Note: If using raspberry preserves, press through a fine sieve to remove seeds before stirring into batter.
1/3 cup unsweetened Dutch-style cocoa, such as Droste
1 to 1 1/2 teaspoons ground cinnamon
1/2 cup water
8 tablespoons butter ( 1/2 cup)
1/2 cup raspberry, peach or plum preserves, or orange marmalade
2 large or extra large eggs
1 1/4 cups granulated sugar, or to taste
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Chocolate glaze (recipe above)
Preheat the oven to 350 degrees. Butter a 9- by 9-inch square baking or
cake pan and dust lightly with flour, shaking out excess. Set aside.
In a medium-size same saucepan, combine the cocoa, cinnamon and water,
and stir to combine well. Cut the butter into little pieces and add to
the pan, mixing well. Place the pan on medium heat and heat until the
butter is melted and mixture is well combined, stirring briskly. Stir
in the preserves or marmalade, and immediately remove the pan remove
the pan from the heat and allow to cool.
Place the eggs and
sugar into a large mixing bowl. Using a handheld mixer on high speed,
beat the eggs and sugar for 3 or 4 minutes or until pale yellow, smooth
and glossy. Stir in the cooled chocolate mixture, and mix well.
Sift together the flour, baking powder and salt, and then stir into the
chocolate mixture, and beat the batter only until just blended.
Spread the batter evenly in the prepared pan. Set the pan on the lower
oven rack and bake the brownies for 30 to 35 minutes or until a tester
comes out moist with crumbs adhering to it. Don’t over bake the layer.
Cool the layer in the pan. If desired, spread generously with Chocolate
Glaze (recipe above). Cut into generous 2 by 2 inch squares. As an
alternative to the glaze, sprinkle with powdered sugar and top each
piece with a fresh berry. Makes 16 brownies.
199 calories; 7 g fat (4 g saturated fat; 32 percent calories from
fat); 32 g carbohydrates; 43 mg cholesterol; 166 mg sodium; 2.5 g
protein; 1 g fiber.
15 minutes to make
30 minutes to bake