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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
- 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.
- Spray the inside of the pan with cooking spray and set aside.
- Preheat the oven to 325°F and set an oven rack in the center of the oven.
- Whisk together the flour and baking powder in a large bowl. Set aside.
- 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.
- Carefully whisk in the cocoa powder and then the sugar and balsamic. The mixture may look broken, but worry not.
- Thoroughly whisk in the eggs, one at a time. The batter should look smoother at this point.
- Thoroughly fold in the dry ingredients.
- In a separate bowl, whisk together the jam and balsamic until thoroughly combined to make the strawberry swirl.
- Spread slightly more than half of the batter into the pan.
- Top with the strawberry balsamic mixture and spread evenly.
- Randomly drop in spoonfuls of the remaining batter until you have used it all.
- Pull a knife back and forth through the batter, first one way and then the other, to create a swirled look.
- 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.
- 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.