Brownies With Caramel Fig And Dried Cherry Jam Food

BLACK FOREST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
• Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
• Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
• Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

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.

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.)