I have been dreaming of this recipe all day. My birthday was Sunday and 2 coworkers had birthdays (and days off) today. And I promised a treat. This morning, I had a thought: chocolate and strawberries. Ooey, gooey, melt-in-your-mouth deliciousness. These are some darn good brownies. The are one bite and you are sold on being my friend forever in hopes of getting these brownies again good.
I found out that brownies were invented in Chicago in 1893 for the Columbian Exposition. They had apricot glaze and walnuts. The grocery store had strawberries on sale. Strawberries + chocolate = bliss. (You think I like those together?)
I couldn’t just chop up strawberries and toss them in my mom’s brownie recipe. She would probably be pretty mad at me if she knew that I even had that thought. Her recipe is top secret, and I like to share.
I had to come up with something different. I had to come up with something better. Sorry mom. I win this one.
Let this be the end to brownies from a box. The strawberry jam that you make melts into the chocolate and creates an intense chocolate and strawberry flavor. It is like warm, baked fudge. You can’t get this kind of flavor from a box. I know gluten free baking is scary, but you can do it. And, brownies are forgiving – chocolate, butter and sugar make anything delicious.
- 250 grams (1 quart) strawberries, finely chopped
- 1/4 cup strawberry liquor (or 1 t vanilla plus a scant 1/4 cup water)
- 100 grams (1/2 cup) sugar
- 1 cup water
- 310 grams (11 ounces) dark chocolate, chopped
- 230 grams (8 ounces/ 2 sticks) butter, chopped in 1 inch cubes
- 1 teaspoon salt
- 10 grams ground flax meal
- 40 grams sorghum flour
- 20 grams brown rice flour
- 20 grams white rice flour
- 30 grams tapioca starch
- 30 grams sweet white rice flour
- 10 grams (2 tablespoons) cocoa powder
- 300 grams (1 1/2 cups) granulated sugar
- 110 grams (1/2 cup) firmly packed brown sugar
- 5 eggs
- Combine strawberries, sugar, water & strawberry liquor in a medium size sauce pan. Heat over meadium – high heat, stirring frequently until the jam starts to thicken, about 15 minutes. Remove from heat and set aside.
- Preheat oven to 350 degrees. Prepare a 9×13 pan with parchment paper, and then grease the parchment paper. On a low burner, melt together chocolate & butter. While chocolate is melting, whisk together flours, cocoa and salt.
- Once chocolate & butter have melted, turn off the burner but leave the pot in place. Stir in both the granulated sugar and the brown sugar. Remove pot from burner and stir in 3 eggs. DO NOT BEAT. Once eggs are combined, add in remaining eggs, stirring until just combined. Sprinkle flour over the bowl and stir in slowly. Make sure most lumps are out – but it is ok if there are still a few, they should disappear when baking.
- Pour half of batter into prepared pan & smooth with a spatula. Spread in the warm jam, being careful to keep it away from the edges so that it does not burn. Pour the remaining batter on top to cover the jam.
- Bake for 35 minutes.
If you prefer to bake by volume, use 1 1/4 cups all-purpose gluten free flour (such as Jules Nearly Normal Flour).
If you don’t want to make your own strawberry jam, warm up 1 cup of good quality strawberry jam or jelly so that it has the consistency of thick syrup after the batter is ready.