Gluten Free Jammy Strawberry Brownies for Valentines Day
Deep dark chocolate brownies with loads of cherry and raspberry jam and fresh strawberries
Servings: 20 people
Calories: 200kcal
Equipment
- 9x13 inch pan
Ingredients
- 3 Cups chopped dark and milk chocolate good quality like Valrhona or Scharffen Berger
- 1 1/2 Cups salted butter melted
- 2 1/2 Cups white sugar
- 4 large eggs
- 4 tsp vanilla extract
- 1 1/2 Cups gluten free flour 1-1 mix with xanthan gum
- 1/2 Cup good quality cocoa powder
- 2 tsp salt
- 3/4 Cup cherry or raspberry jam or a mix of both
- 2/3 Cup quartered strawberries
Instructions
- First, preheat oven to 350° Fahrenheit. Lightly grease a 9x13 inch pan, line with parchment paper and grease again, then set aside. Chop chocolate into small pieces and, in a heat-proof bowl, melt 1 1/2 cups of it in 45 second intervals until smooth and melted. Separately, in a large bowl, beat the butter and sugar together until lighter and fluffy. Add the vanilla and eggs and beat until smooth. Slowly pour in the melted chocolate, stirring quickly until fully combined.
- In a medium bowl, whisk together the flour, cocoa powder, and salt, then dump into the chocolate mixture and fold together with a spatula. Once combined, dump in the rest of the chopped chocolate and stir carefully until combined. Pour batter into the pan and spread to the corners until even.
- Stir your jam so that it's easy to drop in tablespoons onto the unbaked brownies. Drop jam in pools across the brownies and then use a toothpick or skewer to spread the jam in patterns. Then, place strawberries over the jam in whatever pattern (or random spray) you like.
- Bake at 350° for 30 minutes, then lower the temperature to 325° and continue to bake for another 30 minutes or until nearly the entire brownie pan is solid (there will still be a slight jiggle in the center which will set when they cool). Let cool for at least 15 minutes before serving.