Brownies With Caramel Fig And Cherry Jam Recipes

Steps:

• Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
• Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
• Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
• Whisk together the flour, cocoa, salt and baking soda in a small bowl.
• Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
• Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.

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.

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.

Steps:

• Preheat oven to 325°F.
• Grease an 8x8 inch baking pan.
• In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
• In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
• Slowly add the 1 1/2 cups white sugar.
• Add vanilla and mix well.
• Add the chocolate-butter mixture and beat on medium until uniform.
• Add the flour and mix on low speed until just combined. Do not overmix.
• Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
• Bake 15-20 minutes or until the top is firm.
• Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
• Increase the heat to high and boil 1 1/2 minutes.
• Remove from heat and stir in cream. Keep warm.
• Spread warm caramel evenly over top of baked brownie layer.
• Pour remaining half of brownie mixture over caramel, smoothing the top.
• Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
• Cool brownies in pan, then cut into squares.
• I think these are best served chilled.