Chocolate Cherry Chocolate Chunk Fudgy Brownies
Serves 110 mins prep25 mins cook
Chocolate and cherries are a great pairing, and these dense, rich, fudgy brownies are swirled with cherry jam and sprinkled with chocolate chunks. The brownies are moist, soft, and very chocolaty, without being overly sweet. They’re as fast and easy as a boxed mix, and the brownie batter is whisked together in one bowl, without using a mixer. Make sure not to overbake, and letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. If you like rich, fudgy, deep, dark brownies, these are the ones to try.
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What you need
Instructions
0 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside. 1 In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs. 2 Add the eggs, sugars, optional coffee, vanilla, and whisk to combine. 3 Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking. 4 Add the flour and stir until just combined, don’t overmix. 5 Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan. 6 Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier. 7 Using a knife, gently swirl the jam through the batter in a zig-zag pattern. Don’t get carried away and over-swirl because it will sink to the bottom of the pan while baking. 8 Evenly sprinkle chocolate chunks over the pan. 9 Bake for about 25 minutes, or until done; don’t overbake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesn’t fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick. 10 Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled. 11 Adapted from Salted Caramel Pretzel Blondies, The Ultimate Fudgy Caramel Brownies, and Loaded Fudgy Candy Bar Brownies, Salted Caramel Pretzel-Topped Fudgy BrowniesView original recipe