One of the folks who won treats for work requested something chocolate be brought in during one week of November. I spent a few games of the World Series looking through cookbooks and cheering on the Cubs, and found this recipe I had printed from the Eat the Love blog 6 years ago! I’ve never made them and thought this was probably the time to do it. According to their blog, the recipe was adapted from David Lebovitz’s Ready for Dessert: My Best Recipes. I didn’t end up bringing these into work because I didn’t feel like I’d reduced the jam enough, but they still look pretty and taste great!
Balsamic Vinegar Strawberry Fudge Brownies
Strawberry Balsamic Jam
2 tsp + 1 tsp of Aged Balsamic vinegar (divided)
1 Tbsp sugar
1 c roughly chopped into 1/4″ pieces strawberries
1 tsp tapioca flour
6 Tbsp unsalted butter
8 oz bittersweet chocolate, chopped
3/4 c sugar
2 tsp vanilla
2 large eggs at room temperature
1/4 c flour
Put the chopped strawberries, sugar, tapioca flour, and 2 tsp balsamic vinegar into a heavy saucepan on a stove. Cook over medium heat until the berries disintegrate and the jam thickens (about 5 minutes). Remove from the heat and stir in the reserved tsp balsamic vinegar. Put aside while make the brownie mix.
Preheat the oven to 350 degrees. Take a piece of foil or parchment paper and line the inside of a 9-inch pan, leaving a couple inches of overhang. Repeat going the opposite way, if the foil/paper doesn’t reach properly. This will allow you to pull the brownies up from the pan, without having to dig around in it, ruining your pan and your brownies.
Put the butter and chocolate in a heavy saucepan. Over low heat, melt the butter and chocolate together. Remove from the stove and beat in the sugar and vanilla. Add the eggs, one at a time and then add the flour. Stir the batter for a full minute or so or until the mixture looks smooth and glossy and loses its graininess. Pour the batter into the pan. Spoon the jam onto the batter and swirl a knife around, making sure to pull some of the jam to the edges of the pan. Don’t swirl too much or the jam will be incorporated into the batter.
Bake in the center of the oven for 30 minutes or until the center looks set. Let brownies cool completely before you cut.