Fudgy. Packed with chocolate. Melt-in-your-mouth and soft. A little chocolate heaven.
These brownies are epic. Few people told us that these are unreal - we will take that too!
All in all - we are pretty sure you are going to enjoy these little beauties.
These brownies are a little spin off - we are using here our base recipe for Blackout Brownies (recipe here). In this version we are adding our favourite jam. Addition of sweet/sharp jam matches these fudgy brownies really well.
For a good bake:
- Use all ingredients at room temperature.
- Chocolate - go for good quality chocolate with high Cocoa content. We are using Lindt in this bake.
- Beating eggs with sugar is a key to success in this bake. Take your time - it will take some 5-7 minutes. First, you will beat eggs until fluffy (1 minute, whisk attachment), then add sugar (in two turns) and mix for another 5 minutes (until eggs are pale and fluffy). This will form a light base to your brownies.
- Adding chocolate mixture - chocolate is melted together with salted butter. Cool down this mixture to room temperature and add 1 Tablespoon of olive oil (will make for softer and more enjoyable brownies). You will whip this chocolate mixture (whisk attachment) with fluffy eggs - add chocolate in 8-10 go’s. Take it slow. If you add everything at once - you will loose all the volume.
- Tiny amount of baking soda and baking powder - will eliminate any acidic taste from your brownies but also will lift the texture and create soft brownies. Don’t worry - this brownie will not be cake’y. The texture will be aerated by fluffy eggs and tiny amount of rising agents - brownies will set into soft and chocolatey goodness.
- Vanilla bean paste - bean paste will give you stronger and deeper vanilla flavour but extract will work too.
- Coarse sea salt - that little salty twist! If you don’t have coarse sea salt - use table salt (half of the amount, 1/2 tsp).
- Mix flour with Dutch Cocoa and rising agents, then sift - by doing this you will make sure rising agents are evenly distributed and minimise flour pockets. Sifting only, without brief mixing beforehand, won’t do the trick.
- Adding flour to brownie batter - use paddle attachment or spoon/spatula - few swift moves should bring the batter together. Don’t over-mix and try to keep the batter as light as possible. You shouldn’t see any flour pockets either.
- Baking tins - recipe has directions for 22x33cm tin and 20x20cm tin. Brush tin with thin layer of butter and lay with two criss-crossed pieces of parchment paper. Leave some 3cm overhang above the rim of the tin.
- Jam swirls - use your favourite jam. Seedless jam works best, the thicker the better. We used here strawberry and rhubarb. Blackberry, blackcurrant, raspberry, gooseberries, redcurrant - all work well. For best result - blend jam before applying swirls. This way, jam will melt into brownies creating super enjoyable fruity sauce. Place few teaspoons of blended jam on top of brownie and using teaspoon handle create few swirls. Don’t over-mix - you want to create thicker swirls rather than fully incorporate jam into brownie batter.
- Temperature of your oven - know your oven. The recipe covers fan forced ovens (160C) and regular ovens (180C). Still - you need to know if your oven works at higher/lower than indicated temperature.
- Baking time - key to this bake. These brownies, without the jam, bake for about 26 minutes (22x33cm) and about 30-34 minutes in smaller form (20cmx20cm). Addition of jam will extend the baking time. Follow the recipe but check your brownies +/-3min each way versus the time indicated. Always check your brownies with the skewer if fully baked through - you want few moist crumbs on the skewer but you should not see streaks of unbaked brownie batter.
- Cool your brownies for 30 minutes before serving. These brownies will be enjoyable for 4-6 days. Store in cool place, bring to room temperature before serving or warm up in the oven (4min at 180C/160C fan, without preheating).
Fudgy Brownies with Jam Recipe
Yield: 16 or 24 brownies
Tin: 20cmx20cm OR 23cmx33cm
Time: 25min prep + 38-43 min baking (20x20cm)/32-38 min (23x33cm)
- 200g dark chocolate (70% Cocoa)
- 100g milk chocolate (at least 30% Cocoa)
- 300g salted butter
- 1 Tbsp (15ml) olive oil, light and smooth
- 90g all-purpose flour
- 70g Dutch Cocoa
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 300g eggs, weighed when cracked (5 or 6 large eggs)
- 300g caster sugar
- 1 tsp coarse sea salt
- 1 tsp vanilla bean paste
- 150g jam (or 200g if baking in 22x33cm tin), seedless
1. Preheat the oven to 180C (160C fan forced). Brush tin with thin layer of butter and line with two criss-crossed pieces of parchment paper.
2. Melt chocolate with butter. When done, add 1 Tbsp olive oil and set aside to cool (you will use at room temperature, 21-24C).
3. Prepare dry ingredients: Mix flour with Dutch Cocoa, baking powder and baking soda. Sift. Set aside.
4. Blend jam: Using small blender or food processor mix jam until smooth. If you used jam with seeds - best would be to sift the mixture (to remove seeds).
5. Prepare fluffy base: Beat eggs on medium speed (use whisk attachment) for 1 minute until fluffy. In two turns add sugar and beat on medium-high speed for about 5 minutes. Then, add salt and vanilla bean paste and beat for 30 seconds. Mixing on high speed (whisk attachment) start adding chocolate mixture (from Step 2) - add in 8-10 turns (slowly). This will take about 1-2 minutes.
6. Combine: In two turns add sifted flour (from Step 3) to fluffy base (from Step 5) - mix using paddle attachment (low speed) or spoon/spatula. Don’t over-mix. Few swift moves will bring the batter together. You shouldn’t see any flour pockets.
7. Apply swirls: Place few teaspoons of blended jam on top of your brownie batter. Using spoon handle make few swirls (don’t over-mix).
8. Bake at 180C (160C fan) for 38-43 minutes (20x20cm form) or 32-38 minutes (23x33cm form). Check with skewer if fully baked - you will see few moist crumbs (but there should be no streaks of unbaked brownie batter). Cool for 30-60 minutes before serving.