Strawberry Brownie Bars
Yield: One 13×9 pan brownies
Can be sliced into 32 small pieces or 16 large pieces
6 ounces unsweetened chocolate, chopped
12 tablespoons (1 ½ sticks) unsalted butter
½ cup strawberry jam
4 large eggs
11/2 cups sugar (see note)
1 ½ teaspoons vanilla
¼ teaspoon salt
1 cup flour
Preheat oven to 350 degrees F
Line a 13×9 inch pan with foil. Butter the foil.
In a medium saucepan over low heat, melt chocolate, butter, and jam, whisking constantly until blended. Remove from heat.
In a large bowl, whisk eggs until frothy. Add sugar, vanilla, and salt. Whisk until incorporated. Add chocolate mixture, whisking until just blended. Add flour, mix until just blended.
Pour mixture into prepared pan. Bake 30-35 minutes. Brownies are done when toothpick has a few crumbs but isn’t damp.
Note: the amount of sugar can be adjusted to taste. Gourmet’s recipe called for 2 cups, which I found extremely sweet with the jam, which is also sweet. I’ve made the brownies with 1 3/4 cups sugar and 1 1/2. Each works, though 1 1/2 cups makes an austere, rather adult brownie.
These freeze well. If they’re around that long.