This chocolate brownie is one of our favorite recipes to make. It will warm up any chilly day. It's rich, yet fruity because of our secret ingredient- LOVEST. Plan a small gathering with friends to enjoy these brownies and sip some freshly brew hot teas.
Makes 9 servings
6 1/2 oz unsalted butter (diced)
1/2 tsp of pure vanilla bean paste (or 2 vanilla pods)
6 1/3 oz bittersweet dark chocolate chips (chopped into small pieces if using chocolate bar)
2 large eggs
2 egg yolks
9 oz sugar
1 3/4 oz cocoa powder
2 to 3 tbsp of LOVEST (Raspberry + Strawberry + Litchi Juice Jam)
Preheat oven to 350°F and grease a 9 x 9 square pan.
Bring water to a simmer in a saucepan. Melt chocolate chips and butter in a heatproof bowl over the simmering water and stir occasionally. Set aside.
Beat eggs, yolks, sugar, vanilla paste, with a mixer for a minute or until smooth. Add chocolate mixture and whisk it until well-combined. Fold sifted flour and cocoa powder into the mixture, then pour brownie mixture into the greased pan.
Spread 2 to 3 tbsp of LOVEST onto the mixture and bake for 25 to 30 minutes or until done. Let cool then cut into 9 squares.
We adapted this brownie recipe from Michael Paul's "Sweet Paris: A love affair with Parisian pastries, chocolates and desserts".* For the original recipe, please refer to his amazing cookbook.
Got other jams on hand? Explore this recipe with other jam flavors and let us know what's your favorite combo!
*Paul, Michael. "French-Style Chocolate Chip Brownies" Sweet Paris: A love affair with Parisian pastries, chocolates and desserts. London: Hardie Grant Books, 2012. 42. Print.