• Transfer cherry and carmel mixture to processor, add vinegar and blend just until smooth.
• For brownies:.
• Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch metal baking pan.
• Stir 8 oz chopped chocolate, butter and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
• Whisk sugar, eggs and vanilla in large bowl until well blended, about 1 minute.
• Whisk in chocolate mixture.
• Sift flour, baking soda, baking powder and salt over, then stir to blend.
• Mix in chocolate chips.
• Spread batter evenly in prepared pan.
• Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter.
• Bake brownies until puffed and dry-looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes.
• Cool brownies in pan on rack then cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18.

BROWNIES WITH CARAMEL, FIG AND CHERRY JAM

Steps:

• Preheat oven to 180 degree C/350 F, butter and flour 13x9x2 inch metal pan. For Jam: Mix figs and cherries in bowl, stir sugar with some water in heavy saucepan until sugar is melted and amber colour (DO NOT BURN). Remove from heat and add fruit mixture and cream to the sugar. Let stand about 10 minutes, add vinegar and blend in processor until smooth. For Brownies: Stir 8oz/240g chocolate, butter and cream in saucepan over medium heat until melted. Cool for 15 minutes. Whisk sugar, eggs and vanilla in bowl until blended. Whisk in chocolate mixture. Sift flour, baking powder and salt and stir into mixture. Add chocolate chips and spread evenly in pan. Drop all the jam onto the batter in spoonfulls and swirl into batter. Bake until dry looking on top and moist inside.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.

BROWNIES WITH CARAMEL, FIG, AND DRIED CHERRY JAM

Steps:

• FOR JAM: Mix figs and cherries in small bowl. Stir sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling pan, about 9 minutes. Immediately add fruit mixture and cream to caramel. Cover pan; remove from heat and let stand 10 minutes. Transfer fruit and caramel mixture to processor; add vinegar and blend until just smooth. Set jam aside. FOR BROWNIES: Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir 8oz chopped chocolate, butter, and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes. Whisk sugar, eggs, and vanilla in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, baking soda, baking powder, and salt over, then stir to blend. Mix in chocolate chips. Spread batter evenly in prepared pan. Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter. Bake brownies until puffed and dry looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. (Can be made 2 days ahead. Store in airtight container at room temperature.)