Brownies With Caramel Fig And Dried Cherry Jam Recipes

CARAMEL BROWNIES

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

CHERRY CARAMEL BROWNIES

Steps:

• For jam:.
• In small saucepan over medium-low heat combine sugar and 1/4 cup water, heating until sugar disolves.
• Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling the pan, about 9 minutes.
• Immediately add dried cherries and cream to the carmel.
• Cover pan, remove from heat and let stand 10 minutes.
• Transfer cherry and carmel mixture to processor, add vinegar and blend just until smooth.
• For brownies:.
• Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch metal baking pan.
• Stir 8 oz chopped chocolate, butter and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
• Whisk sugar, eggs and vanilla in large bowl until well blended, about 1 minute.
• Whisk in chocolate mixture.
• Sift flour, baking soda, baking powder and salt over, then stir to blend.
• Mix in chocolate chips.
• Spread batter evenly in prepared pan.
• Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter.
• Bake brownies until puffed and dry-looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes.
• Cool brownies in pan on rack then cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18.

FRUIT-SWEETENED FIG AND WALNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
• Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
• Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
• Whisk together the flour, cocoa, salt and baking soda in a small bowl.
• Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
• Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.