In a bowl over low heat, heat water then dip bowl into water. Melt chocolate and butter. I used a Kitchenaid mixer, so I could mix without transferring the mixture to another bowl. The bowl should be cool enough for you to touch, if it's too hot, turn your water heat down and remove bowl to cool.
Remove bowl from heat and put it onto the kitchenaid stand. Add cocoa and sugar. Blend well.
Add vanilla and sugar and mix well.
Add Eggs one at a time and mix until well incorporated. Add flour and salt. Pour mix into a greased 8x8 pan and top with strawberry jelly. Run a knife through the jelly to mix into brownie dough.
Bake at 350 for 30 minutes.
Serve with Driscoll strawberries dredged in sugar and whipped cream.
5 ounces semi-sweet chocolate chips
½ cup unsalted butter
2 T. cocoa
1 ½ cup sugar
1 t. vanilla extract
¾ cup flour
¼ tsp salt
¾ cup strawberry jam
Makes 12 brownie cupcakes
In a bowl over hot water, melt chocolate and butter. I use a kitchenaid mixer, so I just plunge the bottom of it into hot water and melt the chocolate so that I don’t have to transfer it into another bowl.
Place bowl onto the kitchen aid mixer and mix in cocoa and sugar. Next mix in vanilla and eggs, one at a time, beating well after each addition. Finally mix in flour and salt. Spray and 8x8 pan with nonstick spray. Place batter into pan and place a 16 spoonfuls of strawberry jam on top of each cupcake. Swirl each cupcake with a knife then bake at 350 for about 30 minutes.
Garnish with strawberry dredged in sugar and fresh whipped cream.
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