BROWNIES WITH CARAMEL, FIG, AND DRIED CHERRY JAM

BROWNIES WITH CARAMEL, FIG, AND DRIED CHERRY JAM image

Yield 18 brownies

Number Of Ingredients 19

Ingredients

JAM
4 oz dried black Mission figs, stemmed, chopped (about 2/3 cup)
4 oz dried tart cherries
¾ cup sugar
¼ cup water
1/3 cup heavy whipping cream
1½ tsp balsamic vinegar
BROWNIES
8 oz bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
9 Tbsp (1 stick plus 1 Tbsp) unsalted butter, diced
¼ cup heavy whipping cream
1¼ cups sugar
3 large eggs
1 Tbsp vanilla extract
1¼ cups all purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 oz bittersweet or semisweet chocolate chips

Steps:

FOR JAM: Mix figs and cherries in small bowl. Stir sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling pan, about 9 minutes. Immediately add fruit mixture and cream to caramel. Cover pan; remove from heat and let stand 10 minutes. Transfer fruit and caramel mixture to processor; add vinegar and blend until just smooth. Set jam aside. FOR BROWNIES: Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir 8oz chopped chocolate, butter, and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes. Whisk sugar, eggs, and vanilla in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, baking soda, baking powder, and salt over, then stir to blend. Mix in chocolate chips. Spread batter evenly in prepared pan. Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter. Bake brownies until puffed and dry looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. (Can be made 2 days ahead. Store in airtight container at room temperature.)