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Bittersweet Balsamic Brownies with Strawberry-Balsamic Swirl
Date: July 31, 2017
  • 1¼ cups sifted cake flour (5 ounces)
  • ¾ teaspoon baking powder
  • 12 ounces (3 sticks) unsalted butter
  • 2 ounces (¼ block) cream cheese, softened
  • 4 ounces bittersweet chocolate, chopped fine
  • 7 tablespoons cocoa powder (not Dutch process)
  • 2 tablespoons "Oreo-type" cocoa powder **
  • 1 teaspoon fine sea salt
  • 2¼ cups granulated sugar
  • 1 tablespoon good quality balsamic vinegar
  • 4 large eggs
  • --Strawberry Swirl Topping--
  • ¾ cup good quality strawberry jam
  • 1½ tablespoons good quality balsamic vinegar
Preparation Steps:
  1. Prepare a 9x13" pan or a 9x9" pan (depending if you want thinner or thicker brownies) by lining the pan with one long strip of parchment paper or non-stick foil cut to fit the width of the pan. Allow either end of the strips to hang out over the edges.
  2. Spray the inside of the pan with cooking spray and set aside.
  3. Preheat the oven to 325°F and set an oven rack in the center of the oven.
  4. Whisk together the flour and baking powder in a large bowl. Set aside.
  5. In a saucepan, melt the butter and cream cheese, whisking well as they melt. Pour the butter mixture over the chopped chocolate and whisk until melted and smooth.
  6. Carefully whisk in the cocoa powder and then the sugar and balsamic. The mixture may look broken, but worry not.
  7. Thoroughly whisk in the eggs, one at a time. The batter should look smoother at this point.
  8. Thoroughly fold in the dry ingredients.
  9. In a separate bowl, whisk together the jam and balsamic until thoroughly combined to make the strawberry swirl.
  10. Spread slightly more than half of the batter into the pan.
  11. Top with the strawberry balsamic mixture and spread evenly.
  12. Randomly drop in spoonfuls of the remaining batter until you have used it all.
  13. Pull a knife back and forth through the batter, first one way and then the other, to create a swirled look.
  14. Bake until a toothpick inserted in the center comes out with moist crumbs, about 50 minutes to an hour for the 9x9" pan and about 35-45 minutes for the 9x13" pan.
  15. Cool completely before slicing, or if you want to eat them warm, slice carefully with a serrated knife, dipping the blade in hot water and wiping it off between every slice.

** If you cannot find the oreo-type cocoa powder listed, you may add 2 additional tablespoons of regular cocoa powder.

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