Dense and decadent jam brownies…or stupidly dense cake!
Recipes like these make me love the internet and food blogs and all the recipes out there for real people, who have gluts and shortfalls and make things that don’t quite go right. See, the last time I made strawberry and rhubarb jam, I *may* have gotten bored of stirring, and just let it simmer away on super low heat…until it turned into this thicker-than-treacle gloop that bent my knife every time I tried to use it. Thanks to the amount it had been cooked and the heinous amount of sugar I used, it was still fragrant by the time I spotted a recipe for jam brownies that used exactly 250g of jam. Even my treacle-jam couldn’t resist melting with butter and being at one with its fatty friend.
The important thing is, you can use any jam you want, so if you have a jar that somehow you just didn’t get around to eating, or if your ex flatmate kept giving you jars and jars from her years-supply-of-jam-prize, you’re all set. This of course works with the original marmalade, too. I love the little candied bits of fruit and the flavour the jam lends to the chocolate – it makes this so much more special than your average brownie, but with no more effort! No washing or peeling or cutting fruit! Also no running out to the store if you’ve planned on making brownies and run out of sugar but happen to have some jam lying around!
Actually, the most important thing is: this tastes awesome. It was super dense, though not as moist as I would have liked since I overdid it, but still very, very rich. That sliver above was more than enough to knock my sweetbuds sideways. I recommend using walnuts as the original recipe intended, since this will help round out the whack-in-the-face richness. You could even arrange them prettily on the batter (which doesn’t really melt and absorb toppings like regular brownie) if making it as a cake for guests. More genius!
Dense jammy brownies
from Pease Pudding. Makes one 8″ round tin (you could use a square tin if adding nuts. Just keep in mind this is already quite a thin brownie so don’t use too large a baking dish!)
Note: you can make these in one medium/large saucepan as long as the corners are quite rounded and you are careful to scrape the corners when mixing. Bonus!
- 200g unsalted butter
- 2 eggs
- 200g 70% cocoa chocolate, chopped fine
- 250g jam or marmalade
- 1 tbsp cocoa
- 125g plain flour (1c sifted flour)
- pinch salt
- optional: walnuts, about a handful
Grease and line an 8″ springform tin or square 8″ brownie tin if using nuts.
Melt butter and jam together on lowest heat setting until butter has melted. Add chocolate and stir until chocolate is melted and incorporated. Remember it won’t be smooth as it has fruity bits in! Now preheat your oven to 180C (355F), setting a rack in the centre. Let mixture cool until not too hot to touch.
Beat eggs into the mixture (doesn’t have to be one at a time) until fully incorporated. Sift over flour, cocoa and salt a little at a time, folding in with each addition. Pour batter into cake/brownie tin and bake for 15-25 minutes depending on size. You want a knife inserted to come out not too clean! Cool completely and refrigerate before cutting if you want clean cuts.