Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup strawberry jam
- 1 cup fresh strawberries, chopped
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. In a mixing bowl, whisk together the melted butter, sugar, cocoa powder, vanilla extract, and salt until well combined.
3. Add the eggs one at a time, whisking well after each addition.
4. Fold in the flour until just combined.
5. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
6. Drop spoonfuls of strawberry jam onto the batter and swirl with a knife.
7. Sprinkle chopped strawberries on top of the batter.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the brownies cool completely in the pan.
10. In a saucepan, heat the heavy cream until it just begins to simmer.
11. Place the chocolate chips in a double boiler or microwave-safe bowl and pour the hot cream over the chocolate chips. Stir until the chocolate is melted and smooth.
12. Pour the chocolate ganache over the cooled brownies and spread it evenly with a rubber spatula.
13. Let the chocolate ganache set for at least 30 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
Makes 12-16 brownies
Nutritional information:
Calories per serving: 420
Fat: 23g
Carbohydrates: 53g
Protein: 5g
Sodium: 110mg
Sugar: 41g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Any flavor of jam can be used instead of strawberry jam.
- Frozen strawberries can be used instead of fresh strawberries.
Variations:
- Use raspberry or blackberry jam instead of strawberry jam.
- Add chopped nuts or chocolate chips to the brownie batter.
- Use white chocolate ganache instead of semisweet chocolate ganache.
Tips and tricks:
- Be sure to let the brownies cool completely before adding the chocolate ganache.
- Use a sharp knife to slice the brownies for clean edges.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with fresh strawberries and a dusting of powdered sugar.
Garnishes:
Fresh strawberries, powdered sugar, whipped cream
Pairings:
Coffee, milk, hot chocolate
Suggested side dishes:
Fresh fruit, vanilla ice cream
Troubleshooting advice:
- If the brownies are too dry, try adding a tablespoon of vegetable oil to the batter.
- If the brownies are too wet, try baking them for an additional 5-10 minutes.
Food safety advice:
Be sure to wash the strawberries thoroughly before using them in the recipe.
Food history:
Brownies were first created in the United States in the late 1800s.
Flavor profiles:
Rich chocolate, sweet strawberries
Serving suggestions:
Serve the brownies warm with a scoop of vanilla ice cream and fresh strawberries.
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Taste: Rich, Chocolatey, Sweet, Fruity, Decadent