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Strawberry Raspberry Balsamic Brownies

STRAWBERRY-RASPBERRY BALSAMIC BROWNIES

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Cook Time 35 mins
Course Dessert
Cuisine American
Servings 16 Brownie Bites

Ingredients
  

For the Strawberry-Raspberry Balsamic jam:

  • ½ cup organic strawberries coarsely chopped
  • ½ cup organic raspberries coarsely chopped
  • 3 tsp  Balsamic Vinegar
  • 1 tablespoon cane sugar
  • 1 tsp  arrowroot powder 

For the brownie batter:

  • 6 tablespoon butter (I used Plugra)
  • 8 oz bittersweet chocolate (I used Ghirardelli)
  • ½ cup cane sugar + ¼ turbinado sugar
  • 2 tsp  vanilla
  • 2 eggs at room temperature
  • ½ cup flour
  • ¼ salt

Instructions
 

To make the strawberry-raspberry balsamic jam: 

  • In a saucepan, put the chopped strawberries and raspberries, add balsamic vinegar, cane sugar, and arrowroot powder. Stir well and bring to a light boil. Cook on low heat for a few minutes until the fruit starts to melt and the mixture thickens, stirring from time to time. Set aside.

To make the Brownies:

  • Preheat oven to 325 F. In an 8-inch square baking dish, line two strips of parchment paper, leaving a 2-inch overhang on two sides; butter the parchment (I did not do it and the brownie really did not stick).
  • In a heatproof bowl set over a pot of simmering water, melt chocolate and butter until smooth. Let it cool slightly (must be warm but not hot). With a hand mixer, beat in the sugar and the vanilla until well incorporated. Add the two eggs and whisk until the mixture is glossy and smooth. Using a rubber spatula to stir in the flour until well combined. 
  • Pour the batter into the prepared baking dish, spreading it evenly with a rubber spatula. Evenly spoon the jam in dollops over the batter, then swirl gently with a toothpick or knife to create a marble effect.
  • Bake for about 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Do not overcook them (the edges should look cooked and the center slightly wet).
  • Transfer the pan to a wire rack and let the brownies completely cool in the pan.
  • Remove brownies from pan, using parchment handles.
  • Using a sharp knife (*), cut the brownies into 16 squares (4 x 4). 

Notes

(*) To have a clean cut of brownies, dip between each cutting your knife blade in hot water and wipe your blade if necessary.
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