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These Strawberry-Raspberry Balsamic Brownies are simply irresistible. My family and I have given in!
They are moist, chewy, and gooey inside. The mix of strawberry raspberry balsamic definitely adds a delicious flavor and combines so nicely with the chocolate. A pleasure that will delight your taste buds!
One bite of these Strawberry-Raspberry Balsamic Brownies will take you to heaven! Perfect for a coffee break or tea time!
STRAWBERRY-RASPBERRY BALSAMIC BROWNIES
Yield 16 Brownie Bites
For the Strawberry-Raspberry Balsamic jam:
- 1/2 cup organic strawberries coarsely chopped
- 1/2 cup organic raspberries coarsely chopped
- 3 tsp Balsamic Vinegar
- 1 tbsp cane sugar
- 1 tsp arrowroot powder
For the brownie batter:
- 6 tbsp butter (I used Plugra)
- 8 oz bittersweet chocolate (I used Ghirardelli)
- 1/2 cane sugar + 1/4 turbinado sugar
- 2 tsp vanilla
- 2 eggs at room temperature
- 1/2 cup flour
- 1/4 salt
To make the strawberry-raspberry balsamic jam:
- In a saucepan, put the chopped strawberries and raspberries, add balsamic vinegar, cane sugar, and arrowroot powder. Stir well and bring to a light boil. Cook on low heat for a few minutes until the fruit starts to melt and the mixture thickens, stirring time to time. Set aside.
To make the Brownies:
- Preheat oven to 325 F. In an 8-inch square baking dish, line two strips of parchment paper, leaving a 2-inch overhang on two sides; butter the parchment (I did not do it and the brownie really did not stick).
- In a heatproof bowl set over a pot of simmering water, melt chocolate and butter until smooth. Let it cool slightly (must be warm but not hot). With a hand mixer, beat in the sugar and the vanilla until well incorporated. Add the two eggs and whisk until the mixture is glossy and smooth. Using a rubber spatula to stir in the flour until well combined.
- Pour the batter into the prepared baking dish, spreading it evenly with a rubber spatula. Evenly spoon the jam in dollops over the batter, then swirl gently with a toothpick or knife to create a marble effect.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Do not overcook them (the edges should look cooked and the center slightly wet).
- Transfer the pan to a wire rack and let the brownies completely cool in the pan.
- Remove brownies from pan, using parchment handles.
- Using a sharp knife (*), cut the brownies into 16 squares (4 x 4).
(*) To have a clean cut of brownies, dip between each cutting your knife blade in hot water and wipe your blade if necessary.