We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Blackcurrant Brownies
Autumn 2012
Moist chocolatey squares with a hit of blackcurrant for contrast. These freeze well and only take about 30 minutes to come back to room temperature. Freezing before baking gives you a much moister brownie. By lining two sides with the parchment you can easily remove the brownies.
Makes 16 to 32 brownies
6 oz (175 g) dark chocolate, chopped
1 cup (250 mL) unsalted butter, cut into pieces
4 large eggs
1 tsp (5 mL) vanilla extract
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 cup (250 mL) all-purpose flour
2/3 cup (150 mL) blackcurrant preserves
1 Butter an 8-inch (20-cm) square baking pan and line the bottom and 2 sides with a piece of parchment paper.
2 Place chocolate and butter in a heavy pot over low heat and stir until melted. Remove pan from heat and stir in eggs and vanilla.
3 Combine sugar, salt and flour and stir into chocolate mixture. Scrape half of batter into prepared pan and freeze for 30 minutes or until firm.
4 Spread a thin layer of preserves on top of frozen batter and cover with remaining batter.Freeze another 20 minutes.
5 Preheat oven to 350°F (180°C).
6 Bake for 35 to 40 minutes or until brownies are set but still slightly moist in the middle.Let pan cool on a rack. Cut brownies to preferred size.
Makes 16 to 32 brownies
